200gramstomatoes,chopped or 2 large tomatoes or 1 cup roughly chopped tomatoes
2 to 3dry kashmiri red chilies
⅓cuphot waterfor soaking dry red chilies
7 to 8small to medium garlic,chopped or ½ tablespoon roughly chopped garlic
1inchginger,chopped or ½ tablespoon roughly chopped ginger
Instructions
preparation
Rinse and soak the lentils in enough water overnight or for 8 to 9 hours.
Drain and then add them in a pressure cooker.
Add 3 cups water and pressure cook on high or medium flame for 18 to 20 whistles.
Meanwhile, add 2 dry red chilies in hot water. Soak the red chilies in ⅓ cup hot water for 15 minutes.
Add 2 medium sized chopped tomatoes, dry soaked red chilies, chopped garlic and ginger into the grinder jar.
Grind till smooth puree is formed. There is no need to add water while grinding. Place this puree aside.
When the pressure settles down on its own, remove the lid and check if the lentils are cooked. If they are not cooked then add some more water and pressure cook for some more time. They should be cooked well.
making dhaba style dal makhani
Add 1 cup fresh water, tomato-chili puree, butter or oil, garlic, cream and salt to the cooked lentils in pressure cooker.
Stir and mix well.
Simmer the dal for 30 to 40 minutes on low flame without any lid. Keep stirring at intervals.
Mash some lentils with the back of a spoon to thicken the dal.
The lentils should become so soft, that they should melt in your mouth.
Check the seasoning and add more salt or red chili powder if required.
Simmer the dal till you get a creamy smooth consistency like the way you see in the dhabas and restaurants.
Then add garam masala powder, nutmeg powder and kasuri methi leaves which have been crushed. Mix very well. Switch off the flame.
Serve the dhaba style dal makhani hot plain or topped with some butter or cream along with rotis, naan, paratha or plain or jeera rice.
Notes
The consistency of this dhaba style dal makhani can be easily adjusted by adding more or less water.
If in the third stage of cooking the consistency becomes thick, add some water.
If the consistency is thin, then simmer the dal for a longer period of time till you get the desired consistency.