Pressure cook the lentils by adding 3 cups of water. When 1 whistle is over, reduce the flame to medium and cook for another 3 whistles.
Do not open the lid of cooker immediately. Let it rest for 10 minutes
Now take one frying pan, add oil and ghee. Then add cumin seeds and bay leaf. Let cumin seeds to be crackled.
Then add curry leaves and chopped onions, and stir it till onions turns brown. It takes 2-3 minutes
Then add ginger-garlic-chili paste, and chopped tomatoes. Let it cook for another 2-3 minutes.
Then add turmeric powder, red chilli powder, garam masala and salt. And just 2 tbsp of water. Let it mix for another 2 minutes.
Finally add boiled lentils and mix all together. Add some water if required. Let it simmer for 5 minutes.
Now switch off the flames add lemon juice and 2 tbsp fresh and finely chopped coriander leaves. Your dal is ready to serve.
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The post Dal Makhani DhabaStyleRecipe appeared first on Binjal's VEG Kitchen. In that the primary ingredients in dal Makhani are whole black lentil (urad) and red kidney beans (rajma) this dish differs from other popular Punjabi dal dishes, if you are travelling on highways between Punjab and Delhi, you will definitely find it on every Dhaba or restaurant