Dal Makhani (Dhabba Style)

Sometimes, you just want to add the flavour of smoke to your food.  Almost anything tastes better with a bit of that Smokey goodness.  Be it chicken, fish, mushrooms, or sandwiches.

You cannot do anything But to think about the dabba you last visited when you get that most basic of cravings? I tried with Dal Makhani which is a part of very popular Punjabi meal, so I thought why not try at home and give it the same effect as we get in the dabba.

Ingredients

Whole urad dal- ½ cup

Rajma- 1 tbsp

Ghee- 2 tbsp

Cumin seeds - ½ tsp

Hing – 1/8 tsp

Finely chopped onion – ½ cup

Tomato paste – 2

Turmeric powder – ½ tsp

Red chilli powder -  1 tsp

Dhaniya Jeera powder- 1 tsp

Ginger- green chilli paste – 1 tbsp

Milk- 1 cup

Salt- to taste

Cream- 1 tbsp

Butter- 1 tsp

Garam Masala- ¼ tsp

Method

Boil urad dal and rajma with little salt and water for 15 minutes or cook in pressure cooker . Allow 10-12 whistles.  Keep aside.

In a sauce pan, heat the ghee and add cumin seed. When the cumin seeds are slightly fried add hing, ginger green chilli paste and chopped onion. Saute well till brown.

Then add tomato paste and let it cook for 2-3 minutes in medium flame.  Now add the powders and fry for a minute. Now add the boiled dals and little milk, salt and cream. Mix well and boil for a while. Turn off the flame and lastly add butter.

To add flavour of desi dabba in the dal makhani, add Smoke flavour to dal.

If you have smoker box, add some wood chips or coal in the smoker box. Choose the temperature and close the box.

If you don’t have a smoker box you can take onion shell and place it over your prepared dal makhani. Now put the hot coal in the shell and pour some drops of ghee on it. Close the lid and let it smoke for 2-3 minutes.

Lastly add garam masala and chopped coriander leaves.

Garnish with cream, green chilli and ginger sticks.

Serve it hot with Laccha Parathas , Butter naan or Jeera rice….

So Enjoy…