Dhaba Style Makhni Dal

1/4 cup whole black lentils / Sabut urad dal
1/4 cup split pigeon peas / tuvar dal
1/4 cup Green gram / Moong
5 tsp oil
1/2 cup finely chopped onion
2 tomatoes (pureed)
1 green chilli finely chopped
1 tsp ginger garlic paste
1/2 tsp turmeric / haldi powder
1 tsp red chilli powder
1 tsp coriander / daniya powder
1/2 tsp cumin / jeera powder
1/2 tsp garam masala powder
2 tsp kasuri methi
Salt to taste
2 tblsp fresh cream
Chopped coriander leaves
2 tsp ghee
1/4 tsp red chilli powdePinch of hing / asafoetida powder


  • Soak urad dal, moong and tuvar dal in water for one hour
  • Cook it in cooker with 1/2 cup water for 3-4 whistles or till it is well cooked
  • Heat oil in a pan, saute chopped onions till it turns translucent
  • Add ginger garlic paste and fry till raw smell goes
  • Now put the pureed tomatoes and cook  for 5-10 mins
  • Add all the spice powders one by one and fry for 2 mins
  • Pour the cooked dal, salt to taste and kasuri methi and let it boil for 10 mins
  • In a small kadai heat ghee, put 1/4 tsp  chilli powder, hing  and turn off the flame
  • Pour this tadka over the prepared dal
  • Add fresh cream and mix well, check for salt
  • Garnish with chopped coriander leaves
  • Serve hot with phulkas, chapati or naan.


Popular posts from this blog

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya

Cheppi and Sweet Surnali / Buttermilk Dosa

Nippat / Nippattu