Name: Dhaba style Makhni daal with masoor and rajma recipe by Sonal Kotriwala at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: One bowl overnight soaked masoor; One fist of rajma soaked overnight; One chopped onion; Three tomatoes pureed; Two chopped green chillies; Few garlic cloves crushed; Half tbsp ginger paste; Chopped coriander; Two tbsp oil; One tbsp malai; Two tbsp white butter; One bay leaf; Two cloves; One piece cinnamon stick; Half tbsp shahjeera; Some kasuri methi; Red chilli powder (according to taste); Half tbsp turmeric powder; One tbsp coriander powder; Salt according to taste

ABOUT Dhaba style Makhni daal with masoor and rajma RECIPE

This appetizer is my Innovation yet very delicious which gives you a dhaba style earthy taste. It is made up of the whole masoor and rajma( a unique combo i think) usually daal makhni is made using black gram and rajma. I have also used homemade white butter and malai which comes on milk after boiling. It gives it very creamy taste and texture. And the secret ingredient of making it like dhaba style is the one and only kasuri methi. So this try this combo and make daal makhni and surprise your family

Ingredients Serving: 3

One bowl overnight soaked masoor
One fist of rajma soaked overnight
One chopped onion
Three tomatoes pureed
Two chopped green chillies
Few garlic cloves crushed
Half tbsp ginger paste
Chopped coriander
Two tbsp oil
One tbsp malai
Two tbsp white butter
One bay leaf
Two cloves
One piece cinnamon stick
Half tbsp shahjeera
Some kasuri methi
Red chilli powder (according to taste)
Half tbsp turmeric powder
One tbsp coriander powder
Salt according to taste

Instructions

Boil masoor and rajma till soft with some salt and keep aside
Now heat oil in kadai and add shahjeera bay leaf cloves cinnamon stick
Then add crushed garlic ginger paste chopped chilles and saute.
Now add chopped onion and saute till soft. Add turmeric powder coriander powder salt and red chilli powder according to the taste.
Now add tomato puree and cook till oil separates. Then add Malai and mix.
Add the boiled masoor and rajma. Cook till it boils. It should be little thick consistency as we eat in restaurants.
After switching off the stove. Add crushed kasuri methi. Mix and keep it covered for some time
Garnish with chopped coriander and white butter and serve hot with naan or jeera rice.

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