Dhaba Style

1. Soak All Dals for6 to 8 hr's. Best results if soaked overnight

Pressure Cook Dal's / Lentils

1. In a pressure Cooker add all the Dal's, Water and Pressure cook for about 20 Whistles.
2. Shale the cooker carefully after every 3 to 4 whistles so the Dal's dont get stuck and burnt on the bottom.

Make Paste of Masala

1. Take a big pan on Medium high heat.
2. Add Butter, Jeera, laung, Kali Elaichi, Hari Elaichi, Cinnamon, Bay Leaf and Javitri flower.
3. Cook till the masala is fragrant.
4. Add Onion and cook till its translucent.
5. Add Ginger Garlic paste and Cook till raw smell of ginger disappears.
6. Add Tomato Puree, Salt, Kashmiri Red Chilli Powder and Nutmeg Powder.
7. Cook till the Gravy Thickens and is reduced. You will see it leaving oil on the sides.
8. Turn the flame off and let the Gravy Cool down a bit.
9. Then add this gravy to a grinder and grind it into fine paste.
10. Now in the Same pan on medium heat, Add the Grinded gravy paste, Green Chillies and Ginger.
11. Cook for 1 minute.
12. Now Add the boiled pressure cooked Dal to this mix.
13. Add Water and Mix the Dal well.
14. Now you need to cook this dal on low flame till its reduced to 3/4th of its quantity.
15. It would take about 20 to 30 minutes. Stir the Dal in Between.
16. Now turn the flame off and add Cream. Mix well and Cook for another 10 minutes on low flame.
17. Add Garam Masala Powder, Salt and Kasoori Methi Powder. Mix Well.
18. Add Butter and let the Dal Simmer for another 10 minutes. Stir in between.