Ingredients ( Serves – 4 )
- Whole Black Urad Dal – 1 Cup (Soaked Overnight)
- Rajma (Kidney Beans) – 1/4 Cup (Soaked Overnight)
- Water – As Required
- Butter – 4 Tbsp
- Fresh Cream – 1/2 Cup
- Onion – 2 Medium (Finely Chopped)
- Tomato – 3 Large (Pureed)
- Ginger Garlic Paste – 1 1/2 Tbsp
- Green Chilies – 2 Pieces (Slit)
- Cumin Seeds – 1 Tsp
- Bay Leaf – 1 Piece
- Black Cardamom – 1 Piece
- Cinnamon Stick – 1 Inch Piece
- Cloves – 3 Pieces
- Turmeric Powder – 1/2 Tsp
- Red Chili Powder – 2 Tsp
- Coriander Powder – 2 Tsp
- Garam Masala – 1 Tsp
- Kasuri Methi – 1 Tsp (Crushed)
- Salt – To Taste
- Sugar – 1/2 Tsp
- Mustard Oil – 1 Tbsp (Optional, Dhaba Style Flavor Boost)
Method
- Pressure cook soaked urad dal and rajma with salt, turmeric powder, bay leaf, black cardamom, cinnamon, and enough water until very soft and creamy.
- Lightly mash the cooked dal with the back of a ladle to achieve a thick, rustic texture.
- Heat butter and mustard oil in a heavy-bottomed pan and add cumin seeds, cloves, cinnamon, bay leaf, and black cardamom, letting them crackle and release aroma.
- Add chopped onions and sauté until golden brown and slightly caramelized for dhaba-style depth.
- Add ginger garlic paste and green chilies, cooking until the raw smell disappears completely.
- Add tomato puree and cook on medium heat until the masala thickens and butter starts to separate.
- Mix in red chili powder, coriander powder, garam masala, and sugar, cooking the masala until rich and dark.
- Add the cooked dal and rajma mixture and simmer on low heat for at least 25–30 minutes, stirring occasionally to develop creaminess.
- Add water as needed to adjust consistency while keeping it thick and slow-cooked.
- Finish with crushed kasuri methi, fresh cream, and a generous knob of butter, then simmer gently without boiling hard.
- Let it rest for a few minutes before serving to enhance dhaba-style flavor.
Prep Time – 15 mins. Cook Time – 60 mins. Total Time – 75 mins.
