SMOKED DHUNGAR DAL MAKHANI, HIGHWAY STYLE

“Raat bhar dal, koyle ka dhuan.”

Whole urad and rajma slow-cooked until silky, finished with butter, cream, Sunder Dal Masala, Sunder Kashmiri Mirch and Sunder Kasuri Methi, then smoked with a hot coal the way highway kitchens do it.

TIME 85 minSERVES 6DIET VegHOST RameshjiDHABA ROUTE Punjab GT Road, Jalandhar to AmritsarTASTE MalaidarHEAT Mild

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RECIPE CREDIT

Rameshji

Chief Swaad Inspector

Raat bhar dal, koyle ka dhuan.

0/8 steps done. Tap a step below.

KITCHEN CLOCK

CHOPPING & PREP

10 min

SEASONING & REST

480 min

COOKING

75 min

TOTAL

85 min

Malaidar · Mild

NUTRITION PER SERVING

Calories	310 kcal
Protein	11 g
Carbohydrates	31 g
Fat	16 g
Fibre	9 g
Sodium	420 mg

Estimated from the ingredients and quantities in this recipe, for 6 servings. Not lab tested.

SAMAAN

AISE BANAO.

01Soak the urad and rajma overnight. Drain and rinse.

02Pressure cook with 6 cups water and salt for 8 to 10 whistles until very soft.

03Heat butter and ghee, add ginger garlic paste and cook for a minute.

04Add tomato puree, Kashmiri mirch and dal masala. Cook until the butter separates.

05Add the dal, mash a little and simmer on the lowest heat for 45 minutes, stirring often.

06Stir in garam masala, crushed kasuri methi and cream.

07Heat the charcoal until red, set it in a small steel bowl over the dal, pour a drop of ghee on it and cover for 2 minutes.

08Remove the bowl and serve with naan or laccha paratha.

RAMESHJI KA TIP“Chief Swaad Inspector approved. Sunder daalo, swaad badhao.”The long, slow simmer is what makes it creamy. Add a splash of hot water whenever it thickens too much.