Step-by-Step Instructions

1. 1.Prepare the Tempering

   Heat ghee in a pressure cooker over medium heat. Once hot, add the whole spices: cloves, black cardamom, cumin seeds, and coriander seeds. Allow them to sizzle for about 30 seconds.

2. 2.Sauté Aromatics

   Add the curry leaves and let them splutter. Then, add the sliced onions and sauté until they become soft and translucent, but not browned.

3. 3.Add Pastes and Spices

   Add the ginger-garlic paste and cook for about a minute until the raw aroma disappears. Add the slit green chillies, followed by the powdered spices: coriander powder, cumin powder, red chilli powder, and turmeric powder. Add salt to taste and stir for a few seconds.

4. 4.Cook the Masala Base

   Add the chopped tomatoes to the cooker. Stir well and cook for a few minutes until the tomatoes break down, become mushy, and the ghee starts to separate from the masala.

5. 5.Add Lentils and Pressure Cook

   Add the pre-soaked and drained lentils and kidney beans to the cooker. Pour in about 1 cup of water, stir everything together, and bring the mixture to a simmer.

6. 6.Pressure Cook the Dal

   Secure the lid of the pressure cooker. Cook on high heat for 7-8 whistles. After the whistles, turn off the heat and allow the pressure to release naturally or release it manually after a few minutes.

7. 7.Finish the Dal

   Once the pressure is released, open the cooker. The dal should be soft. Use the back of your ladle to mash some of the lentils against the side of the pot to create a creamy consistency.

8. 8.Add Final Flavors and Serve

   Turn the heat back on to low. Add the Kasuri Methi (crushed between your palms) and a sprinkle of garam masala. Stir well and let it simmer for another minute. The Dhabewali Dal is ready. Serve hot, garnished with a dollop of ghee.