Step-by-Step Instructions

1. 1.Heat Ghee and Temper Whole Spices

   Place a pressure cooker on medium heat. Add 1.5 tablespoons of ghee. Once hot, add 5-6 whole cloves, 2-3 black cardamom pods, 1 teaspoon of cumin seeds, and 0.5 teaspoon of coriander seeds. Let them sizzle and become fragrant.

2. 2.Add Curry Leaves and Onions

   Add 6-8 curry leaves to the sizzling spices and let them pop. Immediately add 1 large sliced onion. Sauté the onions until they soften, ensuring they do not brown.

3. 3.Incorporate Ginger-Garlic Paste and Green Chillies

   Add 2 teaspoons of ginger-garlic paste to the softened onions and stir until fragrant. Then, add 3 slit green chillies and mix well.

4. 4.Add Powdered Spices and Salt

   Add 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, 1 teaspoon of red chilli powder, 0.5 teaspoon of turmeric powder, and 1 teaspoon of salt (or to taste). Stir thoroughly to combine all the spices with the onion mixture.

5. 5.Cook Tomatoes

   Add 2 chopped tomatoes to the mixture. Cook the tomatoes down until they break apart and the ghee begins to separate from the mixture, indicating the masala is well cooked.

6. 6.Add Soaked Dal and Water

   Pour in the pre-soaked and washed mixed dals (0.5 cup red kidney beans, 0.5 cup gram dal, 0.5 cup split urad dal) along with their soaking water. Add an additional 1 cup of water. Turn up the gas to bring the mixture to a simmer.

7. 7.Pressure Cook the Dal

   Place the lid on the pressure cooker. Cook for approximately 8 whistles, or until the kidney beans and other dals are soft and mushy. Once done, turn off the gas and carefully release any excess steam.

8. 8.Mash and Finish the Dal

   Once the steam is released, open the pressure cooker lid. Stir the dal vigorously with a wooden spoon to mash the lentils together, creating a creamy consistency. Turn the gas back on. Add 1 teaspoon of kasoori methi (dried fenugreek leaves) and sprinkle in 0.5 teaspoon of homemade garam masala. Stir well to combine.

9. 9.Serve and Garnish

   The Dhaba-style dal is now ready. Serve hot, garnished with a dollop of ghee and a few fresh curry leaves.