Malai Paneer

Dhaba Style Dhal Fry

Oil - 2 tbsp.

Bay Leaf - 2

Black Cardamom - 1

Cardamom - 2

Clove - 2

Channa Dhal - 1 cup (soaked for 30 minutes)

Turmeric - 1/2 tsp

Chilli powder - 1 tsp

Salt

Heat Oil in a pressure cooker. Temper Bay leaves, Black Cardamom, Cardamom and Clove in a pressure cooker.

Add Channa dhal and mix well. Season the Dhal with Turmeric, Chilli powder and required Salt. Add 2 cups Water, mix well, close the lid and pressure cook for 3 whistles. Allow the pressure to come down naturally.

Oil - 2 tbsp.

Cumin - 1 tsp

Ginger - 1 tbsp., minced

Garlic - 1 tbsp., minced

Green Chilli - 3

Onion - 1, chopped

Tomato - 1, chopped

Turmeric - 1/2 tsp

Chilli powder - 1 tsp

Cumin powder - 1 tsp

Garam Masala - 1 tsp

Salt

Ghee - 2 tbsp.

Asafetida - 1 pinch

Coriander seeds - 1 tsp. crushed

Dry Red Chilli - 3

Cilantro

Heat Oil in a pan and temper Cumin seeds, Ginger, Garlic and Green Chilli; mix well.

Add Onion and saute until golden.

Add the Tomatoes and cook closed until soft.

Season the mixture with Turmeric, Chilli, Cumin powder, Garam masala and required Salt.

Once the raw smell of the masalas goes away add the cooked Dhal along with 1/2 cup Water if needed. Bring to a boil.

Temper Asafetida, crushed Coriander seeds and Red Chilli in Ghee and drizzle over the Dhal. Garnish with Cilantro.

Dhal Fry

Split Moong Dal - ½ cup

Sesame Oil - 1 tbsp.

Cumin seeds - 1 tsp

Garlic - 4 clove, minced

Shallot - 10, sliced

Tomato - 1, diced

Salt

For Tempering:

Cumin - 1 tsp

Red Chilli - 2

Curry Leaves

Ghee - 2 tbsp.

Turmeric - 1 tsp

Chilli powder - 1 tsp

Asafetida - 1/4 tsp

In a pressure cooker add Moong Dhal along with required Salt and 2 cups Water; pressure cook for 4 whistles. Turn off heat and allow the pressure to come down naturally.

Heat Sesame Oil in a large pan. Temper Cumin seeds. Add the minced Garlic and sauté until it begins to brown. Add in the Shallots and sauté until translucent. Add the Tomatoes and cook closed soft and cooked through. Add the Dhal along with 1 cup Water and required Salt. Once the Dhal comes to a rolling boil turn off heat.

Temper Cumin seeds, Red Chillies and Curry leaves in Ghee. Once the spluttering has subsided turn off heat and stir in Turmeric, Chilli powder and Asafetida. Mix well to roast the powders. Add this tempering to the Dhal and serve hot with Rice.