PUNJABI DHABA MENU RECIPES

Steps:

• Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours. Remove soaked dals, mix in six cups water and cook till the dals are completely cooked. Heat oil in a pan, add garlic, stir-fry briefly till golden brown. Mix in chopped onion, chopped green chillies and cook till onion is golden brown in colour. Mix in red chilli powder, cumin powder and tomatoes and cook, add the cooked dals and add in salt, chopped coriander leaves and add kasoori methi and serve hot.

Steps:

• Soak 2 Cups Rajma in Triple water over night or at least 6 Hours.
• Take a Pressure cooker on Medium to High Heat.
• Add Oil , Once the oil is heated add Jeera and Hing.
• Once the Jeera starts to crackle add Onions.
• Cook Onions till they start to turn Translucent. About 2 to 3 minutes.
• Add Ginger, Garlic and Green Chillies.
• Cook till raw smell of Ginger and Garlic Disappears. About 2 minutes.
• Now Add Tomatoes and Salt. Cook till Tomatoes are soft and Mushy. About 4 minutes.
• Add Kashmiri Red Chilli Powder, Turmeric and Rajma Masala.
• Cook the whole mix for another 2 minutes.
• Now add Water and Soaked Rajma.
• Mix everything well.
• Now Turn the flame to Medium Low flame and Close the pressure cooker Lid.
• Cook for 7 to 10 Whistles (7 Liter cooker, May need more whistles for smaller Cookers).
• After every other whistle shake the cooker a bit carefully so the Rajma Moves around in the cooker and dont stick to the bottom and Burn.
• After the whistles DO NOT OPEN THE COOKER. Let it depressurize on its own.
• After opening the Cooker, Stir and Mash some Rajma Beans to the Cooker walls. Rajma Beans should be very soft and you should not get any resistance while mashing them
• Add , Amchur, Garam Masala and Ghee.
• Mix well. If the consistency of Rajma is not thick and its runny then turn the flame to low , Mash some more Rajma and Cook for 5 minutes on low.
• Add Cilantro and Serve.