Dal makhani is one of the most popular North Indian dishes that doesn’t need to be introduced. This Punjabi dish is very comfortable and healthy and I order it every time I eat at a North Indian restaurant. The ingredients used in preparing this dull (a blend of whole spices and sweet cream) make this dull recipe unique. You’ve probably tried restaurant-style Dharma crabs, but have you ever considered trying Dhaba-style Dharma crabs? The food is the same, but the Dharma crab served in the restaurant is different from the Dharma crab served in Dhaba. If you’ve ever experienced Dharma crab on the roadside (highway) Dhaba while traveling north, you know what we’re talking about. It is richer (read: more butter and cream) and cooked in clay pots for hours. Now you can try your hands by making this recipe in the comfort of your own home kitchen!
Read again: Makhani recipes you should try for Dal Makhani, Murgh Makhani and other gorgeous dinner meals
Here’s a simple recipe for Dhaba-style Dharma crab. The refreshing aroma and creamy taste of this dull are different.
Click here for how to make Dhaba style Dharma crab | Simple Dhaba style Dharma crab recipe:
All you need to do to make this dull is to soak the vado dull and cook it up to 3-4 whistles. Drain black water from the dull. Rinse the cooked dal again.
Return to the pressure cooker and add kashmir chili powder, garlic, ginger, butter, cream, tomato puree, turmeric powder and salt. When finished, grind the dull behind the ladle and mix well.
Click here for the complete recipe for Dhaba-style Dharma crab.
This Dharma style Dharma crab recipe is relatively easy to make and requires easily available ingredients. Try this recipe at home and combine it with Nan or Tandoori Roti to get ready for a healthy Dhaba-style spread.