To begin making the Dhaba Style Green Moong Dal Makhani Recipe, soak the green moong dal in 3 cups of water for about 2 hours.
Into the pressure cooker, add a teaspoon of oil. Add the onion, ginger and garlic and saute until the onions soften.
Once the onions have softened, add the chopped tomato and saute until the tomatoes soften.
Once the tomatoes have softened, add the bay leaf, cinnamon stick, turmeric powder, coriander powder, red chilli powder, garam masala powder and salt to taste.
Stir to combine the masalas. After a minute, add the soaked green moong dal along with 3 cups of water and pressure cook the Dhaba style Green Moong for 6 to 8 whistles.
Turn off the heat and allow the pressure to release naturally.
Once the pressure is released, open the cooker and you will find the dal to be well cooked and mushy. That’s the consistency we want for the dal. Check the salt and spices and adjust accordingly.
You can optionally add cream if you want to make the green moong dal makhani creamy and delicious. Once done, stir in the Kasuri methi leaves.
Transfer the Dhaba Style Green Moong Dal Makhani to a serving bowl and serve hot.
Serve the Dhaba Style Green Moong Dal Makhani along with Missi Roti and Lauki Raita and it would make a perfect dinner or lunch.