4 Easy Steps To Make Dhaba Style Dal Makhani At Home

Dhaba-style Dal Makhani is a quintessential North Indian dish celebrated for its rich, creamy, and flavorful profile. Originating from roadside eateries known as "dhabas," this dish features urad dal and rajma simmered together in a luscious, spiced tomato-based gravy.

Dhaba-style Dal Makhani is a rich and hearty North Indian dish known for its creamy texture and robust flavors. Here's a traditional recipe to recreate that authentic dhaba experience at home:

1. Ingredients

For the Dal:

- 1 cup black lentils (urad dal)

- cup kidney beans (rajma)

- 4 cups water (for cooking)

- 1 teaspoon salt (or to taste)

For the Tadka (Tempering):

- 2 tablespoons ghee (clarified butter) or oil

- 1 teaspoon cumin seeds

- 1 teaspoon mustard seeds

- 1-2 dried red chilies

- 1 large onion, finely chopped

- 2 tablespoons ginger-garlic paste

- 2-3 green chilies, slit

- 2 large tomatoes, finely chopped

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon coriander powder

- 1 teaspoon garam masala

- 1 teaspoon cumin powder

- cup fresh cream

- 2 tablespoons butter

- 1 tablespoon kasuri methi (dried fenugreek leaves), crushed

- Fresh cilantro (coriander) leaves, chopped (for garnish)

2. Instructions

Step 1- Prepare the Dal:

- Rinse the black lentils and kidney beans thoroughly. Soak them in water for at least 8 hours or overnight.

- Drain and rinse the soaked lentils and beans. In a large pot or pressure cooker, add the soaked lentils, kidney beans, 4 cups of water, and salt. Cook until the dal and beans are soft and tender. In a pressure cooker, this usually takes about 6-7 whistles; in a pot, it may take 1.5-2 hours. Mash a portion of the dal slightly to create a creamy texture.

Step 2- Prepare the Tadka:

- Heat ghee or oil in a large pan over medium heat. Add cumin seeds, mustard seeds, and dried red chilies. Let them sizzle for a few seconds.

- Add the finely chopped onions and saut until golden brown.

- Stir in the ginger-garlic paste and green chilies. Cook until the raw smell disappears.

- Add the chopped tomatoes and cook until they turn soft and the oil begins to separate from the mixture.

- Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook the masala until well blended and aromatic.

Step 3- Combine and Cook:

- Add the cooked dal and beans to the masala. Stir well to combine.

- Adjust the consistency of the dal with water if needed. Let it simmer on low heat for about 20-30 minutes, allowing the flavors to meld together. Stir occasionally.

- Stir in the garam masala, kasuri methi, and fresh cream. Cook for another 5 minutes.

- Finish by adding a dollop of butter for extra richness.