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)
– ¼ 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
– ½ 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 sauté 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.

Step 4- Garnish and Serve:

– Garnish with freshly chopped cilantro leaves and serve hot.
– Dal Makhani pairs beautifully with naan, roti, or steamed rice.

Enjoy your authentic dhaba-style Dal Makhani, a comforting and flavorful dish that captures the essence of Indian roadside eateries!