dal makhani recipe dhaba style, how to make dal makhani recipe

dal makhani dhaba style, dal makhani recipe

dal makhani dhaba style recipe – dal makhani is one of the most popular dal recipe of india along with dal tadka and dal fry. i have already shared easy one pot way of making dal makhani recipe. well, this one pot recipe is the way, my mil makes dal makhani at home and is liked by all.

the recipe posted here is how this creamy dal is served and relished in punjabi dhabas. this is one dal which is made by every dhaba and is usually had with rotis or different varieties of parathas.

like sarson ka saag and langarwali dal, the taste of dal makhani also improves with time. so you might like it even more on the second day. but keep in mind that it is little heavy on stomach and to get the best taste addition of makhan (butter) is must. so eat in moderation no matter how delicious you find this creamy dal.

the recipe of dhaba style dal makhani has been adapted from  the book “the dhabas of amritsar” (India | US). this recipe is the simplest recipe allowing the flavors of urad dal coming through in the dish. only tomatoes, garlic and red chili powder are used in the recipe. so there is a slight tang of the tomatoes in this mildly spiced dal makhani. the original recipe does not use rajma or kidney beans, but i have added them. many people add rajma to dal makhani and many don’t.

dal makhani is best served with naan, roti, paratha or plain rice. also goes very well with jeera rice.

dal makhani recipe

the dal makhani pics are very plain and simple as on some days there is no time to do anything.

if you are looking for more dal recipes then do check dal bukharamaah ki dal, maa choleyan di daal, methi dal, cholar dal and varan bhaat.

dal makhani dhaba style recipe below:

4.7 from 3 reviews
dal makhani dhaba style
 
Prep time
Cook time
Total time
 
dhaba style dal makhani - a delicious creamy lentil preparation as made in the dhabas.
Author:
Recipe type: main
Cuisine: north indian, punjabi
Serves: 3-4
Ingredients (american measuring cup used, 1 cup = 250 ml)
  • 1 cup black gram or sabut urad dal
  • ¼ cup kidney beans or rajma (optional)
  • ¾ to 1 cup tomato puree (approx 2 medium tomatoes pureed)
  • 8-10 garlic, crushed or finely chopped
  • ½ tsp red chili powder or kashmiri red chili powder
  • 2.5 tbsp oil or 3 tbsp butter
  • 2 to 3 tbsp cream
  • salt as required
Instructions
  1. rinse and soak the lentils in enough water overnight or for 8-9 hours.
  2. drain and then add them in a pressure cooker.
  3. add 4 cups water and pressure cook on high or medium flame for 12-15 whistles.
  4. when the pressure settles down on its own, remove the lid.
  5. drain the water and rinse the lentils.
  6. put back the lentils in the pressure cooker.
  7. add 4 cups fresh water, tomato puree, butter or oil, garlic, red chili powder, cream and salt.
  8. stir and mix well.
  9. pressure cook again for 12-15 whistles on a medium to high flame.
  10. when the pressure settles down on its own, remove the lid and check the lentils and the consistency of the dal.
  11. the lentils should be completely cooked and mushy.
  12. now simmer the dal without any lid on a low to medium flame, till the consistency becomes medium and smooth.
  13. mash some lentils with the back of a spoon to thicken the dal.
  14. the lentils should become so soft, that they should melt in your mouth.
  15. check the seasoning and add more salt or red chili powder if required.
  16. simmer for 15-18 minutes or more till you get a creamy smooth consistency like the way you see in the dhabas and restaurants.
  17. serve the dal makhani hot plain or topped with some butter or cream along with rotis, naan, paratha or plain or jeera rice.
Notes
1. the consistency of dal makhani can be easily adjusted by adding more or less water.
2. if in the third stage of cooking the consistency becomes thick, add some water.
3. if the consistency is thin, then simmer dal makhani for a longer period of time till you get the desired consistency.


{ 17 Responses }

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  1. kanchan says

    Hi Dassana, I like ur recepies. I just want to know why did u through the boiled water and again used the fresh water and also no tadka required, isnot it? u have put everything in the boiling dal.

    • says

      to get the best color in the dal makhani, the water is discarded after cooking the beans & lentils. mostly the way dal makhani or dal bukhara is cooked, tadka is never added. everything is added in one simmering pot.

    • says

      kavitha, dal makhani should be very well cooked. the whole urad dal should become very soft and this softness gives the dal makhani a creamy and melt in the mouth texture. well cooked dal is easy to digest. if the dal is not cooked well then it can upset the stomach.

  2. Bharti says

    Hi Dasana,

    Can I use slow cooker to cook the dal? If so, do I add anything other than dal and water? Love your site and recipes come out great! Thanks.

    • says

      hi bharti. you can use slow cooker. i have seen some dal makhani recipes being made on slow cooker on the web. though i have never tried making dal makhani in the slow cooker. i guess that you can add everything. its basically slow cooking so all the ingredients can be added. you can check on the internet and you will get some dal makhani recipes made in slow cooker.