dhaba style dal makhani recipe, how to prepare dal makhani in dhaba style

Jump to Recipe
dal makhani recipe dhaba style

punjabi dhaba style dal makhani - a delicious creamy lentil preparation as made in the dhabas.

4.37 from 19 votes
total time:
590minutes

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

dhaba style dal makhani

the dal makhani 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 dal amritsari, 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” by yashbir sharma and a few more cookbooks. this recipe is the simplest recipe allowing the flavors of urad dal coming through in the dish. only tomatoes, ginger, garlic and red chili paste 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, rotis, paratha or plain rice. this dal goes very well with jeera rice or saffron rice or biryani rice or ghee rice

few more similar recipes you may like are:

dal makhani recipe dhaba style
4.37 from 19 votes
print

dhaba style dal makhani recipe

punjabi dhaba style dal makhani - a delicious creamy lentil preparation as made in the dhabas.
course main course
cuisine north indian, punjabi
prep time 9 hours
cook time 50 minutes
total time 9 hours 50 minutes
servings 3 to 4
author dassana amit

ingredients (1 cup = 250 ml)

main ingredients for dal makhani

  • ¾ cup sabut urad dal (black gram)
  • 3 tablespoons rajma (kidney beans) - optional
  • 1 inch ginger chopped
  • 3 cups water, for pressure cooking
  • 2.5 tablespoon oil OR 3 tablespoon butter

other ingredients for dal makhani

  • 1 cup water, added later
  • ¼ cup cream, 25% to 35% fat
  • ½ teaspoon punjabi garam masala powder or garam masala powder
  • 1 generous pinch nutmeg powder
  • ½ teaspoon crushed kasuri methi leaves (dried fenugreek leaves)
  • salt as required

for dhungar method (optional)

  • 1 small piece of charcoal
  • ½ to ⅓ teaspoon oil
  • 1 outer covering of onion or onion shell

for the red paste

  • 200 grams tomatoes, chopped OR 2 large tomatoes OR 1 cup roughly chopped tomatoes
  • 2 to 3 dry kashmiri red chilies
  • cup hot water for soaking dry red chilies
  • 7 to 8 small to medium garlic, chopped OR ½ tablespoon roughly chopped garlic
  • 1 inch ginger, chopped OR ½ tablespoon roughly chopped ginger

how to make dhaba style dal makhani recipe

preparation for dhaba style dal makhani

  1. rinse and soak the lentils in enough water overnight or for 8 to 9 hours.

  2. drain and then add them in a pressure cooker.

  3. add 3 cups water and pressure cook on high or medium flame for 18 to 20 whistles. 

  4. meanwhile, add 2 dry red chilies in hot water. soak the red chilies in ⅓ cup hot water for 15 minutes.

  5. add 2 medium sized chopped tomatoes, dry soaked red chilies, chopped garlic and ginger into the grinder jar.

  6. grind till smooth puree is formed. there is no need to add water while grinding. place this puree aside.

  7. when the pressure settles down on its own, remove the lid and check if the lentils are cooked. if they are not cooked then add some more water and pressure cook for some more time. they should be cooked well.

making dhaba style dal makhani

  1. add 1 cup fresh water, tomato-chili puree, butter or oil, garlic, cream and salt to the cooked lentils in pressure cooker.

  2. stir and mix well.

  3. simmer dal makhani for 30 to 40 minutes on low flame without any lid. keep stirring at intervals. 

  4. mash some lentils with the back of a spoon to thicken the dal.

  5. the lentils should become so soft, that they should melt in your mouth.

  6. check the seasoning and add more salt or red chili powder if required.

  7. simmer dal makhani till you get a creamy smooth consistency like the way you see in the dhabas and restaurants.

  8. then add garam masala powder, nutmeg powder and kasuri methi leaves which have been crushed. mix very well. switch off the flame. 

  9. serve the dal makhani hot plain or topped with some butter or cream along with rotis, naan, paratha or plain or jeera rice.

recipe 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.

note: as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to this recipe url - dhaba style dal makhani recipe on Veg Recipes of India. its a fair and ethical practice. for using our image please write to us. all our images and content are copyright protected.

TRENDING NOW

how to make dhaba style dal makhani

1. rinse and soak ¾ cup sabut urad dal (black gram) and ¼ cup rajma (kidney beans) in enough water overnight or for 8 to 9 hours.

dal makhani recipe dhaba style
2. after 8 to 9 hours, drain the water. rinse the lentils very well in fresh water.

dal makhani recipe dhaba style

3. then add them in a pressure cooker.

dal makhani recipe dhaba style

4. add 3 cups water.

dal makhani recipe dhaba style

5. pressure cook on medium or high flame for 18 to 20 whistles.

dal makhani recipe dhaba style

6. meanwhile, add 2 to 3 dry red chilies in ⅓ cup hot water for 15 minutes.

dal makhani recipe dhaba style

7. in a grinder jar add 1 cup roughly chopped tomatoes, dry red chilies (which had been soaked in previous step), ½ tablespoon chopped garlic and ½ tablespoon roughly chopped ginger.

dal makhani recipe dhaba style

8. grind till smooth puree is formed. there is no need to add water while grinding. place this puree aside.

dal makhani recipe dhaba style

9. when the pressure settles down on its own, then remove the lid. check if the lentils are cooked well. if they are not cooked then add some more water and pressure cook for some more time. they should be cooked well.

dal makhani recipe dhaba style

10. add 1 cup water and ground tomato puree.

dal makhani recipe dhaba style

11. next add 3 tablespoons butter (or 2.5 tablespoon oil) and salt as required. also add ¼ cup low fat cream.

dal makhani recipe dhaba style

12. stir and mix well.

dal makhani recipe dhaba style

13. simmer dal makhani on a low to medium-low flame for 30 to 40 minutes without the lid.

dal makhani recipe dhaba style

14. if the mixture starts spluttering, then partly cover the cooked with its lid. allow some steam to escape from the sides.

dal makhani recipe dhaba style

15. the lentils should be completely cooked and mushy. do stir at intervals so that the dal makhani does not get burnt from the bottom. add more water if required.

dal makhani recipe dhaba style

16. simmer dal makhani till the consistency becomes medium and smooth. mash some lentils with the back of a spoon to thicken the dal. do stir often when the dal is simmering. the lentils should become so soft, that they should melt in your mouth. check the seasoning and add more salt if required.

dal makhani recipe dhaba style

17. simmer dal makhani till you get a creamy smooth consistency like the way you see in the dhabas and restaurants. then add ½ teaspoon punjabi garam masala powder, 1 generous pinch of nutmeg powder and ½ teaspoon kasuri methi (dry fenugreek leaves). crush the leaves while adding. mix very well and keep aside.

dal makhani recipe dhaba style

18. heat a small piece of charcoal on flame till it becomes red hot. with the help of tongs, keep on turning the charcoal so that it evenly burns.

dal makhani recipe dhaba style

19. place this burning charcoal on a onion shell or a small bowl.

dal makhani recipe dhaba style

20. drizzle some oil and you will see the charcoal leaving smoke.

dal makhani recipe dhaba style

21. immediately place this onion shell (or the bowl) in the pressure cooker and keep it covered for a minute.

dal makhani recipe dhaba style

22. after one minute open the lid. remove the onion shell. stir the dal makhani one last time. serve the dal makhani hot plain or topped with some butter or cream along with rotis or naan or lachha paratha or butter roti or plain rice or jeera rice or nei choru or plain biryani.

dal makhani recipe dhaba style

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


Collections

Popular Recipes

78 comments/reviews

  1. Looks like the recipe came up just for me 🙂 The thought of dal makhni crossed my mind just today and I was so happy to have found it on your blog. I saw u posted it on 18th ! I am totally honest when I say that if u didn’t have the recipe, I wouldn’t bother to make it by myself. I love your recipes . Each one of them and this is the only blog I look upto when I want to check on some dish. I owe u big time(everything I make these days comes from ur blog) 🙂
    Lots of love.

    • Thanks a lot Neha for this awesome and touching feedback. Glad to know that I could help you and this is one of your favorite food blog.

  2. I have always loved your recipes but never commented. Whenever we are travelling I never fail to eat this dal and roti in a dhaba . Have tried making this recipe several times but it’s never the dhaba wali dal. thanks to you we could have the exact taste replicated in our kitchen. You are amazing.

    • Thanks Disha for sharing your positive feedback on recipes. Glad to know that you liked the dal makhani recipe.

  3. Super yummy. 😜👍👌

    • Thanks Shishirdube

  4. Hello,

    For some time, I have been following your recipes and they always come out very tasty. Simple to follow tooo.

    Thanks a lot and please continue

    • Welcome Sowmya. Glad to know this.

  5. Is there a error inthe recipe?°°°check steps 8 to 12…. you are saying add 4 cups of water and paste and then in step 9…wash the lentils and add 4 cups of water….

    • Thanks KRA. I have corrected the error.

  6. Tried this recipe at home, and got 7 star+ rating

    • pleased to know this sonia, thanks for positive feedback 🙂

Comments are closed due to some technical issues. Hopefully we will try to open the comments as soon as possible