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.
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:
dhaba style dal makhani recipe
INGREDIENTS FOR dhaba style dal makhani recipe
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
- ⅓ 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
- rinse and soak the lentils in enough water overnight or for 8 to 9 hours.
- drain and then add them in a pressure cooker.
- add 3 cups water and pressure cook on high or medium flame for 18 to 20 whistles.
- meanwhile, add 2 dry red chilies in hot water. soak the red chilies in ⅓ cup hot water for 15 minutes.
- add 2 medium sized chopped tomatoes, dry soaked red chilies, chopped garlic and ginger into the grinder jar.
- grind till smooth puree is formed. there is no need to add water while grinding. place this puree aside.
- 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
- add 1 cup fresh water, tomato-chili puree, butter or oil, garlic, cream and salt to the cooked lentils in pressure cooker.
- stir and mix well.
- simmer dal makhani for 30 to 40 minutes on low flame without any lid. keep stirring at intervals.
- mash some lentils with the back of a spoon to thicken the dal.
- the lentils should become so soft, that they should melt in your mouth.
- check the seasoning and add more salt or red chili powder if required.
- simmer dal makhani till you get a creamy smooth consistency like the way you see in the dhabas and restaurants.
- then add garam masala powder, nutmeg powder and kasuri methi leaves which have been crushed. mix very well. switch off the flame.
- serve the dal makhani hot plain or topped with some butter or cream along with rotis, naan, paratha or plain or jeera rice.
RECIPE TIPS
- the consistency of dal makhani can be easily adjusted by adding more or less water.
- if in the third stage of cooking the consistency becomes thick, add some water.
- if the consistency is thin, then simmer dal makhani for a longer period of time till you get the desired consistency.
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.
2. after 8 to 9 hours, drain the water. rinse the lentils very well in fresh water.
3. then add them in a pressure cooker.
4. add 3 cups water.
5. pressure cook on medium or high flame for 18 to 20 whistles.
6. meanwhile, add 2 to 3 dry red chilies in ⅓ cup hot water for 15 minutes.
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.
8. grind till smooth puree is formed. there is no need to add water while grinding. place this puree aside.
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.
10. add 1 cup water and ground tomato puree.
11. next add 3 tablespoons butter (or 2.5 tablespoon oil) and salt as required. also add ¼ cup low fat cream.
12. stir and mix well.
13. simmer dal makhani on a low to medium-low flame for 30 to 40 minutes without the lid.
14. if the mixture starts spluttering, then partly cover the cooked with its lid. allow some steam to escape from the sides.
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.
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.
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.
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.
19. place this burning charcoal on a onion shell or a small bowl.
20. drizzle some oil and you will see the charcoal leaving smoke.
21. immediately place this onion shell (or the bowl) in the pressure cooker and keep it covered for a minute.
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.
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.
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.
Super yummy. 😜👍👌
Thanks Shishirdube
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.
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.
Tried this recipe at home, and got 7 star+ rating
pleased to know this sonia, thanks for positive feedback 🙂
Thanks to u as I was unaware about d diff between mah ki daal n daal makhni. I LL definitely try, I have note down. Thank u
thank you bhumi.
NICE MAAM.I AM A PURE VEGETARIAN GUY.FOND OF SUCH TYPE OF FOOD & SELF COOKING.I WL BE HIGHLY BENEFITED. GIVE ME ADVICE WHETHER I CAN COOK WITHOUT GARLICK?THNKS.
thanks. you can make dal makhani without garlic too. if you can get asafoetida/hing, then add it instead of garlic. a generous pinch of asafoetida can be added in the dal.
Hi,can I use half chilka urad and half Chilka masoor dal? Instead of whole of the Chilka urad dal?And also can I use the half and half cream in this receipe??
ankita, then it won’t be dal makhani. as masoor dal is not added to dal makhani. half and half cream you can use. you can also have a look at this maa chole di dal recipe as this combo of dal might work in this recipe – https://www.vegrecipesofindia.com/maa-chole-di-dal/
hey thanks for such a easy recipe ,I live with my dad and we both are so bored with off season veggies so i decide to made some dal but still i need some variation we usually avoid out side food so i thought why not to try dal makhani at home and bingo i go through your recipe and yes it was superb so yummy even my dad is now so impressed with my cooking soo all thank to u 🙂 keep it up
welcome tanya. glad to know this. do try some more recipes.
I have earlier also tried your AALU GOBHI – Dhaba style & was cooked really very good. Food is my Life & like to cook varities – I rather we loved the cooking very much – I am so sorry – I forgot to write about that –
Yesterday I Cooked RAAJMA with your recipe only . . with a very less difference it was same but I really enjoyed your style. Thanks a million.
Today I am going to make PANEER MAKHHANWALA – IN ADVANCE THANKS as I know that will also be lovely. Previously i was surfing recipes . . .Now only your vegrecipesofindia – sorry now the name as per my wife is vegrecipesforrajesh . . . .
if you are from Mumbai – call me & try my hand . .you are welcome anyday – anytime . . .**********
thanks rajesh for the feedback on the recipes. paneer makhanwala will be good. its a tried and tested recipe. we smiled when we read your wife’s name for you. i have deleted your number from the comment for privacy concerns. thanks a lot for your kind gesture. we don’t think we will be able to make it to mumbai any time soon, but i am sure whatever you prepare will be really good.
Dear Dassana,
I live in Zimbabwean bush and your recipes are an inspiration! I am always looking for new ways to cook with the ingredients available here. I am trying to live a simple and sustainable life here and your recipes mean that we can eat great food full of flavor! thank you Laurie
welcome laurie. good to know your noble thoughts. in india we say, simple living and high thinking. i appreciate your way of living.
Dear Dassana,
Thanks a lot for sharing such easy and traditional recipes. So far I have made only a few of your recipes however you can already include me in your fan list.
your recipe for dal makhani is a hit in our house. There’s lot to share with you but can’t due to space constraints. The next recipe on my list is punjabi garam masala.
please keep on posting your lovely recipes and thanks for your quick replies to all of us. 1 more thing thanks to your mil and mum for sharing their traditional secrets with you . Btw I want to give a 5 stat rating but it seems somethings wrong on my system my apologies for the same.
Gayatri
welcome gayatri. thanks for sharing this positive feedback. i am humbled. i agree without their help, something would have been missing from the blog. i will convey your regards to them and they will feel good. thanks once again.
Thank u for this dal makhni recipe 🙂
welcome sarah
Thanks Dassana for your lovely, mouthwatering recipes. I myself being a Bengali, love trying out various other Indian recipes. Your parantha recipes are a great hit in my home. Also thanks for the pics of the recipes stage wise. Good luck… Hope to learn more from you in the near future….
welcome poulomi. thanks for sharing positive feedback on paratha recipes and for your kind words. glad to read your experience.
Very nice
thanks noorie