Dal Makhani, a beloved North Indian dish, is renowned for its creamy texture, robust flavors, and slow-cooked perfection. Here is a detailed recipe for making authentic dhaba-style Dal Makhani at home.
Dal Makhani Ingredients
| The Dal | The Masala | Garnishing |
|---|---|---|
| Whole black lentils (sabut urad dal)– 1 cup | Butter– 2-3 tablespoons | Butter– A dollop |
| Red kidney beans (rajma)– ¼ cup | Ghee– 1 tablespoon (optional for richer taste) | Fresh cream– A drizzle |
| Water– 4-5 cups for boiling | Cumin seeds– 1 teaspoon | Coriander leaves– Finely chopped |
| Onion– 1 medium, finely chopped | ||
| Ginger-garlic paste– 1 tablespoon | ||
| Tomato puree– 1 cup (blend 3-4 tomatoes) | ||
| Green chilies– 2, slit | ||
| Turmeric powder– ½ teaspoon Red chili powder– 1 teaspoon | ||
| Coriander powder– 1 teaspoon Garam masala– 1 teaspoon | ||
| Kasuri methi (dried fenugreek leaves)– 1 teaspoon, crushed | ||
| Fresh cream– 3 tablespoons Salt: to taste |
Dal Makhani Recipe
Preparation Steps – 1. Soaking and Boiling the Lentils
– Rinse the black lentils and kidney beans thoroughly. Let them soak in water overnight.
– Drain and rinse the soaked lentils and beans. Pressure cook with 4-5 cups of water and a pinch of salt for 6-8 whistles, or until soft and tender. Mash lightly with the back of a spoon to create a creamier texture.
2. Preparing the Masala
– In a heavy-bottomed pan, heat the butter and ghee together. Allow cumin seeds to splutter.
– Add the chopped onions and sauté until golden brown.
– Stir in the ginger-garlic paste and cook until the raw aroma is gone.
– Combine tomato puree and green chilies. Cook the mixture over medium heat until the butter separates from the masala.
– Combine the turmeric, red chili powder, coriander powder, and salt. Cook for an additional 2-3 minutes.
3. Combining the Dal and Masala
– Combine the cooked lentils and beans with the masala. Stir thoroughly to combine.
– Add 1-2 cups of water to adjust the consistency. Allow it to simmer over low heat for at least 30-45 minutes, stirring occasionally to prevent sticking.
4. Final Touch
– Combine garam masala, crushed kasuri methi, and fresh cream. Mix well. Allow it to simmer for an additional 10 minutes to absorb the flavors.
– To get that smoky dhaba taste, use the dhungar method, which involves placing a hot charcoal piece in a small bowl, keeping it inside the dal pot, and pouring ghee over it. Cover the pot immediately for a few minutes to infuse the smoky flavor.
Serving Suggestions
Serve hot Dal Makhani with butter naan, tandoori roti, or steamed basmati rice. Garnish with a dollop of butter, a drizzle of cream, and fresh coriander leaves for an authentic finish.
This slow-cooked delight, rich in flavor and texture, is the heart of Indian dhaba menus, and promises to leave your guests wanting more.