How to Make Dal Makhani Dhaba Style

How to Make Dal Makhani Dhaba Style

Dal Makhani is a super delicious dal which hails from the North Indian State of Punjab. Dal Makhani is a super rich lentil recipe which is absolutely loaded with butter and fresh cream. This lovely pure vegetarian recipe is found in almost every Indian restaurant menu and is one of the most eaten vegetarian dishes all over the world. Today I will teach you how to make this fantastic North Indian recipe which happens to be my favorite dal recipe with step by step instructions.

The best way to enjoy rich and heavy food is b exercising every day, choosing to walk instead of jumping into your car or a cab and by choosing to take the stairs instead of taking the lift. Eat rich food and working out regularly keeps you healthy and if you only eat rich food and do not work out then sooner or later you are in for trouble. Punjabi food is quite rich and heavy as the Punjabis lead a rigorous lifestyle of farming and agriculture and so a high-calorie diet is needed so that they can work for longer hours in the fields or mills without feeling hungry quickly.

Before making Dal Makhani, there is just one very important bit of information which I would like to share with you. Please always wash Rajma very properly after they’ve been soaked as there is an enzyme fund just under the skin of the Rajma seed which can cause a good amount of stomach disturbance. Once washed well, Rajma is perfectly safe and delicious to eat.

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How to Make Dal Makhani Dhaba Style
 
Author:
Recipe type: Entree
Cuisine: Indian
Serves: 4
Ingredients
  • Rajma (Kidney Beans) - ⅓rd Cup
  • Kali Dal (Black Lentil) - ⅔rd Cup
  • Tomatoes - 3 Large Made into a Puree
  • Cumin Seeds - ½ Teaspoon
  • Garam Masala Powder - ½ Teaspoon
  • Ginger and Garlic Paste - 2 Teaspoons
  • Butter - 2 Heaped Tablespoons
  • Cream - 2 Tablespoons
  • Kashmiri Chilli Powder - 1 Teaspoon
  • Turmeric Powder - ¼th Teaspoon
  • Kasoori Methi Leaves Powder (Dried fenugreek Leaves) - 2 Teaspoons
  • Salt - To Taste
  • Water - 5 to 6 Glasses
Instructions
  1. Soak the Rajma and Kali Dal in plenty of water for at least 8 hours.
  2. Drain the water, wash the soaked seeds well and add them to a pressure cooker.
  3. Add 4 glasses of water to the dal in the pressure cooker.
  4. Add salt to taste and the turmeric powder.
  5. Cover the pressure cooker and place on the stove.
  6. Turn the heat up high and let the first whistle of the cooker go off when the flame is on high.
  7. Then lower the heat to low and let the dal cook for 8 to 10 whistles. This should take 25 to 30 minutes.
  8. When the dal is halfway done, place a kadhai on the stove and turn the heat to medium-high.
  9. Add one tablespoon of butter and add the whole cumin seeds. Once the cumin seeds begin to splutter then add the ginger and garlic paste. Cook till the oil separates from the spices.
  10. Add the tomato puree then and cook on low heat till the rawness of the tomatoes is no longer there.
  11. Add the powder spices and stir.
  12. Then add the boiled dal, along with the water if any, leaving 3 serving spoons of the dal aside, to the kadhai.
  13. In a mixie, blend the 3 serving spoons of dal till smooth. This will thicken the dal and not allow the dal and water to separate. Add to the kadhai and stir well. Add more water now if dal is too thick.
  14. Check salt content and adjust.
  15. Cover with a lid and let the dal simmer on low flame for 15 minutes.
  16. After 15 minutes, add the remaining butter and stir into the dal.
  17. To check if the correct consistency of the dal has been reached, insert a tablespoon into the dal and lift the spoon up out of the dal with its curved side up. If the dal sticks to the back of the spoon then you have reached the correct consistency. If not then cook for a little while longer to achieve a thicker consistency.
  18. Once the al is almost done. add the kasoori methi powder and stir the dal well.
  19. Add one tablespoon of cream and stir this into the dal well too. Let the dal simmer for 5 minutes more and then remove from heat.
  20. Garnish with fresh cream and enjoy with naan or rotis!
Notes
You can opt for finely chopped ginger and garlic instead of ginger and garlic paste. You can also add chopped tomatoes instead of tomato puree.

I do hope that you make this recipe. It is so easy to make and is an absolute essential dish to have whenever there is a function or when guests are coming over or when you feel like treating yourself to some good old vegetarian food!

 



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