Dal Makhni Dhaba Style – Dal Makhani Recipe – Restaurant Style Dal Makhani – How to make Dal Makhani

Detailed step wise recipe for Dal Makhni Dhaba Style – Dal Makhani Recipe – Restaurant Style Dal Makhani – How to make Dal Makhani

Dal Makhni Dhaba Style – Dal Makhani Recipe – Restaurant Style Dal Makhani – How to make Dal Makhani is one of those recipes which is loved by almost every one and it makes a great combo with any kind of Indian Bread or Rice.

This is one of the mose popular dishes in North India and is cooked in every north indian household. But, when it comes to make Dhaba Style dal makhani, the procedure is little long and time consuming and needs a lot of patience but the results are worth all the efforts. 🙂
Usuall when we cook dal makhani at home we soak the dal over night and pressure cook it but it actually disturbs the creamy texture of dal because pressure cooking removes the peels away which does not taste like dhaba style.

If we really want to make it dhaba style, we need to cook it in a heavy bottom pan at a low flame without covering for 1-2 hours.
Then once it is completely cooked, we need to add the tempering of the whole spices and tomato puree (except onions) and again cook for 45-50 minutes at a low flame.

Further add lots of fresh cream to add that creamy or “MAKHANI” texture to it. I really enjoy making this recipe because I am personally a die hard Indian or Desi food lover and when I get the results similar to dhaba I just enjoy that. 🙂

You can combine this dal with roti, nan, missi roti , jeera rice or any breads or your choice. I personally love the combo of Dal Makhani with Missi Roti.

You can check some more of my Indian Main course recipes:

• Paneer Do Pyaza
• Paneer Lababdar

What is Dal Makhani

Dal Makhani is an extremely popular Nort Indian Main course dish made with Whole Black Urad or sabut urad cooked with lots of spices and tomato gravy, It is known as Dal Makhani not because it contanis Makhanas or Fox Nuts but because it contains a lit of butter and cream. It is actually loaded with butter. We can make the tempering with Desi ghee or butter.
It is combined well with any kind of Indian bread or rice. It make an awesome dinner or lunch recipe or a party menu.

We often find this recipe being served in almost all the weddings and party events in North India and even the other regions.

Notes/Tips to follow

1. As we are making it a dhaba style Dal Makhni, We do not have to pressure cook it. As mentioned above, we need to cook it in an open heavy botton pan for 1-2 hours at a low flame.
2. Soak the dal overnight is very important other wise it will take much more time to cook and can remain raw as well.
3. In dhaba style, we do not usually add onions but use a lot of tomatoes in the form of puree. But, if you want you can use it as per your choice.
4. While cooking in a heavy bottom pan, keep skimming off the frothy layer occassionally.
   
5. Washing the Black Urad thouroughly is very important.
   
6. Dal Makhani , as the name suggests consists of lot of makhhan. You can use makkhan, fresh cream or even milk to get the creamy and thick texture.

Ingredients

• 1 cup/ 200 gms black whole urad
• 3 big tomatoes (pureed)
• 1 teaspoon chopped garlic
• 1 teaspoon chopped green chillies
• 2 tablespoons butter
• 1 teaspoon red chilli powder
• 2 teaspoons garam masala
• 1/2 teaspoon cumin seeds
• 1 black cardamom
• 1 bay leaf
• some black pepper corns
• 1/2 cup milk
• 1 tablespoon fresh cream
• 3-4 cups water
• Salt to taste

Please check the recipe video here:

Recipe for Dal Makhni Dhaba Style

1. Wash dal thoroughly and soak overnight.

2.Transfer dal in a heavy bottom pan. Add 3-4 cups of water and let it cook for 1 hour to 90 minutes at a low flame. Keep skimming off the frothy layer.

3. Heat 2 tablespoons of butter in a kadhai, add cumin seeds, cinnamon , bay leaf and black cardamom. Saute for 30 seconds until turn aromatic.

4. Add tomato puree and cook until oil starts separating.

5. Add salt to taste, red chilli powder and cooks for a minute.After 90 minutes dal is cooked well. Add it to the tomato gravy and mix well.

6. Further add 1.5 cups of milk and mix well. Cook for 5-7 minutes at a low flame. Mash a little using the pav bhaji masher.

7.Now add garam masala and mix well. Add 1 tablespoon of fresh cream and let it cook for 10-15 minutes at a low flame.

8. Garnish with fresh cream. Serve hot with Nan or chapati or rice and enjoy