How to make Dal Makhani Dhaba style | Dal Makhani Recipe

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The taste of the restaurant’s Dal Makhani feels amazing. Well, there are many varieties of lentils(dal). But the wonderful taste of Dal Makhani goes on everyone’s tongue. Butter sprinkled over the lentils enhances their flavor.

But by way, It is often made at home. However, the restaurant’s flavor is not for everyone. If you have the same issue, make Dal Makhani using this recipe. Then see how long everyone keeps licking their fingers. So, let’s learn how to make Dal Makhani the restaurant way.

Why not try restaurant-style Dal makhani at home? Follow this easy recipe!

Dal Makhani is a Punjabi dish from the city of Peshawar. Following the partition of India, it became popular. The inclusion of cream and butter gives the dal its richness, but it can also be made using yogurt and milk. It is currently viewed as a traditional Indian dish. Traditionally cooked for more than 24 hours on dying embers of a coal fire.

Ingredient for making Dal Makhani

  • ¾ Cup Whole Urad Dal
  • ¼ Cup Kidney Beans (Rajma)
  • ½ Cup finely chopped onion
  • Finely chopped Green chili
  • 2 tsp ginger garlic paste
  • ½ tsp Cumin
  • 4-5 clove
  • 2-3 small cardamom
  • 2-3 big cardamom
  • 1-inch piece of Cinnamon
  • 3-4 Bay leaf
  • 1 tsp chili powder
  • A pinch nutmeg
  • ¼ Cup Cream
  • ¼ Cup Kasuri Methi
  • 3 tsp butter/ghee
  • Salt According to Taste
  • 1 tsp Garam Masala
  • 1 tsp Turmeric
  • 4 big tomato
  • A pinch Asafoetida
  • 1 tsp amchur
  • Finely chopped Coriander

Method to make Dal Makhani

  • Soak lentils(Urad dal) and kidney beans(Rajma) overnight in a big pot for 8-9 hours.
  • Now wash it with water and put it in the cooker, add 3 cups of water salt, and turmeric to it.
  • Allow 10-15 whistles to come on high flame, then slow it down and let it come for 3-4 whistles. It has to be cooked till the lentils and kidney beans are completely cooked, cook it like radar. Do not separate its water.
  • Now grind tomatoes in a mixing jar.
  • Now heat ghee/butter in a pan, now add all the asafoetida and cumin seeds.
  • After frying for 1 min, add onion to it, then add ginger garlic paste, and green chilies to it.
  • Cook the onion till it turns golden brown.
  • Now add tomato puree to it, add red chili and let it cook on low flame.
  • Now put nutmeg in it.
  • Cook till the spices are cooked well, and the ghee does not leave.
  • Now add lentil rajma to it, and add water as required.
  • After adding salt, let the dal cook on low flame. Keep stirring it in between so that the dal does not stick to the bottom.
  • If the gravy looks thick, then add more water, the more you cook it on low flame, the more the taste will increase. I cook it for about 25 minutes on low flame.
  • After this add garam masala, Kasturi methi, and amchur.
  • Lastly add cream.
  • Now the coal will smoke, if you want then do not do this step.

Dhungar method

Dhungar method of Dal Makhani
  1. Keep the coal in the gas and heat it till it becomes red, turn it around, and heat it.
  2. Now put this piece of coal in a small bowl, and add tsp oil.
  3. Now immediately place this bowl on the lentils(dal) and cover it for 1 minute.
  4. The smoky flavor of coal will come well in the dal.
  5. Serve the dal hot by adding coriander and cream on top.
  6. Dal goes very well with steamed rice, naan, and tandoori roti.

You can make this Dal Makhani at your home today!

Also Read: Momos Recipe | Veg Momos Recipe

Dal Makhani Recipe

Dal Makhani

Dal Makhani is a Punjabi dish from the city of Peshawar. Following the partition of India, it became popular. The inclusion of cream and butter gives the dal its richness, but it can also be made using yogurt and milk.
Prep Time 8 hrs
Cook Time 1 hr
Total Time 9 hrs
Course Main Course
Cuisine Indian, Panjabi
Servings 4 People
Calories 278 kcal

Ingredients
  

  • ¾ cup Whole Urad Dal
  • ¼ cup Kidney Beans (Rajma)
  • ½ cup finely chopped onion
  • Finely chopped Green chili
  • 2 tsp ginger garlic paste
  • ½ tsp Cumin
  • 4 to 5 clove
  • 2 to 3 small cardamom
  • 2 to 3 big cardamom
  • 1 piece Cinnamon
  • 3 to 4 Bay leaf
  • 1 tsp chili powder
  • A pinch nutmeg
  • ¼ cup Cream
  • ¼ cup Kasuri Methi
  • 3 tsp butter/ghee
  • Salt According to Taste
  • 1 tsp Garam Masala
  • 1 tsp Turmeric
  • 4 big tomato
  • A pinch Asafoetida
  • 1 tsp amchur
  • Finely chopped Coriander

Instructions
 

  • Soak lentils(Urad dal) and kidney beans(Rajma) overnight in a big pot for 8-9 hours.
    Urad-dal-and-kidney-beans
  • Now wash it with water and put it in the cooker, add 3 cups of water salt, and turmeric to it.
  • Allow 10-15 whistles to come on high flame, then slow it down and let it come for 3-4 whistles. It has to be cooked till the lentils and kidney beans are completely cooked, cook it like radar. Do not separate its water.
  • Now grind tomatoes in a mixing jar.
  • Now heat ghee/butter in a pan, now add all the asafoetida and cumin seeds.
  • After frying for 1 min, add onion to it, then add ginger garlic paste, and green chilies to it.
  • Cook the onion till it turns golden brown.
  • Now add tomato puree to it, add red chili and let it cook on low flame.
  • Now put nutmeg in it.
  • Cook till the spices are cooked well, and the ghee does not leave.
  • Now add lentil rajma to it, and add water as required.
  • After adding salt, let the dal cook on low flame. Keep stirring it in between so that the dal does not stick to the bottom.
  • If the gravy looks thick, then add more water, the more you cook it on low flame, the more the taste will increase. I cook it for about 25 minutes on low flame.
  • After this add garam masala, Kasturi methi, and amchur.
  • Lastly add cream.
  • Now the coal will smoke, if you want then do not do this step.

Dhungar method of Dal Makhani

  • Keep the coal in the gas and heat it till it becomes red, turn it around, and heat it.
    Dhungar method of Dal Makhani
  • Now put this piece of coal in a small bowl, and add tsp oil.
  • Now immediately place this bowl on the lentils(dal) and cover it for 1 minute.
  • The smoky flavor of coal will come well in the dal.
  • Serve the dal hot by adding coriander and cream on top.
  • Dal goes very well with steamed rice, naan, and tandoori roti.

Notes

You can make this Dal Makhani at your home today!

FAQ’s

Which dal is used in Dal Makhani?

Urad dal & Rajma are used to make daal makhani.

What cream to use in Dal Makhani?

The butter and cream are important for that delicious dal makhani flavor. You can use Amul cream and any other cream which you like to add to dal makhani.

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