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Dhaba Style Dal Makhani

January 30, 2014 By Priya Shiva 17 Comments

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I’ve spent more than half of my life living in Delhi and one of the most famous dishes in Delhi is Dal Makhani. I have also traveled a lot in North India and love the smell and taste of dal makhani served in small dhabas. Dhaba is a small restaurant usually found in highways. You’ll be able to taste the dhaba style dal makhani specially if you’re travelling by road on outskirts of Delhi or when you go to small towns in Haryana or UP. Dhaba style dal makhani has a unique taste which I was not able to get it while making it at home. Then I learnt this trick from my friend which gave an amazing flavour to the dal using charcoal. I know its tough to believe how a small piece of charcoal. Don’t worry, we are not adding charcoal in the dal πŸ™‚ .. Do check my notes to get the authentic taste.
I prepared it for lunch today anf thinking of serving it with some lachha paratha and some jeera rice.

Click here to check Pudina Lachha paratha recipe

Click Here for jeera rice recipe

So, sharing the recipe with you all. Hope you all make it for your family and friends and enjoy!

 

Dal makhani recipe, dal, makhani dal
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Dhaba Style Dal Makhani

Try some dhaba style dal makhani made with blend of spices. Serve it with flat bread or rice!
Course Main Course
Cuisine Indian
Keyword dal, dinner, lunch
Prep Time 10 minutes
Cook Time 20 minutes
resting time 4 hours
Total Time 30 minutes
Servings 2
Author Priya Shiva

Ingredients

  • 1/2 cup Black whole gram
  • 2 tbsp Rajma/Red kidney beans
  • 1 Onion finely chopped
  • 2 Tomatoes finely chopped
  • 1 tbsp Grated ginger
  • 4 Garlic cloves finely chopped
  • 1 tsp Cumin seeds
  • 1/2 tsp Carom Seeds
  • 1 inch Cinnamon stick
  • 2 Cloves
  • 1/2 tsp Red chilli powder
  • 1 tsp Cardamom powder
  • 1 tsp Kasuri Methi/dried fenugreek leaves
  • 1 bay leaf Bay Leaf
  • Salt to taste
  • 1 tbsp Vegetable Oil
  • 2 tbsp Fresh Cream
  • 2 tbsp Coriander leaves for garnishing

Instructions

  1. Wash and soak black gram and red kidney beans in some water for 4 hours. I usually soak it overnight to cook it next day. 

  2. Make purΓ©e of tomatoes and keep it aside. Soak kasuri methi is little water.

  3. Take a white muslin cloth and pack cloves, cardamom, cinnamon and bay leaf. Drop this spice bag in a pressure cooker along with soaked lentils and 1+1/4 cup of water.

  4. When the water starts boiling, close the cooker and pressure cook till lentils are soft and cooked properly. Remove the spice bag and keep it aside.

  5. Add oil in a pan and when the oil is warm add carom seeds, cumin seeds, grated ginger, finely chopped garlic and onion. When onions turns golden brown add tomato purΓ©e and saute it for few minutes on low flame.
  6. Now add cooked lentil with water, red chilli powder, soaked kasuri methi, salt to taste and mix it well. Add more water if you feel its too thick. Close the pan and let it cook for 5 minutes on low flame. Keep stirring in between.

  7. Transfer in a bowl and garnish with chopped coriander leaves and some cream.

Recipe Notes

Heat a small piece of charcoal. Place charcoal in a small steel cup. Place this small cup inside the pan with cooked dal and sprinkle some water over it. Immediately close the pan and only open it after few minutes. This will give an authentic dhaba style dal makhani taste.

3.5.3208

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Related

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Filed Under: Lentils and Legumes Tagged With: Curry/Lentil with gravy, Dal Makhani, Dal/lentil, how to prepare Dal Makhani, North Indian recipe

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Comments

  1. Barbara Bianchi says

    January 30, 2014 at 8:04 am

    Lovely combination of spices. Thanks for sharing this authentic dish.

    Reply
  2. nandoos Kitchen says

    January 30, 2014 at 8:32 am

    lovely dal machni. Yumm

    Reply
  3. Gabor Kovacs says

    January 30, 2014 at 8:46 am

    We love Indian food, definitely will try this recipe!

    Reply
  4. Rafeeda AR says

    January 30, 2014 at 8:56 am

    such a rich dal makhani that is… so yum…

    Reply
  5. Eliza Lincy says

    January 30, 2014 at 10:54 am

    Protein rich curry. Goes well with rice or roti.

    Reply
  6. Sophie Bowns says

    January 30, 2014 at 11:00 am

    This looks really hearty!

    Reply
  7. MonuTeena RecipesPassion says

    January 30, 2014 at 12:56 pm

    Daal makhani looks so good πŸ™‚ seriously just loving the recipe.. I do add butter and cream sometimes πŸ™‚

    Reply
  8. Anna Jeanine says

    January 30, 2014 at 8:39 pm

    That looks delicious! Thanks for the recipe.

    Reply
  9. Jeanne Melanson says

    July 30, 2014 at 4:59 am

    Such exotic looking food! I wish we had an Indian restaurant around here. This dish looks amazing! Thanks, Priya!

    Reply
  10. Nathaniel Kidd says

    July 30, 2014 at 5:00 am

    Priya,

    Each day you surprise us with something awesome. Thanks for sharing.

    Reply
  11. lisa leblanc says

    July 30, 2014 at 5:11 am

    Dal Makhani recipe, Looks great and all those spices. This is must to try, thanks

    Reply
  12. HeiLin (Heidy McCallum) says

    July 30, 2014 at 6:38 am

    Dal Makhani looks fantastic. I have never tried it. Thanks for sharing another wonderful dish!

    Reply
  13. Camesha says

    July 30, 2014 at 11:35 pm

    That looks really good. Seems like a perfect meal for Fall!

    Reply
  14. Baskaran says

    August 22, 2014 at 10:30 am

    Very interesting recipe and an aromatic combination of spices.Perhaps asafoetida has been missing..Really yummy

    Reply
  15. Hadia says

    August 22, 2014 at 12:24 pm

    Priya. I am glad you shared this fantastic recipe. I have always seen this recipe on the menu of lots of Indian restaurants. This sounds fantastic

    Reply
  16. traditionallymodernfood says

    August 22, 2014 at 2:51 pm

    Rich and delicious gravy

    Reply
  17. Erica Brooks says

    August 22, 2014 at 3:23 pm

    Looks like a good recipe for fall for when you want something warm and tasty. Thanks for the recipe.

    Reply

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My name is Priya Shiva and I’m the author, photographer, recipe writer and editor of this blog. I am a poet and a hard core foodie. Read More…



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