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Dhaba Style Dal Makhani

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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 🙂 .. 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 purée 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 purée 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.

Yum

Comments

  15. Hadia says

    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

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