Dhaba Style Dal Makhani

Today, we're diving into the rich, buttery, and utterly comforting world of Dal Makhani. This iconic North Indian lentil dish is a staple in restaurants and homes alike, and for good reason. The slow-cooked lentils, simmered in a creamy tomato-based gravy and infused with aromatic spices, are simply irresistible. Trust me, the aroma alone will transport you straight to the heart of India!

While it might sound intimidating, making Dal Makhani at home is surprisingly straightforward. Follow my step-by-step recipe, and you'll be rewarded with a pot of pure deliciousness. Let's get started!

1. The Essential Ingredients:

Before we embark on this culinary journey, let's gather all our ingredients. Quality ingredients are key to a flavorful Dal Makhani, so don't skimp on them!

For the Lentils:

• ¾ cup whole black urad dal (sabut urad)

• ¼ cup red kidney beans / rajma

• Salt to taste

  
  

For Tempering & Flavor:

• 1-2 tbsp ghee / clarified butter (trust me, it makes a difference!)

• 1 bay leaf

• ½ large onion, finely chopped

• 2 large tomatoes, finely chopped

• 1 tsp ginger-garlic paste

• ½ tsp turmeric powder

• 1 tsp coriander powder

• ½ tsp cumin powder

• 1 tsp Kashmiri chilli powder (for color and mild heat)

• ½ tsp Dal Makhani powder (I swear by MDH!)

For the Creamy Finish:

• 2 tbsp fresh cream (or more, to your liking)

• Few fresh coriander leaves, chopped

• Pinch of dried fenugreek leaves (kasoori methi), crushed (optional, but recommended!)

The Art of Preparation: Slow & Steady Wins the Race

Dal Makhani is all about patience. The overnight soaking and slow simmering are what bring out its signature creamy texture and deep flavors.

Step 1: Soaking the Goodness: Take the urad dal and rajma in a large bowl. Add enough water to completely submerge them (about 3-4 cups). Let them soak overnight or for at least 8 hours. This step helps in even cooking and makes the lentils easier to digest.

Step 2: Pressure Cooking to Perfection: The next day, rinse the soaked dal and rajma thoroughly under running water. Transfer them to a pressure cooker. Add about 3 cups of fresh water and salt to taste. Close the lid and pressure cook on medium flame for about 5 whistles, or until the lentils are completely soft and mashed. If you don't have a pressure cooker, you can cook them in a regular pot, it will just take longer. If you using an Instant Pot, you can cook the dal in Multigrain mode for 20 minutes if it was pre soaked in warm water for 4-6 hours.

Step 3: Building the Flavor Base: In a large heavy-bottomed pot or kadai, heat the ghee over medium heat. Add the bay leaf and sauté for a minute until fragrant. Be careful not to burn it.

Soulful & Creamy Dal Makhani: A Taste of North India in Your Kitchen!

Hello food lovers! Today, we're diving into the rich, buttery, and utterly comforting world of Dal Makhani. This iconic North Indian lentil dish is a staple in restaurants and homes alike, and for good reason. The slow-cooked lentils, simmered in a creamy tomato-based gravy and infused with aromatic spices, are simply irresistible. Trust me, the aroma alone will transport you straight to the heart of India!

While it might sound intimidating, making Dal Makhani at home is surprisingly straightforward. Follow my step-by-step recipe, and you'll be rewarded with a pot of pure deliciousness. Let's get started!

1. The Essential Ingredients:

Before we embark on this culinary journey, let's gather all our ingredients. Quality ingredients are key to a flavorful Dal Makhani, so don't skimp on them!

For the Lentils:

• ¾ cup whole black urad dal (sabut urad)

• ¼ cup red kidney beans / rajma

• Salt to taste

For Tempering & Flavor:

• 1-2 tbsp ghee / clarified butter (trust me, it makes a difference!)

• 1 bay leaf

• ½ large onion, finely chopped

• 2 large tomatoes, finely chopped

• 1 tsp ginger-garlic paste

• ½ tsp turmeric powder

• 1 tsp coriander powder

• ½ tsp cumin powder

• 1 tsp Kashmiri chilli powder (for color and mild heat)

• ½ tsp Dal Makhani powder (I swear by MDH!)

For the Creamy Finish:

• 2 tbsp fresh cream (or more, to your liking)

• Few fresh coriander leaves, chopped

• Pinch of dried fenugreek leaves (kasoori methi), crushed (optional, but recommended!)

2. The Art of Preparation: Slow & Steady Wins the Race

Dal Makhani is all about patience. The overnight soaking and slow simmering are what bring out its signature creamy texture and deep flavors.

Step 1: Soaking the Goodness: Take the urad dal and rajma in a large bowl. Add enough water to completely submerge them (about 3-4 cups). Let them soak overnight or for at least 8 hours. This step helps in even cooking and makes the lentils easier to digest.

Step 2: Pressure Cooking to Perfection: The next day, rinse the soaked dal and rajma thoroughly under running water. Transfer them to a pressure cooker. Add about 3 cups of fresh water and salt to taste. Close the lid and pressure cook on medium flame for about 5 whistles, or until the lentils are completely soft and mashed. If you don't have a pressure cooker, you can cook them in a regular pot, it will just take longer (around 1-1.5 hours).

Step 3: Building the Flavor Base: In a large heavy-bottomed pot or kadai, heat the ghee over medium heat. Add the bay leaf and sauté for a minute until fragrant. Be careful not to burn it.

Step 4: Sautéing the Aromatics: Add the finely chopped onions and sauté until they turn a light golden brown. This might take about 5-7 minutes. Once the onions are done, add the ginger-garlic paste and sauté for another minute until the raw smell disappears.

Step 5: Cooking the Tomato Base: Now, add the finely chopped tomatoes. Cook them until they become soft and pulpy, and the ghee starts to separate from the mixture. This usually takes around 8-10 minutes.

Step 6: Infusing with Spices: Reduce the heat to low and add the turmeric powder, coriander powder, cumin powder, Kashmiri chilli powder, Dal Makani masala and salt to taste. Cook the masalas for about a minute, stirring continuously, until they release their aroma. Be careful not to burn them.

Step 7: Marrying the Flavors: Once the masalas start releasing oil from the sides, it's time to add the cooked dal and rajma. Give it a good stir to combine everything. Adjust the consistency by adding about 1 cup of water or as needed. Remember, Dal Makhani is meant to be thick and creamy.

Step 8: The Slow Simmer: Bring the dal to a gentle boil, then reduce the heat to low and let it simmer uncovered for at least 15-20 minutes, or even longer if you have the time. The longer it simmers, the more the flavors will meld together and the dal will become even creamier. Stir occasionally to prevent it from sticking

Step 9: Freshness Boost: Finally, stir in the chopped fresh coriander leaves. If you have it, a pinch of crushed dried fenugreek leaves (kasoori methi) added at this stage will elevate the aroma and flavor beautifully.

3. Serving Suggestions: A Feast for the Senses!

Your homemade Dal Makhani is now ready to be savored! Serve it hot, garnished with an extra drizzle of fresh cream and a sprinkle of coriander. Here are some classic pairings that will make your meal complete:

• Zeera Rice: Fragrant basmati rice tempered with cumin seeds is a quintessential accompaniment.

• Garlic Naan: Soft and buttery garlic naan is perfect for scooping up that luscious gravy.

• Roti or Chapati: Simple whole wheat flatbreads also pair wonderfully.

• Achar (Pickle) and Onion Slices: A side of tangy Indian pickle and some crisp onion slices add a refreshing contrast.

There you have it – my tried-and-tested recipe for a truly soul-satisfying Dal Makhani. I hope you enjoy making and devouring this incredible dish as much as I do! Don't forget to share your culinary creations with me on social media – I love seeing your masterpieces!

Happy cooking, everyone! ❤️