Dal Makhni Dhaba Style Recipe
Dal Makhni is a beloved dish from Punjabi cuisine, known for its rich, creamy texture and deep flavors. The dhaba style of preparation emphasizes rustic cooking methods that enhance the dish’s authenticity. Here’s a detailed recipe to prepare Dal Makhni in the traditional dhaba style.
Ingredients
For Cooking Dal:
- 1 ½ tbsp Ghee (clarified butter)
- ½ cup Kidney beans (rajma), washed & soaked overnight
- 3 cups Whole Black Gram (urad dal), washed & soaked overnight
- ¼ cup Chana dal, washed & soaked overnight
- 5-6 cups Water
- 1 tbsp Garlic juice
- 1 ½ tsp Degi red chili powder
- ¼ tsp Turmeric powder
- 1 tsp Coriander powder
- Salt to taste
- 2 tbsp Unsalted butter, cubed
For Tempering:
- Ghee for frying
- Ginger-garlic paste
- Fresh tomato puree
- Dry fenugreek leaves (kasuri methi)
Instructions
- Preparation of Dal:
- Soak kidney beans, black gram, and chana dal overnight. Rinse thoroughly before cooking.
- In a large pot or pressure cooker, add the soaked dals with water, garlic juice, turmeric powder, coriander powder, and salt. Cook until soft (about 5 whistles in a pressure cooker or simmer for several hours if using a pot).
- Tempering:
- In a heavy-bottomed pot, heat ghee. Once hot, add ginger-garlic paste and sauté until fragrant.
- Stir in the degi red chili powder and a pinch of asafoetida (hing). Add fresh tomato puree and salt; cook for about 4-5 minutes on medium flame until the oil separates.
- Combine and Cook:
- Add the boiled dal mixture into the tempering. Mix well and cover with a lid. Cook on medium flame for another 5-10 minutes, stirring occasionally.
- Mash some of the dal with a ladle to enhance creaminess.
- Finishing Touches:
- Remove the lid, add cubed unsalted butter and crushed dry fenugreek leaves. Allow it to simmer for a few more minutes.
- Serve hot, garnished with fresh cream and coriander sprigs.
Serving Suggestions
Dal Makhni is best enjoyed with:
- Rice: Steamed basmati rice or jeera rice.
- Bread: Tandoori roti, naan, or parathas.
Tips for Authentic Flavor
- Slow Cooking: For true dhaba flavor, slow-cook the dal over low heat for several hours. This allows the flavors to meld beautifully.
- Smoky Flavor: To replicate the smoky taste typical of dhabas, consider using the “dhungar” method by adding a piece of burning charcoal to the cooked dal for a few minutes.
This recipe captures the essence of dhaba-style Dal Makhni—rich, creamy, and full of flavor—perfect for any occasion! Enjoy your cooking!
