“Authentic Dhaba-Style Dal Makhni: A Creamy Punjabi Delight”

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Dal Makhni

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

  1. 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).
  2. 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.
  3. 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.
  4. 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!

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