This recipe for Dhaba Style Dal Makhani is my absolute favourite any day!
A big Yay for this recipe as this is the third in the series for Dhaba Style Recipes. Dhaba Style Aloo matar and Dhaba Style Dal Fry are hugely popular on the web.Do check them out. Trust me you are going to love this recipe all the more.
I have been making Dal Makhani with this recipe for the last 10 Years.. and every-time I make them, it’s absolutely loaded with the same flavour, same colour and same texture!! What also matters is that I stick to T whenever I make it..
Creamy, slow-cooked Dal Makhani on the hob renders that intense flavoursome curry. There are some basic essentials to making this creamy rich Dal. Yes, Whole Urd Dal that’s black in colour and some Red Kidney Beans. As the recipe suggests, Makhani means loaded with cream. So it really not advisable to go skinny on cream to obtain the flavours.. Instead be generous with cream and butter while making this rich Dal Makhani.
Just in case you think you would like to make some skinny, vegan dal there are so many recipes that can be made in One Pot – just like Homestyle Dal Tadka!!
How different is Dal Makhani to Moong Dal Tadka?
This Dal is thick, creamy and rich in consistency as opposed to comforting Moong Dal Tadka… So just in case you are wondering do we really need so much fat? My answer would be Yes again .. to call it perfect Dal Makhani.
Can I omit Garlic is what a lot of people do ask me? Well, the flavour in this Dal comes from garlic and tomatoes. So the flavours might not be the same as it is supposed to be.
Coming to this recipe, I really wouldn’t want to hold back sharing this gorgeous Dal Recipe that I have learnt from Vah Re Vah. I would highly recommend making this super easy creamy Dal Makhani for treating your family and friends!
This post is super dear to me, as I have grown in food photography too over the last 9 years. There is a picture of one of my first photographs for dal makhani in my blog right below this picture.. It makes me feel so proud of this incredible learning. This post was somehow neglected over these years and it was high time I had updated too.
Dhaba Style Dal Makhani Recipe
Dal Makhani is a creamy Dal made with black urd dal ( black gram ) & kidney beans.
- 2 Tbsp Ginger Garlic Paste
- 11/2 Cups Black Urad Dal Black gram
- Handful of Kidney Beans
- 3/4 kg of Vine Tomatoes
- 1 Tbsp Red Chilli Powder
- 1 Tsp Cumin Powder
- 1 Tsp Coriander Powder
- 3/4 Tsp Turmeric Powder
- 50 g Unsalted Butter
- 1 Cup Single Cream Double cream or Half and Half also works
- 2 Tsp Kasturi Methi Dried Fenugreek leaves
- 1 Tsp Sunflower Oil
- Salt to taste
- Roughly 2 Cups of Water
- 1 Bay Leaf
- 1 1" Cinnamon Stick
- 3 Cardamom Pods ( Alternatively use 1 tsp Cardamom powder)
- 4 Cloves
Grind the tomatoes and obtain a fresh tomato puree .Alternatively, if you have fewer tomatoes in stock, use 2-3 tsp of double concentrated tomato puree.
Soak Rajma for about 6-8 hours and then mix it with Black Urad Dal.
Pressure cook the Black Urad Dal for twice amount of the regular Dal cooking time.
Heat oil in a large pan and add Cumin Seeds & Whole Garam masala.Saute them for 1 minute.
Add Ginger Garlic Paste & turmeric powder. Saute for 2 minutes.
Add the tomato puree to the masala's mix and stir them once. Cover the pan with a lid and cook in low flame for 10 minutes. (Tomato, puree generally tend to spill out bubbling ).
Stir in red chilli powder , cumin powder , coriander powder and the butter ( coz its makhani) to the tomato puree. Cover and cook for another 10 minutes.
Now that the quantity is reduced a bit , flavours of the masala's are into the base gravy , add the water from the cooked dal about 1.5- 2 cups and stir them. Allow it to boil for another 5 minutes in low flame.
Add in the cooked Dal to the tomato puree and gently stir every 5 minutes in low flame. Cover and cook for atleast 30-45 minutes. Remember to stir every 5 minutes as the dal can stick to the bottom of the pan.
Once the desired consistency is achieved , add in Fresh cream and stir well. Cook for 5 more minutes and turn of the flame.
Rub pan toasted Kasturi methi in your palm and sprinkle them before serving.
Serve Dhaba Style Dal Makhani with Nan( Indian Flat bread), Roti or Rice.
Soaking Urad Dal is not required for this process. Dal Makhani generally tends to thicken after it cools down. So make sure to leave a little watery consistency when we turn of the flame. If water from the cooked Dal is not left over, Add regular tap water. Longer the dal simmers in the tomato gravy, flavors are spendid. If Whole Garam Masala's are not available, use Garam masala powder.