How to make Dhaba style dal makhani Dal makhani recipe Easy recipe for restaurant style dal makhani Polkapuffs recipes Dal makhani recipe Ma ki dal recipe

Dhaba Style Dal Makhani

Dal Makhani is everyone’s favourite dal when we are at restaurants or dhabas! ☺️ Rustic flavours with the robustness of Garam Masalas and the rich creaminess make it very irresistible. 

How to make Dhaba style dal makhani Dal makhani recipe Easy recipe for restaurant style dal makhani Polkapuffs recipes Dal makhani recipe Ma ki dal recipe

It’s our favourite too…specially when we visit our favourite Dhaba on the outskirts of the city. It tastes just heavenly with some rotis and sliced onions! That’s all…no need to complicate things!

How to make Dhaba style dal makhani Dal makhani recipe Easy recipe for restaurant style dal makhani Polkapuffs recipes Dal makhani recipe Ma ki dal recipe

I have tried many recipe for dal makhani earlier too…but was never really satisfied with the outcome. Recently, when we were at this Dhaba again…I had the luck to find out a secret from the chef himself to make this dal taste absolutely divine! I couldn’t wait to come home and try it again! It tasted just like the one we ate at the Dhaba…so easy that I couldn’t believe I had finally made it just the way we loved it ☺️👌 although he didn’t specify the exact quantity of the ingredients but I had to adjust it according to the quantity I was making for us.

Let’s get started..

Yield: serves 2-3

Equipment: a heavy bottomed wok, a pressure cooker, measuring cups/ spoons.

Ingredients:

1/2 cup Rajma (kidney beans)

1/2 cup black whole urad dal

2 cups water

salt to taste

4 tbsp butter

1/4 tsp hing (asafoetida)

1/2 tbsp ghee

1 cup chopped onions

5-6 tbsp ginger-garlic paste

1-2 nos. black cardamom

1 tsp chopped green chillies

1 cup chopped tomatoes

1/2 tsp turmeric pwd

1 tsp degi mirch

1/4 tsp sugar

1 tsp coriander pwd

1/2 tsp roasted cumin pwd

1/2 tsp fennel pwd (saunf pwd)

1/2 tsp Garam masala

1/4 cup fresh cream

chopped coriander & fresh cream to garnish

Method:

Soak the lentils for 6-7 hours. Then pressure cook them with 2 cups of water and some salt until they are soft and mushy. Approximately 6-7 whistles are enough. Let the pressure release on its own before you open the lid.

How to make Dhaba style dal makhani Dal makhani recipe Easy recipe for restaurant style dal makhani Polkapuffs recipes Dal makhani recipe Ma ki dal recipe

Heat ghee & butter together in the wok. Then add the hing, cardamom, chopped onions, chillies & ginger-garlic paste. Cook until they are slightly golden and the raw smell goes away.

(The chef’s tip of adding fennel pwd is what makes a lot of difference due to its earthy aroma & tasted like the one we eat at the dhabas). Then add all the masalas except Garam masala. Sauté well for about 5-7 mins. Then add the tomato. Season with salt & sugar.

How to make Dhaba style dal makhani Dal makhani recipe Easy recipe for restaurant style dal makhani Polkapuffs recipes Dal makhani recipe Ma ki dal recipe

Also add the Garam masala now. Cook for another 2-3 mins…or until the tomatoes are mushy and the oil floats around the masalas, then add the boiled lentils with it’s water too. Mix well and let it cook for 7-8 mins. Then add the cream and let the dal boil for 15 mins on low flame. Keep stirring it around a few times. You can add some water to adjust the consistency too. That’s it…the dal is ready! You can garnish with some coriander and cream before serving. Enjoy it warm with any roti or some rice and salad 😁

How to make Dhaba style dal makhani Dal makhani recipe Easy recipe for restaurant style dal makhani Polkapuffs recipes Dal makhani recipe Ma ki dal recipe

Comfort food at it’s best….😉

Love,

Shreya💖

P.S. If you don’t have fennel pwd, you can make some by roasting it for a couple of mins just to heat it up…the colour mustn’t change and then grinding/ pounding it well.

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3 comments on “Dhaba Style Dal Makhani

  1. Pingback: Achaari Aloo Gobhi | Vegan and Glutenfree Cauliflower and Potato Stir Fry | Polka Puffs!

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