Dal makhani is a beloved Punjabi dish that holds a special place in festivals and everyday meals. Made from a mix of urad dal (black chickpeas) and rajma (kidney beans), it is famous for its creamy texture and rich flavour. Although it is a popular menu item in restaurants and dhabas, it can be challenging to replicate that great taste at home. If you have struggled to achieve the same results in your kitchen, worry not! Here are some tips that will help you recreate that authentic dhaba-style dal makhani.
Read this also: Bored of Dal Makhani? Try this amazing Dal Mughlai recipe!
Here Are 5 Tips For The Perfect Dhaba-Style Dal Makhani
1. Soaking process
Start by washing the lentils and kidney beans thoroughly. Soak them in water for 7 to 8 hours. After soaking, wash them again by gently scrubbing them. This step helps to enhance the colour and texture of the lentils.
2. Boiling stage
Add the soaked dal and rajma to a pressure cooker along with enough water. Cook on high flame till you get 5 to 6 whistles. After the pressure is released, check the thickness. Continue cooking the dal on low flame without covering it till it thickens and the skin starts separating.
3. Use of whole spices
To add an aromatic flavour, add a few cloves, bay leaves and two large cardamom seeds while boiling the dal. You can remove these whole spices after boiling or leave them as is.
4. Prepare the Tadka
Blend ginger, green chillies and tomatoes to make a puree. Also, make onion puree. Heat oil in a pan and add onion puree to it. Fry till golden, then add some kasuri methi (dried fenugreek leaves) for an extra layer of flavour. Add tomato puree and cook till the oil separates. Next, add salt, dry mango powder, red chilli powder and Kashmiri red chilli powder. Fry the mixture well before adding it to the cooked dal.
Read this also : Dal makhani, dal tadka and more: 5 North Indian dal recipes for a delicious dinner
5. The final touches
Cook the dal on low flame, add some garam masala for extra flavour. Switch off the flame and add butter and fresh cream and stir. Do not add cream while the gas is on; instead, mix it well after switching off the flame. Cook for a few more seconds, then garnish with fresh coriander leaves before serving.
By following these tips, you can make deliciously creamy and flavourful dal makhani that will be even better than your favourite dhaba. Enjoy your meal!
