Dal makhani is one of the most popular North Indian dishes that needs no introduction. This Punjabi dish is so comforting and nutritious that we order it every time we dine at any northern Indian restaurant. The ingredients used in making this dal – a blend of whole spices and rich cream – make this dal recipe one of a kind. You’ve probably all tried restaurant-style dal makhani, but have you ever thought about trying dhaba-style dal makhani? Although the food is the same, the dal makhani served in the restaurant is different from the dal makhani served at the dhabas. If you’ve ever eaten dal makhani at roadside (highway) dhabas while traveling north, you know what we’re talking about. It is richer (read: more butter and cream) and is cooked for hours in a clay pot. Now you can try making this recipe in the comfort of your own kitchen!
Also read: Dal Makhani, Murgh Makhani and other Makhani recipes that you must try for a hearty dinner
Here we bring you an easy recipe for dhaba style dal makhani. The invigorating aroma and creamy taste of this dal is something else.
Here’s How To Make Dhaba Style Dal Makhani | Easy Dhaba Style Dal Makhani Recipe:
To make this dal, all you need to do is soak the urad dal and cook it until it’s 3-4 whistles. Drain all the black water in the dal. Rinse the cooked dal again.
Now, put it back in the pressure cooker and add the Kashmiri chili powder, garlic, ginger, butter, cream, tomato puree, turmeric, and salt. Once done, mix the dal with the back of the ladle to blend well.
Click here for the full recipe for dhaba-style dal makhani.
This dhaba-style dal makhani recipe is relatively easy to make and requires readily available ingredients. Try this recipe at home, combine with naan or tandoori roti and you’ll have your delicious dhaba-style cake ready to enjoy.
