How to make Dhaba-style Dal Makhani at home

Dhaba-style Dal Makhani is not just a dish but an emotion that North Indians can connect with. The velvety texture, the glaze of butter, and the smokiness altogether makes it a comforting dish that is very well enjoyed during winters along with naan, roti, or rice. Here is the simplest Dhaba-style Dal Makhani recipe that one can try and enjoy this winter.

¾ cup whole black lentils, ¼ cup rajma, 4 cups water, 2 tbsp butter, 1 tbsp oil, 1 large onion, 2 tsp ginger-garlic paste, 2 large tomatoes, 2 tbsp tomato paste, 1 tsp red chilli powder, 1 tsp Kashmiri chilli powder, 1 tsp coriander powder, ½ tsp garam masala, salt to taste, ½ cup fresh cream, 1 tsp kasuri methi, 1 small piece of charcoal, and ½ tsp ghee

First of all, soak urad dal and rajma overnight or atleast 8–10 hours.

Wash them well and then pressure cook with water and salt until soft and creamy for 4-6 whistles.

In a heavy pan, heat butter and oil. And then add chopped onions and sauté till golden. Also, add ginger-garlic paste and cook till raw smell disappears.

Once done, add tomato puree and paste and cook the mixture on medium heat until the masala thickens and you see butter separating on the sides of the pan.

It's time to add the spices including red chilli powder, Kashmiri chilli, coriander powder, and garam masala. Mix well.

Next, add the pressure cooked dal along with leftover liquid in the cooker. Simmer on low flame for 45–60 minutes. Make sure to keep stirring to avoid the dal from sticking to the pan.

Add cream, kasuri methi, and some more butter and cook for 6-12 minutes. Also, pace hot charcoal in a small bowl over the dal, pour ghee on it, cover immediately, and let it smoke for 2–3 minutes. Serve hot with naan or tandoori roti.

Images Courtesy: istock