Dal Makhani Dhaba Style ढाबे जैसे दाल मखनी Punjabi Dal Makhani

Tayyar ho jaaiye for a rustic style Dhabe jaisi Dal Makhani. Dhaba style food has a class of its own, agree?

30-40 minutes
2-4
Indian
Dal Makhani Dhaba Style ढाबे जैसे दाल मखनी Punjabi Dal Makhani Recipe - Ranveer Brar

Ingredients

For Cooking Dal

1 ½ tbsp Ghee, घी

½ cup Kidney beans (washed & soaked overnight) राजमा

3 cups Whole Black Gram (washed & soaked overnight) साबुत उड़द की दाल

¼ cup Chana dal (washed & soaked overnight) चना दाल

5-6 cups Water, पानी

1 tbsp Garlic juice, लहसुन का पानी

1 ½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर

¼ tsp Turmeric powder, हल्दी पाउडर

1 tsp Coriander powder, धनिया पाउडर

Salt to taste, नमक स्वादअनुसार

2 tbsp Unsalted butter, cubed, सफ़ेद मक्खन

 

For Ginger Garlic Paste

5-6 Garlic cloves, लहसुन

1 inch Ginger, peeled, slice, अदरक

1 Green chili (less spicy & broken into half) हरी मिर्च

Salt to taste, नमक स्वादअनुसार

1 ½ tsp Oil, तेल

 

For Masala

½ tsp Cumin seeds, जीरा

10-12 Black peppercorns, काली मिर्च के दाने

Salt to taste, नमक स्वादअनुसार

1 tsp Dry fenugreek leaves, कसूरी मेथी

 

For Tempering

1 ½ tbsp Ghee, घी

Prepared Ginger Garlic paste, अदरक लहसुन का पेस्ट

1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर

A pinch of asafoetida, हींग

½ cup fresh Tomato puree, ताज़े टमाटर की प्यूरी

Salt to taste, नमक स्वादअनुसार

Boiled Dal, उबली हुई दाल

2 tbsp Unsalted butter (for finishing) सफ़ेद मक्खन

1 tsp Prepared Masala, तैयार किया हुआ मसाला

½ tsp Dry fenugreek leaves, crushed, कसूरी मेथी

 

For Garnish

Fresh cream, ताजा क्रीम

Coriander sprig, धनिया पत्ता

Process

For Cooking Dal

  • In a pressure cooker, add ghee, once it’s hot, add kidney beans, whole black urad dal, chana dal.
  • Add water as required, garlic juice, degi red chili powder, turmeric powder and coriander powder.
  • Add salt to taste, unsalted butter and mix everything well.
  • Cover it with the lid and cook on medium flame for 4 to 5 whistles or until the dal is 80 % cooked.

 

For Ginger Garlic Paste

  • In a grinder jar, add garlic cloves, ginger, green chili, salt to taste, oil and grind into a smooth paste and keep it aside for further use.

 

For Masala

  • In a pan, add cumin seeds, black peppercorns, salt to taste, dry fenugreek leaves and dry roast on medium flame for 2-4 minutes.
  • Transfer it into a grinder jar, grind into a fine powder and keep aside for further use.

 

For Tempering

  • In a heavy bottom pot, add ghee. Once it’s hot, add prepared ginger garlic paste and sauté it well.
  • Add degi red chili powder, a pinch of asafoetida and sauté well.
  • Add fresh tomato puree, salt to taste and sauté well on medium flame for 4-5 minutes.
  • Add boiled dal, cover it with the lid and cook for 5-10 minutes on medium flame.
  • Stir in between, with the help of a ladle mix the dal.
  • Remove the lid, finish it with unsalted butter and mix well. Add prepared masala, dry fenugreek leaves, give it a last boil and switch off the flame.
  • Transfer it into a serving bowl, garnish it with fresh cream, coriander sprig and serve hot with steam rice.

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