Dhaba Style Dal Makhani


To Boil Dal
  • 1 cup (200g) black lentil/ kali urad sabut dal
  • ¼ cup rajma/ red kidney beans
  • ¼ teaspoon salt
  • 3 cups water
First Tadka
  • 3 tablespoons ghee/clarified butter
  • 2 medium onion finely chopped
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon kashmiri red chilli powder
  • 3 large tomatoes pureed
  • 1 teaspoon coriander powder
  • ½ teaspoon jeera/cumin powder
  • 2 tablespoons fresh coriander
  • 2 tablespoons butter
  • 2 tablespoons fresh cream
  • 1 teaspoon kasuri methi
  • 2 tablespoons fresh coriander
Second Tadka
  • 1 tablespoons ghee/clarified butter
  • 2 tablespoons butter
  • 1 tablespoon garlic finely chopped
  • 1 teaspoon kashmiri red chilli powder

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

To Boil Dal
  1. Take black urad dal and rajma and wash them 4-5 times thoroughly.. Now soak them in water overnight or upto 8 hours.
  2. Rinse the excess water and wash the dal once again.
  3. Now add the dal and rajma in the pressure cooker along with some salt and water. Close the lid and pressure cook the dal till it gets 8-10 whistles or till the dal turns soft and is completely cooked
First Tadka
  1. In a large kadai add ghee and once it turns hot add finely chopped onions and cook them till they turn light brown in colour.
  2. Now add ginger garlic paste and sauté for a minute.
  3. Add kashmiri red chilli powder and mix well.
  4. Now add fresh tomato puree and salt. Let it cook for 7-8 minutes or till the ghee floats on the top. Keep stirring occasionally in between.
  5. Add coriander powder and cumin powder and mix well. Cook for another minute.
  6. Finally add the boiled dal and mix.
  7. Add 1 cup of hot water and a spoonful of fresh coriander. Now let the dal simmer on medium low flame for 15-20 minutes. Keep stirring occasionally.
  8. Once done, the dal will get a thick and creamy texture.
  9. Add butter, kasuri methi, fresh coriander, fresh cream and mix well.
Second Tadka
  1. In a pan add ghee and butter.
  2. Now add finely chopped garlic and sauté for a minute till it gets a light brown colour.
  3. Switch off the flame and add kashmiri red chilli powder and mix well.
  4. Immediately pour the tadka on the dal makhni and mix well.
  5. Serve hot with paratha, naan, tandori roti or jeera rice.

Recipe Notes

  • If you do not want to pressure cook then you can boil the dal in a heavy bottom pan, it will take around 2 hours.
  • If you do not like rajma then you can skip it or replace it with chana dal.
  • Always simmer the dal makhini on low flame for 15-20 minutes, as it will turn more thick and creamy.
  • Once you have kept the dal in the refrigerator it will become thick, add hot water to bring it to the desired consistency.
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