Dal Makhani is one of the most popular North Indian dishes that needs no introduction. This Punjabi dish is so comforting and healthy that we order it every time we eat it in any North Indian restaurant. The ingredients used while preparing this dal – a mix of whole spices and luscious cream – make this dal recipe unique in its kind. You all must have tried restaurant style dal makhani, but have you ever thought of trying dhaba style dal makhani? Though the dish is the same, the dal makhani served in restaurants is different from the dal makhani served in dhabas. If you’ve ever had dal makhani at roadside (highway) dhabas while traveling north, you know what we’re talking about. It’s richer (read: more butter and cream) and cooked for hours in a clay pot. Now you can try making this recipe in your own kitchen!
Read also: Must Try Dal Makhani, Murgh Makhani and Other Makhani Recipes for Dinner
Here we bring you an easy recipe of 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 have to do is soak the urad dal and cook it for 3-4 whistles. Remove the black water from the dal. Wash the cooked dal one more time.
Now, put it back in the pressure cooker and add Kashmiri chili powder, garlic, ginger, butter, cream, tomato puree, turmeric powder and salt. Once done, mash the dal with the back of a ladle and mix well.
For the complete recipe of Dhaba Style Dal Makhani, click here.
This dhaba-style dal makhani recipe is relatively easy to make and requires readily available ingredients. Try this recipe at home, pair it with naan or tandoori roti, your delicious dhaba-style spread is ready to taste.