There’s something magical about the creamy, smoky, and comforting taste of dal makhani served at roadside dhabas in North India. It’s rich but not too heavy, mildly spiced but full of depth, and pairs perfectly with naan, jeera rice, or even plain roti. If you’ve been wondering how to make dal makhani at home that tastes just like the one from a dhaba, you’re in the right place.
What Is Dal Makhani?
Dal makhani is a creamy North Indian lentil curry made from whole black gram (urad dal), a small portion of rajma (red kidney beans), butter, cream, and aromatic spices. “Makhani” comes from the word “makhan,” meaning butter, which is essential to the dish’s luxurious taste.
Unlike regular dals, dal makhani is slow-cooked for hours, traditionally on wood fire or charcoal, to develop that rich, deep flavour that dhabas are famous for.
Ingredients You’ll Need
For Pressure Cooking:
- 1 cup whole urad dal (black gram)
- 2 tbsp rajma (kidney beans)
- 3 cups water
- ½ tsp salt
- ½ tsp turmeric
For the Tadka (Tempering):
- 2 tbsp butter
- 1 tbsp ghee or oil
- 1 bay leaf
- 1 inch cinnamon stick
- 2–3 cloves
- 1 small black cardamom
- 1 tsp cumin seeds
- 1 tsp finely chopped ginger
- 1 tsp finely chopped garlic
- 1–2 green chillies (optional)
- 1 medium onion (finely chopped)
- 2 medium tomatoes (pureed)
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt to taste
For Finishing:
- ¼ cup fresh cream
- 1 tsp kasuri methi (dry fenugreek leaves)
- 1 tbsp butter
- Water as needed
- A pinch of sugar (optional)
Pro Tip: Bake like a pro from home with fun, hands-on Online Baking Classes.
Step-by-Step: How to Make Dal Makhani at Home
Step 1: Soak and Pressure Cook the Dal
Wash urad dal and rajma thoroughly. Soak them overnight or at least 8 hours. Drain, then pressure cook with water, salt, and turmeric for 6–7 whistles. Mash slightly after cooking.
Step 2: Prepare the Tadka (Tempering)
Heat butter and ghee, add spices, then ginger, garlic, chillies. Add onions and cook until golden. Add pureed tomatoes and spices and cook until oil separates.
Step 3: Combine and Simmer
Mix the dal with tadka. Simmer uncovered for 30–40 mins, stirring occasionally. Add water to adjust consistency.
Step 4: Finish with Cream and Butter
Stir in cream and kasuri methi. Add sugar and butter before serving.
Tips for Restaurant-Style Dal Makhani
- Soak well overnight for best results
- Slow simmer after pressure cooking
- Use butter and cream generously
- Use charcoal (dhungar method) for smoky flavour
How to Give Dhaba-Style Smoky Flavour (Optional)
Heat coal, place in foil in dal, drizzle ghee, cover with lid. Let smoke infuse for 5 mins, then remove coal.
Serving Suggestions
Serve with naan, jeera rice, or roti. Top with butter and cream. Pair with onion rings and papad.
Final Thoughts
If you’ve been searching for the secret to how to make dal makhani like it’s served in dhabas, the answer lies in three things: slow cooking, quality ingredients, and a touch of makhan (butter). This classic urad dal recipe, when made patiently, delivers rich flavour, thick texture, and irresistible aroma.
So the next time you're planning a weekend meal or inviting guests, try this slow-cooked dal makhani recipe. With simple ingredients, a little patience, and this guide, you’ll have a dhaba-style dish that wins every heart.
Frequently Asked Questions (FAQs)
Q1. What makes dal makhani different from regular dal?
A1. Dal makhani is richer and creamier, made with black urad dal, rajma, butter, and cream. It’s slow-cooked for hours to develop deep, smoky flavours unlike regular toor or moong dal preparations.
Q2. Can I make dal makhani without rajma?
A2. Yes, you can skip rajma, but even a small amount improves texture and adds body. Traditional recipes often include 1–2 tablespoons for balance.
Q3. How long should I cook dal makhani for the best flavour?
A3. After pressure cooking, simmer it on a low flame for 30 to 45 minutes. This slow process enhances creaminess and gives that signature dhaba-style depth in taste.
Q4. What’s the secret to the smoky flavour in dhaba dal?
A4. The “dhungar” method using hot charcoal and ghee adds that classic smoky aroma. Cover the dal with a lid for 5 minutes while the smoke infuses.
Q5. Can I skip cream and butter for a healthier version?
A5. Yes, but the taste won’t be the same. You can reduce the quantity or substitute with milk and ghee for a lighter feel without losing the essence of the dish.
Q6. Is dal makhani good for storing or meal prep?
A6. Yes, it tastes even better the next day as flavours deepen. Store in the fridge and reheat gently with a splash of cream or water.
Q7. Can I cook dal makhani without a pressure cooker?
A7. Yes, but it takes more time. Soak the dal overnight and cook in a heavy-bottomed pot. TEDCO chefs teach both pressure and open-pot methods for versatility in real kitchens.
Q8. Where can I learn professional-style dal makhani?
A8. TGCA offers practical training in classic Indian recipes, including slow-cooked dishes like dal makhani. Their students learn authentic flavour-building techniques through hands-on kitchen experience and chef guidance.
Whatsapp
