Dal Makhani is one of the most popular North Indian cuisine that does not require any introduction. This Punjabi dish is so comfortable and complete that we eat in any North Indian restaurant every time. A mixture of materials used while preparing this lentils-a mixture of spices and luscious creams-makes this dal recipe in one way. All of you must have tried to restaurant-style dal makhani, but have you ever thought of trying to try Dabba-style Dal Makhani? Although this dish is similar, but the Dalakhani dal served in the restaurant is different from Makhani, which is served in Dhabas. If you have ever made dal makhani in the roadside (highway) Dhabas while traveling to the north, then you know what we are talking about. It is rich (read: more butter and cream) and cooked in an earthen pot for hours. Now you can try your hands to make this recipe within the rest of your home kitchen!
Also read: Dal Makhani, Murg Makhani and other Makhani Recipes You should try for a grand food meal
Here we bring you an easy recipe for Dhaba-style dal makhani. The enraged aroma and creamy taste of this lentil is something else.
Here is how to make Dhaba-style dal makhani. Easy Dhaba-style Dal Makhni Recipe:
To make this lentil, you just need to soak urad dal and cook it for 3-4 whistles. Take out black water from lentils. Rinse ripe lentils one more time.
Now, pour it back into the pressure cooker and add Kashmiri chili powder, garlic, ginger, butter, cream, tomato puree, turmeric powder and salt. Once done once, mash the lentils with the back of the ladle to mix it well.
Click here for full recipe of Dhaba-style dal makhani.
This Dhaba-style dal makhani recipe is comparatively easy and requires easily accessible material. Try this recipe at home, combine it with naan or tandoori roti, where you should be prepared to spread in your nutritious spot-style.
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