Authentic Dal Makhani - Tips & Tricks New Simple Way - Creamy Rich Punjabi Special Dal Dhaba Style

### **Authentic Dal Makhani Recipe – Creamy, Rich, and Dhaba Style**

Dal Makhani is a signature Punjabi dish that is rich, creamy, and bursting with flavors. It’s made with black lentils (urad dal) and red kidney beans (rajma) slow-cooked to perfection with spices. Follow this simple yet authentic recipe to make a restaurant-style or dhaba-style Dal Makhani at home.

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### **Ingredients**

#### **For Dal:**
- Whole Black Lentils (Sabut Urad Dal) – 1 cup
- Red Kidney Beans (Rajma) – 1/4 cup
- Water – 4-5 cups (for soaking and cooking)
- Salt – to taste
- Turmeric Powder – 1/2 tsp

#### **For Tadka:**
- Butter – 3 tbsp
- Ghee – 1 tbsp
- Onion (finely chopped) – 1 medium
- Garlic (finely chopped) – 5-6 cloves
- Ginger (grated) – 1 inch
- Green Chilies (slit) – 1-2
- Tomato Puree – 1 cup (from 3-4 medium tomatoes)
- Kashmiri Red Chili Powder – 1 tsp (for color)
- Coriander Powder – 1 tsp
- Garam Masala – 1 tsp
- Kasuri Methi (dried fenugreek leaves) – 1 tsp (roasted and crushed)

#### **To Enhance Creaminess:**
- Fresh Cream – 1/4 cup (or malai)
- Full-Fat Milk – 1/2 cup (optional, for extra richness)

#### **For Garnishing:**
- Fresh Cream – 2 tbsp
- Fresh Coriander – finely chopped
- Butter – 1 tsp

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### **Step-by-Step Recipe**

#### **1. Soaking and Cooking Dal:**
1. Rinse black lentils (urad dal) and kidney beans (rajma) thoroughly. Soak them in water overnight or for 8-10 hours.
2. Drain and transfer to a pressure cooker. Add 4 cups of water, turmeric, and salt. Pressure cook for 7-8 whistles or until dal and rajma become soft and mushy. (You can also use a pot but it takes longer to cook.)
3. Mash the dal slightly to enhance creaminess but keep some texture intact.

#### **2. Preparing the Tadka:**
1. Heat butter and ghee in a heavy-bottomed pan or kadhai.
2. Add chopped onions and sauté until golden brown.
3. Add garlic, ginger, and green chilies. Sauté for 1-2 minutes until fragrant.
4. Add tomato puree and cook until the oil separates. Stir in red chili powder, coriander powder, and a pinch of salt.

#### **3. Slow-Cooking the Dal:**
1. Add the cooked dal and rajma to the tadka. Mix well.
2. Add 1 cup of water (adjust consistency as needed) and simmer on low heat for at least 30-40 minutes, stirring occasionally. Slow-cooking enhances the flavor and creaminess.
3. Stir in fresh cream and milk (if using) for a luscious texture.

#### **4. Final Flavor Boost:**
1. Add garam masala and crushed kasuri methi. Mix well and let it simmer for another 5-10 minutes.
2. Adjust salt and add a dollop of butter on top before serving.

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### **Tips & Tricks for Authentic Dal Makhani:**
1. **Soak and Slow Cook:** Soaking dal and rajma overnight and slow-cooking them is key for the best texture and flavor.
2. **Butter and Cream:** Don’t skimp on butter and cream for the rich, authentic taste.
3. **Simmering is Essential:** Slow-cooking the dal for 1-2 hours (on low flame) brings out the true dhaba-style flavor.
4. **Kasuri Methi:** Adds a smoky, earthy aroma. Roast it lightly before crushing for a more intense flavor.
5. **Optional Smoky Flavor:** To achieve that authentic smoky taste (like at dhabas), try the **dhungar method**:
- Heat a piece of charcoal until red hot.
- Place it in a small bowl in the dal, drizzle ghee on top, and cover the pan for 2-3 minutes to let the smoke infuse.

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### **Serving Suggestions:**
- Serve hot Dal Makhani with naan, butter roti, steamed basmati rice, or jeera rice.
- Garnish with fresh cream and coriander for that perfect presentation.

Enjoy this restaurant-style Dal Makhani at home and impress your family with its authentic dhaba flavors! 😋