Dhaba-Style Dal Makhani
Whole black urad dal simmered for hours with butter and cream until velvety, the signature slow-cooked dish of dhabas ringing Chandigarh.
- Prep
- 15 min
- Cook
- 240 min
- Total
- 255 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Heavy kadhai
- •Pressure cooker
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 20 g
- carbs
- 28 g
- fibre
- 10 g
- protein
- 14 g
- calories
- 340 kcal
Instructions
- 1
Pressure cook the soaked urad dal (black lentils) and rajma (kidney beans) with salt. Cook until completely soft, about 40 minutes.
- 2
Heat half the butter in a heavy kadhai (deep pan). Fry the onion until deep golden.
- 3
Add the ginger-garlic paste. Cook until the raw smell disappears.
- 4
Stir in the tomato puree and chilli powder. Cook until the fat separates from the masala.
- 5
Add the cooked dal with its liquid. Mash some lentils against the side of the kadhai.
- 6
Simmer uncovered on low heat for at least 2 hours. Stir occasionally and add water as needed.
- 7
Stir in the remaining butter and cream. Simmer for a further 20 minutes.
- 8
Stir in the garam masala and a final swirl of cream. Serve hot.
Chef's tips
The longer and slower you simmer, the creamier and darker the dal becomes. Dhabas (roadside diners) often cook it overnight on low heat.
Ingredient substitutions
- fresh cream → full-fat milk reduced slightly
Storage
Refrigerate for up to 4 days; flavour improves with resting.
Reheating
Reheat gently on low flame, adding a little water or milk to loosen.
Common mistakes to avoid
- •Rushing the simmering time, which leaves the dal thin and less flavourful.
Serving suggestions
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