Overnight Dhaba-Style Dal Makhani
Whole black urad and rajma simmered overnight on low embers until velvety, finished with cream and butter — a true dhaba classic of the Grand Trunk Road.
- Prep
- 15 min
- Cook
- 480 min
- Total
- 495 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Heavy pot
- •Tandoor or slow flame
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 17 g
- carbs
- 28 g
- fibre
- 9 g
- protein
- 14 g
- calories
- 320 kcal
Instructions
- 1
Pressure cook the soaked urad dal and rajma with salt for about 45 minutes. Cook until completely soft.
- 2
Heat half the butter in a heavy pot. Fry the onion until it turns golden.
- 3
Add the ginger garlic paste and green chilli. Cook until they smell fragrant.
- 4
Add the tomato puree and red chilli powder. Cook until the oil separates.
- 5
Pour in the cooked dal with its cooking water. Mash lightly against the pot sides.
- 6
Simmer on the lowest heat for at least 3-4 hours. Stir occasionally and add water as needed.
- 7
Stir in the remaining butter and cream. Mix in the garam masala (warm spice blend).
- 8
Simmer for 10 more minutes. Serve hot with a swirl of cream on top.
Chef's tips
The long, slow simmer is essential for an authentic texture. The dal should turn deep brown and naturally creamy over time. You can add dhungar (charcoal smoke infusion) for roadside dhaba flavour.
Ingredient substitutions
- cream → full-fat milk reduced slightly
Storage
Refrigerate up to 4 days; flavour improves the next day.
Reheating
Reheat on low flame with a splash of water or milk to loosen.
Common mistakes to avoid
- •Cooking on high heat, which stops the dal from becoming silky and smooth.
- •Skipping the overnight soak, which leaves the lentils hard and undercooked.
Serving suggestions
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