Are you ready to learn how to cook dal makhani dhaba style like a pro? In this comprehensive guide, we will walk you through the steps to create this delicious dish right in your own kitchen. Get ready to impress your friends and family with your culinary skills!
What is Dal Makhani?: How To Cook Dal Makhani Dhaba Style
Dal Makhani is a popular Indian dish made with black lentils, red kidney beans, butter, and cream. It is rich, creamy, and full of flavor, making it a favorite in many households and restaurants.
Ingredients You Will Need:
– Black lentils (whole urad dal)
– Red kidney beans (rajma)
– Butter
– Cream
– Onions
– Tomatoes
– Ginger-garlic paste
– Spices (cumin seeds, turmeric, garam masala, coriander powder)
– Salt
Step-by-Step Instructions:
1. Soak the black lentils and red kidney beans overnight in water.
2. Cook the lentils and beans in a pressure cooker until they are soft and well-cooked.
3. In a separate pan, heat butter and add cumin seeds.
4. Add chopped onions and cook until they turn golden brown.
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5. Add ginger-garlic paste and cook for a few minutes.
6. Add chopped tomatoes and cook until they are soft.
7. Add spices like turmeric, garam masala, and coriander powder.
8. Add the cooked lentils and beans to the pan and mix well.
9. Cook on low heat for about 30 minutes, stirring occasionally.
10. Add cream and simmer for another 10 minutes.
11. Garnish with fresh coriander leaves and a dollop of butter.
Tips for the Perfect Dal Makhani:
– Use whole urad dal for a creamy texture.
– Cook the lentils and beans until they are soft and well-cooked.
– Add cream at the end for a rich and creamy finish.
– Garnish with fresh coriander leaves for added flavor.
Conclusion:
Now that you have learned how to cook dal makhani dhaba style, it’s time to put your skills to the test in the kitchen. Follow these steps and tips for a delicious and authentic Indian dish that will impress everyone at the dinner table. Enjoy!
FAQs:
1. Can I use canned lentils and beans instead of soaking them overnight?
2. Is it necessary to use cream in dal makhani?
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3. Can I make dal makhani without butter?
4. How long can I store leftover dal makhani?
5. What are some good side dishes to serve with dal makhani?