Dhaba-Style Smoked Dal Makhani Recipe

Smoked Dal Makhani Recipe – Dhaba Style
A traditional North Indian lentil curry packed with flavors and the distinct smoky aroma, this recipe for Dal Makhani, often prepared at roadside dhabas, is made with whole black urad dal and kidney beans. Infused with Indian spices, cream, and ghee, it offers a comforting, rich dish perfect for any dinner table.

Cuisine: North Indian

Course: Dinner

Diet: High Protein Vegetarian

Ingredients:

Preparation Time: 10 minutes

Cook Time: 60 minutes

Instructions:

1. Soak the Lentils:
   Begin by soaking the black urad dal and rajma together in 4 cups of water for about 8 hours. This ensures the lentils soften, making them easier to cook.

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2. Prepare the Tempering:
   Heat ghee in a pressure cooker over medium heat. Add the cumin seeds and allow them to crackle, releasing their fragrance.
   Then, add the finely chopped ginger, garlic, and green chillies. Sauté for a few seconds until aromatic.

3. Add Spices & Tomatoes:
   Stir in the bay leaves, cinnamon stick, and chopped tomatoes. Sprinkle in the turmeric powder, cumin powder, garam masala powder, and cardamom powder.
   Sauté the mixture on medium heat until the tomatoes soften and the spices blend well.

4. Cook the Dal:
   Add the soaked dal and rajma mixture to the pot. Pour in enough water so that the lentils are submerged by at least 2 inches. Season with salt to taste.
   Cover the pressure cooker and cook on medium heat for about 35-40 minutes. Once done, allow the pressure to release naturally.

5. Mash the Dal:
   After opening the cooker, check that the dal is well-cooked. If it appears a little dry, add more water to adjust the consistency.
   Mash the dal gently with the back of a spoon to break down the lentils, making the curry creamy.

6. Simmer with Butter and Cream:
   In a heavy-bottomed pan, heat some butter and add a pinch of cumin seeds. Stir in the cooked dal along with fresh cream.
   Simmer the mixture on low heat for 10-15 minutes, stirring occasionally. This will help deepen the flavors and create a rich, creamy texture. During this simmering process, mash the dal occasionally to achieve a velvety consistency.

7. Add Fenugreek & Coriander:
   As the dal simmers, add the dried fenugreek leaves (kasuri methi) and fresh coriander leaves into the dal. Stir and let it simmer for another 5 minutes. This infuses the dish with earthy, aromatic flavors.

8. Smoke the Dal (Optional but Traditional):
   To give the dal its signature smoky flavor, heat a piece of charcoal on a flame for about 5 minutes until it turns red-hot.
   Place a small bowl (katori) in the center of the dal pan, and carefully place the hot charcoal inside the bowl. Drizzle a few drops of ghee over the charcoal. The coal will begin to smoke, releasing an intense smoky aroma.
   Cover the pan immediately to trap the smoke, letting it infuse the dal for 30-40 seconds. Remove the bowl and open the lid to reveal the smoky fragrance.

9. Serve:
   Turn off the heat and transfer the Smoked Dal Makhani to a serving dish. Serve it with naan, jeera rice, or a side of your favorite Indian bread for a hearty meal.

Tips:

• For a richer flavor, allow the dal to simmer for longer, traditionally for 1-2 hours. Just make sure to stir it occasionally to prevent it from sticking.
• You can add more ghee or butter during the simmering process for extra creaminess.
• Smoked dal is a game-changer! Don’t skip the charcoal smoking step—it truly elevates the dish to another level.

Enjoy your delightful, smoky Dal Makhani—a true North Indian classic!