By: Nikita Nikhil
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Dal Makhani is one dish that has zero haters. But if you are struggling to make a dhaba-style version of it, these tips can help you make this comforting dish and wow your guests.
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Soak urad dal and rajma overnight. This ensures they are soft and cook evenly. Skipping this step won't give your dal the desired creamy base.
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Simmer the dal and let it cook on low heat for 4-5 whistles. This will allow the flavours to blend and the texture to become creamy and rich.
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Don't shy away from adding butter and cream! These are the key ingredients for richness. Add a spoonful of these during and after it is cooked.
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After cooking dal makhani, add some kasuri methi for an authentic smoky flavour. Crush it between your palms and add it towards the end.
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After cooking, let the dal rest for at least 20-30 minutes before serving. This helps the flavours to deepen and makes the dal even more delicious!
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For the step-by-step recipe for dal makhani, click here:
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