11 Hacks to Cook Punjabi Dhaba-Style at Home

5. Blend dals and cook low-and-slow for creamy dal

Many dhabas combine different lentils for texture and depth—urad dal for creaminess, chana dal or toor for body—and simmer them slowly until silky. Rinse and soak the dals briefly if time allows; this shortens pressure-cooker cycles and yields a more even texture. Cook in a pressure cooker until tender, then finish on the stove to mash gently and integrate flavours. Finish dal makhni-style with butter and a splash of cream for richness, adding these last so the dairy doesn’t split. Mash some of the dal against the pot sides with a spoon to thicken naturally. If you want a quick shortcut with the same mouthfeel, stir in a spoonful of unsalted butter and a little full-fat milk or cream at the end, and adjust salt. For North American cooks, lentil mixes labelled “urad” or “black lentils” are often found at Indian grocers, but you can substitute split black lentils or a mix of red and yellow lentils for similar results; the slow finish is the crucial part that turns cooked lentils into a dhaba-style staple.