Simmer the dal for a few hours to bring out its rich, creamy texture and to give it a deeply infused flavor characteristic of dhaba.
The rich, velvety flavor of butter and ghee lends the Dal Makhani its decadent, traditional flavor.
Allowing the urad dal and rajma to soak for a whole night helps to tenderize them and ensures a smooth, creamy consistency when cooked.
To improve the creaminess and give the dal its distinctively opulent consistency, stir in fresh cream toward the end of cooking.
To give the dal a real smokey taste, place a piece of hot charcoal soaked in ghee in the pot and cover it for a little while.
Simmer the tomato purée in butter for a little period of time to extract the tang and sweetness that counterbalances the dal's richness.
To give the dal the richness of a dhaba, let it sit for a while before serving to allow the flavors to merge and deepen.