As a young culinary enthusiast just starting my career in Singapore, I had the incredible fortune of landing in a beautiful restaurant at Boat Quay, a location rich in history, where ships once docked. It was a special time for me, and as fate would have it, I found myself in the presence of one of the most revered chefs in Indian cuisine: the legendary Qureshi Saab from Bucha.
The story of how I met Qureshi Saab was nothing short of serendipitous. This esteemed chef had been brought in to set up the tandoor at the restaurant, and shortly after, he fell ill. It was during this period that, as a young commis, I had the opportunity to serve him physically and help alleviate his back aches. This moment of kindness opened the door to a wealth of knowledge that Qureshi Saab generously shared with me. He taught me that, in our Muslim culture, secrets of great culinary art are not given lightly, even to one’s own child, unless potential is recognized. One of the most unforgettable experiences that Qureshi Saab imparted to me was the secret behind the Dal Makhani—a dish that has now become iconic in Indian cuisine. It was during this time that I was introduced to his method of preparing Dal Makhani, a technique that would forever change the way I viewed cooking.
The Secret Behind the Slow-Cooked Dal Makhani
Qureshi Saab’s Dal Makhani was a dish that spoke volumes about patience and precision. The first secret, he told me, was the slow fire cooking process. This wasn’t your average dal preparation. It was a long, slow simmer, carried out over 12 hours. The dal was placed in the tandoor late at night, around 8:30 or 9:00 pm, and left to cook until the next morning. During this time, no one was allowed to touch it. The beauty of this method lay in the fact that the flavors slowly blended, creating a deep, rich texture that could not be achieved in a hurry.
But that was just the beginning.
The next morning, after 12 hours of slow cooking, the dal was given a special twist. The key ingredient that Qureshi Saab always used was fresh milk—about two to three kilograms. This milk, added slowly with a large wooden spatula, helped achieve a smooth and creamy consistency. The motion of stirring the dal with the wooden spatula allowed the flavors to blend in a way that could never be replicated with a mechanical blender.
Then came the special moda masala, a blend of secret ingredients that was carefully placed in the pot to give the dal its unique flavor. The magic of the dal was in these spices—slowly adding them allowed the flavors to infuse the dal, enriching it with the spices’ deep aromas.
The dish was then finished with a beautiful touch: tomatoes, cooked in desi ghee, were added along with cumin and ginger-garlic paste, further enhancing the depth of flavor. The final flourish was the saffron-infused milk and cream. This gave the dal its signature aroma, a rich, fragrant essence that lingered long after the dish was served.
A Memory That Lives On
Every time I prepare Dal Makhani, I remember Qureshi Saab’s guidance and the lessons he taught me. It is a tribute to the man who shared his wisdom and expertise with me, and to the food that continues to carry his legacy. His Dal Makhani was more than just a recipe—it was an art form, a slow-burning flame of tradition and expertise.
To this day, I carry the memories of those long hours spent in the kitchen, watching Qureshi Saab work his magic, and I am grateful for the experience of learning from one of the greats. The secret to his Dal Makhani is simple: patience, love, and an unwavering commitment to excellence.
In the end, Qureshi Saab’s Dal Makhani is a timeless reminder that great food is born from patience, passion, and the wisdom passed down through generations.