Dal Makhani Recipe

This Dal Makhani recipe is a restaurant style version with subtle smoky flavors and creaminess of the lentils. If you love authentic Punjabi food then you are going to love this Dal Makhani even more.

Dal Makhani is one of the most popular lentil recipes from the North Indian Punjabi cuisine made with Whole Black Lentils (known as Urad dal or Kaali Dal in Hindi) and Kidney Beans (known as Rajma in Hindi).

For this recipe, I have used a pressure cooker to cook the lentils, but I have explained the method of cooking the lentils in a pan or pot in the notes section of the recipe card.

I have also shared my expert tips and frequently asked questions by our readers on this recipe below. In the FAQ section below, I also share the method of making this dal makhani in the Instant Pot.

Before I list out and explain to you the beauty of this recipe, let me tell you that this Dal Makhani recipe is one of our most reviewed and loved recipe on the blog.

It has been made by many of our readers and they have loved it. It also happens to be my most shared recipe on social media.

So what makes this recipe so good and why is it one of the best Dal Makhani recipe.

Dal Makhani Recipe (Restaurant Style)

Dal makhani is a delicious, rich & creamy dish made with black lentils, spices, butter and cream. Instructions included for stovetop and instant pot.

Prep: 10min

Total: 610min

Serving Size: 1 serving

Nutrition Facts: calories 410 kcal, Carbohydrate 37 g, Protein 15 g, Fat 22 g, Saturated Fat 13 g, Cholesterol 59 mg, Sodium 1217 mg, Fiber 16 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 1 cup whole black lentil ((200 grams black gram – whole urad dal))
• ¼ cup rajma ((red kidney beans) (optional))
• 4 cups water (for pressure cooking – more for pot)
• 3 tablespoons unsalted butter ((divided – 1 ½ tbsp + 1 ½ tbsp))
• 1 tablespoon ghee
• 1 medium onion (finely chopped (65 grams))
• 1 tablespoon ginger garlic paste
• 1 cup tomato puree ((210 grams))
• 2 teaspoons salt ((adjust to taste))
• ¾ to 1½ teaspoons red chilli powder ((adjust to taste) (I use 1½))
• 1 teaspoon garam masala ((use flavorful one))
• 2 cups water ((preferably boiling hot))
• ½ teaspoon kasuri methi ((dried fenugreek leaves) (optional))
• ¼ cup cream ((more for garnish, heavy cream, whipping cream))
• 1 bay leaf ((optional))
• 2 green cardamoms ((optional))
• 1 black cardamom ((optional))

Instruction:

1. Both urad dal and rajma must cook to very soft. When mashed with a spoon the dal and rajma must be soft and get mashed well easily. If not then pour another half cup hot water and continue to cook for another 3 to 4 whistles on a medium heat.
2. Taste and add more salt if needed. Add butter and mix well.
3. Garnish dal makhani with butter or cream & serve with naan.
4. Stir in the butter and garnish dal makhani with cream.

Dal Makhani

This Dal Makhani recipe is a restaurant style version with subtle smoky flavors and creaminess of the lentils. Dal Makhani is one of the most popular lentil recipes from the North Indian cuisine made with whole urad dal (black gram) and kidney beans.

Prep: 480min

Total: 540min

Serving Size: 1 serving

Nutrition Facts: calories 308 kcal, Carbohydrate 35 g, Protein 13 g, Fat 13 g, Saturated Fat 8 g, Cholesterol 35 mg, Sodium 433 mg, Fiber 12 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• ¾ cup whole urad dal (, 140 grams (whole black gram) )
• ¼ cup rajma (, 40 grams (kidney beans))
• 3 cups water for pressure cooking (, 750 ml water)
• ½ cup finely chopped onions (, 50 grams onion or 1 medium sized onion)
• 1 teaspoon chopped green chilies (or serrano peppers or 1 to 2 green chillies)
• 2 teaspoons Ginger Garlic Paste (or 6 to 7 small to medium-sized garlic + 1 inch ginger – crushed to a paste in mortar-pestle)
• 2 large tomatoes (, 200 grams tomatoes – pureed or 1 cup tomato puree)
• ½ teaspoon cumin seeds
• 2 to 3 cloves
• 2 to 3 green cardamoms
• 1 black cardamom
• 1 inch cinnamon
• 1 small to medium tej patta ((Indian bay leaf))
• ½ teaspoon red chili powder (or cayenne pepper or smoked paprika)
• 2 to 3 pinches grated nutmeg (or ground nutmeg powder)
• 1 cup water ( or add as required)
• ¼ to ⅓ cup low fat cream (or half and half or 2 tablespoons heavy cream or )
• ¼ teaspoon crushed kasuri methi ((dry fenugreek leaves) – optional)
• 3 tablespoon Butter (- salted or unsalted)
• salt (as required)
• 1 small piece of charcoal
• ½ to ⅔ teaspoon oil (- any neutral tasting oil)
• 1 to 2 tablespoons chopped coriander leaves ((cilantro))
• ½ tablespoon low fat cream (or half and half for garnish – optional)
• 1 inch ginger (julienne – optional)

Instruction:

1. You can also add ready 1 cup tomato puree instead of blending the tomatoes. No need to blanch the tomatoes while pureeing.
2. Then add the cooked urad dal and rajma beans along with the stock. Also add 1 cup water or as required.
3. Cover and set dal makhani aside, if you are proceeding to the dhungar method. Or else you can serve dal makhni straight away.
4. Serve punjabi dal makhani garnished with chopped coriander leaves (cilantro) and a few teaspoons of cream with naan, roti, paratha or steamed rice.

Dal Makhani Recipe – Restaurant Style in Pressure Cooker

Easy dal makhani recipe | restaurant style dal makhani recipe

Prep: 480min

Total: 520min

Yield: 4

Ingredients:

• ¾ cup whole black urad dal / sabut urad dal
• ¼ cup kidney beans / rajma
• water for soaking
• 3 cups water (for pressure cooking)
• salt to taste
• 1-2 tbsp ghee / clarified butter
• 1 bay leaf / tej patta
• 2 large tomatoes (finely chopped)
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• one large onion (finely chopped)
• 1 tsp coriander powder
• ½ tsp cumin powder
• 1 tsp kashmiri chilli powder (or as per your spice level)
• salt to taste
• 1 cup water (or as required)
• 2 tbsp fresh cream (or as required)
• few coriander leaves (chopped)
• 1 tbsp ghee / clarified butter
• generous pinch hing / asafoetida
• ¾ tsp kashmiri red chilli powder
• ¼ tsp garam masala (optional)

Instruction:

1. close the lid and pressure cook on medium flame for 5 whistles. or till the dals are cooked completely.
2. top up with fresh coriander leaves.
3. serve dal makhani with jeera rice or garlic naan.

Punjabi Dal Makhani

A Punjabi mixed lentil curry generally made with lots of butter and cream.This recipe tastes even better the following day after reheating properly.

Prep: 8h

Total: 8h20min

Yield: 4-6 serving(s)

Nutrition Facts: calories 387.7, Fat 24, Saturated Fat 12.9, Cholesterol 63.7, Sodium 88.3, Carbohydrate 33, Fiber 13.4, Sugar 3.7, Protein 12.4

Ingredients:

• 3/4 cup Urad Dal (black matpe beans)
• 1/4 cup red kidney beans (rajmah)
• 2 teaspoons cumin seeds
• 8 garlic cloves, chopped
• 2 inches gingerroot, chopped
• 1 teaspoon garam masala powder
• 1/2 cup fresh cream
• 1 teaspoon red chili powder
• 3 tablespoons butter
• 2 tomatoes, chopped (extra large tomatoes)
• 1 onion, chopped
• 1 tablespoon oil
• salt

Instruction:

1. Soak whole black urad and rajma overnight in 3-4 cups of water.
2. Cook the soaked dal and rajma in the same water with salt, red chili powder and half the chopped ginger till dal and rajma are cooked and soft.
3. Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes.
4. Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles add chopped onions and fry till golden brown.
5. Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this.Do not add the liquid at first.Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal .
6. Add the liquid and some water if required and simmer on very low heat for fifteen minutes.
7. Add fresh cream and garam masala powder let it simmer for another five minutes. Finish off with a couple of pinch of Kasoori methi powdered.
8. Serve hot with Naan or Paraatha.
9. Tip: Replacing the tomatoes with 4 tablespoons of thick tomato paste will enhance the taste and colour of the dish manifold.

Dal Makhani Recipe | Restaurant Style Recipe | दाल मख्नी होटल जैसी | Chef Sanjyot Keer

FAQ

What dal is Dal Makhani made from?

How to make Dal Makhani at home?

What is the difference between Dal Makhani and dal maharani?