Last updated on January 2nd, 2018
Dal makhani recipe with step by step photos. Dal makhani is one of the most sought after punjabi recipe. I got few emails from readers requesting this restaurant style dal makhani recipe. This creamy and rich dal makhani recipe is the one just like we eat in restaurants. Dal makhani recipe is a popular Punjabi side dish recipe just like punjabi chole, palak paneer, paneer lababdar, paneer butter masala etc.
Dal makhani literally translates to lentils cooked with butter. Whole black gram is typically slow cooked for hours to get a buttery smooth and rich side dish. Authentic dal makhani recipe has to be slow cooked for long time to get that creamy texture. But here we are cooking it in pressure cooker first. The cooked dal is then simmered with spices for good 45 minutes. Slow cooked dal makhani is the best! The only thing missing here is the smoky aroma is dal makhani that charcoal lends.
Usually a combination of whole black gram and kidney beans is used but you can also make it with urad dal alone. I have taken this punjabi dal makhani recipe from a old Punjabi cook book. I also referred Sanjeev Kapoor dal makhani recipe. I vouch for this recipe. The best dal makhanai recipe to try at home. It may sound very simple but you will love the dal once it is made. Apart from being tasty and flavorful this dal makhani is one healthy wholesome dish. Such a wholesome dish for growing toddlers and kids.
To make dal makhani recipe you can use a combination of whole black gram and kidney beans. If you wish you can use just black gram too. The secret of making creamy dal makhani is to cook the dals in lowest flame for at least 30 minutes. After pressure cooking the dals, cook them in low flame adding water as required. The more you slow cook the dal the more it will be creamy and smooth. Usual spice powders like garam masala is used for flavoring. Apart from garam masala powder, this dal makhani also uses whole spices.
Serve dal makhani with rice, roti etc.
Here is how to make dal makhani recipe with step by step photos.
If you are looking for more side dish recipes do check
Step by step dal makhani recipe
1. Wash well and soak black urad dal and rajma (if using) for 8-20 hours in plenty of water.
2. Drain the soaked urad dal and add to a small pressure cooker. Add 4 cups of water and pressure cook for 20-22 whistles. The dal has to be cooked thoroughly and very soft.
3. Once the pressure is released add 2 more cups of water to the cooked dal and continue to cook in lowest flame. Check the water level every now and then keep adding water as needed. Cook for 30 minutes.
4. While the dal is cooking,puree 3 large tomatoes and set aside.
5. Heat butter in a kadai and temper with cumin,green chilli,cloves,bay leaf,cardamom. Add grated ginger and saute well for 3-4 minutes. Add the finely chopped onions and saute for 5-7 minutes until it turns transparent.
6. Add the tomato puree and mix well. Saute and cook for 5-6 minutes. Add chilli powder,garam masala powder,turmeric powder and coriander powder.
7. Mix well and cook till the butter starts to release from the sides.
8. Now add the entire masala to the urad dal that is getting cooked in the low flame.
9. Mix well add salt and 3/4 water. Cook for 10-15 minutes till the dal thickens and turns creamy. Add fresh cream and mix well. Cook for 3-4 minutes.
10. Add crushed kasuri methi,remove from flam. Serve Dal makhani hot with rice/roti.
Dal makhani recipe card below:
- 1/2 cup whole urad dal black
- 1/8 cup rajma kidney beans
- 3 large tomatoes
- 2 onions finely chopped
- 1 teaspoon chilli powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon turmeric powder
- 2-3 cloves
- 2 cardamoms
- 1 bay leaf
- 2 green chillies
- 1/2 teaspoon grated ginger
- Salt
- 4 tablespoons butter
- Wash well and soak black urad dal and rajma (if using) for 8-20 hours in plenty of water.
- Drain the soaked urad dal and add to a small pressure cooker. Add 4 cups of water and pressure cook for 20-22 whistles. The dal has to be cooked thoroughly and very soft.
- Once the pressure is released add 2 more cups of water to the cooked dal and continue to cook in lowest flame. Check the water level every now and then keep adding water as needed. Cook for 30 minutes.
- While the dal is cooking,puree 3 large tomatoes and set aside.
- Heat butter in a kadai and temper with cumin,green chilli,cloves,bay leaf,cardamom. Add grated ginger and saute well for 3-4 minutes. Add the finely chopped onions and saute for 5-7 minutes until it turns transparent.
- Add the tomato puree and mix well. Saute and cook for 5-6 minutes. Add chilli powder,garam masala powder,turmeric powder and coriander powder.
- Mix well and cook till the butter starts to release from the sides.
- Now add the entire masala to the urad dal that is getting cooked in the low flame.
- Mix well add salt and 3/4 water. Cook for 10-15 minutes till the dal thickens and turns creamy. Add fresh cream and mix well. Cook for 3-4 minutes.
- Add crushed kasuri methi,remove from flam. Serve Dal makhani hot with rice/roti.
1. Use butter to get the authentic taste,but of you really need to,you can use oil too.
2. Pressure cook the dal really well to get creamy dal makhani. The number of whistles depends on your pressure cooker.
3. If you want you can directly cook the dal in a pot but it will take more time.
This looks wonderful. I love it with rice.