Dal makhani is one of the most delicious lentil-based dishes that originated in Punjab, India. This restaurant-style dal Makhani Recipe is prepared with whole black Lentils(Urad dal) and Kidney Beans(Rajma). The addition of cream and butter gives it a creamy, rich texture. Dal Makhani is one of my favorites. The secret for perfect Dal Makhani is to soak lentils overnight and then slow cook it for hours as it releases the butter and fats. It takes a lot of time to cook and sometimes takes a whole day, and since we do not have that kind of time, I’ll show you how to make dal makhani in less time and get the same flavor, texture, and authentic taste. It is usually made in a clay pot but If you do not have a clay pot, you can use a nonstick pan. The final step is to add a tempering which enhances the taste. Your guests and family will simply love this authentic Punjabi Dal Makhani Recipe
In this recipe, I’ll cook the lentils in a cooker. This recipe shows the step-by-step photo and also includes the whole video recipe. Serve it with Jeera Rice and Roti or Butter Naan.
Make this recipe in the next festive season. Look for my Dal Recipes such as Dal Fara, Dal Fry, and Sambar, and enjoy this Dal Makhani with Jeera Rice. Follow me on YouTube for such amazing recipes. If you like the recipe, please rate it, leave a comment, and subscribe to the Recipe Newsletter.
Dal Makhani Recipe Video
Dal Makhani Ingredients
- 4/5 cup Black Urad dal whole
- 1/8 cup Kidney Beans
- 3 cups of water for cooking lentils
- 7-8 garlic cloves
- 2 tbsp Kashmiri red chilli powder
- 1 tsp salt
- 5 tbsp desi ghee
- 1 tbsp ginger garlic paste
- 3 tomatoes for pureeing
- 1 cup water for adding in cooked lentils
- 2 tbsp butter
- 1 tsp kasuri methi
- 5 tbsp Fresh Cream
- Fresh cream, coriander leaves, and Green Chilli for Garnishing
For Tempering
- 1/2 tsp Kasuri Methi
- 2 tbsp Desi ghee
- 1/4 tsp Kashmiri Red Chilli Powder
How to make Dal Makhani (Step-by-Step Instructions)
1) The main ingredients to make Dal Makhani are Urad dal black whole and Kidney beans. Use only fresh ingredients.
Take slightly less than 1 cup of Black Urad dal whole and 1/8 cup of Kidney Beans in a mixing bowl.
2) Wash it thoroughly 4-5 times with water and drain the excess water.
The dal changes color from black to green
3) Soak it in warm water and leave for 5 hours
If you have more time, you can soak it in normal water for 7-8 hours. Soaking helps with digestion as it removes phytic acid which causes indigestion and cooking as it requires less time to cook.
4) If you leave it in warm water, then after 5 hours, we will check the dal and we can see that it has absorbed water. Rinse it well 1-2 times with water and drain the excess water.
5) Add them to a pressure cooker. (I used a 3-liter pressure cooker). Now add 3 cups of water and stir it.
The dal and water should be in a 1:3 ratio
I took almost 1 cup of dal(Urad black whole kidney beans) and 3 cups of water.
6) Add 7-8 garlic cloves and 1 tbsp Kashmiri red chilli powder for color.
Kashmiri red chili powder does not make it spicy and only adds color to the food.
7) Add 1 tsp salt, and 2 tbsp desi ghee that makes dal makhani shiny which makes it appealing and tasty.
8) Cook on low to medium flame until 6-7 whistles. Open it once the pressure goes away. The lentils will be cooked and softened.
9) Take a kadhai and add 3 tbsp desi ghee. Once the ghee gets slightly warm, add 1 tbsp ginger garlic paste and cook on low to medium flame. Saute and stir well.
10) Add tomato puree(From 3 sweet and ripe tomatoes) and 1 tbsp Kashmiri Red chilli powder and cook on low to medium flame until the oil separates from the sides as shown in the photo below and also in the recipe video.
To make Tomato Puree, add 3 chopped tomatoes in a blending or grinding jar. Blend it until you get a smooth puree or you can also use store-bought puree.
11) Add the cooked dal to the mixture at this stage.
Cook on low flame. The dal makhani is cooked at low flame in restaurants and takes a whole day.
12) Add 1 cup water as the consistency is thick.
13) Cook for another 25-30 minutes on low flame and keep mashing the urad dal and kidney beans in the dal. It works as a binding agent.
You can add warm water if you feel that the thickness is more. Do not add normal water. Keep Stirring or the lentils may stick to the bottom. Also, keep mashing the lentils while stirring.
14) Add 2 tbsp butter. Mix it well. Keep stirring and let the lentils simmer at low flame. The more it simmers, the more thick it gets and the better it tastes.
15) Add 1 tsp kasuri methi. Mix it well.
16) Add 4-5 tbsp Fresh Cream. Mix it well and cook for another 1 minute. Turn off the flame.
Tempering the Dal Makhani
17) Now we will add a Tadka or tempering to the dal to enhance the taste
Take a tadka(Tempering) pan on medium flame.
Add 1/2 tsp Kasuri methi in 2 tbsp desi ghee.
Add 1/4 tsp Kashmiri red chilli powder.
Shake it well and add it to the dal. Mix it well.
18) Dal Makhani is ready
19) Pour into a serving bowl.
20) Garnish with fresh cream, coriander leaves, and green chilli. Serve it with Jeera rice, butter naan, tandoori roti, or paratha.
Recipe Card
Dal Makhani Recipe
Ingredients
- 4/5 cup Black Urad dal whole
- 1/8 cup Kidney Beans
- 3 cup water for cooking lentils
- 7-8 garlic cloves
- 2 tbsp Kashmiri red chilli powder
- 1 tsp salt
- 5 tbsp desi ghee
- 1 tbsp ginger garlic paste
- 3 tomatoes for puree
- 1 cup water for adding in cooked lentils
- 2 tbsp butter
- 1 tsp kasuri methi
- 5 tbsp Fresh Cream
- Fresh cream, coriander leaves and Green Chilli for Garnishing
For Tempering
- 1/2 tsp Kasuri Methi
- 2 tbsp Desi ghee
- 1/4 tsp Kashmiri Red Chilli Powder
Instructions
- Take slightly less than 1 cup of Black Urad dal whole and 1/8 cup Kidney Beans in a mixing bowl.
- Wash it throughly 4-5 times with water and drain the excess water.
- Soak it in warm water and leave for 5 hours
- Rinse it well 1-2 times and drain the excess water.
- Add them in a pressure cooker and add 3 cup of water.
- Add 7-8 garlic cloves and 1 tbsp Kashmiri red chilli powder
- Add 1 tsp salt, 2 tbsp desi ghee
- Cook on low to medium flame until 6-7 whistles.
- Add 3 tbsp desi ghee in a kadhai. Once the ghee gets slightly warm, add 1 tbsp ginger garlic paste and cook on low to medium flame
- Add tomato puree and 1 tbsp Kashmiri Red chilli powder and cook on low to medium flame until the oil separates.
- Add the cooked dal to the mixture at this stage. Cook on low flame.
- Add 1 cup water
- Cook for 25-30 minutes on low flame.
- Add 2 tbsp butter. Mix it well.
- Add 1 tsp kasuri methi. Mix it well.
- Add 4-5 tbsp Fresh Cream and cook for 1 minute. Turn off the flame.
- For Tempering:Add 1/2 tsp Kasuri methi in 2 tbsp desi ghee. Add 1/4 tsp Kashmiri red chilli powder.Shake it well and add it to the dal. Mix it well.
- Pour Dal Makhani in a serving bowl.
- Garnish with fresh cream, coriander leaves and green chilli.
