dal makhani recipe | restaurant style dal makhani recipe

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dal makhani recipe | restaurant style dal makhani recipe with detailed photo and video recipe. dal makhani taste great when served with jeera rice or roti.
dal makhanidal makhani recipe | restaurant style dal makhani recipe with step by step photo and video recipe. dal makhnai one of the favourite dal recipes coming straight from the rich and flavourful  punjabi cuisine. more often this dal recipe is served with plain rice or jeera rice, however this can also be served with rotis and garlic butter naans. dal makhnai recipe, was hugely popularised by the migrating punjabi community within india and across the globe. dal makhani is creamy dal prepared with black urad dal has been widely embraced globally.

makhan means ghee in hindi. and dal makhani is prepared with large amount of ghee. this recipe is shared by one my punjabi friend and i developed the taste to dal makhani recipe by our frequent potluck with her. being a south indian, my knowledge of dal recipe was limited to toor dal. however, only after meeting her, i was introduced to other punjabi’s curry and dal recipes. now, i have adopted this dal recipe and i prepare dal makhani frequently. the advantage of this dal recipe is it can be easily served with chapathi or rotis and also with flavoured rice recipes. however, i personally like this recipe with fried rice recipe.

dal makhani

traditionally, dal makhani recipe is prepared by simmering it overnight in a tandoor. this would enhance the taste of dal with the mixed spices. furthermore, the black urad dal and kidney beans are rich in proteins. also, black gram and rajma is high in fibre calcium and minerals. moreover, as compared to other dals like toor and moong dal, black urad dal is less in calories. in short, dal makhani served with rice makes it a balanced diet as rice is rich in carbs.

i have posted several dal recipes. try out the mango dal, pancharatna dal, dal tadkakhichdimaa channa ki dalkat saarumoong dal. serve this dal recipe, with choice of rice recipes, especially jeera rice recipe, tawa pulao recipeveg fried rice, coconut pulao, capsicum rice, pudina pulaomushroom pulao, coriander rice, lemon rice, curd rice,  tomato rice.

dal makhani recipe | restaurant style dal makhani video recipe:

restaurant style dal makhani recipe card:

4.8 from 5 reviews
dal makhani recipe | restaurant style dal makhani recipe
 
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dal makhani recipe | restaurant style dal makhani recipe
Author:
Recipe type: side dish
Cuisine: indian, punjabi
Serves: 4 Servings
Ingredients
for pressure cooking dal:
  • 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
for dal makhani recipe:
  • 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
for tempering:
  • 1 tbsp ghee / clarified butter
  • generous pinch hing / asafoetida
  • ¾ tsp kashmiri red chilli powder
  • ¼ tsp garam masala (optional)
Instructions ( 1 cup =255 ml)
pressure cooking dal recipe:
  1. take 1 cup of black urad dal and ¼ cup of rajma in a large bowl.
  2. add enough water and soak overnight or atleast for 8 hours.
  3. rinse the dal in a running water and transfer into a cooker. add 3 cups of water.
  4. also add some salt to taste.
  5. close the lid and pressure cook on medium flame for 5 whistles. or till the dals are cooked completely.
dal makhani recipe:
  1. in a large kadai add a tbsp of ghee and saute bay leaf for a minute. or till they turn fragrant.
  2. then add finely chopped onions and saute till they change in colour.
  3. once onions are done, add ginger-garlic paste. saute till raw smell disappears completely.
  4. now add chopped tomatoes and cook till they are soft.
  5. add turmeric, coriander powder, cumin powder, chilli powder and salt to taste. cook the masalas for a minute.
  6. once the masalas start releasing oil from sides, add cooked dal and give a good stir.
  7. adjust the consistency by adding 1 cup of water or as required.
  8. boil for 15 minutes or more till the dal absorbs flavour and turns thick.
  9. to get the creamy texture, add 2 tbsp of fresh cream. you can also skip or increase the amount of cream according to your preference.
  10. top up with fresh coriander leaves.
tempering recipe:
  1. heat tadka pan, and add a tbsp or more ghee. once it begins to melts, add hing.
  2. also add chilli powder and garam masala (optional). fry for 2-3 seconds.
  3. and immediately pour the tempering over dal makhani. give a good mix to get bright colour and flavour.
  4. serve dal makhani with jeera rice or garlic naan.


makhani dal recipe | restaurant style dal makhani step by step photo recipe:

pressure cooking dal recipe:

  1. take 1 cup of black urad dal and ¼ cup of rajma in a large bowl.dal makhani
  2. add enough water and soak overnight or atleast for 8 hours.dal makhani
  3. rinse the dal in a running water and transfer into a cooker. add 3 cups of water.dal makhani
  4. also add some salt to taste.dal makhani
  5. close the lid and pressure cook on medium flame for 5 whistles. or till the dals are cooked completely.dal makhani

dal makhani recipe:

  1. in a large kadai add a tbsp of ghee and saute bay leaf for a minute. or till they turn fragrant.dal makhani
  2. then add finely chopped onions and saute till they change in colour. restaurant style dal makhani
  3. once onions are done, add ginger-garlic paste. saute till raw smell disappears completely. restaurant style dal makhani
  4. now add chopped tomatoes and cook till they are soft. restaurant style dal makhani
  5. add turmeric, coriander powder, cumin powder, chilli powder and salt to taste. cook the masalas for a minute. restaurant style dal makhani
  6. once the masalas start releasing oil from sides, add cooked dal and give a good stir.dal makhani
  7. adjust the consistency by adding 1 cup of water or as required.dal makhani
  8. boil for 30 minutes or more till the dal absorbs flavour and turns thick.dal makhani
  9. to get the creamy texture, add 2 tbsp of fresh cream. you can also skip or increase the amount of cream according to your preference. restaurant style dal makhani
  10. top up with fresh coriander leaves.dal makhani

tempering recipe:

  1. heat tadka pan, and add a tbsp or more ghee. once it begins to melts, add hing.dal makhani
  2. also add chilli powder and garam masala (optional). fry for 2-3 seconds.dal makhani
  3. and immediately pour the tempering over dal makhani. give a good mix to get bright colour and flavour.dal makhani
  4.  serve dal makhani with jeera rice or garlic naan.
    dal makhani


notes:

  • slow cook the dal to get rich flavour.
  • rajma is optional, however, it adds more flavour to dal makhani.
  • if you are not diet conscious, increase the amount of ghee.
  • also add dry fenugreek leaves / kasuri methi for rich flavour.
  • dal makhani served in restaurants are usually more creamy and will be difficult to eat more. i have kept it limited to enjoy the real flavours.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

25 COMMENTS

  1. Hi. Love ur recipes, all of them..
    Can u pls tell me what is fresh cream that u add, usually I skip it, as I’m not aware of it

  2. Hi Archana,

    I do love your receipes and prepare very often. I wanted to prepare this and checking for methi leaves, as you mentioned you could add methi leaves, when to add???

  3. Tried yesterday and it came out to be the best Dal Makhani ever…my hubby jus loved it..!! thank u so much for such mind blowing recipe..!!

  4. Superrrb… Tried this recipe yesterday and it came out to be the best Dal…My husband just loved it..!! Thank You Sooo Much..!!!

  5. Hebbars kitchen has helped me out in cooking tasty food n yes till date I beleive this is the best website for yummy n tasty food

    I have always got best comments on the dishes made from the reference of hebbars kitchen website Tysm for sharing such best recipes n plz keep adding many more dishes.

  6. I’ve been following most of the recipes you have been posting. My mother used to make dal makkhni (as punjabis would call it) on special occasions and when we had guests over. Never felt a reason to leave a note but I’m sorry had to do it this time… first of all “makhni” or “makhani” doesn’t mean ghee. It means butter or butter like. Ghee and makkhan are both Hindi words.
    Second of all, moong is the lightest of all dals whether whole or or split or husked, toor and urad whole are pretty much high in calories.

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