dal makhani recipe | restaurant style dal makhani recipe – 2 ways

dal makhani recipe | restaurant style dal makhani recipe with detailed photo and video recipe. an ideal dal recipe which taste’s great when served with jeera rice or roti. basically it is prepared with the combination of black urad dal and rajma beans or kidney beans. both the grains are slow cooked in a pot and added with cream or malai which adds the richness to this black dal recipe.
dal 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.

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 tadka, khichdi, maa channa ki dal, kat saaru, moong dal. serve this dal recipe, with choice of rice recipes, especially jeera rice recipe, tawa pulao recipe, veg fried rice, coconut pulao, capsicum rice, pudina pulao, mushroom pulao, coriander rice, lemon rice, curd rice,  tomato rice.

restaurant style dal makhani video recipe:

recipe card for dal makhani recipe:

dal makhani recipe | restaurant style dal makhani recipe

HEBBARS KITCHEN

dal makhani recipe | restaurant style dal makhani recipe

4.79 from 185 votes

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Prep Time 8 hrs

Cook Time 40 mins

Total Time 8 hrs 40 mins

Course Side Dish

Cuisine Indian, punjabi

Servings 4 Servings

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Ingredients 

1x2x3x

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

 

pressure cooking dal recipe:

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

dal makhani recipe:

• in a large kadai add a tbsp of ghee and saute bay leaf for a minute. or till they turn fragrant.
• then add finely chopped onions and saute till they change in colour.
• once onions are done, add ginger-garlic paste. saute till raw smell disappears completely.
• now add chopped tomatoes and cook till they are soft.
• add turmeric, coriander powder, cumin powder, chilli powder and salt to taste. cook the masalas for a minute.
• once the masalas start releasing oil from sides, add cooked dal and give a good stir.
• adjust the consistency by adding 1 cup of water or as required.
• boil for 15 minutes or more till the dal absorbs flavour and turns thick.
• 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.
• top up with fresh coriander leaves.

tempering recipe:

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

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how to make restaurant style dal makhani with step by step photo:

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. alternatively, slow cook dal in curry cooker (refer video)

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 30 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.  finally, serve dal makhani with jeera rice or garlic naan.
   

notes:

• firstly, slow cook the dal to get rich flavour.
• also adding 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.
• finally, dal makhani recipe served in restaurants are usually more creamy and will be difficult to eat more. i have kept it limited to enjoy the real flavours.