Dal Makhani Recipe – Restaurant Style in Pressure Cooker

Dal Makhani Recipe | Restaurant Style Dal Makhani Recipe with detailed photo and video recipe. A popular North Indian or Punjabi Cuisine creamy & rich dal recipe prepared with black urad dal and kidney beans. Unlike other lentil or dal recipes, this black-coloured dal is known for its creamy, rich and savoury flavoured texture. The texture of this makhni dal is achieved mainly by slow-cooking the lentils and kidney beans.

Dal Makhani Recipe | Restaurant Style Dal Makhani Recipe with step-by-step photo and video recipe. Dal makhani has always been 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. This creamy dal recipe has been hugely popularised by the migrating Punjabi community within India and across the globe.

Traditionally, dal makhni recipe is prepared using a slow cooking method either using a clay pot or tandoor oven. As matter of fact, the process begins with soaking urad dal and rajma overnight. Once it is soaked properly it is slowly cooked for hours so that it releases its butter which makes it a creamy and rich dal recipe. However, we do not have such luxury and resources and hence we always look for something economical and quicker option. Yet do not compromise on the authentic taste and texture of this recipe. One such method is using the pressure cooker which not only hastens the cooking process but also makes it creamy and rich. Having said that, slow cooking in a tandoor oven cannot be easily mimicked with just a pressure cooker. However, if you crave something like dhaba style or restaurant-style dal makhani, you should try this cooker recipe. You can easily serve it with a choice of rice or roti recipes. Let me know if this recipe matches your favourite restaurant’s taste.

Furthermore, some more related and additional tips, suggestions, and variants to Dal Makhani Recipe. Firstly, the first and essential step for this recipe is soaking the lentils and beans overnight. However, if you ever forget, you may try the canned lentil and kidney bean option. I am not a huge fan of it, yet it would save a lot of time. Secondly, for an authentic and earthly taste, prepare the dal in a clay pot or oven. I do not have access to it, so I have used my normal non-stick pan, but clay pots are highly recommended. Lastly, due to the combination of lentils and beans, the consistency may thicken once it is rested or loses its heat. You may add water and bring it to a boil so that it becomes thin. Also, if you feel it is too thin, you may boil and cook it for several minutes so that it gets thick again.

Finally, do visit my other Dal Recipes with this post of Dal makhani Recipe. It basically includes my other recipes like mango dal, pancharatna dal, dal tadka, khichdi, maa channa ki dal, kat saaru, moong dal, jeera rice recipe, tawa pulao recipe, veg fried rice, pudina pulao, coriander rice, lemon rice, curd rice, tomato rice. In addition, do visit my other recipe categories like,

• Paneer Recipes
• Rice Recipes
• Paratha Recipes

Restaurant Style Dal Makhani Video:

Recipe card for Dal Makhani:

How to make Dal Makhni with step by step photos:

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 at least for 8 hours.
3. rinse the dal in running water and transfer it 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 a 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 a rich flavour.
• Finally, dal makhani recipes served in restaurants are usually more creamy and will be difficult to eat more. I have kept it limited to enjoy the real flavours.

FAQ’s:

What is Dal Makhani?

It is basically a dal or lentil curry recipe made with urad dal and rajma kidney beans. It hails from Punjabi or North Indian cuisine and is known for its creamy and buttery texture. It is prepared with black lentils, kidney beans, garam masala, butter & cream. The word makhani literally means creamy butter.

What does Dal Makhani taste like?

Unlike the other lentil-based curries and dal recipes, Dal Makhani has a buttery creamy texture with a rich, savory flavor. Also, compared to other dal recipes, it can be filling and provides more source of proteins. Typically it is served with a choice of rice options like jeera rice or different types of roti bread.

What is it traditionally served with?

The best side dish for Dal Makhani is rice, roti, or naan. Particularly, jeera rice, ghee rice, garlic naan, tandoori roti, or any type of pulao or fried rice recipes.

Is Dal Makhani healthy?

It is an integral part of Punjabi cuisine and is prepared on day to day basis. It has a rich source of protein, fiber, and iron. In addition, it is also rich in fat and calories due to the addition of butter and cream. Hence I would recommend serving or consuming these in moderation.

Can Dal Makhani be made vegan?

Yes, it can be made as a vegan alternative. However, the traditional recipe consists of butter and cream which is a dairy product and is an integral part of it. You may use plant alternatives for butter and cream.

Can Dal Makhani be made in a pressure cooker?

Yes certainly it can be made with a pressure cooker or even an instant pot. You may follow this recipe for the pressure cooker method which is an instant version of the traditional recipe. The traditional way is to prepare it via a clay pot or tandoor oven.

Can Dal Makhani be made in advance?

Yes certainly it can be made in advance and freeze it in the refrigerator. Note that the curry thickens once it is rested and hence you may need to defrost and add water before reheating and boiling.

Can Dal Makhani be frozen?

Yes it can be frozen and stored for 2-3 months easily in an air-tight container. Once it freezes, it may turn like cake and thick. Hence you may need to add water and boil it to bring it to the right consistency. However, I would recommend preparing it freshly and serving it for authentic taste and flavor.

What are some common variations of Dal Makhani?

There are many variations to the authentic and traditional recipe, but it may not be termed as a dal makhani recipe. You may add different types of lentils like toor, moong, and channa dal. You may also add simple vegetables like potatoes, carrot, beans, and peas.

Is Dal Makhani spicy?

Generally, any makhani curry offers a medium to a mild level of heat and spiciness. This is mainly due to the way it is cooked and the additional butter and cream to it. However, the heat and spice can be controlled by adding more chili powder and garam masala to the curry. You may also add finely chopped green chilies to add more heat to the curry.

What is the origin of Dal Makhani?

It is basically originated from the Punjab province or the North West part of India. In other words, it is the staple food of Punjabi cuisine and is typically enjoyed with rice and roti.

What are some common side dishes to serve with Dal Makhani?

It mainly goes with rice and roti bread like jeera rice, ghee rice, plain rice, pulao, garlic naan, tandoori roti, kulcha, and paratha. Additionally, you may also make it a combo meal with sides like pickle, raita, salad, mint curd, and pappad.

What are some key ingredients in Dal Makhani?

The main ingredients of this recipe are black lentils ( urad dal), kidney beans (rajma), cream, butter, whole spices, herbs, and tomato onion base.

How long does it take to make Dal Makhani?

The traditional recipe may take up to 2-3 hours of the simmering slow cooking process. This does not include the overnight or 8 hours of soaking. The cooking process can be accelerated using the pressure cooker as shown in this recipe and it should not take more than 30 minutes.

Can Dal Makhani be made gluten-free?

Yes the ingredients used for this dal are gluten-free and hence the dal made out of it is gluten-free. However, make sure to serve these with gluten-free bread and roti to make it gluten-free meal.

What is the difference between Dal Makhani and other dal dishes?

The main difference between Dal Makhani and other types of dal curries is the color, texture, and creaminess it has to offer from this dal. In addition, the ingredients used in this recipe is a combination of black urad dal and rajma, whereas other dal is generally made with one type of lentils.

Can Dal Makhani be made with different types of lentils or beans?

Certainly, other types of beans and lentils can be added to this recipe, however, the texture, color, and creaminess may vary and differ. You may add channa dal, toor dal, moong dal, and even channa, white matar.