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-colored dal is known for its creamy, rich, and savory flavored texture. The texture of this makhani 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 favorite 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, the dal makhani recipe is prepared using a slow cooking method either using a clay pot or tandoor oven. As a 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 favorite 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,
About Dal Makhani
It is a popular North Indian or Punjabi cuisine lentil curry made with a combination of black lentils aka urad dal and kidney beans aka rajma. Dal Makhani is known for its rich and creamy texture and taste and is often served with flavored rice like jeera rice or basic pulao rice recipes. The creamy texture of the dal is due to the way the lentils are cooked. It is slow-cooked for hours in low flame and the lentils with beans turn out to be creamy and rich in texture.
There are myriad ways to make this traditional Dal Makhni curry, but the traditional recipe is made with just urad dal and rajma beans. Initially, it is soaked and pressure cooked and then simmered and slow-cooked for hours and sometimes overnight. The curry is basically cooked and tossed with tomato and onion base which makes it sharp and tangy in taste. It is further added with full cream as an additional or optional topping which makes it even more creamy and tasty.
Pro Tips for Dal Makhani
The recipe to make any dal is generally simple and easy without any fancy ingredients. Yet some important tips to make it dhaba style or restaurant style –
- Lentils & Beans – The quality of urad dal lentils and rajma beans are very critical for this recipe. Use a fresh and the right ratio of lentils vs beans ratio for a creamy and rich dal curry.
- Cooking Technique – Unlike other dal recipes, the dal makhani recipe needs planning and soaking before the lentils are pressure cooked. In addition, the pressure-cooked lentils are simmered for hours for a creamy and rich texture. However, you can simmer it for 10-15 minutes if you need something urgent.
- Texture – The texture of the lentil is the crux of the recipe. With the use of lentils and beans, it would generally end up with semi-thick consistency. But generally, be careful while adding water or add water in small batches. Also, recommend to mash or blend some pressure-cooked dal and mix it with the curry.
- Soaking – The soaking of lentil and rajma beans are not mandatory but helps a lot while cooking. If not soaked, the lentils have to be pressure cooked for longer durations so that it is properly cooked.
- Toppings & Tadka – Adding tadka is not mandatory, but helps a lot for balancing the flavor and taste. Especially it helps to lower the creaminess effect. Also, adding cooking cream helps to increase the creaminess of the curry.
Why Dal Makhani is Popular
There are myriad reasons why this curry is super popular across India if not all over the globe. A few main reasons are –
- Rich & Creamy – When compared to the other lentil or dal curries, dal makhani is super rich and creamy due to its unique cooking method. This is very much appreciated and carries a huge fan following because of it.
- Comfort Food – Due to its rich and creamy texture, it gives immense pleasure and satisfaction when served with jeera rice or even rotis.
- Healthy – The combination of urad dal and kidney beans provides a good amount of proteins and minerals. Especially when served with rice, it makes a balanced diet meal with carbs from rice too.
- Premium Dal – Due to the natural creaminess it offers with the additional cooking cream toppings, it makes one of the creamiest dal recipes. Hence it is treated as a luxurious and celebratory dal curry.
- Versatility – Even though the recipe is made with 2 main ingredients, it can be easily further extended with additional lentils. Toor dal, channa dal, and moong dal can add more creaminess to the dal to make it more premium.
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.
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.
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 are a combination of black urad dal and rajma, whereas other dal is generally made with one type of lentils.
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, carrots, beans, and peas.
What is the origin of Dal Makhani?
It 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.
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.
Recipe card for Restuarant Style Dal Makhani:
Dal Makhani Recipe Restaurant Style in Cooker - Tips & Tricks
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
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.
- 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.
How to make Dal Makhni with step-by-step photos:
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 at least for 8 hours.
- Rinse the dal in running water and transfer it into a cooker. Add 3 cups of water.
- Also, add some salt to taste.
- Close the lid and pressure cook on a medium flame for 5 whistles. or till the dals are cooked completely. alternatively, slow-cook dal in a curry cooker (refer to video)
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 them till they change in color.
- Once the onions are done, add ginger-garlic paste. Saute till the raw smell disappears completely.
- Now add chopped tomatoes and cook till they are soft.
- Add turmeric, coriander powder, cumin powder, chili powder, and salt to taste. cook the masalas for a minute.
- Once the masalas start releasing oil from the sides, add cooked dal and give a good stir.
- Adjust the consistency by adding 1 cup of water or as required.
- Boil for 30 minutes or more till the dal absorbs flavor 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.
- Heat tadka pan, and add a tbsp or more ghee. Once it begins to melt, add hing.
- Also, add chili powder and garam masala (optional). Fry for 2-3 seconds.
- Immediately pour the tempering over the dal makhani. Give a good mix to get bright color and flavor.
- Finally, serve dal makhani with jeera rice or garlic naan.
- Firstly, slow-cook the dal to get a rich flavor.
- Also adding rajma is optional, however, it adds more flavor to dal makhani.
- If you are not diet conscious, increase the amount of ghee.
- Also, add dry fenugreek leaves / Kasuri methi for a rich flavor.
- 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 flavors.