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dal makhani recipe
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5 from 341 votes

dal makhani recipe | restaurant style dal makhani recipe

dal makhani recipe | restaurant style dal makhani recipe
Course Side Dish
Cuisine Indian, punjabi
Prep Time 8 hours
Cook Time 40 minutes
Total Time 8 hours 40 minutes
Servings 4 Servings
Author HEBBARS KITCHEN

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:

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.