Dal Makhani Recipe | Perfect Restaurant Style Dal Makhani in just 1 hour

Restaurant Style Dal Makhani Recipe in Pressure Cooker | Dal Makhani Recipe | No Onion No Garlic Dal Makhani Recipe

Dal Makhani is India’s most special and popular dal, made with black urad dal and kidney beans cooked with lots of butter and cream. Best enjoyed with Naan!!

Traditionally Dal Makhani is prepared by cooking lentils on wood/coal fire for several hours. This slow cooking for prolonged hours yield a creamy, thick and best tasting buttery dal.

Making a good Dal Makhani is easy & needs only a few ingredients but it does take time as the lentils need to be slow cooked. So this is an amazing dish to make for a weekend or special festive meal.

Dal Makhani Recipe | Perfect Restaurant Style Dal Makhani in just 1 hour

Dal Makhani Recipe | Restaurant Style Dal Makhani Recipe with step-by-step photo and video recipe.
Dal Makhni is one of the India’s most special and popular dal made with black urad dal and kidney beans cooked with lots of butter and cream.More often this dal recipe is served with plain rice or jeera rice, however, this can also be served with rotis and garlic butter naan!!

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Prep Time 8 hrs Cook Time 1 hr Total Time 9 hrs Servings: 4


To Pressure Cook

For Dal Preparation

For Garnish


Off On

  1. Wash and Rinse Black gram (urad dal) and kidney beans (rajma) couple of times with water.

  2. Soak it in enough water for 8 hours or overnight. Later drain it well.

  3. Transfer soaked dal and rajma to a pressure cooker.

  4. Add kashmiri red chili powder, turmeric powder, coriander powder, black cardamom, bay leaves, cinnamon stick, and salt with enough water (approx 3 cup).

  5. Pressure cook for 5-6 whistle on medium flame, till both dal and rajma cooked throughly and softens. If not then add more water if required and pressure cook for 4-5 whistle more.

  6. In a pan heat ghee, add kashmiri red chili powder.

  7. Add tomato puree and mix well.

  8. Add ginger paste . Stir very well and saute this masala on low flame till oil releases from the sides.

  9. Add cooked dal along with stock (if any). Also add water as required.

  10. Cover and simmer dal for 20-25 minutes on medium low flame.

  11. Stir often, so that the lentils don’t stick to the bottom of the pan.

  12. Cook until dal turns soft and mushy.

  13. Add butter, garam masala, fenugreek leaves and mix well

  14. For creamy texture add fresh cream.

  15. Simmer for 5-7 minutes on low heat after adding cream.

  16. Add fresh cilantro and mix well.

  17. Dal makhni is ready to serve.

  18. Garnish with butter, fresh cream and cilantro and serve hot with naan or rice.       

  19. Restaurant style Dal Makhani Video 👇👇


-You may use 1 cup urad dal only and skip kidney beans or  any other dal if you don't like them in your dal makhani.

-If you can't find store bought tomato puree, you may puree 2 medium tomatoes in this recipe.

-Slow-cook the dal to get a rich flavour.

-If you are not diet conscious, increase the amount of ghee or Butter.

-Also, add dry fenugreek leaves / Kasuri methi for a rich flavour.


Hope you enjoy this Dal Makhni Recipe!!

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Frequently Asked Questions

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What is Dal Makhani?

Dal Makhani is one of the India’s most special and popular dal made with black urad dal and kidney beans cooked with lots of butter and cream.The word makhani literally means creamy butter.

What does Dal Makhani taste like?

Dal Makhani has a buttery creamy texture with a rich, savory flavor.Typically it is served with a choice of rice options like jeera rice or different types of roti bread.

Is Dal Makhani healthy?

Dal Makhani is a rich source of protein, fiber, and iron. 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 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.

What is it traditionally served with?

The best side dish for Dal Makhani is rice, roti, or naan.

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.

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 chickpeas , black eye beans, and channa dal.

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.

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.

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 1 hour.

Can I make Dal Makhani without onion and garlic?

Yes, you can easily make dal makhani without onion and garlic.

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, chickpeas, and black eye beans.

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