Dal Makhani Recipe | Perfect Restaurant Style Dal Makhani in just 1 hour
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 | 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!!
In addition, do visit my other recipes-
- 1 cup Whole Black Urad Dal (Black Gram)
- ¼ Kidney Beans (Rajma)
- 3 cup Water
- ½ tsp Kashmiri Red Chili Powder
- ¼ tsp Turmeric Powder (Haldi powder)
- 1/2 tsp Coriander Powder (Dhaniya Powder)
- 1 Black Cardamom (Badi Elaichi)
- 1 Bay Leaf (Tez patta)
- 1 inch Cinnamon Stick (Dalchi ½ cup store bought tomato puree ni ½ cup store bought tomato puree)
- Salt (To Taste)
- 1 tsp Kashmiri Red Chili Powder
- 4 tbsp Butter/ Clarified butter or ghee
- 2 medium size tomatoes (½ cup store bought tomato puree)
- 1 tbsp Ginger paste
- 1/2 tsp Dry Fenugreek Leaves (Kasuri methi)
- 1/2 tsp Garam Masala
- 2 tbsp Fresh Cream
- Cilantro
- Fresh Cream
- Butter
- Cilantro
Wash and Rinse Black gram (urad dal) and kidney beans (rajma) couple of times with water.
Soak it in enough water for 8 hours or overnight. Later drain it well.
Transfer soaked dal and rajma to a pressure cooker.
Add kashmiri red chili powder, turmeric powder, coriander powder, black cardamom, bay leaves, cinnamon stick, and salt with enough water (approx 3 cup).
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.
In a pan heat ghee, add kashmiri red chili powder.
Add tomato puree and mix well.
Add ginger paste . Stir very well and saute this masala on low flame till oil releases from the sides.
Add cooked dal along with stock (if any). Also add water as required.
Cover and simmer dal for 20-25 minutes on medium low flame.
Stir often, so that the lentils don’t stick to the bottom of the pan.
Cook until dal turns soft and mushy.
Add butter, garam masala, fenugreek leaves and mix well
For creamy texture add fresh cream.
Simmer for 5-7 minutes on low heat after adding cream.
Add fresh cilantro and mix well.
Dal makhni is ready to serve.
Garnish with butter, fresh cream and cilantro and serve hot with naan or rice.
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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