Name: Dal Makhani Recipe | Restaurant Style Dal Makhani Recipe
Prep time: 600 min
Cook time: 40 min
Total time: 640 min
Yield: 3 servings
Cuisine: Indian
Ingredients: For Dal Makhani ¾ cup sabut urad dal (whole black lentils); 3 tablespoon Rajma (red kidney beans); ¾ cup tomato puree; 1 tablespoon ginger-garlic paste; ¼ cup cream; 3 tablespoon butter; 2 tablespoon ghee (clarified butter); ½ teaspoon cumin; ¼ teaspoon turmeric; 1 teaspoon chili powder or as per your taste; ½ teaspoon garam masala; 1 teaspoon coriander powder; ½ teaspoon cumin powder; 2 tablespoon coriander leaves; 5-6 cups of water; For Tempering 1 tablespoon ghee; ¼ teaspoon red chili powder; ½ teaspoon Kasuri methi (dry fenugreek leaves); Salt to taste

Dal Makhani Recipe | How to make Dal Makhani | Restaurant Style Dal Makhani Recipe with detailed photos.

A very popular dal makhani recipe from Punjabi cuisine is made with whole black lentils (urad), red kidney beans (rajma), butter, and some spices.

Dal makhani is a slow-cooked dal recipe. Mostly in Indian restaurants, dal makhani is cooked for 20 to 24 hours. But here, I have cooked dal makhani in the easiest way so that anybody can cook this at home.

Adding butter and cream to this recipe gives it a creamy and silky texture. You can change the amount of butter and cream according to your taste. But you should always cook the dal for more time to get the restaurant-style flavor.

Dal Makhani tastes good when serves with Garlic Naan, Rumali Roti, or with Amritsari kulcha

Here I am sharing our other curry recipes- Kaju Paneer Masala, Paneer Butter Masala, Rajma Masala, Paneer Lababdar, Paneer Lauki Kofta Curry

Ingredients

For Dal Makhani

¾ cup sabut urad dal (whole black lentils), 3 tablespoon Rajma (red kidney beans), ¾ cup tomato puree, 1 tablespoon ginger-garlic paste, ¼ cup cream, 3 tablespoon butter, 2 tablespoon ghee (clarified butter), ½ teaspoon cumin, ¼ teaspoon turmeric, 1 teaspoon chili powder or as per your taste, ½ teaspoon garam masala, 1 teaspoon coriander powder, ½ teaspoon cumin powder, 2 tablespoon coriander leaves, 5-6 cups of water, Salt to taste

For Tempering

1 tablespoon ghee, ¼ teaspoon red chili powder, ½ teaspoon Kasuri methi (dry fenugreek leaves)

Preparation

1. Wash and soak ¾ cup sabut urad dal (whole black lentils) and 3 tablespoons rajma (red kidney beans) in enough water overnight.

2. The next day, drain all water from dal. Transfer the dal and rajma to a pressure cooker and add 2-3 cups of water.

3. Pressure cook the urad dal and rajma for 4-5 whistles on high flame and then lower the flame and cook for another 10 minutes.

4. Switch off the flame and let the pressure release naturally. Dal and rajma are cooked completely.

How to make Dal Makhani

1. Heat the pan with 2 tablespoons of ghee and add ½ teaspoon cumin seeds and fry until crackles.

2. Also, add 1 tablespoon ginger garlic paste and saute for a minute on medium flame.

3. Further, add ¼ teaspoon turmeric, 1 teaspoon chili powder or as per your taste, ½ teaspoon garam masala, 1 teaspoon coriander powder, and ½ teaspoon cumin powder. Sauté all spices very well on low flame.

4. Add ¾ cup tomato puree.

5. Stir continuously and cook the tomato puree until it releases the oil.

6. Add 2 tablespoon chopped coriander leaves.

7. Now add boiled dal and rajma along with its water and stir.

8. Add 2 cups of water.

9. Add salt to taste.

10. When the dal starts boiling, add 3 tablespoon butter in it and stir.

11. Cook the dal for 20 minutes on medium flame, add ¼ cup cream and stir gently.

Tempering for Dal Makhani

1. Heat 1 tablespoon ghee in a separate pan.

2. Add ½ teaspoon Kasuri methi and ¼ teaspoon red chili powder.

3. Immediately pour this tadka over dal makhani and mix very well.

4. Dal makhani is ready to serve.

5. Serve dal makhani with roti or rice.

Suggestion

1. You can add less or more butter.

2. Also, you can use oil instead of ghee.

3. Adding rajma is optional, you can skip it.

Recipe Card for Dal Makhani

Yield: 3 servings