People all around the world love Dal Makhani recipe because of its velvety texture, creamy smoothness, and symphony of aromatic spices. In addition to its other names, Dal Makhani is commonly referred to as “Maa ki Dal” or “Butter Dal,” and it was originally created in the Punjab region of India.
Historically, this dish was cooked low and slow over charcoal for several hours, letting the flavors meld and develop. Today, I provide a Dal Makhani veg recipe of India that is both traditional and accessible. So, are you ready to make Dal Makhani recipe with me? Yes? Let’s go!
How Dal Makhani is Prepared?
The main ingredients of Dal Makhani are black lentils (urad dal) and kidney beans (rajma). When these beans are prepared properly, they make a velvety basis that serves as the foundation of the Makhani dal recipe. We’ll add a blend of spices like cumin, coriander, turmeric, and garam masala to give it a more robust flavor and aroma in every bite.
The recipe of dal Makhani is as much about patience and precision as it is about cooking. Each step, from soaking the lentils and beans to drawing out the flavors with long cooking is essential to make dal Makhani. Ghee and a little bit of cream take the dal Makhani masala to the next level by adding a velvety texture that envelops and caresses the palate.
Let’s see the Dal Makhani ingredients and substitute first.
Dal Makhani recipe: Ingredients & Substitute
- Rajma or Chana Dal: For the rich dal Makhani masala flavors Rajma and urad dal are the best pairs. But if you have no rajma in your kitchen then don’t worry, replace it with chana dal which will add great taste to your Dal Makhani.
- Kasuri Methi or Fenugreek Seeds: Adding a small quantity of kasuri methi over dal Makhani can make a huge difference in terms of look and flavor. If you don’t have this you can skip it or add coriander or fenugreek seeds powder.
- Cream or Malai: Cooking cream or heavy cream works well to add a creamy texture to dal. However, if you don’t have cream then use homemade cream (malai) into it. However, when adding malai make sure you blend it very well with dal.
How to Make Dal Makhani: Step-by-Step Instructions!
Here I have shared a step-by-step dal makhani ki recipe dhaba style. However, if you want a dal Makhani recipe hindi, use translation.
Step 1- Soak Lentils
Take ½ cup of urad dal and ¼ cup of Rajma (kidney beans) and add them into a large pot or pressure cooker. Rinse lentils thoroughly. Then, add 3-4 cups of fresh water into a pot and leave it for at least 7-8 hours. If you want to make dal Makhani in a hurry, add boiled water and soak it for 4 hours.
Step 2- Cook Lentils
Once the lentils are soaked well, drain the water and add 4 cups of fresh water. Now turn on the gas and leave the pressure cooker on medium heat for about 30-40 minutes. Or if you are cooking in a pot then add more water and cook lentils until they become tender.
Note-To know whether dal is cooked well or not, take a spoon of dal and press down both rajma and urad dal with a finger. If they get mashed easily, it is cooked well, and if they are undercooked then pour boiled water (if needed) and take 3-4 whistles.
Step 3- Prepare Dal Makhani Masala or Tadka
- Take a pan and heat 1 ½ tablespoon butter and 1 tablespoon of desi ghee. Now add 1 bay leaf, 2 green cardamom, and 1 black cardamom. Then add one-two medium chopped onion. Make sure to saute it until it turns light brown.
- Next, stir one tablespoon of ginger and garlic paste. Saute it well for one minute or until it smell not disappears.
- Next, add one cup of tomato puree and saute it well. Then add all dal Makhani masala like ¾ to 1 ½ teaspoons of red chili powder, 1 teaspoon of garam masala, and salt as per your taste. Now stir masala well until it leaves ghee and smells good.
- Once the Makhani dal masala is prepared, add it into a pot or pressure cooker where the mashed cooked dal is there. Stir the dal well and add 1 cup of boiling water and take 2 whistles or slow cook the dal on medium gas.
- Cook the dal for 60 mins and add one cup of boiling water more if needed to make the dal thick. When done, taste the dal and add salt if needed. Plus add kasuri methi to add rich aromatic flavor to dal.
- Next, stir ¼ cup of cream and continue to cook it for 10 mins. This was my dal Makhani recipe hindi and you will see the result when you followed the instructions carefully.
Expert Tips
- Using the “dhungar” method, you can give your dal a smoky flavor. Prepare a tiny piece of charcoal by heating it until it’s blazing. Put the hot charcoal in a small metal bowl and add it to the dal once it’s finished cooking. Cover the charcoal with ghee or oil and the lid of the saucepan right away. Then, after 5-10 minutes, stir it. Before serving, take out the charcoal dish.
- Adding cream or butter and simmering the dal for a longer period of time will give it a creamier texture. In doing so, the dal’s flavors might mellow and its consistency can improve.
- Dal tastes best when cooked slowly over a long period of time. By cooking them low and slow, the lentils take on all the spices’ aromas and flavors.
- To finish off your Dal Makhani, sprinkle it with some freshly cut coriander leaves, a drizzle of cream, and a dollop of butter. These garnishes not only improve the dish’s aesthetic but also its flavor.
Dal Makhani Recipe Card
In my recipe of Dal Makhani, Black lentils and kidney beans are simmered in a thick and creamy tomato-based sauce. The following is a complete Makhani Dal Recipe restaurant style.
Dal Makhani Recipe
Ingredients
- 1 cup Uncooked urad dal
- 1/4 cup Rajma beans
- 4 cups Water to cook lentils and beans in a pressure cooker
- 2 teaspoons Oil or ghee
- 1 teaspoon Cumin seeds
- 1 medium Onion, cut finely
- 2 Tablespoons Ginger-Garlic Paste
- 2 Green chilli peppers
- 2 medium-sized Mashed tomatoes
- 1 Teaspoon Chilli powder
- ½ Teaspoon Turmeric powder
- 1 tablespoon Coriander powder
- 1 tablespoon Paprikas
- 1 tsp Garam masala
- Salt to taste
- 1/4 cup Heavy cream
- 2.25 grams Butter
- ½ tbsp Chopped leaves of coriander
Instructions
- Wash the kidney beans and black lentils in cool water. Put them in water for at least 6 hours and up to 12 hours.
- Cook the lentils and beans under pressure for 15–20 minutes,or until tender. Leave aside.
- Heat Ghee or oil in a big pan or skillet over medium heat tomake dal Makhani masala. Throw insome cumin seeds and turn up the heat.
- Sauté the finely chopped onions until they are golden brown.
- Add slit green chilies and ginger-garlic paste to the pan.
- Cook the tomato puree with the masala, stirring periodically, until the oil separates.
- Turn the heat down to low and season with salt, garam masala, ground coriander, ground cumin, ground red pepper, and ground red chilli powder. Toss the masala and heat it for two to three minutes.
- When the lentils and kidney beans are done cooking, add them to the masala and mix thoroughly. The dal Makhani needs at least twenty to thirty minutes of simmering time for the flavours to meld. If the consistency is too thick or too thin, add water.
- Blend in the newly-made cream. Wait 5 more minutes before serving.
- Lastly, add the butter and mix thoroughly. This process makes the dal Makhani more decadent and elevates the dish's flavour. Sprinkle with chopped fresh coriander.
Frequently Asked Question:
Dal Makhani is a famous Indian meal, and the dal used in its production is usually made from entire black lentils (also known as urad dal) and red kidney beans (rajma). For a rich and authentic taste, check out my dal Makhani recipe.
To make a dal Makhani first boil urad dal and rajma together under 4-5 whistles. Next, prepare a tadka adding all masala or flavors. Once ready, serve it hot by garnishing coriander leaves and cream. However, for a detailed dal Makhani recipe in Hindi, check my blog.
The word “dal makhani” refers to “buttery lentils,” describing the dish’s decadent and creamy flavor profile. It is silky consistency and delicate aroma has made it a popular choice in Punjabi cuisine.
Dal Makhani is one of the characteristic dishes of the Punjab area, which is recognized for its bright and rich cuisine. Typically, it is eaten with rice, naan, or roti.
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