Learn how to make dal makhani with detailed step-by-step photos. Easy, luscious, and creamy – restaurant style dal makhani recipe.
Dal makhani recipe| restaurant style dal makhani with step-by-step photos. Dal makhani is one of the most popular dal/lentil recipes from Punjabi cuisine. This recipe is prepared with urad dal/whole black lentils and rajma/kidney beans. Urad dal and rajma are cooked with a generous amount of butter and cream and simmered on low flame for a unique flavor. Dal makhani tastes great when served with lachha parathas or jeera rice.
Makhhan means butter, so red kidney beans and black gram are cooked with plenty of butter and whole spices to give you a dal that is rich, creamy, and delicious. Lentils are soaked overnight with enough water and pressure cooked. Then it is slow-cooked in a pot with butter and then finally cream is added which gives richness to this dal makhani.
If you love authentic Punjabi food then you are going to love this dal makhani even more. Usually, people love to enjoy this dal makhani with steamed rice or jeera rice. Black urad dal and kidney beans are rich in proteins. So when it is served with rice makes it a balanced diet.
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How to make restaurant style dal makhani with step by step photos
 Preperation for dal makhani
- Take a large bowl. Add black urad dal and rajma. Wash it 4-5 times.
2. Add enough water to soak dal and rajma. Soak it overnight.
3. Transfer overnight soaked urad dal and rajma to pressure cooker. Add 3 cups of water and some salt to taste.
4. Close the lid and pressure cook on medium flame for 5-6 whistles.
Making dal makhani
- In a kadhai, heat 4 tbsp butter. Add bay leaf, cinnamon stick, black cardamom, cloves. Saute till they turns aromatic.
2. Add finely chopped onions and saute on low flame till color changes to slightly golden.
3. Add ginger-garlic paste. Stir and saute till the raw smell goes away.
4. Add tomato puree. Stir and cook for about a minute.
5. Add turmeric, red chilli powder, coriander powder, cumin powder and salt to taste.
6. Stir well and saute this mixture on a low to medium flame, till you see fat releasing from the sides.
7. Then add cooked dal and give a good stir. Also add a cup of water or as required.
8. Cook on low flame for about 20-25 minutes. Keep stirring in between so that dal doesn’t stuck to the bottom. (When simmering you can add more water if the gravy looks too thick or dry.)
9. Add 3 tbsp fresh cream and crushed kasuri methi. Mix well and simmer for more 5 minutes. (You can adjust the amount of cream as per your choice.)
10. Switch off the flame. Garnish with chopped coriander and fresh cream.
11. Your dal makhani is now ready to serve with parathas or rice.
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Dal Makhani Recipe
Here is how to make delicious restaurant-style dal makhani.
Dal Makhani | How to make dal makhani
Ingredients Â
- 3/4 cup Whole black urad dal
- 1/4 cup Kidney beans/ rajma
- 3 cups Water, for pressure cooking
- 4 tbsp Butter
- 1/2 cup Onions, finely chopped
- 1/2 cup Tomato puree
- 1 Bay leaf/ Tejpatta
- 1 inch Cinnamon stick
- 1 Black Cardamom
- 3 Cloves
- 2 tsp Ginger Garlic paste
- 1/2 tsp Turmeric powder
- 1 1/2 tsp Red chilli powder
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1 tsp Kasuri methi
- 4 tbsp Fresh cream
- 1 tbsp Coriander leaves, finely chopped
InstructionsÂ
- Take a large bowl. Add black urad dal and rajma. Wash it 4-5 times.
- Add enough water to soak dal and rajma. Soak it overnight.
- Transfer overnight soaked urad dal and rajma to pressure cooker.
- Add 3 cups of water and some salt to taste.
- Close the lid and pressure cook on medium flame for 5-6 whistles.
Making dal makhani
- In a kadhai, heat 4 tbsp butter. Add bay leaf, cinnamon stick, black cardamom, cloves. Saute till they turns aromatic.
- Add finely chopped onions and saute on low flame till color changes to slightly golden.
- Add ginger-garlic paste. Stir and saute till raw smell goes away.
- Add tomato puree. Stir and cook for about a minute.
- Add turmeric, red chilli powder, coriander powder, cumin powder and salt to taste.
- Stir well and saute this mixture on a low to medium flame, till you see fat releasing from the sides.
- Then add cooked dal and give a good stir. Also add a cup of water or as required.
- Cook on low flame for about 20-25 minutes. Keep stirring in between so that dal doesn't stuck to the bottom. (When simmering you can add more water if the gravy looks too thick or dry.)
- Add 3 tbsp fresh cream and crushed kasuri methi. Mix well and simmer for more 5 minutes. (You can adjust the amount of cream as per your choice.)
- Switch off the flame. Garnish with chopped coriander and fresh cream.
- Your dal makhani is now ready to serve with parathas or rice.
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