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    You are here: Home / RandomPosts / Dal Makhani Recipe

    Dal Makhani Recipe

    Last Updated On: Sep 2, 2024 by Sharmilee J

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    Dal Makhani is a classic North Indian side dish made with whole black urad dal, rajma, spices, herbs and butter. This Punjabi Dal Makhani is a creamy delicious gravy made by cooking urad dal & rajma in onion & tomato based puree. Dal Makhani is a great choice of side for roti, chapati, naan & rice meal. Learn to make perfect restaurant style Dal Makhani with step by step pictures and video.

    dal makhani in a beige color bowl

    I made Dal Makhani often as its my family favorite. Kids love it so much that I make it at least 2-3 times a month. Mittu is so fond of it that she used take a bowl and eat it as such without any main course. Dal Makhani is easy to make once you know the trick to make it rich and creamy.

    Jump to:
    • About Dal Makhani
    • Dal Makhani Video
    • Dal Makhani Ingredients
    • How to make Dal Makhani Step by Step
    • Expert Tips
    • Dal Makhani in Instant Pot
    • Serving & Storage
    • FAQS
    • 📖 Recipe Card

    About Dal Makhani

    Dal Makhani is an authentic Punjabi style dal made with lentils and cream. Dal means lentils and Makhan means butter so Dal Makhani is a rich gravy made using lentils cooked in a Indian sauce with lots of butter. ‘Dal Makhani’ simply means buttery dal.

    Dal Makhani is one of the most popular side dishes that originated from Punjab. This restaurant style Dal Makhani is sure a keeper recipe as I’ve been making it for years and perfecting it. I make another quick version in cooker, it is low fat and though it does give restaurant taste it still tastes delicious, will share recipe in shorts soon.

    Dal Makhani is a quite essential Punjabi side dish that you will love for sure. Years back when I started cooking dal makhani for the first time, it was not tasting great then slowly I kept trying with different variations and now I can confidently say this is one of the side dishes I cook perfectly. Yes years of practice has got me say this.

    Traditionally dal makhani is made in wood fire and simmered for hours to get that perfect consistency. This slow cooking gives it a creamy and rich texture. So I have tried my best to recreate the same taste and texture using stove top method along with smoking with charcoal which gives it the perfect daba taste.

    Orgin of Dal Makhani

    As urad dal is a staple in punjabi house hold this dal makhani recipe was invented by Kundal Lal Jaggi and Kundal Lal Gujral who were Punjabi Hindu migrants from Peshawar. They first served it in their hotel named Moti Mahal, Delhi.

    Years passed by now Dal Makhani has become one of the most ordered dishes in restaurants.The other variants are Dal Bhukara and Dal Maharani.

    dal makhani just cooked in a dutch oven

    Dal Makhani Video

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    Dal Makhani Ingredients

    • Black Urad Dal – Use whole black urad dal with skin. Do not use the split variety.
    • Rajma – Red kidney beans or rajma is used. Rajma gives a nice taste to the curry so do not skip it.
    • Onion, Tomato – Onion is chopped and added after tempering. Tomato is made into a puree and added.
    • Whole spices – Bay leaf, cinnamon, cloves, green cardamom, black cardamom are used.
    • Spice powders – Kashmiri chili powder, turmeric powder, red chili powder, coriander powder, cumin powder and garam masala powders are used.
    • Butter, Cream – Fresh butter is used here. Cream can be replaced with milk if you want a low fat version.
    • Others – Ginger garlic paste is used for flavor. Kasoori methi is crushed and added at the final stage which gives a great flavor.
    ingredients needed to make dal makhani

    Slow Cooking

    Making a perfect dal makhani is easy if you follow the steps and tips given. Slow cooking is the key for the creamy texture so be patient and cook it slowly. Simmering the gravy for more time gives it a more rich and creamy taste.

    Dhungar Method

    Dhungar method is a South Asian cooking technique that uses charcoal and ghee for smoking food to give it a smokey flavor.

    Dhungar Method is charcoal infused smoke. This works great for any recipe where you need smokey flavor which gives it exactly the restaurant taste. This Dhungar technique is optional so you can skip it if you are not a fan of smokey flavor.

    charcoal and ghee

    Garnish for Dal Makhani

    • Butter
    • Fresh cream
    • Kasoori methi
    • Coriander leaves
    garnish for dal makhani

    Dal Makhani – 3 ways

    • Open pot – This is the most traditional method with hours of simmering and most time consuming.
    • Pressure Cooker – An easy version which saves time. You can use this when you are pressed for time and want to finish the gravy quickly.
    • Instant pot – This is more or less like pressure cooker method but you need not baby sit it so very convenient for slow cooking. Just dump the ingredients and slow cook by setting the timer.

    I have given the recipe for one pot method you can try the same in pressure cooker too. Have shared the instant pot instructions too. This is lentil goodness with butter and cream which is a perfect treat.

    It took me several times experimenting this recipe as I love dal makhani in restaurants so much that I wanted to recreate the taste. That too I like dal makhani only in some restaurants which has the authentic Punjabi taste.

    My apartment kids used to love the dal makhani I make. I always feel it is not easy to satisfy kids so when they are fond of it then it is really good. This is one of the best Dal Makhani Recipes that even those who are not fond of lentils will just love it.

    dal makhani in a beige color bowl

    How to make Dal Makhani Step by Step

    Soak & cook lentils

    1.Rinse 1 cup black whole urad dal and 1/4 cup rajma(red kidney beans) well. Add it to a bowl.

    rinse lentils well

    2.Soak in water for minimum 8 hours or overnight. Make sure water is 1 inch above the dal.

    soak in water

    3.Cover with lid and set aside for 8 hours.

    keep it covered

    4.Now the next day rinse it again and add it to pressure cooker along with one 1 inch cinnamon, 2 small cloves, 1 green cardamom, 1 black cardamom, salt to taste and around 3 and 1/2 cups of water.

    add to pressure cook with whole spices, water

    5.Close with lid, put on weight. Pressure cook for 6 whistles in medium flame.

    pressure cook for 6 whistles

    6.Let pressure release naturally then open and mash it well using a masher and set aside.

    mash it well

    Prepare tomato puree

    7.Grind 2 big tomatoes to a fine puree without adding water and set it aside. Puree should come to 1 cup.

    puree tomatoes

    Cook onion tomato

    8.To a large pot add 2 tablespoon butter, let it melt. Add 1 teaspoon cumin seeds let it crackle.

    temper cumin seeds

    9.Add 1 tablespoon kashmiri red chili powder and give a quick mix.

    add kashmiri chili powder

    10.Add 1/2 cup onion (chopped finely), 1 teaspoon ginger garlic paste and salt to taste.

    add onion, ginger garlic paste

    11.Saute for a minute.

    saute well

    12.Add prepared tomato puree.

    add tomato puree

    13.Saute for a minute then cook until raw smell leaves.

    let it boil

    14.Add 1 heaped teaspoon red chili powder, 1/4 teaspoon turmeric powder, 1/2 teaspoon cumin powder and 2 teaspoon coriander powder.

    add spice powders

    15.Saute for a minute or until thick.

    cook until thick

    Make dal makhani

    16.Add mashed lentils with 1 cup rinsed water.

    add mashed lentils

    17.Mix it well. Add little more water to adjust consistency.

    mix it well

    Slow cooking

    18.Cover with lid and cook for 15 minutes minimum in low flame.

    cover with lid

    19.Mix it well.

    mix it well

    20.Add 1 teaspoon garam masala powder, 1 teaspoon kasoori methi, 1/4 cup fresh cream and 1 tablespoon butter.

    add butter, cream

    21.Mix it well. Check for salt and adjust consistency.

    mix it well

    Dhungar Method (Charcoal smoking)

    22.Heat a small piece of charcoal directly in flame. Turn over using a tong so that t burns evenly. You can use a metal rack on top then place the charcoal on it if you are a beginner, make sure to be very careful while making this.

    You can step this step if you do not like smokey flavor and serve dal makhani right away.

    charcoal directly on flame

    23.Keep the flame in low, place a small bowl on the simmering gravy and place the charcoal inside. Add 1 to 2 teaspoon ghee over the fire.

    add ghee

    24.The flame goes off and smoke comes.

    flame goes off

    25.Immediately close tightly with a lid and let it rest for 2 minutes and switch off.

    close tightly with lid

    26.Now open remove the bowl and give a quick mix.

    mix it well

    Creamy and delicious dal makhani is ready! Serve with a dollop of butter and cream drizzled.

    dal makhani in a beige color bowl

    Expert Tips

    • While pressure cooking, add the whole spices with the lentils which gives a nice flavor to the curry and also reduces the raw smell while cooking.
    • You can even use ready made tomato puree too if you don’t have time.
    • I used whole urad dal with skin which is best for dal makhani.
    • For a more richer version of the gravy, add more cream.
    • For low fat version replace fresh cream with milk.
    • For more smokey flavor you can close and keep for 5 minutes.
    • You can garnish with coriander leaves too at the final stage.

    Dal Makhani in Instant Pot

    • Rinse the lentils first then soak in water for 8 hours.
    • First set mode to saute in instant pot.
    • Add butter and whole spices first then onion, ginger garlic paste saute well then add tomato puree along with spice powders. Cook until raw smell leaves.
    • Add the lentils along with 3 cups of water. Set mode to pressure cook and set for 25 minutes.Let pressure release by itself then open and mash it well using a masher.
    • Use saute option and simmer the gravy until thick and cream at least for 10 minutes.
    • Once desired consistency is reached lastly add cream, butter and crushed kasoori methi mix well and switch off.

    Serving & Storage

    Dal Makhani goes well with roti, naab, chapati, phulka, plain basmati rice, jeera rice, pulao & many more. Dal Makhani keeps well in fridge for 2 days.

    FAQS

    1.Which dal is used in dal makhani?

    Whole black urad dal is used in dal makhani. It is also known as black gram dal or black lentils.

    2.Can I skip cream?

    Yes you can skip cream and replace it with boiled milk. Though the creaminess and richness will be mild it still tastes good.

    3.Can I skip butter?

    No I would not recommend skipping butter on the whole may be you can reduce a bit. Butter gives flavor and taste to dal makhani so do not skip it.

    4.How long does dal makhani stay good?

    It keeps well in room temperature for few hours only but keeps well in fridge for 2 days.

    5.Can I cook the lentils in pot / pan?

    Yes you can cook soaked black urad dal and rajma in open pot but it takes time to get cooked until mushy. It takes about 45 minutes to 1 hour if cooked in open pot.

    5.Can I skip smoking the gravy?

    Yes you can skip smoking using charcoal. It gives the gravy a smokey flavor just like in restaurants. But if you don’t like it then skip it.

    dal makhani in a beige color bowl

    If you have any more questions about this Dal Makhani Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Dal Makhani Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    Print Recipe Pin Recipe

    Dal Makhani Recipe

    Dal Makhani is a classic North Indian side dish made with whole black urad dal, rajma, spices, herbs and butter. This Punjabi Dal Makhani is a creamy delicious gravy made by cooking urad dal & rajma in onion & tomato based puree. Dal Makhani is a great choice of side for roti, chapati, naan & rice meal. Learn to make perfect restaurant style Dal Makhani with step by step pictures and video.
    Prep Time8 hours hrs
    Cook Time45 minutes mins
    Total Time8 hours hrs 45 minutes mins
    Servings3 people
    AuthorSharmilee J

    Ingredients

    • 1 cup black whole urad dal
    • 1/4 cup rajma
    • one 1 inch cinnamon
    • 2 small cloves
    • 1 green cardamom
    • 1 black cardamom
    • salt to taste
    • water as needed
    • 2 big tomatoes
    • 2 tablespoon + 1 tablespoon butter
    • 1 teaspoon cumin seeds
    • 1 tablespoon kashmiri red chili powder
    • 1/2 cup onion chopped finely
    • 1 teaspoon ginger garlic paste
    • 1 heaped teaspoon red chili powder
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin powder
    • 2 teaspoon coriander powder
    • 1 teaspoon garam masala powder
    • 1 teaspoon kasoori methi
    • 1/4 cup fresh cream

    Instructions

    • Rinse 1 cup black whole urad dal and 1/4 cup rajma(red kidney beans) well. Add it to a bowl.
    • Soak in water for minimum 8 hours or overnight. Make sure water is 1 inch above the dal.
    • Cover with lid and set aside for 8 hours.
    • Now the next day rinse it again and add it to pressure cooker along with one 1 inch cinnamon, 2 small cloves, 1 green cardamom, 1 black cardamom, salt to taste and around 3 and 1/2 cups of water.
    • Close with lid, put on weight. Pressure cook for 6 whistles in medium flame.
    • Let pressure release naturally then open and mash it well using a masher and set aside.
    • Grind 2 big tomatoes to a fine puree without adding water and set it aside. Puree should come to 1 cup.
    • To a large pot add 2 tablespoon butter, let it melt. Add 1 teaspoon cumin seeds let it splutter.
    • Add 1 tablespoon kashmiri red chili powder and give a quick mix.
    • Add 1/2 cup onion (chopped finely), 1 teaspoon ginger garlic paste and salt to taste.
    • Saute for a minute.
    • Add prepared tomato puree.
    • Saute for a minute then cook until raw smell leaves.
    • Add 1 heaped teaspoon red chili powder, 1/4 teaspoon turmeric powder, 1/2 teaspoon cumin powder and 2 teaspoon coriander powder.
    • Saute for a minute or until thick.
    • Add mashed dal with 1 cup rinsed water.
    • Mix it well. Add little more water to adjust consistency.
    • Cover with lid and cook for 15 minutes minimum in low flame.
    • Mix it well.
    • Add 1 teaspoon garam masala powder, 1 teaspoon kasoori methi, 1/4 cup fresh cream and 1 tablespoon butter.
    • Mix it well. Check for salt and adjust consistency.
    • Heat a small piece of charcoal directly in flame. Turn over using a tong so that t burns evenly. You can use a metal rack on top then place the charcoal on it if you are a beginner, make sure to be very careful while making this.
      You can step this step if you do not like smokey flavor and serve dal makhani right away.
    • Keep the flame in low, place a small bowl on the simmering gravy and place the charcoal inside. Add 1 to 2 teaspoon ghee over the fire.
    • The flame goes off and smoke comes.
    • Immediately close tightly with a lid and let it rest for 2 minutes and switch off.
    • Now open remove the bowl and give a quick mix.
    • Creamy and delicious dal makhani is ready!

    Video

    Notes

    • While pressure cooking, add the whole spices with the lentils which gives a nice flavor to the curry and also reduces the raw smell while cooking.
    • You can even use ready made tomato puree too if you don’t have time.
    • I used whole urad dal with skin which is best for dal makhani.
    • For a more richer version of the gravy, add more cream.
    • For low fat version replace fresh cream with milk.
    • For more smokey flavor you can close and keep for 5 minutes.
      You can garnish with coriander leaves too at the final stage.
    Nutrition Facts
    Dal Makhani Recipe
    Amount Per Serving (100 g)
    Calories 236 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 5g31%
    Trans Fat 0.2g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 22mg7%
    Sodium 711mg31%
    Potassium 334mg10%
    Carbohydrates 28g9%
    Fiber 9g38%
    Sugar 4g4%
    Protein 11g22%
    Vitamin A 711IU14%
    Vitamin C 8mg10%
    Calcium 69mg7%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

    21
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    Filed Under: Gravies for Rotis, North Indian, RandomPosts

    Reader Interactions

    Comments

    1. Shobha

      May 06, 2012 at 5:12 pm

      My Favourite !!

      Reply
    2. VZ

      May 06, 2012 at 5:41 pm

      while boiling the dal…add little yogurt(little less than 1/4th cup)!!believe me the taste would be devine…

      Reply
    3. Srimathi

      May 06, 2012 at 6:52 pm

      One of my favorites. Looks delicious.

      Reply
    4. Ramya

      May 07, 2012 at 12:53 am

      What a creamy and yummy curry! The last click makes me crave for it soo badly!!

      Reply
    5. Priti

      May 07, 2012 at 12:55 am

      That's a comfort meal …looks yum

      Reply
    6. Torviewtoronto

      May 07, 2012 at 1:22 am

      yummy healthy side dish

      Reply
    7. Reshmi Mahesh

      May 07, 2012 at 1:57 am

      Delicious dal makhani….yum..

      Reply
    8. Divya Kudua

      May 07, 2012 at 2:50 am

      I've always felt dal makhani was too rich for my taste.Love the addition of Rajma,is it usually added to the dal?The last pic of ghee rice(or is it jeera rice) with dal makes for a perfect meal:)

      Reply
    9. Gayathri Kumar

      May 07, 2012 at 2:51 am

      Dal makhani looks so delicious. Loved the last click…

      Reply
    10. Poonam Borkar

      May 07, 2012 at 3:12 am

      dal makhani looks super delicious..very beautiful clicks..loved it!!

      Reply
    11. Aarthi

      May 07, 2012 at 3:39 am

      dal makhani is my fav..this looks awesome

      Reply
    12. Premalatha Aravindhan

      May 07, 2012 at 6:55 am

      delicious recipe,love it with pulao…

      Reply
    13. radha

      May 07, 2012 at 7:08 am

      Delicious meal! And nice step by step pictures.

      Reply
    14. Sharmilee! :)

      May 07, 2012 at 9:12 am

      @DivyaKudua : Yes rajma is always added for the traditional dal makhani recipe and yes it is jeera rice 🙂

      Reply
    15. Shilpakiran

      May 07, 2012 at 9:14 am

      being a southindian would like to try this .. thanks for sharing in step by step way .. loved it

      Reply
    16. Maayeka

      May 07, 2012 at 9:54 am

      Nice and perfectly done daal makhani ,,loved the colour and smooth texture..

      Reply
    17. Priya

      May 07, 2012 at 11:15 am

      Nutritious and highly inviting dal makhani..beautifully done Sharmi.

      Reply
    18. Lubna Karim

      May 07, 2012 at 11:45 am

      Wow..love this dal makhani recipe….one of my favorites….rich, creamy and indulging recipe….

      Reply
    19. Prathibha

      May 07, 2012 at 12:04 pm

      Love the combination of dal makhani n jeere rice..my comfort meal..:)

      Reply
    20. Spandana

      May 07, 2012 at 1:17 pm

      Yummy.. looks so rich and creamy!!! Looks perfect with jeera rice!

      Reply
    21. RAKS KITCHEN

      May 07, 2012 at 1:37 pm

      Love this combo anytime, looks so creamy!

      Reply
    22. dassana

      May 07, 2012 at 2:11 pm

      the dal makhani looks creamy and delicious pics as always. a reminder that i have to make dal makhani soon…

      Reply
    23. M D

      May 07, 2012 at 5:09 pm

      U have patience I say! Step by step pics of Dal Makhani is not an easy task for sure. Nice clicks. This Punjabi favorite is common in our household 🙂

      Reply
    24. Suja Manoj

      May 07, 2012 at 7:49 pm

      Healthy dish,creamy and rich..yum

      Reply
    25. Nupur

      May 07, 2012 at 8:29 pm

      I have just got after having Dal Makhni at dinner.. Love this Dal to the core..

      Reply
    26. Sobha Shyam

      May 07, 2012 at 8:33 pm

      love the preparation n the clicks, delicious dal makhani 🙂

      Reply
    27. Cham

      May 08, 2012 at 3:12 am

      Looks delicious the dal makhani and the clicks!

      Reply
    28. Shabitha Karthikeyan

      May 08, 2012 at 4:00 am

      Dal Makhani looks perfect. Jeera rice should have been a awesome combo !!

      Reply
    29. Shobha Kamath

      May 08, 2012 at 10:22 am

      Love this Dal and the picture looks perfect!

      Reply
    30. Pavithra Elangovan

      May 08, 2012 at 12:08 pm

      My all time fav one and looks way too tempting ..yumm:)

      Reply
    31. Priyas Feast

      May 08, 2012 at 9:00 pm

      Simply irresistible dal makhani..luv to have with rotis.

      Reply
    32. Anonymous

      May 13, 2012 at 7:33 am

      Just finished cooking dal makhani 🙂 i'm definitely hoping for compliments… because its smelling good 😀

      Today's special 'jeera rice, dal makhani and cauliflower fry' 🙂

      will post their feedback in an hour 😉

      Best wishes,
      Sw 🙂

      Reply
    33. kalyani

      March 11, 2013 at 6:28 am

      Can I try dis wid black/white channa istead of rajma? Sorry for asking too many questiond to u…it comes as am a beginner…

      Reply
      • Sharmilee! :)

        March 11, 2013 at 6:30 am

        Yes you can but traditionally rajma is used for dal makhani

        Reply
      • kalyani

        March 11, 2013 at 6:37 am

        Thanks sharmi:)

        Reply
    34. Jonal

      August 07, 2013 at 9:07 pm

      Hi Sharmi….Really a Good Job..whenever i feel like trying something immediately i logon to your site and try!! Really your site makes cooking very easier..Regarding Dhal Makhani..I Stay in africa and here I dont get Black Urad dal. Can I use the White Urad dal to make this as deseperately i want to make this as my husband loves a lot! Please suggest.

      Reply
      • SHARMILEE J

        August 08, 2013 at 7:07 am

        Jonal, really not sure how the outcome will be when made with white urad dal may be you can give a try and see.

        Reply
    35. Sujadevi Rajkumar

      August 30, 2013 at 1:21 pm

      Hi Sharmi, really i like your all receipes.I tried your most receipes it came out well.Simple version is your secret,way to go.Give more and more receipes to us.

      Reply
    36. achoo

      September 30, 2013 at 2:59 am

      Hi sharmi, have a doubt if v dont get rajma is thr any alternate or can we just cook with black urad dhal alone.

      Reply
      • SHARMILEE J

        October 01, 2013 at 10:13 am

        Traditionally dal makhani is made with a combination of urad dal and rajma, but you can try skipping it…but not sure whether it will affect the taste

        Reply
    37. Rohit Juturu

      October 17, 2013 at 12:02 am

      Hi Sharmi, What is the cream you are referring to?

      Reply
      • SHARMILEE J

        October 17, 2013 at 11:09 am

        It is fresh cream….

        Reply
    38. Ashwini Mallya

      February 04, 2015 at 1:12 pm

      hiee sharmilee ji
      tied out this now its cum out yum yum
      hv tried ur other recipes too they r simply delicious
      i m fan of ur recipesss

      Reply
    39. Radha Swamy

      May 02, 2015 at 5:58 am

      going to try today where do you get fresh cream

      Reply
      • SHARMILEE J

        May 11, 2015 at 2:05 pm

        Try in any supermarket….

        Reply
    40. Abinaya

      December 05, 2024 at 1:53 am

      Hi,

      Can I use coconut shell charcoal for this.

      Reply
      • Sharmilee J

        December 13, 2024 at 8:35 pm

        Sorry I am not sure

        Reply
    5 from 4 votes (4 ratings without comment)

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