Go Back
–+ servings
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
Cook Time45 minutes
Total Time8 hours 45 minutes
Servings3 people
AuthorSharmilee J

Ingredients

Instructions

  • Rinse 1 cup black whole urad dal and ¼ 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 ½ 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 ½ 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, ¼ teaspoon turmeric powder, ½ 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, ¼ 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!