Dal makhani recipe | how to make dal makhani | restaurant style dal makhani

Dal makhani recipe-whole urad dal, rajma slowly cooked in spicy buttery gravy is one of the popular lentil recipes across India. The smoky flavour and creamy texture of this restaurant style dal makhani will be your best dinner menu. In this post, you will learn how to make dal makhani?dal makhani served in white bowl garnish with cream and green chili Note: if you are in a hurry, feel free to click on the following links to check your desired topic.If you’d like to see our in-depth step by step recipe preparation keep reading!

 

This authentic punjabi dal makhani recipe is not only taste delicious but also very easy to cook at home if you follow proper step by step instruction mentioned below.

 

What is dal makhani?

Dal makhani is a creamy rich dal dish made of black urad dal and rajma or kidney beans which is first boiled in a pressure cooker then slowly cooked in buttery tomato-onion gravy, flavoured with a few Indian spices and garnish with cream.  

 

What to serve with the dal makhani recipe?

Serve hot this Punjabi dal makhani with naan, roti paratha even with rice by garnishing more cream and butter on top of it. 

 

How to store dal makhani?

You can safely store this dal makhani in the refrigerator for approximately 2 to 3 days. But before using it you can reheat by adding a dash of water to it.

Garnish with a tablespoon of cream and butter before serving on a plate.

 

| You can also check rajma masala, chana masala, punjabi chole, egg curryshahi paneer, dum aloo, veg manchurian, gobi manchurian.

 

Tips To Make Restaurant Style Dal Makhani Recipe

 

  • Choice of Dal: To prepare this dal makhani use whole urad dal or black lentils and rajma or kidney beans. Make sure you soak them in sufficient water for at least 12 to 18 hours.

 

  • Choice Of Tomato: As tomato is one of the main ingredients of dal makhani, to avoid any tangy flavour, choose a large, red, ripe one before making puree at home. If the fresh tomato is not available you can use canned tomato puree.

 

  • Cooking Method: For creamy rich thicker dal makhani you have to slowly cook dal on low flame for approximately 30 to 40 min.

 

  • Smoky Flavour: To get the smoky flavour in our homemade dal makhani recipe we simply follow the dhunagar method, just put red hot charcoal in a bowl, keep it on top of dal makhani, then pour ghee on it, while it generates smoke, cover the pan immediately. 

 

  • Richness Of Gravy: For restaurant style dal makhani recipe must use good quality butter and cream which not only enhances the flavour of this dish but also increases the richness of gravy.

 

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How to make dal makhani?

Here, the complete preparation of restaurant style dal makhani recipe classified into three simple categories first one is preparing dal,

and the last one is making dal makhani recipe.

so, let’s make it now.

 

Preparing Dal

1.At first, for cooking punjabi dal makhani recipe wash 150 grams whole urad dal or black lentils and 60 grams of rajma or kidney beans in sufficient water.

mix urad dal and rajma in a mixing bowl

 

2.Then soaked them in water for at least 12 to 18 hours or you can do them overnight until they absorb water and become larger.

pour water and soaked the dal overnight

 

3. When dal soaked water then transfer them to pressure cooker additionally add 500 to 700 ml water,1 tsp salt, cover, and cook this dal in medium to high flame for 8 to 10 whistle.

pour soaked dal in pressure cooker additionally sprinkle salt

 

4.Check whether all the dal is mashy or not, if not give another 1 or 2 whistles.

check dal by pressing in between fingers

 

Making Dal Makhani Recipe

1. Now for making the restaurant style dal makhani recipe add 4 tbsp butter in a large kadai melt it in low flame.

add butter in a kadai and melt it in low flame

 

2. Then add 1/2 tsp cumin seed,2 to 3 cloves,2 to 3 green cardamom,1 black cardamom, 1-inch cinnamon in low flame 2 tsp ginger garlic paste,2 chopped green chili saute them together for 2 min in low flame.

saute whole spices,ginger garlic paste and green chili

 

3. Next add 2 medium sizes onion puree saute until it becomes slightly golden brown, then add 250 grams tomato puree.

saute onion till golden brown,then pour tomato puree

 

4.Furthermore sprinkle 1 tsp salt,

sprinkle one teaspoon salt

 

5. Also add 1 tsp Kashmiri red chili powder.

sprinkle a teaspoon kashmiri red chili powder

 

6. Now mix all of them and cook 10 to 12 min in medium to low flame until tomato onion gravy becomes thick and leaving the side of the pan.

cook all of the ingredients together until it becomes thick

 

7.Furthermore add boiled dal along with 300 ml of water.

add boiled dal and water

 

8.Next sprinkle a pinch of salt,1 tsp garam masala powder mix all of them, let the dal simmer for 30 to 35 min, make sure stir occasionally otherwise it may burn from the bottom.

sprinkle pinch of salt and cook this mixture for some time

 

Note: If required add more water to simmer the dal on low flame, make sure you stir occasionally the dal every 3 to 4 min otherwise it may burn from the bottom of the pan.

 

9. At this stage dal makhani becomes thicker you can check whether all of the dal cooked properly or not then add 3 tbsp more butter and mix them for another 3 to 4 min.

add a tablespoon of butter

 

10.Now sprinkle 1 tsp Kasuri methi or dry fenugreek.

sprinkle a tea spoon of kasuri methi

 

11. Just like restaurant style dal makhani you can add 60 ml cream, quickly mix it with the rest of the dal, and let it simmer for another 3 to 4 min on low flame.

pour cream

 

12. Now for smoky flavour we simply follow the dhunagar method, for this place red hot charcoal in a small pot then pour ghee or oil on it and keep it on dal makhani.

put hot red charcoal in a pot then pour oil on it

 

13. When it generates smoke cover the pan immediately with a lid for 4 to 5 min. After that garnish with cream and butter and serve hot this delicious punjabi dal makhani with naan roti, paratha.

when smoke generates cover the pan with lid

 

Dal Makhani Recipe Card

Here is a quick overview of all the restaurant style dal makhani ingredients including quick step by step preparation of punjabi dal makhani recipe shown in the recipe card.

Take note of all ingredient lists

Yield: 4

Restaurant style dal makhani recipe

dal makhani served in a white bowl garnish with cream and green chili

This restaurant style dal makhani recipe is one of the popular dal recipes in india which boiled urad dal, rajma slowly cooked in buttery tomato onion gravy flavour with a lot of indian spices.

Prep Time 12 hours
Cook Time 1 hour
Additional Time 10 minutes
Total Time 13 hours 10 minutes

Ingredients

Ingredients For Dal Makhani

  • 150 grams urad dal[black lentils]
  • 60 grams rajma[kidney beans]
  • 1 tbsp salt [adjust as per need]
  • 1-liter water[adjust as per need]
  • 4 tbsp butter
  • 2 tsp ginger-garlic paste
  • 250 grams tomato puree
  • 2 medium size onion puree
  • 2 green chili[chopped]
  • 1/2 tsp cumin seed
  • 2 to 3 clove
  • 2 to 3 green cardamom
  • 1 black cardamom
  • 1-inch cinnamon
  • 1 tsp red chili powder
  • 1 tsp garam masala powder
  • 1 tsp Kasuri methi
  • 1/2 tsp sugar[to balance taste]
  • 60 ml cream for garnish

For Dhunagar Method

  • 1 small charcoal [red hot]
  • 2 tbsp clarified butter or oil

Instructions

how to make dal makhani restaurant style?

  1. At first, for preparing the dal makhani recipe wash whole urad dal or black lentils and rajma or kidney beans in sufficient water.
  2. Then soaked them in water for at least 12 to 18 hours, until they absorb water and become larger in size.
  3. After that pour the soaked rajma and urad dal into a pressure cooker.
  4. Also pour water and sprinkle a teaspoon of salt in it.
  5. Now cover and cook this dal in medium to high flame for 8 to 9 whistles.
  6. Check whether dal is mashy or not, if not give another 1 or 2 whistles.
  7. Now for making dal makhani recipe add a few tablespoons of butter in a large Kadai melt it on low flame.
  8. Then saute whole spices including cumin seed, cloves, green cardamom, black cardamom, cinnamon in low flame.
  9. After that add onion puree,ginger-garlic pastes chopped green chili, saute on medium to low flame until onion becomes slightly golden brown.
  10. At this stage, pour tomato puree, sprinkle Kashmiri red chili powder, a pinch of salt.
  11. Now mix everything and saute in medium to low flame until tomato onion gravy becomes thick and leaving the side of the pan.
  12. Furthermore add boiled dal, the water here, and continuously stir everything for another 3 to 4 min in low flame.
  13. Also, sprinkle a pinch of salt,garam masala powder stir everything for another 30 to 35 min on low flame.
  14. At this stage, you can see our dal makhani starts getting thicker and a creamy texture comes out from it.
  15. If it becomes very thick you can add some water and stir occasionally.
  16. Now add 2 to 3 tbsp butter in it and mix all of it together.
  17. Next, sprinkle a teaspoon of Kasuri methi on it mix it properly.
  18. After that pour cream to mix it gently for another 2 to 3 min in low flame.
  19. Now for a smoky flavour, we simply follow the dhunagar method, for this place red hot charcoal in a small pot and keep it on top of dal makhani.
  20. Then pour ghee or oil on it, when it generates smoke immediately cover the pan with a lid for 4 to 5 min.
  21. Finally, garnish a tablespoon of cream and butter and serve hot this delicious Punjabi dal makhani with roti paratha naan whatever you have.

Notes

Dal Makhani Recipe Note

  1. If you want to make dal makhani without onion just discard it, it will not have any strong effect.
  2. While choosing lentils make sure to use a fresh one, because older ones often take a longer time to cook, sometimes it doesn't cook well to give melt in the mouth texture.
  3. To get creamy texture in this recipe simmering the dal and stir occasionally in a low flame is the most important thing.
  4. If you don't have enough time to soak dal then just pour hot boiling water on dal, and cover it with an airtight lid, let them rest for at least 2 to 3 hours. Though the texture of dal will not the same,it may reduce cooking time.

Nutrition Information

Yield

4

Serving Size

4

Amount Per Serving Calories 308Total Fat 28gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 11gCholesterol 64mgSodium 1926mgCarbohydrates 14gFiber 3gSugar 6gProtein 3g

Disclaimer: The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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