Dal Makhani Recipe / Restaurant Style Dal Makhani Recipe

A delicious dal recipe that goes well with jeera rice or roti It is made primarily with a combination of black urad dal and rajma beans or kidney beans. Both grains are slow cooked in a pot and then combined with cream or malai to add richness to this Dal Makhani Recipe.

Dal makhnai is one of the most popular dal recipes, hailing from the rich and flavorful Punjabi cuisine. This dal recipe is typically served with plain rice or jeera rice, but it can also be served with rotis and garlic butter naans. The dal makhnai recipe became extremely popular among the migrating Punjabi community in India and around the world. Dal makhani is a creamy dal made with black urad dal that has gained popularity around the world.

In Hindi, makhan means ghee. Dal makhani, on the other hand, is made with a lot of ghee.

The benefit of this dal recipe is that it can be served with chapathi or rotis as well as flavorful rice recipes.

Dal makhani is traditionally made by simmering it overnight in a tandoor. With the mixed spices, this would enhance the flavour of the dal. In addition, black urad dal and kidney beans are high in protein. Furthermore, black gramme and rajma are high in fibre, calcium, and minerals. Furthermore, when compared to other dals such as toor and moong dal, black urad dal has fewer calories. In short, dal makhani served with rice provides a well-balanced diet because rice is high in carbohydrates.

AuthorManita

Yields4 Servings
Prep Time8 hrsCook Time40 minsTotal Time8 hrs 40 mins

 ¾ cup whole black urad dal / sabut urad dal
 ¼ cup kidney beans / rajma
 water for soaking
 3 cups water (for pressure cooking)
 salt to taste
 2 tbsp ghee / clarified butter
 1 bay leaf / tej patta
 2 large tomatoes (finely chopped)
 1 tsp ginger-garlic paste
 ½ tsp turmeric powder
 one large onion (finely chopped)
 1 tsp coriander powder
 ½ tsp cumin powder
 1 tsp kashmiri chilli powder (or as per your spice level)
 salt to taste
 1 cup water (or as required
 2 tbsp fresh cream (or as required)
 few coriander leaves (chopped)
 1 tbsp ghee / clarified butter
 generous pinch hing / asafoetida
 ¾ tsp kashmiri red chilli powder
 ¼ tsp garam masala (optional)

1

In a large mixing bowl, combine 1 cup black urad dal and 1/4 cup rajma.

2

Soak overnight, or at least for 8 hours, in enough water.

3

Transfer the dal to a cooker after rinsing it under running water. 3 cups of water should be added.

4

Season with salt to taste.

5

Close the lid and cook for 5 whistles on medium heat. or until the dals are completely cooked

6

Add a tbsp of ghee to a large kadai and sauté the bay leaf for a minute. or until they become fragrant

7

Then add the finely chopped onions and cook until they change colour.

8

When the onions are done, stir in the ginger-garlic paste. Sauté until the raw smell is completely gone.

9

Now add the chopped tomatoes and cook until soft.

10

To taste, add turmeric, coriander powder, cumin powder, chilli powder, and salt. For a minute, cook the masalas.

11

When the masalas begin to release oil from the sides, add the cooked dal and give it a good stir.

12

1 cup of water, or as needed, can be added to adjust the consistency.

13

Cook for 15 minutes or until the dal absorbs the flavour and thickens.

14

Add 2 tbsp fresh cream to achieve a creamy texture. You can also skip or increase the amount of cream to your liking.

15

Garnish with fresh coriander leaves if desired.

16

Heat a tadka pan with a tbsp or more ghee. Add hing once it starts to melt.

17

Add the chilli powder and garam masala as well (optional). Fry for about 2-3 seconds.

18

Pour the tempering over the dal makhani right away. Give it a good mix to get a vibrant colour and flavour.

19

Serve dal makhani with garlic naan or jeera rice.

Ingredients

 ¾ cup whole black urad dal / sabut urad dal
 ¼ cup kidney beans / rajma
 water for soaking
 3 cups water (for pressure cooking)
 salt to taste
 2 tbsp ghee / clarified butter
 1 bay leaf / tej patta
 2 large tomatoes (finely chopped)
 1 tsp ginger-garlic paste
 ½ tsp turmeric powder
 one large onion (finely chopped)
 1 tsp coriander powder
 ½ tsp cumin powder
 1 tsp kashmiri chilli powder (or as per your spice level)
 salt to taste
 1 cup water (or as required
 2 tbsp fresh cream (or as required)
 few coriander leaves (chopped)
 1 tbsp ghee / clarified butter
 generous pinch hing / asafoetida
 ¾ tsp kashmiri red chilli powder
 ¼ tsp garam masala (optional)

Directions

1

In a large mixing bowl, combine 1 cup black urad dal and 1/4 cup rajma.

2

Soak overnight, or at least for 8 hours, in enough water.

3

Transfer the dal to a cooker after rinsing it under running water. 3 cups of water should be added.

4

Season with salt to taste.

5

Close the lid and cook for 5 whistles on medium heat. or until the dals are completely cooked

6

Add a tbsp of ghee to a large kadai and sauté the bay leaf for a minute. or until they become fragrant

7

Then add the finely chopped onions and cook until they change colour.

8

When the onions are done, stir in the ginger-garlic paste. Sauté until the raw smell is completely gone.

9

Now add the chopped tomatoes and cook until soft.

10

To taste, add turmeric, coriander powder, cumin powder, chilli powder, and salt. For a minute, cook the masalas.

11

When the masalas begin to release oil from the sides, add the cooked dal and give it a good stir.

12

1 cup of water, or as needed, can be added to adjust the consistency.

13

Cook for 15 minutes or until the dal absorbs the flavour and thickens.

14

Add 2 tbsp fresh cream to achieve a creamy texture. You can also skip or increase the amount of cream to your liking.

15

Garnish with fresh coriander leaves if desired.

16

Heat a tadka pan with a tbsp or more ghee. Add hing once it starts to melt.

17

Add the chilli powder and garam masala as well (optional). Fry for about 2-3 seconds.

18

Pour the tempering over the dal makhani right away. Give it a good mix to get a vibrant colour and flavour.

19

Serve dal makhani with garlic naan or jeera rice.

Dal Makhani Recipe / Restaurant Style Dal Makhani Recipe

Observations:

  • First, slow cook the dal to achieve a rich flavour.
  • The addition of rajma is optional, but it enhances the flavour of the dal makhani.
  • Increase the amount of ghee if you are not concerned with your diet.
  • For a richer flavour, add dry fenugreek leaves / kasuri methi.
  • Finally, dal makhani recipes served in restaurants are typically more creamy, making it difficult to consume more. I kept it simple in order to enjoy the true flavours.

Also Read: Rajma Recipe