Dal Makhani Recipe| How to make Restaurant Style Dal Makhani

Written by on in Indian Lentils n Pulses, Veg Indian Recipes

Dal Makhani or Dal Makhni is a popular Indian dish from the Punjabi Cuisine.

Dal Makhani is a creamy and buttery lentil cooked with lots of cream and butter. If you want the authentic taste of dal makhani then do not compromise on the amount of cream and butter used.

The primary ingredients used to make this Restaurant Style – Dal Makhani is whole Black Gram Lentil/ Urad dal, Kidney Beans/ Rajma, butter, cream and some spices.

The dish gets its authentic Punjabi taste and richness from the cream and butter used, but it can also be prepared without it (compromising the taste a little).

Dal Makhni or Buttery Lentil is one of the most common and favourite dishes to be ordered by almost every family, one time or the other when they go to for lunch/dinner.

People usually think that dal makhani is a typical dish and cannot be prepared at home or you can’t get the exact taste. But it is not as difficult to prepare as it is thought.

This recipe below explains each step in detail with images at each step making it very easy to understand and if you follow the steps, you can also get the exact “restaurant wala taste” at your own home in your kitchen.

Secret tips of making Delicious Dal Makhani

  • Use whole black gram lentil/ urad dal:- use the whole black lentil to make the dal makhani but if not available you can also use the split black lentil.
  • Do not use whole garam masala:- use of whole garam masalas dominates the entire taste and the actual creamy flavour of lentil is lost.
  • Use good amount of cream and butter:- as the name suggests “dal makhani” it should contain good amount of cream and butter to get the richness and the creamy texture.
  • The more you cook the more the flavour enhances:- in my recipe I have first pressure cooked the lentil for about 12-14 whistles and then, after adding the boiled lentil to the creamy makhani gravy I have cooked it for another 10-15 minutes on low – medium flame.

Dal Makhani Recipe| How to make Restaurant Style Dal Makhani 

Ingredients:-                                                                

  1. Whole Black Gram lentil/ Urad Dal – 1 cup
  2. Kidney Beans – 1/2 cup
  3. Onion/ Pyaz – 1 medium-size chopped
  4. Tomato puree – made with 2-3 medium sized tomatoes
  5. Ginger-Garlic/ adrak-lehsun ka paste – 1 tsp
  6. Turmeric/ Haldi powder – 1/2 tsp
  7. Red chilli/Lal Mirch powder – 1 tsp
  8. Garam Masala powder – 1/4th tsp
  9. Cream – generous amount of cream (about 2-3 tbsp for makhani gravy and 2-3 tbsp for garnishing)
  10. Butter – 2 tbsp
  11. Oil – 2 tbsp
  12. Fresh Coriander Leaves – for garnishing

Method:-

  1. Take 1 cup of whole black lentil/urad dal and 1/2 cup of kidney beans/ rajma in a bowl.
  2. Add about 3-4 cups of water and soak it overnight or for about 8-10 hours.
  3. After 8-10 hours remove the remaining water and rinse it nicely.
  4. Transfer them to a pressure cooker and add 1/2 tsp turmeric powder and salt according to the taste.
  5. Add 2-3 cups of water.
  6. Now close the lid and pressure cook for about 12-14 whistles on medium flame.
  7. Keep the boiled dal/ lentil aside and prepare the makhani gravy for the dal makhani.

Preparing the Creamy and Buttery Dal Makhani

  1. Heat a pan and add 2 tbsp of oil and 2 tbsp of butter. We use oil so that the butter doesn’t get burnt. (If you only want to use butter, then just make sure that the pan is not too hot to burn the butter).
  2. Now add the finely chopped onion and stir well.
  3. Sauté the onions until slightly golden brown and then add the ginger garlic paste.
  4. Again stir and sauté until the rawness of the ginger-garlic is gone.
  5. Now add the tomato puree and stir.
  6. Add 1 tsp of red chilli powder.
  7. And 1/4th tsp of garam masala powder.
  8. Mix it well.
  9. Cover the lid and cook for about 5-10 minutes until the oil separates.
  10. After 5-10 minutes, remove the lid.
  11. Mix it well.
  12. Now we will add the cream, the most important and the main ingredient of our recipe.
  13. Stir it well and cook for about 5-7 minutes more.
  14. After 5-7 minutes the makhani gravy is almost ready.
  15. Now we will the boiled dal/ lentil.
  16. After adding the dal give it a good stir.
  17. And add water to adjust the consistency.
  18. Mix it all well.
  19. Now cook for about 10-15 minutes on low to medium flame to get the creamy and buttery dal makhani.
  20. The more you slow cook, the more the taste enhances.
  21. The Creamy and Buttery Dal Makhani is ready. Serve it hot with naan, jeera rice or with anything you like.

Hope you like the recipe…!!!

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If you liked this recipe, you can also check out some of are other trending recipes:–

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Recipe Video:

Dal Makhani Recipe| How to make Restaurant Style Dal Makhani – Style Step by Step Recipe with images

  1. Take 1 cup of whole black lentil/urad dal and 1/2 cup of kidney beans/ rajma in a bowl.

  1. Add about 3-4 cups of water and soak it overnight or for about 8-10 hours.

  1. After 8-10 hours remove the remaining water and rinse it nicely.

  1. Transfer them to a pressure cooker and add 1/2 tsp turmeric powder and salt according to the taste.

  1. Add 2-3 cups of water.

  1. Now close the lid and pressure cook for about 12-14 whistles on medium flame.

  1. Keep the boiled dal/ lentil aside and prepare the makhani gravy for the dal makhani.

Preparing the Creamy and Buttery Dal Makhani

  1. Heat a pan and add 2 tbsp of oil and 2 tbsp of butter. We use oil so that the butter doesn’t get burnt. (If you only want to use butter, then just make sure that the pan is not too hot to burn the butter).

  1. Now add the finely chopped onion and stir well.

  1. Sauté the onions until slightly golden brown and then add the ginger garlic paste.

  1. Again stir and sauté until the rawness of the ginger-garlic is gone.

  1. Now add the tomato puree and stir.

  1. Add 1 tsp of red chilli powder.

  1. And 1/4th tsp of garam masala powder.

  1. Mix it well.

  1. Cover the lid and cook for about 5-10 minutes until the oil separates.

  1. After 5-10 minutes, remove the lid.

  1. Mix it well.

  1. Now we will add the cream, the most important and the main ingredient of our recipe.

  1. Stir it well and cook for about 5-7 minutes more.
  1. After 5-7 minutes the makhani gravy is almost ready.

  1. Now we will the boiled dal/ lentil.

  1. After adding dal, give it a good stir.

  1. And add water to adjust the consistency.
  1. Mix it all well.

  1. Now cook for about 10-15 minutes on low to medium flame to get the creamy and buttery dal makhani.

  1. The more you slow cook, the more the taste enhances.
  1. The Creamy and Buttery Dal Makhani is ready. Serve it hot with naan, jeera rice or with anything you like.

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