Dal Makhani


by
Dal Makhani

4/5 stars  100% LIKED IT    35 REVIEWS ALL GOOD
दाल मखनी, पंजाबी रेसीपी - हिन्दी में पढ़ें (Dal Makhani in Hindi) 

Added to 453 cookbooks   This recipe has been viewed 1223790 times

Dal Makhani or maa di dal, as it is popularly known in the Punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the Punjab. Enjoy our Dal Makhani recipe with step by step photos.

Every Punjabi restaurant, roadside eating place and food stall vendor makes the claim that Punjabi Dal Makhani is a delicacy that they alone can make to perfection. This my own tested recipe dare I claim it as the best?

Dal Makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans .

Also do try other recipes that combines beautifully with fresh tomato pulp like Kashmiri Dum Aloo or Cauliflower Stir-fry .

Add your private note

Dal Makhani recipe - How to make Dal Makhani

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
Show me for servings

Ingredients

For The Dal Makhani Recipe
3/4 cup whole urad (whole black lentil)
2 tbsp rajma (kidney beans)
salt to taste
3 tbsp butter
1 tsp cumin seeds (jeera)
2 green chillies , cut lengthwise
25 mm stick cinnamon (dalchini)
2 cloves (laung / lavang)
3 cardamoms (elaichi)
1/2 cup finely chopped onions
1/2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 1/2 cups fresh tomato pulp
1/2 cup cream
2 tbsp chopped coriander (dhania)
1 tbsp fresh cream for the garnish
Method
    Main procedure
  1. Clean, wash and soak the whole urad and rajma overnight.
  2. Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.
  3. Allow the steam to escape before opening the lid.
  4. Whisk till the dal is almost mashed. Keep aside.
  5. For the tempering, heat the butter in a deep pan and add the cumin seeds.
  6. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
  7. Add the ginger-garlic paste,chilli powder, turmeric powder and tomato pulp and cook over a medium flame till the mixture leaves oil.
  8. Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
  9. Add the cream and mix well. Simmer for 2 to 3 more minutes.
  10. Serve hot garnished with coriander and fresh cream.

Dal Makhani Video by Tarla Dalal

Dal Makhani recipe with step by step photos

For the dal makhani preparation

  1. Clean, wash and soak the whole urad in a deep bowl.
  2. Clean, wash and soak the rajma in another bowl.
  3. Cover and keep the whole urad bowl aside for overnight. It is important to soak them overnight so that they take lesser time to cook.
  4. Cover and keep the rajma bowl aside for overnight. 
  5. After soaking the whole urad dal overnight, it looks like this.
  6. After soaking the rajma overnight, they look like this.
  7. Drain the water, rinse them in running water and transfer the whole urad dal and rajma into a pressure cooker.
  8. Add 2 cups of water and salt.
  9. Pressure cook for 7 whistles or till the dals are overcooked. Both the urad dal and rajma should not be chewy or have resistance on eating, so ensure they are very well cooked. Cool the pressure cooker completely i.e. depressurize and open the lid. You will see the urad dal and rajma have softened now. 
  10. Whisk till the dal is almost mashed. If you want, you can use a potato masher to mash the dal. Keep aside.

How to make Dal Makhani Recipe

  1. Let’s start with the tempering. Heat butter in a deep pan. You can use salted or unsalted butter. To make it vegan, use oil instead of butter.
  2. Add the cumin seeds and let them splutter. It will release its flavour and enhance the taste of the dal. Cumin seeds also when roasted and powdered add a great flavour to chaats, raitas, buttermilk and salads.
  3. When the seeds crackle add the slit green chillies and sauté. Doing so, the green chillies will release its heat and add a delicious spicy taste to the dal.  
  4. Add cinnamon.If you want, you can even add a bay leaf and black cardamom. Cinnamon has a delicate though strong sweet flavour.
  5. Then add the cloves.
  6. And finally cardamoms. These condiments will further help to enhance the flavour of the dal and release a pleasant aroma.
  7. Add the finely chopped onions.
  8. Sauté till they are golden brown in colour. This would take around 3 minutes.
  9. The onions are now golden brown. Add the ginger-garlic paste. Ginger and garlic not only add flavour but also have health benefits, like garlic is great for the heart and circulatory system and ginger is noted as having antioxidant effects and aids digestion. Learn how to make restaurant style ginger-garlic paste that stays fresh in a deep-freezer for almost two months.
  10. Now add the red chilli powder.
  11. Then add the turmeric powder. It not only adds colour but also has innumerable health benefits.
  12. Add the fresh tomato pulp. You can also use ready-made tomato puree which has a more concentrated flavour, but nothing like the one made with fresh tomatoes. Learn how to make thick homemade tomato pulp using this video. 
  13. Sauté till the tomato mixture releases oil and the masalas are well blended. This would take around 8-10 minutes on a medium flame.
  14. Now to this mixture add the pressure cooked black dal and rajma. 
  15. We have added some salt while boiling the dal, now add a little more salt as per taste and mix well.
  16. If the dal makhani is too thick, add some water (around 2-3 tbsp) and mix well.
  17. Let the dal makhani simmer on a medium flame for 10 to 15 minutes. This is the most important step to get a really creamy and rich dal. While simmering if you feel the dal makhani is still thick then add more water. Traditionally, this dal is simmered for overnight over wood on low heat so, slow cooking it for a long period of time gives out the best flavour.
  18. Finally add the cream, the addition of this will justify the recipe name and give the Dal Makhani a creamy smooth texture and taste. You can decide more or less as per your preference. After adding the cream mix well and simmer for 2-3 minutes. Keep stirring the Dal Makani to prevent burning. Vegans can make use of cashew cream.
  19. Garnish with coriander. To make it a dhaba-style dal makhani, a final touch by giving a smoky flavour (dhungaar) with charcoal. If you wish you can try that by heating a charcoal piece until it is red hot. Keep a small bowl over the dal and place the charcoal over it. Drizzle a tsp of ghee and immediately cover the lid of the dal. Let the smoke soak in the dal. Remove the lid and discard the coal. Heat the dal once again before serving.
  20. Enjoy the Dal Makhani with Indian flat bread like rotis, butter naan and parathas or with plain rice, jeera rice or vegetable pulao. This Punjabi dal is apt for any Indian party menu.

Nutrient values (Abbrv) per serving
Energy278 cal
Protein8.4 g
Carbohydrates23.9 g
Fiber6.9 g
Fat16.9 g
Cholesterol22.5 mg
Sodium97.9 mg
Click here to view calories for Dal Makhani

RECIPE SOURCE : Punjabi KhanaBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Dal Makhani, Punjabi Recipe
5
 on 23 Jan 18 11:18 PM


Very well explained.
| Hide Replies
Tarla Dalal    Hi Jyoti, We are delighted to know you liked our recipe. Do try more recipes from our website and share with us your feedback.
Reply
11 Jun 18 03:02 PM
Dal Makhani, Punjabi Recipe
5
 on 07 Jan 18 12:53 PM


can I use broken black urad dal
| Hide Replies
Tarla Dalal    Hi, Authentically, Dal Makhani is made using whole urad dal but, you can try using broken black urad dal.
Reply
11 Jun 18 03:03 PM
Dal Makhani ( Punjabi Recipe )
5
 on 11 Nov 17 11:37 AM


All time favorite dal which is a weekend lunch dish at our home. Whenever dal rice is on the menu, this is the most preferred dal as it is not only easy to make, but super yummy too. As we have old parents, who sometimes don''t prefer rice, we serve this with whole wheat paratha and it tastes equally awesome. This is a perfect recipe for "once you start, you can''t stop"!! ??
| Hide Replies
Tarla Dalal    Thanks for your kind words and we are delighted you loved the recipe. Please keep reviewing recipes you have loved.
Reply
11 Jun 18 02:26 PM
Dal Makhani ( Punjabi Recipe )
5
 on 04 Aug 17 06:10 PM


Hiii ma''am I am doing a job as a chef I am big fan of your I watched your recipe lots of time I like your recipe style ....I follow your cooking style really ma''am ....
| Hide Replies
Tarla Dalal    Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Reply
05 Aug 17 03:27 PM
दाल मखनी, पंजाबी रेसीपी
5
 on 27 Jun 17 05:24 PM


Dal makhani ka naam lete hi Dhaba ki yaad aati hai magar Tarlaji ne bahoot hi assan tarike ka recipe ko bataya hai.. Hum Ghar pe hi iss recipe ko bnate hai aour isska swaad bhi bahoot testy hai nan ya tandoori roti ke sath isska maza lijiye
Dal Makhani ( Punjabi Recipe )
5
 on 19 Apr 17 10:41 PM


Dal Makhani ( Punjabi Recipe )
5
 on 13 Apr 17 12:34 PM


Hi! I have to tell you that after 4 trips to India from the U.S., and after many recipe books including the Taj hotel recipe books in Bombay, I have now found a mackani recipe I love!! And it''s yours! I was raised in France, where food is a sort of religion.. But Indian cooking is my 1st choice because we are vegetarians. So do take this as a great compliment - I''m in love with your dish. If you come to America I''ll teach you how to make crepes, or ratatouille! Merci beaucoup ... Thanks again.
| Hide Replies
Tarla Dalal    Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Reply
14 Apr 17 09:00 AM
Dal Makhani ( Punjabi Recipe )
5
 on 23 Mar 17 08:10 PM


Hello mam...Thx for teaching all yummy food.....Is it necessary to dock call overnight ??? One of my friends just cook it directly using pinch of soda in cooker ??? Pls guide is it possible N advised
| Hide Replies
Tarla Dalal    Hi Charu, Thank you for your kind words. We would suggest to soak it overnight and then pressure cook it, its get softer and is easy to digest.
Reply
24 Mar 17 08:36 AM
Dal Makhani ( Punjabi Recipe )
5
 on 31 Jan 17 06:28 PM


Dal Makhani ( Punjabi Recipe )
5
 on 31 Dec 16 08:59 AM


View comment page:  ... 2 3 4