You are here: Home> Cuisine > Indian Veg Recipes > North Indian Vegetarian Food > Dal Makhani
dal makhani recipe | how to make dal makhani | dhaba-style dal makhani | punjabi dal makhani |

Tarla Dalal
03 September, 2019


Table of Content
About Dal Makhani
|
Ingredients
|
Methods
|
For the dal makhani preparation
|
How to make Dal Makhani Recipe
|
Tips for dal makhani
|
Nutrient values
|
dal makhani | how to make dal makhani | dhaba-style dal makhani | punjabi dal makhani | with 30 amazing photos.
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 and video.
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 .
Dal Makhani recipe - How to make Dal Makhani
Tags
Preparation Time
15 Mins
Cooking Time
40 Mins
Total Time
55 Mins
Makes
4 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 chilli , cut lengthwise
25 mm stick cinnamon (dalchini)
1/2 cup finely chopped onion
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
For dal makhani
- To start making dal makhani recipe, first clean, wash and soak the whole urad and rajma overnight.
- Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.
- Allow the steam to escape before opening the lid.
- Whisk till the dal is almost mashed. Keep aside.
- For the tempering, heat the butter in a deep pan and add the cumin seeds.
- When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
- Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.
- Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
- Add the cream and mix well. Simmer for 2 to 3 more minutes.
- Serve the dal makhani hot garnished with coriander and fresh cream.
Dal Makhani recipe | How to make Dal Makhani | Makhani Dal restaurant style | Video by Tarla Dalal
Dal Makhani recipe with step by step photos
-
-
Clean, wash and soak the whole urad in a deep bowl.
-
Clean, wash and soak the rajma in another bowl.
-
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.
-
Cover and keep the rajma bowl aside for overnight.
-
After soaking the whole urad dal overnight, it looks like this.
-
After soaking the rajma overnight, they look like this.
-
Drain the water, rinse them in running water and transfer the whole urad dal and rajma into a pressure cooker.
-
Add 2 cups of water and salt.
-
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.
-
Whisk till the dal is almost mashed. If you want, you can use a potato masher to mash the dal. Keep aside.
-
-
-
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.
-
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.
-
When the seeds crackle add the slit green chillies and saut?. Doing so, the green chillies will release its heat and add a delicious spicy taste to the dal.
-
Add cinnamon.If you want, you can even add a bay leaf and black cardamom. Cinnamon has a delicate though strong sweet flavour.
-
Then add the cloves.
-
And finally cardamoms. These condiments will further help to enhance the flavour of the dal and release a pleasant aroma.
-
Add the finely chopped onions.
-
Saut? till they are golden brown in colour. This would take around 3 minutes.
-
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.
-
Now add the red chilli powder.
-
Then add the turmeric powder. It not only adds colour but also has innumerable health benefits.
-
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.
-
Saut? till the tomato mixture releases oil and the masalas are well blended. This would take around 8-10 minutes on a medium flame.
-
Now to this mixture add the pressure cooked black dal and rajma.
-
We have added some salt while boiling the dal, now add a little more salt as per taste and mix well.
-
If the dal makhani is too thick, add some water (around 2-3 tbsp) and mix well.
-
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.
-
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.
-
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.
-
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.
-
-
-
The urad and rajma has to be soaked overnight. So plan for it in advance.
-
Rajma and urad takes extra time to cook, so pressure cook for 7 whistles.
-
The cooked rajma and urad for this recipe has be slightly over cooked.
-
The tomato pulp used in this recipe is fresh. Learn how to make thick homemade tomato pulp using this video.
-
If you are using readymade tomato puree, then you may need not more than ¼ cup.
-
We recommend the use of fresh cream for a restaurant style flavour. Do not use the cream formed on top of milk after boiling.
-
If you are serving it later, you will need to adjust the consistency with little water while re-heating. This is because the dal tents to thicken with time.
-
The urad and rajma has to be soaked overnight. So plan for it in advance.
Nutrient values (Abbrv)per plate
Energy | 278 cal |
Protein | 8.4 g |
Carbohydrates | 23.9 g |
Fiber | 6.9 g |
Fat | 16.9 g |
Cholesterol | 22.5 mg |
Sodium | 97.9 mg |
Click here to view Calories for Dal Makhani
The Nutrient info is complete

Foodie #556210
March 2, 2022, 3:41 p.m.
turned out yummy thanks for the recipe.

VK#613100
Sept. 6, 2021, 2:49 p.m.
Ma'am, This was very very easy to follow and came out absolutely delicious. Thank you for such no-nonsense cooking videos. It is a great help to novices like us.

Vismaya
June 1, 2021, 8:49 a.m.
Turned out very well. Tasty and easy to make.

keyuri rana
April 1, 2021, 2:49 p.m.
Awosome

Tarla Dalal
April 1, 2021, 2:49 p.m.
Hi Keyuri , we are delighted you loved the Dal Makhani recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

Munna
Jan. 6, 2021, 8:03 a.m.

Tarla Dalal
Jan. 6, 2021, 8:03 a.m.
Munna, thanks for your feedback. Your comments will help others try the recipe.

Niroopa
Oct. 15, 2020, 2:52 p.m.

Tarla Dalal
Oct. 15, 2020, 2:52 p.m.
Hi Niroopa, thanks for feedback and would love to hear from you again.

Ajit Lama
Sept. 2, 2020, 10:15 a.m.
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 ....

Tarla Dalal
Sept. 2, 2020, 10:15 a.m.
Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!

Renuka
Aug. 5, 2020, 8:48 p.m.
I have tried this recipe 2 times, the taste is amazing but my dal somehow does not cook soft even after 7 whistles. Should I add cooking soda for that?

Tarla Dalal
Aug. 5, 2020, 8:48 p.m.
Try soaking urad and rajma for at least 14 hours and cook for 8 to 9 whistles. Alternatively you can add soda-bi-carb.

my husband loves it too ... thank u madam ..
Aug. 5, 2020, 8:28 p.m.

Tarla Dalal
Aug. 5, 2020, 8:28 p.m.
Hi Swastika : we are delighted you and your husband loved the Dal Makhani recipe and it came out perfectly. Please keep posting your thoughts and feedback. Happy Cooking.

Harhsdip
Aug. 4, 2020, 9:58 a.m.

Himani Singh
Aug. 1, 2020, 1:34 a.m.
Please tell me how much grams is equal to one serving in your recipes??

Tarla Dalal
Aug. 1, 2020, 1:34 a.m.
We don?t weigh the food we cook. We estimate the amount a serving size is. The key to take from the analysis of a recipe is if it''s healthy and fits into your lifestyle. When in doubt, eat less of that recipe.

Foodie #582756
July 10, 2020, 8:31 a.m.
yes myfamily enjoy this recipe

kirtimuk
May 27, 2020, 2:08 a.m.
Was very tasty and easy to make

Tarla Dalal
May 27, 2020, 2:08 a.m.
thank you

Prema Srirama
May 13, 2020, 3:33 p.m.
This recipe is superb. Most of the people will definitely like it

Tarla Dalal
May 13, 2020, 3:33 p.m.
Glad you liked the recipe Prema. Keep trying more recipes from our website and share your valuable feedback with us.

Sukanya sen
April 19, 2020, 1:51 a.m.
Nice recipe

Vijendera
March 30, 2020, 11:20 a.m.
Awesome dal makhani recipe I like it very much. Thank you

Tarla Dalal
March 30, 2020, 11:20 a.m.
Thank you for your kind words. Do keep trying more recipes and sharing your comments with us. Enjoy.

isan
March 23, 2020, 9:28 a.m.
Thank you for this amazing recipe.

priyaninad
Nov. 1, 2019, 11:05 p.m.
a smooth, healthy and simple dal! absolutely delicious!! one could cut down on the cream if counting calories. and personally, i added powdered garam masalas. they enhanced the flavour. and it was less of a bother when serving younger children. once again, thank you tarlaji!

Hadeel
Oct. 19, 2019, 9:15 a.m.
Can you share with us a dal makhni recipe without black bean please.. I don?t have this in Iraq

Tarla Dalal
Oct. 19, 2019, 9:15 a.m.
Hi, You can try making it with green whole moong dal.

Payal Parikh 86
Aug. 12, 2019, 11:27 a.m.
Dal Makhani is 1st on my list when dining out...I love this rich dal recipe, it is very close to the dal makhani you get in restaurants...Worth a try !

Foodie #613903
Feb. 9, 2019, 7:53 p.m.
Just made it by instant method instead of waiting overnight. For this, soak the whole urad in hot water for 2 hours and then use pressure cooking principle allow 15 whilsts, then let the air escape and use smasher to make the cooked urad more smoother. then follow the above steps by kitchen queen. I love her and really miss her.

Foodie #613903
Feb. 9, 2019, 3:55 a.m.
Love this recipe.

Mayur
Jan. 12, 2019, 9:39 p.m.

Tarla Dalal
Jan. 12, 2019, 9:39 p.m.
Thanks for the feedback !!! keep reviewing recipes and articles you loved.

AMIT KUMAR SHRIVASTAVA
Sept. 26, 2018, 7:59 p.m.

Tarla Dalal
Sept. 26, 2018, 7:59 p.m.
Thank you for your feedback Amit. Happy cooking!

n_katira
Aug. 11, 2017, 3:46 p.m.
A perfect restaurant taste. Instead of fresh tomato puree I use readymade tomato puree. However I added a pinch of sugar to compensate for the little sourness of readymade tomato puree.

Foodie #554994
July 27, 2017, 2:29 p.m.

Jyoti
Oct. 10, 2016, 8:48 a.m.
Very well explained.

Annick
Sept. 13, 2016, 9:11 p.m.
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.

Tarla Dalal
Sept. 13, 2016, 9:11 p.m.
Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!

Monica
Sept. 8, 2016, 11:48 a.m.
Thank you madam for the elaborate recipe.. Tried as per method.. N everyone at home just loved it.. All relished your recipe ??

Tarla Dalal
Sept. 8, 2016, 11:48 a.m.
Dear Monica, we are delighted you loved the recipe and it came out perfectly. Please keep posting your thoughts and feedback. Happy Cooking.

Foodie #626112
Sept. 2, 2016, 2 p.m.
The recipe came really well and my daughter liked it a lot. I added little bit of sugar. Thank you for the recipe.

Kavita Kamra
June 16, 2016, 1:45 p.m.

ishita
May 4, 2016, 11:59 a.m.
superb. I prepared it with split udad dal. still it tasted great.

Pranab Kumar Pal
April 29, 2016, 5:05 p.m.

Mona Saini
April 7, 2016, 2:14 p.m.
Awesome....my whole family appreciated me for it....thanxs for such a awesome recipe...

Tarla Dalal
April 7, 2016, 2:14 p.m.
Dear Mona, we are delighted you loved the Dal Makhani recipe and it came out perfectly. Please keep posting your thoughts and feedback. Happy Cooking.

Foodie #612276
Feb. 11, 2016, 11:36 a.m.
can I use broken black urad dal

Foodie #673650
Feb. 5, 2016, 7:34 p.m.
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"!! ??

Purvi Shah
Oct. 3, 2015, 11:20 p.m.

Sankalp Packaged Foods
Sept. 29, 2015, 10:09 a.m.
Thanks for sharing your expertise in food.

Foodie #640326
Sept. 8, 2015, 11:49 a.m.
Loved your recipe

Tarla Dalal
Sept. 8, 2015, 11:49 a.m.
Hi We are very happy to know you loved the recipe. Do try more and more recipes and let us know how you liked them. Happy Cooking!!

Sarita patwal
Aug. 27, 2015, 5:08 p.m.
Ma''m, i hav alwz some confusion about the exact quantity of onion and tomato while i make the dal makhni. Sometime i add more onion or sometime more tomatoes acc to dal...I hv to make more quantity of dal makhni for around 7-8 people, plz ma''m suggest me how much dal tomatoes and onion i should take...

Tripti
March 14, 2015, 2:23 p.m.
Hi mam I m big fan of your recipes.I have tried so many recipes of your website. This recipe is also very yummy ??. Thanks a lot.

Tarla Dalal
March 14, 2015, 2:23 p.m.
Hi Tripti, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how you liked them. Happy Cooking !!

Deepti raghav
March 3, 2015, 3:52 p.m.

Rasjeet
Sept. 6, 2014, 12:15 p.m.
It turned out delicious...restaurant like taste...tnx mam...do keep sharing such amazing receipes...

Muskan
April 4, 2014, 5:02 p.m.
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

Charu
Oct. 23, 2013, 10:39 a.m.
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

Tarla Dalal
Oct. 23, 2013, 10:39 a.m.
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.

usha sing
March 21, 2013, 3:42 p.m.

preeti
March 13, 2013, 10:40 a.m.

Foodie #636160
Jan. 25, 2013, 4:17 p.m.
oh some ??

Atiya fatima
Oct. 12, 2012, 2:42 p.m.
Tnku ma''am for dis yummy recipe....it tastes realy awsme..ma hubby nd al family members liked a lot..

Tarla Dalal
Oct. 12, 2012, 2:42 p.m.
Hi Atiya, We are very happy to know you loved the recipe, do try more and more recipes and let us know how you loved it. Happy Cooking !!

Subhra paul majumder
Oct. 8, 2012, 9:32 a.m.
My friend gifted me Makhani........ But I dont know how to use it in cooking.... Please Mrs dalal can you help me?

Tarla Dalal
Oct. 8, 2012, 9:32 a.m.
Hi we are not very sure about your question. Is it Makhana??

manojkumar
Oct. 28, 2011, 10:53 a.m.

Krishna Thakkar
Jan. 2, 2011, 1:59 p.m.

Tarla Dalal
Jan. 2, 2011, 1:59 p.m.
Dear Krishna, we are delighted you loved the Dal Makhani recipe and it came out perfectly. Please keep posting your thoughts and feedback. Happy Cooking.

Hemanta
Dec. 5, 2010, 8:41 p.m.
I m a big fan of your recipies and I tried the same recipe...when we eat it in restraunts it looks black but wht it made looks red...and it doesn''t taske like the dal we have outside..whats the reason???

Tarla Dalal
Dec. 5, 2010, 8:41 p.m.
Hi Hemanta, Make sure you are using whole urad with the skin for preparing this dal to get that colour.