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dal makhani recipe | how to make dal makhani | dhaba-style dal makhani | punjabi dal makhani |

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Tarla Dalal

 03 September, 2019

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Table of Content

About Dal Makhani down arrow
Ingredients down arrow
Methods down arrow
For the dal makhani preparation down arrow
How to make Dal Makhani Recipe down arrow
Tips for dal makhani down arrow
Nutrient values down arrow

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

Method

For dal makhani

  1. To start making dal makhani recipe, first 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 puree 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 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

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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 saut?. 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. Saut? 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. Saut? 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.

Tips for dal makhani

 

    1. The urad and rajma has to be soaked overnight. So plan for it in advance. 
    2. Rajma and urad takes extra time to cook, so pressure cook for 7 whistles. 
    3. The cooked rajma and urad for this recipe has be slightly over cooked. 
    4. The tomato pulp used in this recipe is fresh. Learn how to make thick homemade tomato pulp using this video. 
    5. If you are using readymade tomato puree, then you may need not more than ¼ cup. 
    6. We recommend the use of fresh cream for a restaurant style flavour. Do not use the cream formed on top of milk after boiling. 
    7. 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. 
Nutrient values (Abbrv)per plate
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

The Nutrient info is complete

Your Rating*

user
Foodie #556210

March 2, 2022, 3:41 p.m.

turned out yummy thanks for the recipe.

5 
user
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.

5 
user
Vismaya

June 1, 2021, 8:49 a.m.

Turned out very well. Tasty and easy to make.

4 
user
keyuri rana

April 1, 2021, 2:49 p.m.

Awosome

5 
user
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.

user
Munna

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

5 
user
Tarla Dalal

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

Munna, thanks for your feedback. Your comments will help others try the recipe.

user
Niroopa

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

5 
user
Tarla Dalal

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

Hi Niroopa, thanks for feedback and would love to hear from you again.

user
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 ....

5 
user
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 !!

user
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?

5 
user
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.

user
my husband loves it too ... thank u madam ..

Aug. 5, 2020, 8:28 p.m.

5 
user
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.

user
Harhsdip

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

5 
user
Himani Singh

Aug. 1, 2020, 1:34 a.m.

Please tell me how much grams is equal to one serving in your recipes??

5 
user
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.

user
Foodie #582756

July 10, 2020, 8:31 a.m.

yes myfamily enjoy this recipe

5 
user
kirtimuk

May 27, 2020, 2:08 a.m.

Was very tasty and easy to make

5 
user
Tarla Dalal

May 27, 2020, 2:08 a.m.

thank you

user
Prema Srirama

May 13, 2020, 3:33 p.m.

This recipe is superb. Most of the people will definitely like it

5 
user
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.

user
Sukanya sen

April 19, 2020, 1:51 a.m.

Nice recipe

5 
user
Vijendera

March 30, 2020, 11:20 a.m.

Awesome dal makhani recipe I like it very much. Thank you

5 
user
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.

user
isan

March 23, 2020, 9:28 a.m.

Thank you for this amazing recipe.

5 
user
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!

5 
user
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

5 
user
Tarla Dalal

Oct. 19, 2019, 9:15 a.m.

Hi, You can try making it with green whole moong dal.

user
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 !

5 
user
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.

5 
user
Foodie #613903

Feb. 9, 2019, 3:55 a.m.

Love this recipe.

5 
user
Mayur

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

5 
user
Tarla Dalal

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

Thanks for the feedback !!! keep reviewing recipes and articles you loved.

user
AMIT KUMAR SHRIVASTAVA

Sept. 26, 2018, 7:59 p.m.

5 
user
Tarla Dalal

Sept. 26, 2018, 7:59 p.m.

Thank you for your feedback Amit. Happy cooking!

user
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.

5 
user
Foodie #554994

July 27, 2017, 2:29 p.m.

5 
user
Jyoti

Oct. 10, 2016, 8:48 a.m.

Very well explained.

5 
user
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.

5 
user
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 !!

user
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 ??

5 
user
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.

user
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.

5 
user
Kavita Kamra

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

5 
user
ishita

May 4, 2016, 11:59 a.m.

superb. I prepared it with split udad dal. still it tasted great.

5 
user
Pranab Kumar Pal

April 29, 2016, 5:05 p.m.

5 
user
Mona Saini

April 7, 2016, 2:14 p.m.

Awesome....my whole family appreciated me for it....thanxs for such a awesome recipe...

5 
user
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.

user
Foodie #612276

Feb. 11, 2016, 11:36 a.m.

can I use broken black urad dal

5 
user
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"!! ??

5 
user
Purvi Shah

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

5 
user
Sankalp Packaged Foods

Sept. 29, 2015, 10:09 a.m.

Thanks for sharing your expertise in food.

5 
user
Foodie #640326

Sept. 8, 2015, 11:49 a.m.

Loved your recipe

5 
user
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!!

user
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...

5 
user
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.

5 
user
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 !!

user
Deepti raghav

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

5 
user
Rasjeet

Sept. 6, 2014, 12:15 p.m.

It turned out delicious...restaurant like taste...tnx mam...do keep sharing such amazing receipes...

5 
user
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

5 
user
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

5 
user
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.

user
usha sing

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

5 
user
preeti

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

5 
user
Foodie #636160

Jan. 25, 2013, 4:17 p.m.

oh some ??

5 
user
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..

5 
user
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 !!

user
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?

5 
user
Tarla Dalal

Oct. 8, 2012, 9:32 a.m.

Hi we are not very sure about your question. Is it Makhana??

user
manojkumar

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

5 
user
Krishna Thakkar

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

5 
user
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.

user
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???

5 
user
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.

user

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