/Dal Makhni | Restaurant Style Daal Makhni Recipe

Dal Makhni | Restaurant Style Daal Makhni Recipe

Learn to make Restaurant Style Dal Makhani recipe with detailed photo and video recipe with me. One of the most cherished North-Indian dishes which needs no introduction. It has always been on our menu at the party, get together, marriages or any social gathering. The cuisine is globally famous and cherished by one and all across the world.

Mostly eaten with jeera rice, parantha, laccha parantha or naan; it needs to be eaten with some space in the stomach. The richness of butter and cream added definitely makes it a heavy dish on your tummy. Traditionally, dal makhani recipe is prepared by simmering it overnight in a tandoor which enhances the taste of dal with the mixed spices but in this recipe, you would learn to make it in a relatively simple manner.

Try out our other Main course Dishes: Paneer Bhurji, Punjabi Rajma Masala

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Restaurant Style Dal Makhani Video Tutorial

Dal Makhni

Recipe Card for Dal Makhni Recipe:

Dal Makhani Recipe | Restaurant Style Dal Makhani Recipe

Delectable Dal Makhni recipe which I am sure you will find better than the ones served in restaurants.
Course Main Course
Cuisine Indian, Punjabi
Keyword dal makhni, daal makhni, dal recipe, daal recipe
Prep Time 7 hours
Cook Time 40 minutes
Servings 5
Calories 278kcal
Author Kiran Kashyap

Ingredients

  • 1 cup Black Urad Dal
  • 1/4 Cup Rajma Beans
  • 5 Tomatoes
  • 2 Inch Ginger
  • 5-7 Garlic Pods
  • 1 tsp Cumin seeds / Jeera
  • 1 tsp Red Chili powder
  • 1 tablespoon Coriander powder
  • 1 tsp Garam Masala
  • 1 tablespoon Kasuri Methi leaves(Dried Fenugreek leaves)
  • ½ Bowl Heavy Cream
  • Salt to taste
  • 1 tsp Sugar
  • 2.5 tablespoon Butter
  • 2 tablespoon Oil
  • 2 Cloves (Optional) 

Instructions

  • Soak black urad dal and rajma for 4-5 hours or overnight.
  • Rinse them properly and transfer to a pressure cooker.
  • Add a tsp of salt and 2 cloves(optional). Adding cloves enhances the flavor.
  • Now add a little more than double the amount of water to the dal and pressure cook it for 5-6 whistles on high flame and then simmer on low flame for 10 minutes.
  • Turn off the flame and keep the cooker aside.
  • Now make puree with tomatoes, ginger and garlic together or you may alternatively make the puree separately with tomatoes.. And then make ginger garlic paste later. That’s up to you.
  • Now in a big cooking vessel, add 2 Tablespoon of oil and 1 Tablespoon of butter.
  • To this, add 1 tsp of cumin seeds / jeera.
  • Combine prepared puree to this and mix everything together. Let it simmer for 2-3 minutes on medium high flame.
  • Now add all the spices in the given order- red chili powder, dhaniya powder, salt, and sugar. Combine everything together and let it cook for around 3-5 minutes.
  • Now, check the cooked dal and rajma. It should be properly cooked.
  • Transfer the cooked dal to the prepared gravy and add some water to adjust consistency if it's very thick.
  • Add kasuri methi / dried fenugreek leaves followed by garam masala to this and combine well.
  • Now add cream and mix again.
  • Add a tablespoon of butter to this and give it a quick stir.
  • Cover with a lid and let it simmer on medium high flame for 5 minutes.
  • Take out on a bowl and add a dollop of cream and butter for garnishing.
  • Dal Makhni is ready. Serve it with naan, laccha parantha, plain rice or anything you like.

Notes

Quick Tip: Once Dal Makhni is cooked, let it cool down for an hour or two. This helps the daal to absorb all the flavors properly and the consistency also improves. You can serve it by reheating it post this with cream and butter garnishing.
           

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How to make restaurant-style Dal Makhani with step by step photo tutorial:

  • Soak black urad dal and rajma for 4-5 hours or overnight.
  • Rinse them properly and transfer to a pressure cooker.
  • Add a tsp of salt.
  • Now add a little more than double the amount of water to the dal.
  • Add 2 cloves (optional). Adding cloves enhances the flavor.
  • Pressure cook it for 5-6 whistles on high flame and then simmer on low flame for 10 minutes.
  • Now make puree with tomatoes, ginger and garlic together or you may alternatively make the puree separately with tomatoes. And then make ginger garlic paste later. That’s up to you.
  • Now in a big cooking vessel, add 2 Tablespoon of oil.
  • Followed by 1 Tablespoon of butter.
  • To this, add 1 tsp of cumin seeds / jeera.
  • Combine prepared puree to this and mix everything together. Let it simmer for 2-3 minutes on medium-high flame.
  • Now add all the spices in the given order- 1 tsp Red Chili Powder
  • 1 tablespoon Dhaniya powder.
  • Salt- to taste, but be cautious as salt was added during cooking if dal as well.
  • 1 tsp of Sugar.
  • Combine everything together and let it cook for around 3-5 minutes.
  • Now using a fork, check the cooked dal and rajma. It should be properly cooked.
  • Transfer the cooked dal to the prepared gravy.
  • Mix everything together.
  • Add some water to adjust consistency if it’s very thick.
  •  Add Kasuri methi / dried fenugreek leaves.
  • Followed by garam masala to this and combine well.
  • Mix together.
  • Now add cream and mix again.
  • Add a tablespoon of butter to this and give it a quick stir.
  • Cover with a lid and let it simmer on medium-high flame for 5 minutes.
  • Dal Makhni is ready.
  • Once Dal Makhni is cooked, let it cool down for an hour or two. This helps the daal to absorb all the flavors properly and the consistency also improves. You can serve it by reheating it post this.
  • Take out on a bowl and add a dollop of cream and butter for garnishing.

Serve this to your loved ones for that wholesome meal. I am sure they will surely love this.

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Hi, I am Kiran Kashyap. I love to eat and experiment with different cuisines from all around the world. Thankfully, the digital era allows me to learn all those delicacies on the virtual platform and also gives me an opportunity to share my experience and skills with all the avid cooks out there. Mom's Kitchen is a collection of all the recipes that I have tried and have been given heads up by my loved ones. So, do follow my page and get to learn amazing cuisines and delicacies.