Learn how to make creamy, buttery, restaurant-style Dal Makhani at home in just 7 simple steps! This authentic Punjabi recipe is rich, flavorful, and perfect for special dinners.
🥘 Dal Makhani Recipe: 7 Easy Steps to Make Creamy Restaurant-Style Dal at Home
👩🍳 Serves: 4 | ⏱️ Total Time: 8 hours soaking + 1.5 hours cooking
🧾 Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Black Urad Dal | 1 cup |
| Rajma (Kidney Beans) | 2 tbsp (optional) |
| Water | 4 cups (for cooking) |
| Butter | 2 tbsp |
| Fresh Cream | ¼ cup |
| Ghee (optional) | 1 tbsp |
| Onion (finely chopped) | 1 medium |
| Tomato puree | 1 cup |
| Ginger-garlic paste | 1 tbsp |
| Green chilli (optional) | 1, slit |
| Red chili powder | 1 tsp |
| Turmeric powder | ¼ tsp |
| Coriander powder | 1 tsp |
| Garam masala | ½ tsp |
| Salt | to taste |
| Kasuri methi (crushed) | 1 tsp |
| Fresh coriander leaves | for garnish |
🔪 Step-by-Step Instructions
Step 1: Soak and Prep (8 hours)
- Wash and soak urad dal and rajma overnight in water (or at least 8 hours).
Step 2: Pressure Cook the Lentils (30 mins)
- Drain soaked dal and rajma. Add to a pressure cooker with 4 cups water and a pinch of salt.
- Pressure cook for 6–7 whistles or until soft and mashable.
Step 3: Sauté the Base Masala (10 mins)
- Heat butter and ghee in a pan. Add chopped onions and sauté until golden.
- Add ginger-garlic paste and green chilli. Cook for 1–2 mins.
- Add tomato puree, red chilli powder, turmeric, and coriander powder. Cook until oil separates.
Step 4: Combine Cooked Dal (5 mins)
- Add the cooked dal and rajma to the pan. Mix well with the masala.
Step 5: Simmer Slowly (30–40 mins)
- Add 1 cup water to adjust consistency. Simmer on low flame, stirring occasionally.
- Add salt, crushed kasuri methi, and garam masala.
Step 6: Add Cream and Butter (5 mins)
- Mix in fresh cream and an extra spoon of butter for that rich flavor.
- Simmer for 5 more minutes.
Step 7: Garnish & Serve
- Garnish with coriander leaves and a swirl of cream.
- Serve hot with naan, roti, or jeera rice.
🧮 Dal Makhani Nutrition (Per Serving)
| Nutrient | Approx. Value |
|---|---|
| Calories | 325–375 kcal |
| Protein | 13–15 g |
| Carbohydrates | 35–40 g |
| Dietary Fiber | 10–12 g |
| Fat | 16–18 g |
| Saturated Fat | 7–9 g |
| Cholesterol | 30–40 mg |
| Sodium | 300–400 mg |
| Sugars | 3–4 g |
| Calcium | 6–8% DV |
| Iron | 15–18% DV |
❓ Dal Makhani Recipe – FAQ
1. What is Dal Makhani made of?
Dal Makhani is made from whole black urad dal (black lentils), rajma (kidney beans), butter, cream, and Indian spices.
2. Is Dal Makhani healthy?
It can be healthy when consumed in moderation. It’s rich in protein and fiber but also high in fat due to cream and butter.
3. Can I make Dal Makhani without rajma?
Yes, you can skip rajma and use only urad dal. The taste will be slightly different but still delicious.
4. How long should I soak urad dal?
Soak urad dal for at least 8 hours or overnight for best results.
5. Can I use canned kidney beans?
Yes, if you’re in a hurry, use canned kidney beans after rinsing them thoroughly.
6. Can I cook Dal Makhani without a pressure cooker?
Yes, but it will take longer. Simmer lentils on low flame until soft—about 1.5 to 2 hours.
7. What is the difference between Dal Tadka and Dal Makhani?
Dal Tadka is made with yellow lentils and tempered with spices, while Dal Makhani uses black lentils, rajma, and cream for a rich, slow-cooked texture.
8. Can I freeze Dal Makhani?
Yes, Dal Makhani freezes well. Store in airtight containers for up to 1 month. Reheat with a splash of water or cream.
9. Is Dal Makhani spicy?
Traditionally, it’s mildly spicy. You can adjust the chili level based on your preference.
10. How do I make vegan Dal Makhani?
Use oil or vegan butter instead of dairy butter, and coconut cream or cashew cream instead of dairy cream.
11. Why is my Dal Makhani not creamy?
To get a creamy texture, slow cooking and mashing some of the dal while simmering is key. Also, don’t skip cream and butter.
12. What goes best with Dal Makhani?
Serve it with naan, jeera rice, roti, or laccha paratha.
13. Can I use split urad dal instead of whole?
Whole urad dal is preferred for authentic taste and texture. Split dal will cook faster but change the texture.
14. How do restaurants make Dal Makhani taste smoky?
They use the dhungar method: heat a piece of coal, place it in a bowl over the dal, pour ghee over it, and cover the pot to infuse smoky flavor.
15. Is Dal Makhani gluten-free?
Yes, it’s naturally gluten-free unless you use processed spices or additives.
16. Can I make Dal Makhani in an Instant Pot?
Yes! Use the pressure cook setting for 30 minutes and then slow cook on sauté mode for added richness.
17. Can I skip cream and still get the creamy texture?
Yes, by slow simmering and mashing the lentils well, you can mimic the creaminess even with little or no cream.
18. What’s the ideal consistency of Dal Makhani?
It should be thick, rich, and creamy—not watery.
19. How long does Dal Makhani stay fresh?
It stays good in the fridge for 3–4 days. Reheat with a little water or cream.
20. Can I prepare Dal Makhani for a party?
Yes! It actually tastes better when made ahead of time and slow-cooked again before serving.
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