Dal Makhani Recipe: 7 Easy Steps to Make Creamy Restaurant-Style Dal at Home

Dal Makhani

Learn how to cook rich and flavorful Dal Makhani with black lentils, cream, and butter – a classic Punjabi dish made simple for home kitchens.

Try this authentic Dal Makhani recipe – creamy, buttery, and slow-cooked to perfection. Follow 7 easy steps to enjoy restaurant-style dal at home!

🍲 Dal Makhani Recipe

🕒 Total Time: 8 hours (including soak) | 🍴 Servings: 4


🧂 Ingredients

Main IngredientsQuantity
Whole black gram (sabut urad dal)¾ cup
Red kidney beans (rajma)¼ cup
Water (for pressure cooking)3 cups
Butter2 tbsp
Oil1 tbsp
Ginger-garlic paste1 tbsp
Onion (finely chopped)1 medium
Tomato puree¾ cup
Red chili powder½ tsp
Turmeric powder¼ tsp
Garam masala½ tsp
Kasuri methi (crushed)1 tsp
Fresh cream¼ cup
SaltTo taste
Water (for simmering)1–1½ cups

👣 Step-by-Step Instructions

Step 1: Soak the Lentils

  • Rinse and soak urad dal and rajma overnight or for at least 8 hours.

Step 2: Pressure Cook

  • Drain soaked lentils, add 3 cups water, pressure cook for 6–8 whistles or until soft.

Step 3: Sauté the Base

  • Heat butter and oil in a pan.
  • Add onions, sauté till golden.
  • Add ginger-garlic paste and cook for a minute.
  • Add tomato puree, red chili powder, turmeric, and salt. Cook until the mixture releases oil.

Step 4: Combine Dal with Masala

  • Add cooked dal-rajma to the pan.
  • Pour in 1–1½ cups water to adjust consistency.

Step 5: Simmer Slowly

  • Cook on low heat for 30–40 minutes. Stir occasionally.
  • Mash a few lentils to thicken naturally.

Step 6: Add Cream & Flavors

  • Add cream, garam masala, and kasuri methi.
  • Mix well and simmer 5 more minutes.

Step 7: Serve

  • Serve hot with butter naan, jeera rice, or tandoori roti.

Top 15 FAQs – Dal Makhani Recipe

  1. Can I make Dal Makhani without rajma?
    Yes, but rajma adds texture and richness.
  2. How to get restaurant-style taste at home?
    Use butter, cream, and slow simmering for rich flavor.
  3. Can I use canned kidney beans?
    Yes. Rinse before adding and reduce cooking time.
  4. Why is my dal too watery?
    Simmer longer to reduce. Mash some dal to thicken.
  5. Can I make Dal Makhani in an Instant Pot?
    Yes, pressure cook lentils, then sauté masala and combine.
  6. Is Dal Makhani spicy?
    Mildly spicy. Adjust chili to taste.
  7. Can I skip cream?
    Yes, substitute with milk or cashew paste for lighter versions.
  8. How long does Dal Makhani last?
    Up to 3 days in the fridge. Reheat well before serving.
  9. Can I freeze Dal Makhani?
    Yes, cool completely and store in airtight freezer containers.
  10. What’s the meaning of ‘Makhani’?
    ‘Makhani’ means buttery – the dish is rich and creamy.
  11. Can I use ghee instead of butter?
    Yes, ghee adds a nutty aroma and is a good alternative.
  12. What’s the best accompaniment?
    Butter naan, kulcha, basmati rice, or jeera rice.
  13. How to make it vegan?
    Use oil or vegan butter and skip cream or use cashew cream.
  14. Can I cook without onion and garlic?
    Yes. Use tomato, ginger, and spices for flavor in satvik cooking.
  15. Why do restaurants cook it for hours?
    Slow cooking deepens flavor and creates a creamy texture naturally.

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