I made Dal Makhani often as its my family favorite. Kids love it so much that I make it at least 2-3 times a month. Mittu is so fond of it that she used take a bowl and eat it as such without any main course. Dal Makhani is easy to make once you know the trick to make it rich and creamy.
About Dal Makhani
Dal Makhani is an authentic Punjabi style dal made with lentils and cream. Dal means lentils and Makhan means butter so Dal Makhani is a rich gravy made using lentils cooked in a Indian sauce with lots of butter. ‘Dal Makhani’ simply means buttery dal. Dal Makhani is one of the most popular side dishes that originated from Punjab. This restaurant style Dal Makhani is sure a keeper recipe as I’ve been making it for years and perfecting it. I make another quick version in cooker, it is low fat and though it does give restaurant taste it still tastes delicious, will share recipe in shorts soon. Dal Makhani is a quite essential Punjabi side dish that you will love for sure. Years back when I started cooking dal makhani for the first time, it was not tasting great then slowly I kept trying with different variations and now I can confidently say this is one of the side dishes I cook perfectly. Yes years of practice has got me say this. Traditionally dal makhani is made in wood fire and simmered for hours to get that perfect consistency. This slow cooking gives it a creamy and rich texture. So I have tried my best to recreate the same taste and texture using stove top method along with smoking with charcoal which gives it the perfect daba taste.
Orgin of Dal Makhani
As urad dal is a staple in punjabi house hold this dal makhani recipe was invented by Kundal Lal Jaggi and Kundal Lal Gujral who were Punjabi Hindu migrants from Peshawar. They first served it in their hotel named Moti Mahal, Delhi. Years passed by now Dal Makhani has become one of the most ordered dishes in restaurants.The other variants are Dal Bhukara and Dal Maharani.
Dal Makhani Video
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Dal Makhani Ingredients
Black Urad Dal – Use whole black urad dal with skin. Do not use the split variety. Rajma – Red kidney beans or rajma is used. Rajma gives a nice taste to the curry so do not skip it. Onion, Tomato – Onion is chopped and added after tempering. Tomato is made into a puree and added. Whole spices – Bay leaf, cinnamon, cloves, green cardamom, black cardamom are used. Spice powders – Kashmiri chili powder, turmeric powder, red chili powder, coriander powder, cumin powder and garam masala powders are used. Butter, Cream – Fresh butter is used here. Cream can be replaced with milk if you want a low fat version. Others – Ginger garlic paste is used for flavor. Kasoori methi is crushed and added at the final stage which gives a great flavor.
Slow Cooking
Making a perfect dal makhani is easy if you follow the steps and tips given. Slow cooking is the key for the creamy texture so be patient and cook it slowly. Simmering the gravy for more time gives it a more rich and creamy taste.
Dhungar Method
Dhungar method is a South Asian cooking technique that uses charcoal and ghee for smoking food to give it a smokey flavor. Dhungar Method is charcoal infused smoke. This works great for any recipe where you need smokey flavor which gives it exactly the restaurant taste. This Dhungar technique is optional so you can skip it if you are not a fan of smokey flavor.
Garnish for Dal Makhani
Butter Fresh cream Kasoori methi Coriander leaves
Dal Makhani – 3 ways
Open pot – This is the most traditional method with hours of simmering and most time consuming. Pressure Cooker – An easy version which saves time. You can use this when you are pressed for time and want to finish the gravy quickly. Instant pot – This is more or less like pressure cooker method but you need not baby sit it so very convenient for slow cooking. Just dump the ingredients and slow cook by setting the timer.
I have given the recipe for one pot method you can try the same in pressure cooker too. Have shared the instant pot instructions too. This is lentil goodness with butter and cream which is a perfect treat. It took me several times experimenting this recipe as I love dal makhani in restaurants so much that I wanted to recreate the taste. That too I like dal makhani only in some restaurants which has the authentic Punjabi taste. My apartment kids used to love the dal makhani I make. I always feel it is not easy to satisfy kids so when they are fond of it then it is really good. This is one of the best Dal Makhani Recipes that even those who are not fond of lentils will just love it.
How to make Dal Makhani Step by Step
Soak & cook lentils
1.Rinse 1 cup black whole urad dal and 1/4 cup rajma(red kidney beans) well. Add it to a bowl. 2.Soak in water for minimum 8 hours or overnight. Make sure water is 1 inch above the dal. 3.Cover with lid and set aside for 8 hours. 4.Now the next day rinse it again and add it to pressure cooker along with one 1 inch cinnamon, 2 small cloves, 1 green cardamom, 1 black cardamom, salt to taste and around 3 and 1/2 cups of water. 5.Close with lid, put on weight. Pressure cook for 6 whistles in medium flame. 6.Let pressure release naturally then open and mash it well using a masher and set aside.
Prepare tomato puree
7.Grind 2 big tomatoes to a fine puree without adding water and set it aside. Puree should come to 1 cup.
Cook onion tomato
8.To a large pot add 2 tablespoon butter, let it melt. Add 1 teaspoon cumin seeds let it crackle. 9.Add 1 tablespoon kashmiri red chili powder and give a quick mix. 10.Add 1/2 cup onion (chopped finely), 1 teaspoon ginger garlic paste and salt to taste. 11.Saute for a minute. 12.Add prepared tomato puree. 13.Saute for a minute then cook until raw smell leaves. 14.Add 1 heaped teaspoon red chili powder, 1/4 teaspoon turmeric powder, 1/2 teaspoon cumin powder and 2 teaspoon coriander powder. 15.Saute for a minute or until thick.
Make dal makhani
16.Add mashed lentils with 1 cup rinsed water. 17.Mix it well. Add little more water to adjust consistency.
Slow cooking
18.Cover with lid and cook for 15 minutes minimum in low flame. 19.Mix it well. 20.Add 1 teaspoon garam masala powder, 1 teaspoon kasoori methi, 1/4 cup fresh cream and 1 tablespoon butter. 21.Mix it well. Check for salt and adjust consistency.
Dhungar Method (Charcoal smoking)
22.Heat a small piece of charcoal directly in flame. Turn over using a tong so that t burns evenly. You can use a metal rack on top then place the charcoal on it if you are a beginner, make sure to be very careful while making this. You can step this step if you do not like smokey flavor and serve dal makhani right away. 23.Keep the flame in low, place a small bowl on the simmering gravy and place the charcoal inside. Add 1 to 2 teaspoon ghee over the fire. 24.The flame goes off and smoke comes. 25.Immediately close tightly with a lid and let it rest for 2 minutes and switch off. 26.Now open remove the bowl and give a quick mix. Creamy and delicious dal makhani is ready! Serve with a dollop of butter and cream drizzled.
Expert Tips
While pressure cooking, add the whole spices with the lentils which gives a nice flavor to the curry and also reduces the raw smell while cooking. You can even use ready made tomato puree too if you don’t have time. I used whole urad dal with skin which is best for dal makhani. For a more richer version of the gravy, add more cream. For low fat version replace fresh cream with milk. For more smokey flavor you can close and keep for 5 minutes. You can garnish with coriander leaves too at the final stage.
Dal Makhani in Instant Pot
Rinse the lentils first then soak in water for 8 hours. First set mode to saute in instant pot. Add butter and whole spices first then onion, ginger garlic paste saute well then add tomato puree along with spice powders. Cook until raw smell leaves. Add the lentils along with 3 cups of water. Set mode to pressure cook and set for 25 minutes.Let pressure release by itself then open and mash it well using a masher. Use saute option and simmer the gravy until thick and cream at least for 10 minutes. Once desired consistency is reached lastly add cream, butter and crushed kasoori methi mix well and switch off.
Serving & Storage
Dal Makhani goes well with roti, naab, chapati, phulka, plain basmati rice, jeera rice, pulao & many more. Dal Makhani keeps well in fridge for 2 days.
1.Which dal is used in dal makhani?
Whole black urad dal is used in dal makhani. It is also known as black gram dal or black lentils.
2.Can I skip cream?
Yes you can skip cream and replace it with boiled milk. Though the creaminess and richness will be mild it still tastes good.
3.Can I skip butter?
No I would not recommend skipping butter on the whole may be you can reduce a bit. Butter gives flavor and taste to dal makhani so do not skip it.
4.How long does dal makhani stay good?
It keeps well in room temperature for few hours only but keeps well in fridge for 2 days.
5.Can I cook the lentils in pot / pan?
Yes you can cook soaked black urad dal and rajma in open pot but it takes time to get cooked until mushy. It takes about 45 minutes to 1 hour if cooked in open pot.
5.Can I skip smoking the gravy?
Yes you can skip smoking using charcoal. It gives the gravy a smokey flavor just like in restaurants. But if you don’t like it then skip it. If you have any more questions about this Dal Makhani Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Dal Makhani Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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