Dal Makhani is a popular Punjabi dish from North India. We cook this rich creamy and delicious recipe Dal with lots of butter and cream. It is this richness of butter that gives it the name Dal Makhani. Dal stands for Rajma and Urad Dal legumes. And Makhani stands for Butter, which we call Makhan in Hindi.
Almost everyone in India and Pakistan likes it due to its special taste. It is very popular among vegetarians. In India and Pakistan, you will find it in almost every party menu. It is also the most popular vegetarian recipe in any restaurant. Thus every Dhaba and restaurant keeps it in its main course menu.
To prepare this recipe we use whole Urad Dal and Rajma. If you are fond of Punjabi cuisine, then the flavor of thins Dal Makhani must be tried!
You can also easily prepare it at home too. All that you require is some patience.
Simmering it with tomato and onion puree adding whole garam masala and ginger-garlic paste in the right proportion turns it into delicious restaurant-style Dal Makhani.
Here are a few tips to prepare a delicious Dal Makhani recipe at home.
Tips to make Dal Makhani at home
First thing first – To make flavourful and creamy Dal Makhani you need patience. Thus do not cook this recipe in a hurry!
Both Urad Dal and Rajma are very rich in protein and starch. Thus to cook them well we need to simmer them over. In my recipe too, you will find lots of boiling and cooking.
In some restaurants, they simmer and cook the Urad Dal and Rajma over low flame overnight. But for home cooking and make the recipe quickly I will use a pressure cooker to boil it.
How to remove over stickiness from Dal
Usually, when most of us cook Dal Makhani at home, it turns sticky. To avoid your recipe turn gummy, clean and wash the both Urad Dal and Rajma prior to soaking them in water. Then again wash it after it gets soaked overnight. Discard the water in which you have soaked them and use fresh water to cook them.
Even after boiling the Urad Dal and Rajma, if you find that it is too sticky. Then discard some of the water in which you have boiled the Urad Dal and Rajma. But do not discard the water completely! Discarding the whole water will spoil the flavor of your Dal Makhani.
Dal Makhani itself is a slightly sticky recipe. But if it is too gummy it spoils the flavor. This stickiness totally depends on the quality of Urad Dal and Rajma you are using. Thus selecting or discarding the tip(s), is totally based on your personal preference and quality of Urad Dal and Rajma in use.
Some people also add little dry mango powder or amchur powder to remove the stickiness in this recipe. But I personally avoid using amchur powder and rather wash the lentils thoroughly to remove stickiness.
Dal Makhani without onion garlic
As this is a vegetarian recipe thus some of us may not prefer to use onion, ginger, and garlic. If you also want to make it this way then increase the volume of tomato puree in it. For it, prepare tomato puree of 4 tomatoes instead of 1 tomato as detailed in my recipe and discard the onion, ginger, and garlic. The rest of the recipe will be the same.
Dal Makhani Recipe
for soaking horse bean and red kidney beans
- 1/2 cup whole Urad dal (साबुत उड़द की दाल)
- 1/4 cup red kidney beans (राजमा)
- 2.5 cups of water (पानी)
For boiling Dal
- 1 piece bay leaf (तेज पत्ता)
- 2 inches cinnamon stick (दालचीनी)
- 2 pieces of black cardamom (बड़ी इलायची)
- 4-5 pieces cloves (लौंग)
- 1/2 teaspoon salt (नमक)
- 5-6 pieces of ginger juliennes (पतले लंबे अदरक के टुकड़े)
- 2-3 pieces green chilies (हरी मिर्च) finely chopped
- 4 cup water (पानी)
For Cooking Dal Makhani
- 1 tablespoon oil (तेल)
- 2 teaspoon ginger paste (अदरक का पेस्ट)
- 2 teaspoon garlic paste (लहसुन का पेस्ट)
- 1 piece tomato (टमाटर)
- 1 piece onion (प्याज)
- 1/2 teaspoon turmeric powder (हल्दी पाउडर)
- 1 teaspoon Kashmiri red chili powder (कश्मीरी लाल मिर्च पाउडर)
- salt to taste (नमक स्वाद अनुसार)
- 2 teaspoon coriander powder (धनिया पाउडर)
- 1/2 teaspoon garam masala powder (गरम मसाला पाउडर)
- 3-4 tablespoon butter (मक्खन)
- 1.5 teaspoon dry fenugreek leaves (कसूरी मेथी)
- 1/2 cup fresh cream (ताजा क्रीम)
Soaking whole Urad Dal and Rajma
- Clean and wash the Rajma and whole urad dal in water by rubbing it well with your hand. Then strain the water.
- Then soak each of them in separate bowls for overnight. For this, pour around 2 cups of water in whole urad dal. And add 1 cup of water in the Rajma. Let them soak overnight.
How to Boil whole Urad Dal and red kidney beans
- Before boiling, clean and wash the soaked red kidney beans and whole urad dal again. Clean them by rubbing them well with your hands, in the soaked water. Then filter and discard this water.
- Now pour both of them in a pressure cooker. Cook for 5-6 whistles over medium flame with 2 cups of water. Before covering the lid of the pressure cooker add a little salt, 1 bay leaf, 2-inch cinnamon stick, 2 pieces of black cardamom and 4-5 cloves. These spices provide pleasant aroma in the Dal Makhni recipe.
- Cooking it in a pressure cooker takes 20-25 minutes. After cooking it till 5-6 whistles, close the flame. Cool it down a little and so that the pressure from the cooker gets released.
- Then open the cover of the pressure cooker and mash the beans. Further, add around 2 cups of water and again, and boil for it for 10-12 minutes more. Do not pressure-cook at this stage. Just cover the lid and let it boil. Occasionally you can also check and stir it. This step is required so that, the beans get ripped apart and also get cooked well. This is the step that makes our Dal Makhni thick and creamy.
- After 10-12 minutes add ginger slices and finely chopped green chilies. Stir well, and again let it boil for another 15-20 minutes with closed lid.
How to cook Dal Makhni
- While our dal is getting boiled and thicken, let's start our cooking our dal Makhni Recipe. For this, firstly grind 1 tomato into a smooth paste in grinder. Similarly, grind 1 onion into a smooth paste. Keep each of these pastes in a separate bowl.
- Now, in kadhai heat 2 tablespoons of oil, When the oil starts smoking add the onion paste to it, and fry till light brown. Add ginger and garlic paste to it and again fry a little till the raw aroma of ginger and garlic goes away.
- Now add 1/2 teaspoon of turmeric powder and 1 teaspoon of Kashmiri red chili powder and fry continuously stirring the spices. Fry till the onions turn brown in color.
- As soon as you see brown color in onion, immediately add the tomato puree and fry till the oil starts separating from the mixture. Stir occasionally so that the spices don't get burnt.
- Now add the boiled dal and stir and mix well on medium flame. As soon as it starts boiling add 2 teaspoon coriander powder, 1 teaspoon cumin powder and mix them well. If the Dal turns too thick then add a little water and again let it boil for 1-2 minutes.
- Sprinkle 1/2 teaspoon of garam masala powder, and add 4 tablespoons of butter in it. Cook for another 8-10 minutes over a low flame, until the butter melts and gets mixed well in the Dal.
- After 10 minutes dry roast 1 teaspoon dry fenugreek leaves over a pan for 1 minute. Let it cool down a little then crush it between your palm and sprinkle it over the dal makhani. Mix it well and close the flame.
- At last, pour fresh cream over your Dal Makhani and mix well. Let it cool down for 30 minutes. Do not serve instantly. Otherwise, you will not get the traditional thickness and consistency in your Dal Makhani.
- After 30 minutes your Dal Makhani will be ready to serve. If the Dal turns too thick, then you can also add a little water to get the desired consistency. Heat the Dal Makhani prior to serving.
- Serve hot pouring some more butter and fresh cream along with Laccha paratha, Naan or Jeera Rice.