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Home » Party Recipes » Punjabi Dal Makhani Recipe

Published: May 2, 2018 | Modified: Jun 21, 2020 by Hina Gujral

Punjabi Dal Makhani Recipe

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Dal Makhani is the hearty, creamy, mildly flavored Indian dal recipe. It’s buttery texture simply melts in the mouth. Hence, it is just perfect to dip naan or serve as a main-dish with jeera rice. This dal makhani recipe is simple, easy to follow and 100% gluten-free.

Punjabi Dal MakhaniPin

Over the years, Dal Makhani has become an inseparable part of Indian Cuisine. It is the most common lentil dish cooked in India.

In the western countries in the midst of hot dogs and pancakes, this brown lentil curry is recognized as the flag bearer of the curry nation. The slightly dark brown thick dal loaded with tons of butter and cream to provide a superficial smooth texture, making it appealing for the commercial viability of the restaurant menus.

But in reality, maa ki dal has much more depth and flavors then being tagged as the no substance brown curry.

Punjabi Dal MakhaniPin

To be honest there are no remarkable imprints of Dal Makhani in my food memoirs of childhood. In our Kumaoni household, it was considered a fancy Punjabi delicacy prepared once in a blue moon in the honor of some exquisite guests.

Or one of my aunt, settled in Delhi, would take pride in cooking and serving makhani dal, whenever we visit her over the holidays. But her Dal Makhani has also not left much of a long-lasting tales in my taste buds. That was my brief introduction to this most popular Indian dal.

Then marriage into the Sikh family presented a whole new perspective about maa ki dal and rajma masala. The balance of spices, the creamy texture and the whole fuss about the slow cooking process are the key steps in making a true Punjabi style maa ki dal.

But if you would ask me, ‘ which is the better food between rajma and dal makhani?’ They both compete for the top slot in my favourite comfort food list. Any day I can trade fancy gourmet meal to enjoy a blissful meal of dal and rajma.

Punjabi Dal MakhaniPin

Which Dal Is Used In Dal Makhani?

The whole black lentil (sabut urad dal) is used in dal makhani. In Punjabi style maa ki dal, a combination of rajma (red kidney beans) and chana dal is also used. And for us, it is difficult to imagine maa ki dal without either of these two lentils.

Usually, the ideal proportion of these three lentils in a perfect makhani dal is  1: 0.25: 0.25 i.e 1 Cup of whole black urad dal and ¼ Cup of each rajma and chana dal.

How To Make Dal Makhani At Home?

First of all, you don’t need a plethora of ingredients to make the best makhani dal at home. Though the dish is the literal transition of the word – buttery lentils. A ton of butter and cream are not required to get the desired creamy and buttery texture of the dal. The best result is achieved by simmering the dal over low heat. 

The recipe as said is fuss-free and no tomato puree/butter/cream/ are used to make it flavorsome.

Makhani dal is not a 30-minute meal. Traditionally, it is slow-cooked overnight over the wooden fire. However, using a pressure cooker to cook the dal reduces the cooking time to almost half the original time suggested in conventional recipes.

Therefore, I don’t plan maa ki dal on busy weekdays for dinner. It is a kind of leisure meal in our house. That requires time both to cook and relish.

More Indian Dal Recipes For You:

Spinach Chana Dal

Shahi Urad Dal

Punjabi Sookhi Urad Dal

Panchmel Dal

Arhar (Toor) Dal Fry

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If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe. 

Punjabi Dal MakhaniPin

Dal Makhani Recipe

Dal Makhani is the hearty, creamy, mildly flavoured Indian dal recipe. It’s buttery texture simply melts in the mouth. Just perfect to dip naan or serve as a main-dish with jeera rice.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 109kcal
Author: Hina Gujral
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Ingredients

  • 1 Cup Whole black urad dal
  • ¼ Cup red kidney beans (rajma)
  • ¼ Cup chana dal
  • 1 medium – size onion chopped
  • 2 green chilli chopped
  • 1 inch piece of ginger, peeled and grated
  • 1 Cup full fat milk
  • Salt to taste
  • 1 teaspoon red chilli powder

Ingredients For Tempering:

  • 2 tablespoon ghee (clarified butter)
  • a pinch of asafoetida (hing)
  • ½ teaspoon Garam Masala
  • ½ teaspoon coriander powder

Ingredients For Garnishing:

  • 1 tablespoon fresh cream
  • 1 tablespoon fresh coriander leaves, chopped

Instructions

Soak dal (lentils):

  • To make Dal Makhani, first clean, rinse, soak urad dal and red kidney beans together for 6 hours or overnight in water. Soak chana dal for 1 hour in water. Once soaked drain all the lentils in a colander.

Pressure Cook Dal (lentils):

  • Next in a pressure cooker (buy it here) add the drained lentils along with chopped onion, chilli, grated ginger, salt, and mustard oil. Stir to combine. Add approximately 4 cups of water. Close the lid of the pressure cooker. Put the weight on of pressure cooker.
  • Let the lentils cook in pressure cooker over medium heat for 2 – 3 whistles. Turn off the heat. Once the steam releases naturally from the pressure cooker, open the lid and add milk. Stir to combine, once again close the pressure cooker, put the weight on and cook the lentil over medium heat.
  • Usually, if lentils are well soaked then cooking will not take more than 3 – 4 whistles after adding milk but it may vary depending on the quality of the lentils. Once lentils are cooked, turn off the heat. Let the steam release naturally from the pressure cooker. Open the lid and gently whisk the lentils using back of the ladle.

Prepare Tempering For Dal:

  • To temper the dal, heat ghee in a small pan over low heat. Add garam masala asafoetida and coriander powder. Stir to combine and turn off the heat. Pour this hot tempering over the dal. Mix nicely to evenly combine the tempering in the dal.
  • Now let the dal simmer over low heat for few minutes to get the desired consistency, if the dal seems too thick add little more milk, mix and simmer for few minutes. Turn off the heat.

Garnish Dal:

  • Transfer the Dal Makhani to a serving bowl. Garnish with fresh coriander leaves and cream (optional). You can use ginger and green chilli slices as well for garnishing.
  • Serve Dal Makhani warm with Naan.

Recipe Notes:

Dal Makhani can be prepared in a slow – cooker as well. 
Get the desired consistency of dal makhani by adjusting the amount of milk to be added. 

Nutrition

Serving: 100grams | Calories: 109kcal | Carbohydrates: 6.3g | Protein: 2g | Fat: 8.5g | Fiber: 1.4g
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Comments

  1. Alok Singhal says

    April 13, 2015 at 4:43 pm

    Looks so very tempting…i love this Recipe!

    Reply
  2. U K says

    April 13, 2015 at 5:47 pm

    Fantastic clicks.. 🙂

    Reply
  3. Ranjani says

    April 17, 2015 at 1:20 pm

    First time stopping at ur space.. good to know urs.. u have amazing collectives and the blog is well designed too… coming to recipe, its my all time fav. Lovely ur version. Keep rocking ya..

    Reply
  4. Abhinav says

    May 08, 2018 at 12:48 pm

    5 stars
    Wow, It’s my favorite dish and I think that every Indian would love to eat it. All ingredients used in making this are natural and we can easily buy these ingredients through online stores like Paytm Mall official website

    Reply
  5. my helmets guide says

    January 08, 2019 at 4:17 pm

    5 stars
    i am a food lover and thanks for the beautiful pics

    Reply
    • Hina Gujral says

      January 14, 2019 at 11:20 am

      Stay tuned with us for more such foodporn 😛

      Reply
  6. Vipul says

    March 05, 2020 at 8:14 pm

    While cooking the Daal, u have mentioned Mustard oil to be added along with the lentils in the cooker. What is the qty.

    Reply
    • Hina Gujral says

      March 06, 2020 at 9:12 am

      1 – 2 tablespoon mustard oil. Or you can add ghee in the same quantity.

      Reply
  7. Hema says

    September 29, 2020 at 3:32 pm

    This my favorite dish and i cooked it for me and my family

    Reply
    • Hina Gujral says

      September 29, 2020 at 5:57 pm

      Thank you so much!

      Reply
  8. Hema says

    September 29, 2020 at 3:36 pm

    Wow its yamm..i love it

    Reply
  9. Tara says

    November 15, 2020 at 4:30 pm

    Thank you for the recipe, Hina! My dal turned out quite pale in color, any idea why that is? I didn’t have the kidney beans, but not sure if that’s the reason the milk really took over the color :/

    Reply
    • Hina Gujral says

      November 16, 2020 at 11:02 am

      Usually, the colour of dal makhani is pale because of milk. Try using Kashmiri Red Chilli Powder for a bright color. And yes at times, the red kidney beans also give a bright color to the dal. Please do follow these tips in your next trial.

      Reply

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