Punjabi Dal Makhani
Print Recipe
5 from 2 votes

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.
Prep Time15 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian
Keyword: best dal makhani recipe, dal makhani, maa ki dal, restaurant style dal makhani
Servings: 4 people
Calories: 109kcal
Author: Hina Gujral

Ingredients

  • 1 Cup Whole black urad dal
  • 1/4 Cup red kidney beans (rajma)
  • 1/4 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)
  • 1/2 teaspoon Garam Masala
  • 1/2 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.

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