Dal Makhani | How to make Dal Makhani at home.
Restaurant Style Dal Makhani is rich, creamy, and super delicious. A perfect recipe to try for guests. Serve it with tandoori roti, naan or Jeera rice.
Servings Prep Time
4serving 15minutes
Cook Time
30minutes
Servings Prep Time
4serving 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. For Dal Makhani we use whole urad dal i.e kaali urad dal and rajma/kidney beans. Wash rajma and urad dal under running water for 3-4 times. Soak them into water for 5-6 hours or overnight.
  2. Once the dal has been soaked for enough time, in a pressure cooker take rajma and urad dal, add 3 cups of water to it. Add salt and pressure cooker it for about 8-10 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. The urad dal should melt in the mouth and should not give any bite when eaten. It is very important to cook dal perfectly.
  3. Once the pressure cooker is cooled down, check if the dal has been cooked. Keep it aside.
  4. Heat butter and oil in a kadhai. Add whole red chilies, saute for a while. Now add grated ginger, chopped green chili, garlic, and onions. Sauté till onions become translucent.
  5. Add chopped tomatoes and let it cook for about 5-10 minutes. Add turmeric powder, red chili powder, garam masala, and saute it well.
  6. Mix suhana dal makhani masala with milk and add this mixture to the tomato-onion gravy. Cook it well for the next 5 minutes.
  7. Add this tadka to the cooked dal. Add salt to taste and boil it for another 5-10 minutes.
  8. Now add fresh cream or malai. You can add according to your taste. Keep stirring on low flame for 5 minutes.
  9. At this point, you can adjust the consistency of the dal. If you want it a bit runny, you can add water or milk and take a boil.
  10. Lastly crush kasori meethi on top of it, sprinkle fresh coriander leaves. Mix well.
  11. Serve hot with Naan, Kulcha, or Jeera Rice.
Recipe Notes

Happy Cooking! Divya