Dal Makhni | Restaurant Style Dal Makhani

  • Prep Time
    480 Minutes
  • Cook Time
    30 to 40 Minutes
  • Difficulty Level
    Beginner

Dal Makhni | Restaurant Style Dal Makhani is a delicious dish for everyone. 

Dal Makhni | Restaurant Style Dal Makhani is a mouthwatering delicacy. This a most lovable dish of everyone and is famous across India. The whole black gram and kidney beans are cooked together to make this yummy dal. Slow cooking makes this dal tastier. It takes time to get ready but it is worth trying. Moreover, this dal is healthy and rich in protein. You can serve this dal for lunch or dinner. Everyone in the family will love this dal. So, try to make this dish at home and let us know your feedback.

This dish was prepared by a lovely mom – Shveta Sheth. 

Tips and Suggestions by Mom Chef:-

  • Add spices to the dal according to your taste.
  • Serve this dal with tandoori roti or boiled rice.

For more such exciting recipes like Dal Makhni | Restaurant Style Dal Makhani, please click on the following links:

  1. Paneer Butter Masala | Paneer Makhni
  2. Chole Bhature In Punjabi Style
  3. Aloo Paratha | Punjabi Aloo Paratha Recipe

Current Recipe Rating

(3.8 / 5)

5 ratings

  • Recipe
  • Text size

Ingredients

  • Whole black gram/Whole Kali Urad - 1 Cup
  • Kidney Beans /Rajma - 1/4 Cup
  • Bay Leaf/Tej Patta - 1
  • Black Cardamom/Badi Elaichi - 1
  • Cinnamon/Dalchini - 1 Small stick
  • Cloves/Laung - 2
  • Salt - as per taste
  • INGREDIENTS FOR GRAVY:-
  • Onion - 1 large finely chopped
  • Tomato - 2 large
  • Green Chilli - 1 + 1 slit
  • Ginger - 1/2 inch piece + Few Julienne
  • Turmeric powder - 1/2 Teaspoon
  • Red chilli powder - 1 Teaspoon or as per taste
  • Coriander Powder - 1 Teaspoon
  • Dry ginger powder - 1/2 Teaspoon
  • Garam Masala/All Spice Mix - 1/2 Teaspoon
  • Kasuri Methi /Dry Fenugreek Leaves - 1/2 Teaspoon
  • Butter - 1+ 1 Tablespoon
  • Oil - 1 Teaspoon
  • Homemade Cream/ Malai - 1 to 2 Tablespoon

Instructions

  1. Wash and soak whole black gram and kidney beans overnight. Then remove the water and add fresh water.
  2. Now, take a pressure cooker and add bay leaf, black cardamom, cinnamon stick, cloves, soaked whole black gram and kidney beans with water, salt. Pressure cook it for 5 whistles on high flame then lower the flame and cook for another 3 whistles.
  3. Take a pan or kadai and add 1 tablespoon butter and oil. Heat it.
  4. Add finely chopped onion and saute it on a medium flame.
  5. Once the onion turns translucent then add turmeric powder and red chilli powder. Mix well and saute for 1 minute.
  6. Take a grinder jar and add chopped tomato, ginger, green chilli. Grind to make smooth puree. Add this paste to the pan and cook on a medium flame.
  7. Once the oil leaves from sides, add cooked black gram, kidney beans. Mix well and add water to adjust the consistency.
  8. Add coriander powder, salt, dry ginger powder, garam masala. Mix well and mash the dal with spoon. Let it cook.
  9. Add slit green chilli and ginger julienne. Cover and let it cook for another 10 minutes on a low flame. Check the dal in between.
  10. Once cooked, add crushed kasuri methi/dry fenugreek leaves, 1 tablespoon butter. Mix well and let it cook for 2 to 3 minutes.
  11. Finally, add homemade cream/malai and mix well. Cook for a minute then switch off the flame.
  12. Delicious 'Dal Makhni | Restaurant Style Dal Makhani ' is ready to be served.

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