Dal Makhani is a very popular dish across India. Dal Makhani is very delicious and rich in taste and Dal Makhani healty too. Dal Makhani is a staple food originating from the Punjab region of the Indian subcontinent. In that the primary ingredients in dal Makhani are whole black lentil (urad) and red kidney beans (rajma) this dish differs from other popular Punjabi dal dishes, if you are travelling on highways between Punjab and Delhi, you will definitely find it on every Dhaba or restaurant. Dal Makhani is now universally recognized as a quintessentially Indian dish, and variations of the fare are served in a wide variety of eateries and Indian restaurants.
Ingredients:
• 1 cup Whole Urad (Whole Black Lentil)
• 1/4 cup Rajma (Kidney Beans)
• 1/2 cup Fresh Cream(Heavy Whipping Cream)
• 1-2 tbsp Oil/Ghee
• 1-2 Bay Leaves
• 1-2 Black Cardamom
• 1/2 tsp Cumin
• 1/2 cup Finely Chopped Onions
• 1 tsp Ginger-Garlic Paste
• 2 Finely Chopped Green Chilies
• 1-2 tsp Chili Powder
• 2 tsp Coriander Powder
• 1 tsp Garam Masala
• 1/4 tsp Turmeric Powder
• 3/4 cup Tomato Puree
• 1 tbsp Kasuri Methi
• Salt
Garnish
• Chopped Coriander Leaves
• 1 tsp Fresh Cream
Method:
1. Wash and soak whole urad and rajma overnight.
2. Combine urad dal, rajma, salt, 2 cups of water and cook in pressure cooker up to 6 to 7 whistles or till they are overcooked and then whisk well till urad dal and rajma are almost mashed and keep aside.
3. Heat the Oil/Ghee in a deep pan and add the cumin seeds. When seeds crackle, add bay leaves, cardamom add ginger-garlic paste, green chilies, onions and cook on a medium flame for till golden brown.
4. Now add tomato puree, mix well and cook on a medium flame for 2-3 minute, while stirring occasionally.
5. Add chili powder, coriander powder, turmeric powder, garam masala, and mix well, and then cook on a medium flame for 2-3 minute, while stirring continuously.
6. Now add 1-2 tbsp prepared dal, mash with masher, till fine paste.
7. Now add remaining prepared urad dal – rajma, required water and little salt, mix well and cook on a low-medium flame till bring to boil while stirring occasionally.
8. Then add kasuri methi, cream and mix it on medium flame for few minutes.
9.Serve hot Dal Makhani, garnished with coriander and fresh cream.
4.5 from 2 reviews
Dal Makhani
Dal Makhani is a very popular dish across India. Dal Makhani is very delicious and rich in taste and Dal Makhani healty too. Dal Makhani is a staple food originating from the Punjab region of the Indian subcontinent. In that the primary ingredients in dal Makhani are whole black lentil (urad) and red kidney beans (rajma) this dish differs from other popular Punjabi dal dishes, if you are travelling on highways between Punjab and Delhi, you will definitely find it on every Dhaba or restaurant.
Author: Binjal Pandya
Recipe type: Sabji & Curry
Cuisine: Indian
Ingredients
- 1 cup Urad (Whole Black Lentil)
- ¼ cup Rajma (Kidney Beans)
- ½ cup Fresh Cream(Heavy Whipping Cream)
- 1-2 tbsp Oil/Ghee
- 1-2 Bay Leaves
- 1-2 Black Cardamom
- ½ tsp Cumin
- ½ cup Finely Chopped Onions
- 1 tsp Ginger-Garlic Paste
- 2 Finely Chopped Green Chilies
- 1-2 tsp Chili Powder
- 2 tsp Coriander Powder
- 1 tsp Garam Masala
- ¼ tsp Turmeric Powder
- ¾ cup Tomato Puree
- 1 tbsp Kasuri Methi
- Salt
Garnish
- Chopped Coriander Leaves
- 1 tsp Fresh Cream
Instructions
- Wash and soak whole urad and rajma overnight.
- Combine urad dal, rajma, salt, 2 cups of water and cook in pressure cooker up to 6 to 7 whistles or till they are overcooked and then whisk well till urad dal and rajma are almost mashed and keep aside.
- Heat the Oil/Ghee in a deep pan and add the cumin seeds. When seeds crackle, add bay leaves, black cardamom, add ginger-garlic paste, green chilies, onions and cook on a medium flame for till golden brown.
- Now add tomato puree, mix well and cook on a medium flame for 2-3 minute, while stirring occasionally.
- Add chili powder, coriander powder, turmeric powder, garam masala, and mix well, and then cook on a medium flame for 2-3 minute, while stirring continuously.
- Now add 1-2 tbsp prepared dal and mash with masher, till fine paste.
- Now add remaining prepared urad dal – rajma, required water and little salt, mix well and cook on a low-medium flame till bring to boil while stirring occasionally.
- Then add kasuri methi, cream, 1 tbsp water and stir on medium flame for few minutes.
- Serve hot Dal Makhani, garnished with coriander and fresh cream.
Dal Makhani Dhaba Style Recipe was last modified: August 31st, 2017 by Binjal's VEG Kitchen
08/30/2017 Binjal's VEG Kitchen
curry, dal, gluten free, healthy, indian, lentil, non fried, side dish
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18 Responses to “Dal Makhani Dhaba Style Recipe”
Tina / 30 Apr 2020 4:55am #
Hi, I wanted to ask you if you don’t want to use a pressure cooker. How long will it take the daal to cook on the hob?
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Binjal's VEG Kitchen / 30 Apr 2020 10:19am #
it will take 30-40 mins, add soaked whole urad & rajam in boiled water and cook it with covered lid on medium flame. check it without stirring, press the dal with spoon if not soft cook it more 10 mins. thank you 🙂
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Aakrati / 10 Jul 2019 1:05am #
Love your blog and recreating your recipes. I wanted to know, how many servings this recipe of daal makhani will make?
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Binjal's VEG Kitchen / 24 Jul 2019 10:28am #
it 3-4 servings! thank you so much Aakrati 🙂
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kelly smith / 22 Sep 2017 2:28am #
I was checking continuously this blog and I am impressed! Very helpful information specifically the last part I care for such info a lot. I was looking for this certain info for a long time. Thank you and best of luck.
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Binjal's VEG Kitchen / 22 Sep 2017 7:40pm #
Thank you so much Kelly!
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Binjal's VEG Kitchen / 31 Aug 2017 7:52am #
Thank you!
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Natalia / 16 Mar 2015 6:08pm #
Love your recipes. You are doing a great job!
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Binjal's VEG Kitchen / 16 Mar 2015 10:51pm #
thank you Natalia!!
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Binjal's VEG Kitchen / 29 Oct 2014 11:01pm #
Thanks Veena 🙂
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swathi / 29 Oct 2014 9:44pm #
Looks delicious I will try planning to make it for long time.
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vanita / 18 Oct 2014 5:26am #
Thks for the step by step making of Dal Makhani. Looks great. Thks Binjal
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Binjal's VEG Kitchen / 18 Oct 2014 9:01am #
thanks Vanita.
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Binjal's VEG Kitchen / 7 Oct 2014 3:09pm #
thanks @ Sathyapriya 🙂
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