Dal makhani recipe

Dal makhani recipe, a very popular creamy gravy made using black urad dal. Dal makhani recipe with full video and step-by-step pictures.

A very popular North Indian style gravy, slow-cooked to get a creamy texture. Dal makhani is usually served with Naan | jeera rice or roti. We all are huge fans of dal makhani.

Unlike the other North Indian dishes, this is not loaded with heavy spices. Dal makhani is a mildly spiced dal recipe, but it is usually loaded with cream and butter. The restaurant-style dal makhani used to be very rich and creamy. But while making at home, we don’t add a lot of cream or butter.

This recipe I learnt from my friend in Singapore. I don’t say this is the authentic way of making dal makhani, but this one is perfect to suit my family’s taste buds. In this recipe, I have not added butter to this recipe. I used only fresh cream for making this dal makhani.

Also check out Paneer methi makhani, Veg makhani, Paneer makhani, Dhaba style dal recipe.

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Dal makhani recipe

Popular North Indian style Dal makhani recipe

Course Lunch | Dinner, Main Course

Cuisine Indian

Keyword side dish for roti

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Soaking time 10 hours hours

Total Time 10 hours hours 55 minutes minutes

Servings 4

Author Jeyashri suresh

Ingredients

• ½ cup Whole urad dal
• 2 tbsp Rajma | kidney beans
• 1 tbsp Channa dal
• 1 tbsp Ginger garlic paste
• 2 Onion
• 3 tomatoes
• ¼ cup Fresh cream
• 1 tsp Red chili powder
• ½ tsp Cumin powder
• ½ tsp Coriander powder
• Salt as needed
• ¼ tsp Garam masala
• ¼ tsp Kasoori methi
• 1 tbsp Oil

Instructions

• Soak the dals for 7-8 hours or overnight.
• Pressure cook the soaked dal along with star anise and salt for 5-6 whistles.
• Discard the star anise after it is cooked.
• Mash the dal nicely and keep this aside.
• Chop the onions finely.
• In a pan, add oil and add finely chopped onions. Cook till translucent.
• Now add the ginger garlic paste and saute till the raw smell goes off.
• Puree the tomato and add the chilli powder, cumin powder, coriander powder and garam masala to this and saute in a low flame for 3-4 minutes.
• Now add the mashed dal to the onion tomato mixture.
• Cook for two minutes and add 1 cup of water.
• Using a potato masher nicely mash the dal.
• Simmer the flame and cook for 15-20 minutes.
• Stir in between to avoid the gravy sticking to the bottom.
• Now add the fresh cream and kasoori methi to this and mix well.
• Serve hot with roti or jeera rice. You can add 1 tsp of butter after switching off the stove.

Video

Dal makhani recipe - Restaurant style

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Dal makhani recipe - Restaurant style

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Notes

1. If you don’t have fresh cream,just replace with normal full cream milk.
2. Even evaporated milk can be added instead of fresh cream.

• Soak the dals for 7-8 hours or overnight.
• Pressure cook the soaked dal along with star anise and salt for 5-6 whistles.
• Discard the star anise after it is cooked.
• Mash the dal nicely and keep this aside.

• Chop the onions finely.
• In a pan, add oil, throw in the ginger garlic paste, and saute until the raw smell disappears.
• Now add the onions and saute in a medium flame till it turns golden brown.

• Add the tomato puree and add the chilli powder, cumin powder, coriander powder and garam masala to this and saute in a low flame for 3-4 minutes.

• Now add the mashed dal to the onion tomato mixture.
• Cook for two minutes and add 1 cup of water.
• Using a potato masher nicely mash the dal.
• Simmer the flame and cook for 15-20 minutes.
• Stir in between to avoid the gravy sticking to the bottom.

• Now add the fresh cream  and kasoori methi to this and mix well.
• Serve hot with roti or jeera rice. You can add 1 tsp of butter after switching off the stove.