Creamy and buttery dal makhani recipe in which dal is slow cooked to creamy perfection and tastes best with crispy paratha, Naan or Jeera rice. If that’s enough to make your mouth water, let me show you how to make restaurant style dal makhani recipe. An incredibly delicious dal makhani recipe that is easy enough to make for weeknight dinner and tasty enough to serve for weekend lunch.
Dal Makhani is one Indian daal recipe dish that is equally popular in roadside dhaba or star restaurants. Most of the Indian restaurants in India or abroad have this ever-so luscious Dal Makhani recipe on their menus. The reason Dal Makhani is so irresistible is that this authentic Punjabi dish is rich in flavour and has a buttery-creamy taste.
I personally think Dal Makhani taste better when left overnight. The texture and taste is much better, flavours of the spices intensifies and upon reheating, dal becomes creamier. A bowl of delicious dal makhani oozing with butter and a delicious aroma is enough to invite anyone in.
One of the sole reasons why Dal Makhani is such a popular dish is it is loved by both vegetarians as well as non-vegetarians alike. For making dal makhani whole urad dal or black dal and kidney beans are pressure cooked with spices and seasonings. The pressure cooked dal is then further simmered with cream and butter and finally, a tempering or tadka is added. Dal is further cooked to a creamy and buttery perfection. You can see the step by step process in the Video recipe.
Restaurant Style Dal Makhani Recipe Video
I like us here you love Punjabi food or Punjabi dal recipes, the creamy and buttery Dal Makhani stands up the front of the row. I usually make it during weekends when in the mood to indulge! My guests usually ask me to make Punjabi cuisines, therefore, I always like to keep some recipes in handy. I always keep meal preps in times like these. You can follow my meal prep here.
You can serve dal makhani with laccha paratha, Amritsari naan or maybe Aloo kulcha. I know there are many of us who love dal makhani but avoid it for obvious reasons it is super rich. Especially the restaurant style dal makhani is known for tonnes of cream and butter.
There is even a lighter and healthier Dal recipe which you can include in your everyday Indian menu plan. I use milk in that version of dal recipe. Milk has not only given a healthy twist but makes it creamy as well. Milk does not change the flavor of your traditional Dal Makhani but only enhance it.
The healthier dal recipe is tasty too but there are times when all you want is rich, creamy and buttery dal this dal makhani recipe is for those times.
For making restaurant style dal makhani, whole urad dal or black dal along with kidney beans is soaked for 5-6 hours. Then this dal and kidney beans are pressure cooked with spices, till well cooked. Dal is further cooked and blended with milk, cream and some butter. This blended dal is tempered with onion tomato tadka and spices. It takes almost one hour to cook this tasty dal. But the end result is well worth the effort.
In some versions of dal makhani, dal is slow cooked for hours and only cream and butter is added. But I am still somehow stuck at the stage that I add milk instead of too much cream and feel it is quite tasty.
restaurant style Dal Makhani Recipe
- 2 oo grams Urad Dal/black lentil
- 50 grams Kidney Beans/ Rajma
- 2 Bay Leaves
- Maize Flour
- 2 green cardamom
- 1 teaspoon chopped ginger
- Salt to taste
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 cup Milk
- 2 tablespoon Butter
- 1 teaspoon Garam Masala
- 1 teaspoon Kasoori Methi
To Make Takda:
- 2 tablespoon Ghee
- ¼ chopped Onion
- 1 teaspoon chopped Ginger
- 1 teaspoon Ground Coriander Powder
- 1 teaspoon Kashmiri Red Chilli Powder
- Salt to taste
- 1 Tomato Purry
- Take 200 grams of Urad Dal/black lentil and 50 grams of Kidney beans and wash them separately with fresh water. Wash the lentils/dal and the kidney beans/rajma until the water runs out clean.
- Now, keep both the ingredients in two separate bowls. Add water to them and allow them to soak for 3-4 hours.
- After both the ingredients are well soaked, take them out and drain all the water using a mesh strainer. Discard the dirty water.
- Now, take a pressure cooker and add black lentil and kidney beans in the cooker. Pressure cook it for 5-6 whistles. When the pressure cooker had 5 whistles, turn off the heat and allow it to cool naturally.
- Now, proceed with making the Takda for the Dal Makhani.
- Take a pan and add 2 tablespoon of ghee in it. When the ghee starts to smoke add ¼ chopped onion in it. Stir the onion and cook it until the onion changes its color to translucent. We should keep the heat on medium so that it cooks evenly.
- Now, add 1 teaspoon chopped ginger, 1 teaspoon coarsely ground coriander powder, a teaspoon kashmiri red chilli powder and salt to taste. Mix all the spices well and cook them for 2 mins.
- When the spices are cooked add fresh tomato puree in it. The tomato will bring flavor to the tadka.
- Now, let the tadka to cook. When you see that the ghee starts leaving the masala then it means that all the ingredients are cooked.
- You can open the pressure cooker and check if the dal is cooker or not.
For Dal Makhani
- When you see that the spices are cooked and the dal is too then take the dal (you can transfer it to a bowl first) and transfer it in the tadka pan.
- After that mix all the ingredients well and gently simmer the dal for 10 mins on low heat.
- After 10 mins take out the bay leaves from the dal and continue cooking. The reason we took out the bay leaves because all the flavor is mixed in the pan and we can take it out now.)
- Till now you could smell the aromatic flavor of the delicious Dal makhani so quickly add 1 cup of milk in it for the creaminess we need. After you add the milk let the dal simmer for another 10 minutes.
- After the 10 minutes your Dal Makhani is ready to be served so very quickly add the last ingredient that is butter in it and stir well until the golden goodness is mixed with our luscious Dal Makhani.
- Add 1 teaspoon of garam masala and a teaspoon of Kasoori Methi. Patience, we are almost there. Now, cook the Dal Makhani for another 3-4 minutes and tada! Your savoury mouth-watering delicious Dal Makhani is ready to be served.
- What I have learned through my years of experience is that the more we allow the dal to cook in the recipe, the better it tastes. Also one should always wash the dal or kidney beans till the water runs out clean. This way there will be no dirt left in the dal or kidney beans.