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You are here: Home / Daals /lentils / Daal Makhani Recipe | Restaurant Style Dal Makhani +video

Daal Makhani Recipe | Restaurant Style Dal Makhani +video

2012-06-05 by Anjana Chaturvedi

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Daal makhani -Black lentils and kidney beans cooked with cream – North India’s favourite daal!!

Daal Makhani or Maa di Daal – This is probably the most popular Indian lentil preparation across the world which originated in  Punjab but now enjoyed all over.

The appeal of Dal Makhani is its rich and  creamy texture and is traditionally cooked overnight on a clay oven (known as Tandoors), its characteristic taste comes from the slow and thorough cooking and addition of butter and cream.

This recipes is just like the dal Makhani served in restaurants and taste awesome !!

How To Make Dal Makhani

First of all choose good quality of rajma and whole urad daal as very old stock takes time to cook. Then do soak the lentils overnight that way they will cook better. First slow cook the daal in the pressure cooker till the daal become soft and creamy, After first whistle lower the flame and let it cook for around 20- 25 minutes

Add whole spices in the daal while cooking it in the pressure cooker, addition of whole spices always gives nice flavour as compared to the powdered garam masala.

Do add cream and butter in the daal to get the creamy texture and taste of the restaurant wali daal. In case you don’t  want to add that much butter and cream then add  full fat milk and some butter.

After pressure cooking the daal ,mash it slightly and then add the tadka, cream and simmer for 30 minutes on low heat. Slow cooking enhance the taste of the daal. In most of the hotels this daal is cooked overnight in tandoors which is the secret of that amazing restaurant style daal makahni or daal bukhara. But in this version, we’ll be cooking it in a  kitchen setup, and in a much shorter time

Dungaar- You can also give dungar (charcoal smoke )to the daal which enhance the flavors and give a restaurant like taste to your daal.

Do try these delicious Daal Recipes-

  • Moong Daal Pakoda Kadhi
  • Khatti Moong Daal
  • Moong daal Paneer Cheela
  • Lauki Moong Daal Sabzi
  • Suva Moong Daal
dal-makhani

 

dal-makhni

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daal makhani
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4.60 from 5 votes

Daal Makhani Recipe

Daal makhani -Black lentils cooked with cream - North India's favourite daal!!
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Lentil/Daal, Main Course, Side Dish
Cuisine: Punjabi Cuisine
Keyword: daal, makhani
Servings: 6
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Whole Black Lentil/ Sabut Urad
  • 1/4 cup Kidney Beans/ Rajma
  • 1.5 inch Ginger/ adrak
  • 3 Green Chilies
  • 2 tsp Kshmiri Chili Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric/ Haldi
  • to Taste Salt
  • 1 cup Milk
  • 4 tbsp Butter
  • 1 tsp Kasoori Methi
  • 1/2 cup Fresh Cream
  • A Piece Of Charcoal Optional

Tempering / Tadka

  • 4 Tomato
  • 1 tsp Cumin/Jeera
  • 2 Black Cardamom
  • 2 cloves
  • 1/2 Inch Cinnamon/ Daalchini
  • 2 green Cardamom
  • 1 Bay Leaf
  • 2 tbsp Cooking Oil
  • 2 tbsp Ghee or butter

Instructions

  • Wash and soak black lentil (urad daal) and rajma(kidney beans) together in enough water for at least 8 hours.
  • Drain the water and wash thoroughly at least for 4-5 times till the water stays clear even while washing the daal.
  • Take the lentil,kidney beans, grated ginger, 1 tsp chili powder and 2 glasses of water and pressure cook for
    2 whistles on high flame then lower the heat and let it cook for another 20
    minutes.
  • When the cooker cools down completely, open the
    pressure cooker. The cooked lentils should be very soft to touch. There
    should be no need to mash the lentils.
  • Chop and blend tomatoes, chilies and 1 tsp ginger to a smooth puree.
  • Heat 2 tblsp oil and 2 tblsp butter in the cooking pan, and add cumin, cardamom,cinnamon,cloves and bay leaf. When the cumin turns golden add the tomato puree and cook for a minute.
  • Then add the chili powder (use Kashmiri chili powder to give a nice and
    bright colour), turmeric and coriander powder and cook till the oil starts separating from the mixture.
  • Add the cooked daal(lentil), water, kasoori methi and milk and simmer for 30 minutes.(this daal will thicken after some time so make sure to add enough water for cooking)
  • Add cream(can use1/2 cup to 1 cup cream-depends on your choice,or you can substitute this with 2 cups of milk for a low fat version) cook for another 5 minutes
  • Garnish with fresh coriander and serve with a dollop of fresh butter on top .
  • Serve with Jeera rice ,naan or any bread of your choice.

Filed Under: Daals /lentils, Punjabi Cuisine Tagged With: daal, daal makhni, Daals, Daals and Kadis, dal makhani, dal makhni, Indian Curries, Indian food, Indian recipes, Jain food, Maa ki Daal, makhani, makhni, North Indian Food, Punjabi Cuisine, Rice, vegetarian

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Comments

  1. Ashok says

    2020-09-29 at

    Ekdam badhiya me and my family members…….loved the taste ……thanks

    • anjanaskc says

      2020-09-29 at

      Thank you !Glad you and your family enjoyed it

  2. Anonymous says

    2014-02-24 at

    You have used coriander powder in the STEP 7 but the ingredient & quantity is not mentioned in the list. How much should we add ?

  3. Shri says

    2012-07-03 at

    Anajana, the round-up for CWS-June: Black Gram has been posted; have sent you a mail also. http://tiffincarrierantiques.blogspot.com/2012/07/cooking-with-seeds-june-2012-black-gram.html

  4. faseela says

    2012-06-10 at

    wow….attractive presentation….yummy recipes…..

  5. meena says

    2012-06-08 at

    hi i had seen dal makhani in one of tv shows long back and i had tried it. though minus bay leaves and all. instead i used garam masala in it and the creamy look it gave came out very good. ur jeera rice looks even yummier

  6. R.Punitha says

    2012-06-06 at

    Hi Maayeka ,

    I'm Punitha of

    http://www.southindiafoodrecipes.blog

    spot.in

    Dal Makhani looks simply awesome!!!

    Very nice combo with the jeera

    rice..

    At your free time do visit my blog

    and drop your valuable comments

    Maayeka:)

  7. Anisha Ranjit says

    2012-06-06 at

    I love Dal Makhani… this is a delicious recipe. I would love to try this saatvik version.

  8. sowmya's creative saga says

    2012-06-06 at

    the pictures are so very tempting..yummy combo…

  9. Amy says

    2012-06-06 at

    looks so delicious…

  10. Lubna Karim says

    2012-06-06 at

    That's an extremely creamy and yummy of dal recipes…I am drooling….

  11. Gayathri NG says

    2012-06-06 at

    Delicious n creamy, very healthy gravy…

  12. R says

    2012-06-06 at

    the classic dish. looks so delicious!

  13. Julie says

    2012-06-05 at

    Perfect combo,so very delicious!!

    Ongoing Events at(Erivum Puliyum)-
    1. The Kerala Kitchen(June'12)

    2.EP Series-Basil OR Cardamom

  14. Now Serving says

    2012-06-05 at

    Wow! Dal Makhani looks great! It's a fav whenever we go to delhi 🙂 Great snaps dear

  15. Suja Manoj says

    2012-06-05 at

    Tempting combo,looks awesome.

  16. Nayana Shetti says

    2012-06-05 at

    Perfect Mouthwatering Combo..!!

  17. Nayana Shetti says

    2012-06-05 at

    Delicious mouth watering combo..!!

  18. Maayeka says

    2012-06-05 at

    @Nisha Yes, the urad dal and rajma have to be washed and cooked together. Thanks for pointing it out – I've mentioned it in the recipe now. Thank you! 🙂

  19. Kaveri Venkatesh says

    2012-06-05 at

    Dal makani looks super delicious…Lovely combo.

  20. Spice up the Curry says

    2012-06-05 at

    dal makhani is my fav. But i never made at home. Always order when i go to restaurant. yours looks really very good.

  21. Nisha says

    2012-06-05 at

    Ooooooooooooooo I lovveeeeeeeeeee Dal Makhani!!!!!!

    Whenever we go eat in restaurant, I always order this one. It feels like Tadka Dal can be cooked at home, but Dal Makhani? There's something special about it!

    P.S.: Anjana – Do you wash urad dal & rajma and soak together? (not given in the procedure..)

    – – – – – – – – – – – – – – – –
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  22. Hema says

    2012-06-05 at

    Dal Makhani looks simply awesome, nice combo with the jeera rice..

  23. Anu says

    2012-06-05 at

    DAl makhani looks rich and creamy and best dide for Jeera rice.

  24. Kavita says

    2012-06-05 at

    One of the most tried and tested and awsomest combos!

  25. PJ says

    2012-06-05 at

    Anjana ji,Thanks for stopping by my blog. Andyou have a wonderful space here.Pics are very tempting.Am going to browse thro ur archives.

  26. hemalata says

    2012-06-05 at

    super tempting dishes, nice combo sounds so yummy.

  27. Hooney Macarooney says

    2012-06-05 at

    I lurrrveee daal makhani.. Yours looks awesome!

  28. Divya Pramil says

    2012-06-05 at

    Lovely combo and delicious daal recipe

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  29. radha says

    2012-06-05 at

    The Dal Makhni looks so creamy. And the jeera rice – perfect combo.

  30. Jagruti says

    2012-06-05 at

    Our family fav dish..pics are droolworthy..Thnx for linking it to my event page, but please can you link my event page here on your post? Thanks !!

  31. Priya says

    2012-06-05 at

    Omg, am inviting myself to ur place, wat a lovely dishes together.

  32. Delicious Adventures says

    2012-06-05 at

    That's a lovely blog and recipe…visit mine sometime at Delicious Adventures

  33. Treat and Trick says

    2012-06-05 at

    Perfect and fabulous combo!

  34. KRUPA says

    2012-06-05 at

    Dal makhani looks delecious 🙂 lovely clicks too
    PACHANTI

  35. PT says

    2012-06-05 at

    mouthwatering makhani…

  36. Manju says

    2012-06-05 at

    A perfect combo…though i'm not a huge fan of dal makhani 🙂

    Thanks a lot for stopping by and leaving such lovely words for my Book Cake and Crib Cake 🙂

    Regards,
    Manju
    http://manjuseatingdelights.blogspot.com

  37. Akila says

    2012-06-05 at

    Very rich n delicious

4.60 from 5 votes (5 ratings without comment)

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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