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Dal Makhni

Dal Makhani

Dal Makhani is made with using whole black urad dal and rajma. It is slow cooked and has a rich and creamy texture served with rotis and rice.
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Course: Main Course
Cuisine: Indian
Keyword: North Indian Recipes, Punjabi Recipes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 Servings
Calories: 156kcal
Author: Aayushi Patel

Equipment

  • 1 Pressure Cooker / Instant Pot
  • 1 Heavy Bottom Pot

Ingredients

  • 1 Cup Whole Black Urad Dal Rinse and Soak for 8-10 Hours
  • 1/4 Cup Rajma (Red Kidney Beans) Rinse and Soak with Whole Black Urad Dal for 8-10 Hours
  • 3 Cups Water
  • 3 tbsp Ghee
  • 3 tbsp Butter
  • 1 Bay Leaf
  • 1 Cinnamon Stick
  • 1 Dry Whole Red Chili
  • 1 Cup Onion Finely Chopped
  • 5 tbsp Canned Tomato Puree For more Concentrated Flavor
  • 2 tbsp Ginger-Garlic-Green Chili Paste
  • 3 tbsp Plain Yogurt
  • 1 tsp Red Chili Powder
  • 1 tsp Garam Masala
  • 2 tbsp Fresh Heavy Cream You can also use half and half
  • 2 tbsp Kasuri Methi

Instructions

  • Rinse and Soak Black Urad dal + Rajma (Red Kidney Beans) for 8-10 hours. preferably overnight.
  • After soaking overnight, rinse the dal and pressure cook it in 3 Cups of Water, Pinch of salt. for 6-7 whistles.
    If you are using Instant Pot, add rinsed beans and lentils, add salt, 3 Cups of Water close the lid. Cook it on setting Manual Pressure Cook - high pressure - for 35 mins. Let the pressure release naturally.
  • Now separate the water from Pressure cooked Daal if extra and keep it aside. Mash the Pressure cooked Dal. 
  • In a heavy bottom, pot add 1Butter and Ghee on a medium flame. Add the whole spices, Bay Leaf, Cinnamon Stick and Whole Dry Red Chili. You Can add 1/2 Teaspoon of cumin seeds if you like. 
  • Now add onions and Saute until nice and translucent. Now add Ginger-garlic green chili paste and saute well until cooked.
  • Add the whisked plain yogurt and stir continuously to make sure yogurt doesn't separate itself. Now add the tomato puree and let it cook. Simultaneously add red chili powder and Garam Masala 
  • Once the butter+ Ghee starts separating add the mashed dal. Now mix well. Add the boiled dal water we kept aside and let it slow cook on low flame for 50-60 mins.
  • Add kasuri methi. about 30 mins after the dal started to simmer.  
  • Serve hot with drizzle of heavy cream and finely chopped cilantro with Tandoori Roti, Naan, Laccha Paratha, Plain rice or Jeera Rice.

Notes

  • If you are using Instant Pot this is what I like to do the night before I want to make Dal Makhni. Soak the black lentils and Rajma in the instant pot, adding water and salt. Select Pressure Cook, Manually adjust the time to 30 mins. Press Delay Start, and set the timer to 10 hours. Press the keep warm button, as we don't need the beans and lentils to be warm. By the time you wake up in the morning, Your beans and lentils will be cooked so it saves you a lot of time. 
  • You can smoke the dal using the smoking technique. I place a piece of coal on the flame. Let it get hot from both the sides. Then place it in a small bowl. I then place the bowl, in the dal and then add ghee on top of the coal, cover and let it smoke for 2 minutes. Then I will carefully using the tongs take the bowl out, mix the dal and serve.

Nutrition

Serving: 1Serving | Calories: 156kcal | Carbohydrates: 4g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 39mg | Sodium: 41mg | Potassium: 146mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1866IU | Vitamin C: 17mg | Calcium: 43mg | Iron: 1mg