Raks Kitchen

Home » ACCOMPANIMENTS » Dal makhani recipe

Dal makhani recipe

by 61 Comments

dal makhani recipe

Dal makhani is a rich gravy made with black gram – whole urad dal (with skin) as main ingredient and rich ingredients like butter and cream to make it tasty and delicious.
I was in a short unsaid break for a week and so could not update blog and missed some posts of yours too! That’s because my parents are here with me, and still we have a lots of things to share! Yesterday some how I managed to take pictures and post it. My friend Sangeeta who I always refer when I make or try something north Indian dish is away, then too, I chased her in mobile and took the recipe from her and tried, Dal Makhani.
I have updated this post with full video, the method might be slightly varying.

Dal makhani recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:  Overnight soaking  |  Cook time: 30 mins     |  Serves: 4

Click here for cup measurements

Ingredients

Black gram (Whole urad dal) – 1/2 cup

Rajma – 3 tbsp

Red chilli powder – 1 tsp

Green chilli – 2

coriander powder – 1 & 1/2 tsp

Turmeric powder – 1/4 tsp

Garam masala powder – 1 tsp

Onion – 1

Tomato – 1, large

Milk/Cream – As needed

Butter – As needed (1 tbsp)

Ginger, Garlic Finely chopped – 1 tsp each

To temper

Cinnamon – 1 inch piece

Cloves – 2

Bay leaves – 1

Cumin seeds – 1 tsp

Butter – As needed (I used 1 tbsp)

Method

  1. Soak urad dal,rajma for minimum 6 hours or over night. Next day, discard the water and pressure cook till done, say 5 whistles, with enough water(water level should be above the dal). You can add a pinch asafoetida (hing) while pressure cooking these dals for extra flavour. 

    2. Cooked dal

  2. Drain and save the excess water and mash the dal with ladle. Chop onion, grind the tomato and keep aside. You can add chopped tomato too. Heat butter in a heavy bottomed vessel,add the To Temper table Ingredients. Add the finely chopped ginger and garlic and fry till golden brown. Add slit green chilli.

    3. Whole spice,Ginger garlic

  3. Add the onion and fry till transparent.

    4. Fry onion

  4. Add the ground tomato paste, salt and fry till oil separates.

    5. Tomato paste

  5. Add the red chilli and coriander powder, garam masala, turmeric (add more butter if desired)

    6. Masala powders

  6. Now add the water drained from the dal and boil for 2-3 minutes..

    7. Boil with water drained from dal

  7. Add the mashed dal and mix well.

    8. Add mashed dal

  8. Add cream at this stage and adjust the consistency.(add butter if desired)

    9. Add cream/milk

  9. Cook in low flame for couple of minutes and stir in between.

    10. Simmer

Notes

  • Rajma takes more time than urad dal to get soaked. Choose red variety rajma for easy cooking.
  • After adding cream, it should be cooked in low flame. If not adding cream, you can add milk in place of water and just butter is enough for richness.
  • Stir in between every now and then to avoid dal getting burnt at the bottom of the pan.

Finally garnish with ginger strips and butter/cream and serve with roti/nan/rice.

dal makhani recipe

Reader Interactions

Comments

  24. The DM looks so rich and creamy! I will refer to this the next I make this dish. I always have a problem getiing the texture right.

    Reply

  36. Dal Mmakhani looks great. You are blogging when your parents are here??? If it was me, I would have happily gone on a break until my parents leave. Have a nice time…

    Reply

  42. looks gorgeous!! I never tried it at home, but tasted many times in the restaurants! Thanks for the mouth-watering recipe 🙂

    Reply

  44. wow!, cool, absolutely perfect, anytime I love this, pictures are perfect and good explanation, you really have got lot of patience dear, step aby step photos and explanation…, enjoy ur time with ur parents…

    Reply

  62. I made this…tastes really good and looks as good as yours. 😉
    Thank you for the recipe. Your recipes always work well for me.:)

    Reply

  80. I made this and it was AWESOME! Absolutely perfect recipe! My daughter and I ate it up and loved every bite… Thanks for sharing your recipe 🙂

    Reply

  86. Sorry, if I am wrong…Just a beginner in cooking.
    In the ingredients, shouldn't it be whole moong dal instead of whole urad dal?…In the pics, I see that it is whole moong dal

    Reply

  88. No priya,IT IS URAD DAL….in the picture it is the urad dal,I donno why,but after soaking the skin turned out to be dark green than black that time,but IT IS urad …I have another recipe with whole moong dal,do check out 🙂

    Reply

  98. Sure you can find it in Mustafa where they keep curd and all those things. I Saw tinned cream (nestle) in fair price where they keep cheese and all. There is also one brand called emborg in which you can find 'cooking cream' It is in fairprice.

    Reply

  120. Hi, what is your usual measurement of "1 cup" for rice or dal or curd that you mention in any of your recipes?
    BTW, awesome recipes, every single one I have tried has come out perfectly 🙂

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *