Punjabi Dal Makhani Recipe, How To Make Makhani Dal

Dal makhani recipe is a type of lentils recipe eaten in northern India. Makhani means buttery, so addition of butter and heavy cream, makes it rich, delicious and differentiate it from other recipes of lentils. Dal makhani Punjabi style is usually served with plain rice, jeera rice or Naan.

Today I am presenting Punjabi dal makhani recipe. This makhani dal recipe is one pot dish and really easy to prepare at home. The idea is, soaked lentils and red kidney beans are cooked in pressure cooker until they get soft and fully cooked. Then they are tempered with spices and lastly mixed with fresh cream and your yummy buttery Authentic Punjabi Dal Makhani is ready to serve.

Let’s come to the recipe.

If you are looking for makhani recipes, you may like Mushroom makhani recipe and Paneer makhani recipe

Ingredients

Step By Step Dal Makhani Recipe

Step 1. Soak urad dal and rajma(red kidney beans) overnight. Pressure cook both urad dal and  red kidney beans for 30-45 minutes. Let the pressure go down by itself. Open the lid and keep it aside till needed.

 

Recipe Card– Dal Makhani Recipe

5 from 2 votes

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Punjabi Dal Makhani Recipe, How To Make Makhani Dal

Prep Time

8 hrs

Cook Time

40 mins

Total Time

8 hrs 40 mins

 

Dal makhani is a type of lentils recipe eaten in northern India. Makhani means buttery, so addition of butter and heavy cream, makes it rich, delicious and differentiate it from other recipes of lentils.

Course: Mains

Cuisine: Indian, Punjabi

Servings: 3 -4 Servings

Author: Rachna's Kitchen

Ingredients

• 1 cup of Whole Black urad dal
• 2 tablespoons Red kidney beas Rajma
• 1 large Onion chopped
• 2 teaspoon Ginger Garlic paste
• 2 large Tomato boiled & pureed
• 1 teaspoon Turmeric Powder
• ½ teaspoon Red chili powder
• 1 tablespoon Coriander powder
• 1 tablespoon Whole jeera/cumin
• 2 tablespoons Kasuri methi
• 3-4 Green Cardamom pods
• 1 Cinnamon stick
• 4-5 Cloves
• 2 large Bay leaf
• 1 stick Unsalted butter
• 1 teaspoon Garam masala powder
• Salt to taste
• ½ cup Cream
• Chopped Coriander leaves for garnishing

Instructions

1. Soak urad dal and rajma(red kidney beans) for 7- 8 hours or overnight . Pressure cook both urad dal and red kidney beans for 30-45 minutes. Let the pressure go down by itself. Open the lid and keep it aside till needed.
2. Heat butter in a pan and add Cinnamon Stick, Cardamom Pods, Cloves, Bay Leaf & Whole cumin seeds and saute for 40 seconds or till the aroma comes.
3. Add chopped Onion, saute till it becomes translucent. Now add ginger and garlic paste and fry till oil oozes from the sides. It means onion is cooked. Then add the tomato puree.
4. Cook the mixture for 5 minutes on medium heat or till the tomatoes becomes tender. When the puree comes to a boil add chili powder, turmeric powder, coriander powder, garam masala & salt.
5. Saute masala and cook for 2 minutes on low flame.
6. Once masala mixture is cooked, add the boiled lentil and and add water to adjust consistency.
7. Cover it and let it cook for 20 mins on low heat.Dal makhani Stir in between to avoid burn at the bottom. After 20 minutes, add kasuri methi and 1/2 cup cream and switch off the flame.
8. Punjabi dal makhani recipe is ready to serve with rice or naan.
9. Serve hot.

If you liked this dal recipe then why not try other dal (lentil) recipes from Rachna’s Kitchen.

I would recommend trying Masoor dal tadka