Dal Makhani recipe | Punjabi Dal Makhani recipe | How to make Punjabi Dal Makhani

Dal Makhani recipe | Punjabi Dal Makhani recipe | How to make Punjabi Dal Makhani
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Dal Makhani recipe | Punjabi Dal Makhani recipe | How to make Punjabi Dal Makhani recipe with step by step pictures and instructions. It is one of the famous dishes from Punjab where dal is slow cooked with butter, onions, tomatoes and masala. Dal means lentils and makhani means rich creamy gravy with butter. They generally use black urad dal and rajma for making dal makhani. Punjabi cuisine is so famous for its rich buttery flavor along with cream. Some of the popular dishes from Punjab are Sarson ka Saag, Chole Bhature, Tandoori Chicken, Paneer Butter Masala and the list goes on. We all love these punjabi food and I have tried some of them in home.

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Traditionally dal is slow cooked for long hours in open pot to impart the flavors. Nowadays we pressure cook the dal and cook in slow flame for sometime. Butter and cream adds richness and creamy texture to the gravy. If you are diet conscious you can reduce the amount of butter and cream and still it will come good. It goes well with jeera rice or any roti. I noted down this recipe from cookery show long back and finally made it and we all enjoyed this creamy gravy with chapati for dinner.

Do try and let me know your feedback. You can also try the below recipes

Raw Papaya Gravy

Tomato Curry

Spinach Kootu

One pot Tiffin Sambar

Onion Tomato Masala

Quick Besan Curry

Tiffin Sambar

Mushroom Curry

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Serves 5-6 people

152

Dal Makhani recipe | Punjabi Dal Makhani recipe | How to make Punjabi Dal Makhani

15 minPrep Time

60 minCook Time

1 hr, 15 Total Time

Recipe Image
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5 based on 4 review(s)

Ingredients

  • Black urad dal 1 1/4 cup
  • Rajma 1/3 cup
  • Onions 2
  • Green chillies 2
  • Tomato 3
  • Red chilli powder 2 tsp
  • Turmeric powder 1/2 tsp
  • Garam masala 1/2 tsp
  • Cumin powder 1/4 tsp
  • Cream 1/3 cup
  • Kasuri methi 1 tsp
  • Coriander leaves to garnish
  • To temper
  • Butter 2 tbsp
  • Bay leaf 2
  • Cloves 3
  • Cinnamon small stick
  • Fennel seeds 1/4 tsp

Instructions

  1. Soak Black urad dal and rajma for 8 hours or overnight.
  2. Pressure cook the dal for 5-6 whistles and keep it ready.
  3. Finely chop the onions and slit the green chillies.
  4. Take tomatoes in blender.
  5. Blend them to fine puree and keep it ready.
  6. Heat butter in a wide pan.
  7. Temper with bay leaf, cloves, cinnamon and fennel seeds.
  8. Add the finely chopped onions and green chillies and saute till transparent
  9. Now add ginger garlic paste and saute till raw smell goes
  10. Then add the tomato puree and mix.
  11. Now add all the masalas and little water.
  12. Allow it to cook for 5 minutes.
  13. Then add the cooked dal and little water.
  14. Close the lid and allow it to slow cook in low flame for 30 minutes
  15. Check in between and add more water if required.
  16. Finally add the cream and kasuri methi and mix for few minutes.
  17. Switch off the flame and garnish with coriander leaves.
  18. Dal Makhani is ready.
  19. Serve the creamy Dal Makhani with roti or rice.

Notes

Add cream and butter according to your preference.

Slow cook more to enhance the taste

Nutrition

Calories

152 cal

Fat

11 g

Carbs

13 g

Protein

2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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How to make Dal Makhani with step by step pictures

Soak Black urad dal and rajma for 8 hours or overnight.

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Pressure cook the dal for 5-6 whistles and keep it ready.

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Finely chop the onions and slit the green chillies.

Take tomatoes in blender.

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Blend them to fine puree and keep it ready.

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Heat butter in a wide pan.

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Temper with bay leaf, cloves, cinnamon and fennel seeds.

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Add the finely chopped onions and green chillies and saute till transparent

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Now add ginger garlic paste and saute till raw smell goes

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Then add the tomato puree and mix.

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Now add all the masalas and little water.

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Allow it to cook for 5 minutes.

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Then add the cooked dal and little water.

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Close the lid and allow it to slow cook in low flame for 30 minutes

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Check in between and add more water if required.

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Finally add the cream and kasuri methi and mix for few minutes.

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Switch off the flame and garnish with coriander leaves.

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Dal Makhani is ready.

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Serve the creamy Dal Makhani with roti or rice.

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Challenge for this month in Shhh Secretly cooking challenge FB group is Punjabi cuisine. We have group of food bloggers who are paired up and each one gives two secret ingredients based on theme. Other one needs to cook using those two secret ingredients. My partner for this month was very talented blogger Veena who blogs at veenasvegnation. She has some amazing collection of vegetarian recipes and lot of healthy and nutritious recipes. Check out her space for more interesting recipes. She gave me dal and green chillies as my secret ingredients and I made dal Makhani.I gave her butter and coriander as secret ingredients and she made Nutri-pot rajma masala


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18 thoughts on “Dal Makhani recipe | Punjabi Dal Makhani recipe | How to make Punjabi Dal Makhani”

  • Lovely looking dal makhani, looks so creamy. I like the idea of adding kasuri methi which I normally don't. Next time I'll add some as it always imparts such a wonderful flavor to any dish.
  • Dal makhani looks so inviting. Loved your step by step pictorial recipe. Rich creamy dal is a perfect party side dish.
  • I love dal Makhani and it seems to be the defining dish of our Punjabi Cuisine recipes :-) Looks creamy and inviting. Love that little balti you've served the dal in! And Kudos to you for having the patience for step by step photos! It definitely makes it easier for someone who is trying it out for the first time.
  • Dal Makhani looks creamy and absolutely irresistible ! I love the flavor Kasturi methi lends to Punjabi curries. I also add little rajma in the dal Makhani, the way you have added.
  • Dal Makhani looks very delicious Narmadha, very clearly explained with step by step pics. It came out very tasty with perfectly dal and with rich gravy. Looks yumm..
  • Rich creamy dal makhani, your images of the dish look so good. Though I do like Punjabi dishes and have had many of them during my travels to Northern India, some how I have not made dal makhani for myself! Looks like I must try this out soon!
  • Dal makhani looks rich, creamy and absolutely delicious, explained very nicely with step by step pictures . You made the curry perfectly.
  • I can never come out of a northindian cuisine restaurant without having my husband order Dal makhani. So happy to see these recipes. Now he will be happy at home too with his comfort recipe ready available.
  • While I am not a fan of lentil dishes, Dal Makhani is something I really enjoy having with the Indian Breads or rice. You have explained the Dal Makhani recipe step by step with pictures in a fashion that every reader will easily understand the recipe. Keep sharing more such posts!

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