Dal recipesDal makhani recipe

Dal makhani recipe

Dal makhani recipe, a very popular creamy gravy made using black urad dal. Dal makhani recipe with full video and step-by-step pictures.

A very popular North Indian style gravy, slow-cooked to get a creamy texture. Dal makhani is usually served with Naan | jeera rice or roti. We all are huge fans of dal makhani.

Unlike the other North Indian dishes, this is not loaded with heavy spices. Dal makhani is a mildly spiced dal recipe, but it is usually loaded with cream and butter. The restaurant-style dal makhani used to be very rich and creamy. But while making at home, we don’t add a lot of cream or butter.

This recipe I learnt from my friend in Singapore. I don’t say this is the authentic way of making dal makhani, but this one is perfect to suit my family’s taste buds. In this recipe, I have not added butter to this recipe. I used only fresh cream for making this dal makhani.

Also check out Paneer methi makhani, Veg makhani, Paneer makhani, Dhaba style dal recipe.

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Dal makhani recipe

Popular North Indian style Dal makhani recipe
Course Lunch | Dinner, Main Course
Cuisine Indian
Keyword side dish for roti
Prep Time 15 minutes
Cook Time 40 minutes
Soaking time 10 hours
Total Time 10 hours 55 minutes
Servings 4
Author Jeyashri suresh

Ingredients

  • ½ cup Whole urad dal
  • 2 tbsp Rajma | kidney beans
  • 1 tbsp Channa dal
  • 1 tbsp Ginger garlic paste2
  • 2 Onion
  • 3 tomatoes
  • ¼ cup Fresh cream
  • 1 tsp Red chili powder
  • ½ tsp Cumin powder
  • ½ tsp Coriander powder
  • Salt as needed
  • ¼ tsp Garam masala
  • ¼ tsp Kasoori methi
  • 1 tbsp Oil

Instructions

  • Soak the dals for 7-8 hours or overnight.
  • Pressure cook the soaked dal along with star anise and salt for 5-6 whistles.
  • Discard the star anise after it is cooked.
  • Mash the dal nicely and keep this aside.
  • Chop the onions finely.
  • In a pan, add oil and add finely chopped onions. Cook till translucent.
  • Now add the ginger garlic paste and saute till the raw smell goes off.
  • Puree the tomato and add the chilli powder, cumin powder, coriander powder and garam masala to this and saute in a low flame for 3-4 minutes.
  • Now add the mashed dal to the onion tomato mixture.
  • Cook for two minutes and add 1 cup of water.
  • Using a potato masher nicely mash the dal.
  • Simmer the flame and cook for 15-20 minutes.
  • Stir in between to avoid the gravy sticking to the bottom.
  • Now add the fresh cream and kasoori methi to this and mix well.
  • Serve hot with roti or jeera rice. You can add 1 tsp of butter after switching off the stove.

Video

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Notes

1. If you don’t have fresh cream,just replace with normal full cream milk.
2. Even evaporated milk can be added instead of fresh cream.

  • Soak the dals for 7-8 hours or overnight.
  • Pressure cook the soaked dal along with star anise and salt for 5-6 whistles.
  • Discard the star anise after it is cooked.
  • Mash the dal nicely and keep this aside.
  • Chop the onions finely.
  • In a pan, add oil and throw in the ginger garlic paste and saute till the raw smell goes.
  • Now add the onions and saute in a medium flame till it turns golden brown.
  • Add the tomato puree and add the chilli powder, cumin powder, coriander powder and garam masala to this and saute in a low flame for 3-4 minutes.
  • Now add the mashed dal to the onion tomato mixture.
  • Cook for two minutes and add 1 cup of water.
  • Using a potato masher nicely mash the dal.
  • Simmer the flame and cook for 15-20 minutes.
  • Stir in between to avoid the gravy sticking to the bottom.
  • Now add the fresh cream  and kasoori methi to this and mix well.
  • Serve hot with roti or jeera rice. You can add 1 tsp of butter after switching off the stove.

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35 COMMENTS

  1. This is my hubby's favorite n somehow I don't like it! 😉 He is asking me to make this curry for a long time. Your version looks simple n yum! Thanks for sharing!

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