Dal Makhani Recipe Restaurant Style in Cooker - Tips & Tricks

520 mins
Serves 4
https://hebbarskitchen.com/punjabi-dal-makhani-recipe/

Directions

  1. 1Take 1 cup of black urad dal and ¼ cup of rajma in a large bowl.
  2. 2Take 1 cup of black urad dal and ¼ cup of rajma in a large bowl.
  3. 3Take 1 cup of black urad dal and ¼ cup of rajma in a large bowl.
  4. 4Add enough water and soak overnight or at least for 8 hours.
  5. 5Add enough water and soak overnight or at least for 8 hours.
  6. 6Add enough water and soak overnight or at least for 8 hours.
  7. 7Rinse the dal in running water and transfer into a cooker.
  8. 8Rinse the dal in running water and transfer into a cooker.
  9. 9Rinse the dal in running water and transfer into a cooker.
  10. 10Add 3 cups of water.
  11. 11Add 3 cups of water.
  12. 12Add 3 cups of water.
  13. 13Also add some salt to taste.
  14. 14Also add some salt to taste.
  15. 15Also add some salt to taste.
  16. 16Close the lid and pressure cook on medium flame for 5 whistles, or till the dals are cooked completely.
  17. 17Close the lid and pressure cook on medium flame for 5 whistles, or till the dals are cooked completely.
  18. 18Close the lid and pressure cook on medium flame for 5 whistles, or till the dals are cooked completely.
  19. 19In a large kadai add a tbsp of ghee and saute bay leaf for a minute, or till they turn fragrant.
  20. 20In a large kadai add a tbsp of ghee and saute bay leaf for a minute, or till they turn fragrant.
  21. 21In a large kadai add a tbsp of ghee and saute bay leaf for a minute, or till they turn fragrant.
  22. 22Then add finely chopped onions and saute till they change in color.
  23. 23Then add finely chopped onions and saute till they change in color.
  24. 24Then add finely chopped onions and saute till they change in color.
  25. 25Once onions are done, add ginger-garlic paste and saute till raw smell disappears completely.
  26. 26Once onions are done, add ginger-garlic paste and saute till raw smell disappears completely.
  27. 27Once onions are done, add ginger-garlic paste and saute till raw smell disappears completely.
  28. 28Now add chopped tomatoes and cook till they are soft.
  29. 29Now add chopped tomatoes and cook till they are soft.
  30. 30Now add chopped tomatoes and cook till they are soft.
  31. 31Add turmeric, coriander powder, cumin powder, chilli powder and salt to taste.
  32. 32Add turmeric, coriander powder, cumin powder, chilli powder and salt to taste.
  33. 33Add turmeric, coriander powder, cumin powder, chilli powder and salt to taste.
  34. 34Cook the masalas for a minute.
  35. 35Cook the masalas for a minute.
  36. 36Cook the masalas for a minute.
  37. 37Once the masalas start releasing oil from sides, add cooked dal and give a good stir.
  38. 38Once the masalas start releasing oil from sides, add cooked dal and give a good stir.
  39. 39Once the masalas start releasing oil from sides, add cooked dal and give a good stir.
  40. 40Adjust the consistency by adding 1 cup of water or as required.
  41. 41Adjust the consistency by adding 1 cup of water or as required.
  42. 42Adjust the consistency by adding 1 cup of water or as required.
  43. 43Boil for 15 minutes or more till the dal absorbs flavor and turns thick.
  44. 44Boil for 15 minutes or more till the dal absorbs flavor and turns thick.
  45. 45Boil for 15 minutes or more till the dal absorbs flavor and turns thick.
  46. 46To get the creamy texture, add 2 tbsp of fresh cream.
  47. 47To get the creamy texture, add 2 tbsp of fresh cream.
  48. 48To get the creamy texture, add 2 tbsp of fresh cream.
  49. 49Top up with fresh coriander leaves.
  50. 50Top up with fresh coriander leaves.
  51. 51Top up with fresh coriander leaves.
  52. 52Heat tadka pan, and add a tbsp or more ghee.
  53. 53Heat tadka pan, and add a tbsp or more ghee.
  54. 54Heat tadka pan, and add a tbsp or more ghee.
  55. 55Once it begins to melt, add hing.
  56. 56Once it begins to melt, add hing.
  57. 57Once it begins to melt, add hing.
  58. 58Also add chilli powder and garam masala (optional).
  59. 59Also add chilli powder and garam masala (optional).
  60. 60Also add chilli powder and garam masala (optional).
  61. 61Fry for 2-3 seconds.
  62. 62Fry for 2-3 seconds.
  63. 63Fry for 2-3 seconds.
  64. 64Immediately pour the tempering over dal makhani.
  65. 65Immediately pour the tempering over dal makhani.
  66. 66Immediately pour the tempering over dal makhani.
  67. 67Give a good mix to get bright color and flavor.
  68. 68Give a good mix to get bright color and flavor.
  69. 69Give a good mix to get bright color and flavor.
  70. 70Serve dal makhani with jeera rice or garlic naan.
  71. 71Serve dal makhani with jeera rice or garlic naan.
  72. 72Serve dal makhani with jeera rice or garlic naan.

Ingredients

  • 0.75 cup whole black urad dal / sabut urad dal
  • 0.75 cup whole black urad dal / sabut urad dal
  • 0.75 cup whole black urad dal / sabut urad dal
  • 0.25 cup kidney beans / rajma
  • 0.25 cup kidney beans / rajma
  • 0.25 cup kidney beans / rajma
  • water for soaking
  • water for soaking
  • water for soaking
  • 3 cups water, for pressure cooking
  • 3 cups water, for pressure cooking
  • 3 cups water, for pressure cooking
  • salt to taste
  • salt to taste
  • salt to taste
  • 1 tbsp ghee / clarified butter
  • 1 tbsp ghee / clarified butter
  • 1 tbsp ghee / clarified butter
  • 1 bay leaf / tej patta
  • 1 bay leaf / tej patta
  • 1 bay leaf / tej patta
  • 2 large tomatoes, finely chopped
  • 2 large tomatoes, finely chopped
  • 2 large tomatoes, finely chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp ginger-garlic paste
  • 1 tsp ginger-garlic paste
  • 0.5 tsp turmeric powder
  • 0.5 tsp turmeric powder
  • 0.5 tsp turmeric powder
  • 1 large onion, finely chopped
  • 1 large onion, finely chopped
  • 1 large onion, finely chopped
  • 1 tsp coriander powder
  • 1 tsp coriander powder
  • 1 tsp coriander powder
  • 0.5 tsp cumin powder
  • 0.5 tsp cumin powder
  • 0.5 tsp cumin powder
  • 1 tsp kashmiri chilli powder, or as per your spice level
  • 1 tsp kashmiri chilli powder, or as per your spice level
  • 1 tsp kashmiri chilli powder, or as per your spice level
  • salt to taste
  • salt to taste
  • salt to taste
  • 1 cup water, or as required
  • 1 cup water, or as required
  • 1 cup water, or as required
  • 2 tbsp fresh cream, or as required
  • 2 tbsp fresh cream, or as required
  • 2 tbsp fresh cream, or as required
  • few coriander leaves, chopped
  • few coriander leaves, chopped
  • few coriander leaves, chopped
  • 1 tbsp ghee / clarified butter
  • 1 tbsp ghee / clarified butter
  • 1 tbsp ghee / clarified butter
  • generous pinch hing / asafoetida
  • generous pinch hing / asafoetida
  • generous pinch hing / asafoetida
  • 0.75 tsp kashmiri red chilli powder
  • 0.75 tsp kashmiri red chilli powder
  • 0.75 tsp kashmiri red chilli powder
  • 0.25 tsp garam masala, optional
  • 0.25 tsp garam masala, optional
  • 0.25 tsp garam masala, optional

Equipment

large bowlcookerkadaitadka pan

Tips

  • Soak lentils and beans overnight (at least 8 hours) for proper cooking; alternatively, use canned options if time is short.
  • For authentic and earthy taste, prepare the dal in a clay pot or oven.
  • The consistency may thicken upon resting; add water and bring to a boil to thin it, or boil for several minutes to thicken if too thin.
  • Mash or blend some pressure-cooked dal and mix it with the curry for a creamier texture.
  • Adding tadka (tempering) is not mandatory but helps balance the flavor and lower the creaminess effect.
  • Increase the amount of ghee if not diet conscious.
  • Add dry fenugreek leaves / Kasuri methi for a rich flavor.