Dal Makhani Recipe Restaurant Style in Cooker - Tips & Tricks
8h 40m
Serves 4
Directions
- 1Take 1 cup of black urad dal and ¼ cup of rajma in a large bowl.
- 2Add enough water and soak overnight or at least for 8 hours.
- 3Rinse the dal in running water and transfer into a cooker.
- 4Add 3 cups of water.
- 5Also add some salt to taste.
- 6Close the lid and pressure cook on medium flame for 5 whistles, or till the dals are cooked completely.
- 7In a large kadai add a tbsp of ghee and saute bay leaf for a minute, or till they turn fragrant.
- 8Then add finely chopped onions and saute till they change in color.
- 9Once onions are done, add ginger-garlic paste and saute till raw smell disappears completely.
- 10Now add chopped tomatoes and cook till they are soft.
- 11Add turmeric, coriander powder, cumin powder, chilli powder and salt to taste.
- 12Cook the masalas for a minute.
- 13Once the masalas start releasing oil from sides, add cooked dal and give a good stir.
- 14Adjust the consistency by adding 1 cup of water or as required.
- 15Boil for 15 minutes or more till the dal absorbs flavor and turns thick.
- 16To get the creamy texture, add 2 tbsp of fresh cream.
- 17Top up with fresh coriander leaves.
- 18Heat tadka pan, and add a tbsp or more ghee.
- 19Once it begins to melt, add hing.
- 20Also add chilli powder and garam masala (optional).
- 21Fry for 2-3 seconds.
- 22Immediately pour the tempering over dal makhani.
- 23Give a good mix to get bright color and flavor.
- 24Serve dal makhani with jeera rice or garlic naan.
Ingredients
- 0.75 cup whole black urad dal / sabut urad dal
- 0.25 cup kidney beans / rajma
- water for soaking
- 3 cups water, for pressure cooking
- salt to taste
- 1 tbsp ghee / clarified butter
- 1 bay leaf / tej patta
- 2 large tomatoes, finely chopped
- 1 tsp ginger-garlic paste
- 0.5 tsp turmeric powder
- 1 large onion, finely chopped
- 1 tsp coriander powder
- 0.5 tsp cumin powder
- 1 tsp kashmiri chilli powder, or as per your spice level
- salt to taste
- 1 cup water, or as required
- 2 tbsp fresh cream, or as required
- few coriander leaves, chopped
- 1 tbsp ghee / clarified butter
- generous pinch hing / asafoetida
- 0.75 tsp kashmiri red chilli powder
- 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.
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