# Dal Makhani Recipe Restaurant Style in Cooker - Tips & Tricks

Dal Makhani is a popular North Indian or Punjabi creamy and rich dal recipe prepared with black urad dal and kidney beans, known for its creamy, rich, and savory texture achieved by slow-cooking.

- Servings: 4 servings
- Total time: 520 min
- Cuisine: Indian
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- large bowl
- cooker
- kadai
- tadka 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.

## Source

- Original video: https://hebbarskitchen.com/punjabi-dal-makhani-recipe/
- Recipe page: https://www.cliprecipe.com/recipe/93e19322-3142-4d30-8db8-821742aa8217
- Extracted: 2026-04-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt