What can be more comforting than a big bowl of dal with steamed rice or phulkas. And if you can make restaurant/dhaba style dal that will be an added bonus. Try this creamy and rich, restaurant style dal makhani.
Enjoy the wholesome goodness of urad dal and rajma. Unlike regular dals, this is very special so reserve dal makhani for special occasions. It is rich, creamy and extremely flavourful. Every drop of this dal is filled with fragrant spices and creaminess.
Dal makhani needs a bit of preparation and can be made easily after that. Dals are hassle-free to make and most people like it. Just get the right balance of flavours and you get yourself a great dal! Try more dals from FOI, dal fry being a favourite. More dal recipes lined up to be posted on FOI, like masoor dal ki dal, dal tadka, tovve etc…
Try other North Indian gravy recipes such as:
- ½ Cup whole urad (sabut kaali urad)
- 2 Tbsp rajma/red kidney beans
- 1 Tbsp borlotti beans (optional)
- 5-6 black pepper
- 2 bay leaves
- 1 black cardamon
- 1 green elaichi
- 2 cloves of garlic
- ½" cinnamon
- 1½ Tbsp butter + oil
- 1 Tsp jeera
- 2 finely chopped onions
- 2 finely chopped tomatoes
- 1" finely chopped/grated/paste ginger
- 2 finely chopped/grated/paste garlic
- 1 green chilli
- 1 Tsp red chilli powder
- ½ Tsp garam masala
- A small pinch of freshly grated nutmeg
- ½ Tsp kasuri methi
- ¼ Cup cream
- 1 Tbsp butter
- Finely chopped coriander
- Juice of half a lime/lemon
- Soak urad, rajma and borlotti beans in plenty of water overnight to 24 hours
- Cook with fresh water for over an hour till well cooked or in a pressure cooker for 8-10 whistles
- Add salt, mash a little keep aside
- Gather all whole garam masala in a plate
- Heat 1½ Tbsp butter + oil, add jeera and let it splutter
- Next add all garam masala, add 5-6 black pepper, 2 bay leaves, 1 black cardamon, 1 green elaichi, ½" cinnamon, saute
- Add finely chopped onions, saute
- Add grated 1" ginger, 2 garlic, saute, add 1 green chilli, mix well
- Next add finely chopped tomatoes and saute till soft and oil starts leaving the sides
- Add red chilli powder and pour the cooked urad dal, rajma and beans
- Sprinkle garam masala powder and a pinch of nutmeg
- Boil well, add little butter and mix well till it thickens
- Pour in some cream and add the kasuri methi
- Lastly finish with some fresh coriander and squeeze in the juice of half a lime/lemon
- Boil for atleast 30 minutes in total. Serve with roti/phulkas
Add more cream if preferred. It can be slightly reduced also but dal makhani turns out better with atleast the amount mentioned in the recipe
Adjust spices as per your taste
Dal Makhani tastes better as it sits, can make it ahead of time
To get the authentic restaurant/dhaba flavour, use the dhungar method. Keep a clean small bowl, keep a heated piece of charcoal, drip on little ghee and cover, this will render the smoke flavour to the dal
Dal Makhani Stepwise:
Soak urad, rajma and borlotti beans in plenty of water overnight to 24 hours
Cook with fresh water for over an hour till well cooked or in a pressure cooker for 8-10 whistles
Add salt, mash a little keep aside
Gather all whole garam masala in a plate
Heat 1 1/2 Tbsp butter + oil, add jeera and let it splutter
Next add all garam masala, add 5-6 black pepper, 2 bay leaves, 1 black cardamon, 1 green elaichi, 1/2" cinnamon, saute
Add finely chopped onions, saute
Add grated 1" ginger, 2 garlic, saute, add 1 green chilli, mix well
Next add finely chopped tomatoes and saute till soft and oil starts leaving the sides
Add red chilli powder and pour the cooked urad dal, rajma and beans
Sprinkle garam masala powder and a pinch of nutmeg
Boil well, add little butter and mix well till it thickens
Pour in some cream and add the kasuri methi
Lastly finish with some fresh coriander and squeeze in the juice of half a lime/lemon
Boil for atleast 30 minutes in total. Serve with roti/phulkas
