Easy-to-Make Dal Makhani Recipe | Restaurant Style at Home

Dal Makhani, a cherished dish in Indian cuisine, has a rich history that dates back several decades. The origins of Dal Makhani can be traced to the region of Punjab. Punjab, known for its fertile land and agriculture, has a long-standing tradition of incorporating lentils into its cuisine.

The exact beginnings of Dal Makhani are not well-documented, but it is believed to have emerged as a variation of the traditional Punjabi dish, Dal Mahani. "Dal" refers to lentils, while "Mahani" translates to rich and creamy. Over time, the dish evolved, with the addition of butter (makhani), tomatoes, and a blend of aromatic spices.

Dal Makhani gained popularity in the mid-20th century, thanks to the efforts of Kundan Lal Gujral, the founder of the iconic Moti Mahal restaurant in Delhi. Gujral is often credited with refining the recipe and elevating it to its current status as a celebrated dish in Indian cuisine.

The fame of Dal Makhani continued to spread, both within India and internationally, and because of that, we have made a very easy-to-make Dal Makhani Recipe for you.

Dal Makhani Recipe 

Ingredients 

For Cooking Dal

• 1 ½ tbsp Ghee
• ½ cup Kidney beans (washed & soaked overnight)
• 3 cups Whole Black Gram (washed & soaked overnight
• ¼ cup Chana dal (washed & soaked overnight)
• 5-6 cups Water
• 1 tbsp Garlic juice
• 1 ½ tsp Degi red chili powder
• ¼ tsp Turmeric powder
• 1 tsp Coriander powder
• Salt to taste
• 2 tbsp Unsalted butter, cubed

For Masala 

• ½ tsp Cumin seeds
• 10-12 Black peppercorns
• Salt to taste
• 1 tsp Dry fenugreek leaves

For Tadka 

• 1 ½ tbsp Ghee
• 1 tbsp Ginger Garlic paste
• 1 tsp Degi red chili powder
• A pinch of asafoetida
• ½ cup fresh Tomato puree
• Salt to taste
• Boiled Dal
• 2 tbsp Unsalted butter (for finishing)
• 1 tsp Prepared Masala
• ½ tsp Dry fenugreek leaves, crushed

For Garnish 

• Fresh cream
• Coriander sprig

Process 

For Cooking Dal 

To prepare the dish, start by heating ghee in a pressure cooker. Once hot, add kidney beans, whole black urad dal, and chana dal. Adjust the water quantity as needed and incorporate garlic juice, degi red chili powder, turmeric powder, and coriander powder. Season with salt according to taste and mix everything thoroughly with unsalted butter. Proceed to cover the pressure cooker with its lid and cook over medium heat for around 4 to 5 whistles.

For Masala 

Heat a pan and add cumin seeds, black peppercorns, salt to taste, and dry fenugreek leaves. Dry roast the ingredients on medium flame for 2-4 minutes. Once roasted, transfer them to a grinder jar and grind them into a fine powder. Set aside the powdered mixture for future use.

For Tadka

In a pot with a heavy bottom, melt ghee and once it's hot, add the ginger garlic paste. Sauté the paste until well-cooked. Next, add degi red chili powder and a pinch of asafoetida, and continue sautéing. Introduce fresh tomato puree and salt to the pot, and sauté the mixture over medium heat for about 4-5 minutes. Now, add the boiled dal and cover the pot with a lid. Allow it to cook for approximately 5-10 minutes on medium heat, occasionally stirring and mashing the dal with a ladle. Remove the lid, incorporate unsalted butter, and mix well. Add the prepared masala and dry fenugreek leaves to the pot, giving it a final boil before switching off the flame. Transfer the prepared dish into a serving bowl, garnish it with fresh cream and a sprig of coriander, and serve it hot alongside steamed rice or Naan.

Also Read: Easy-to-Make Paneer Makhani Recipe