Punjabi Dal Makhani Recipe

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This Punjabi Dal Makhani recipe is so creamy, super tasty, and incredibly easy to make! The smokiness gives you more flavors just like your favorite Restaurant!

Make this incredibly luscious creamy Dal Makhani recipe will be your favorite one!
Lentils play a huge role in Indian cooking, we have quite a lot of varieties in dal preparation. This Dal makhani is one among them, it is super exotic, healthy and tasty as well.
What makes this dal makhani recipe truly outstanding and better than anything is the use of Dhungar Method!
Yes, We use Dunger method in this Punjabi dal makhani recipe to get a right flavor just like a Dhaba style!

What are the Dal makhani Ingredients?

Red Kidney Beans, Urad dal, Butter, Cream, Milk, onion, tomato, and spices.

Why this recipe works:

Dals like urad dal and red kidney beans are rich in protein, anti-oxidant properties, boost energy, low in cholesterol-rich in calcium and multivitamins.
Taste is absolutely mouth-watering! SO SO creamy!
Smokiness gives you a multidimensional flavor!

How to make Dal Makhani With Step By Step:

 bowls of dals soaked in water
Soak red kidney beans and crud dal separately for 8 hours preferably overnight.
dals along with water in deep pot
Add the dals to a pressure cooker and cook for 5 to 6 whistles over a low -medium flame.
cooked dals in ladle from the deep pot
Once the pressure is released, Dals have been cooked well, to check the doneness, gently press the dal it should be easily pressed. Keep aside.
spices are sesoned in butter in saute pan
Now heat butter in saute pan, add shahi jeera, cinnamon, star anise, cardamom. Let it sizzle for a few seconds.
Bottle of nutmeg is shown
Add Nutmeg Powder and stir for few seconds.
chopped onions are in saute pan
Now, add chopped Onions and cook till the onions turn translucent.
ginger garlic paste and onions are in saute pan
Add freshly ground ginger garlic paste and cook for 2 to 3 mins till the raw smell disappears.
Tomato Puree is being added to onions in saute pan
Add Tomato Puree, cook for 5 mins.
spice powders are being added to saute pan
Add chili powder and Turmeric powder.
onion and tomato masala is in saute pan
Keep Cooking the onion tomato masala with the spices for 5 mins till the raw smell disappears.
cooked dals with spices are in saute pan
Add cooked dals
dal makhani recipe is stirring using spatula in saute pan
Add the required amount of leftover cooked dal water.
Dal makhani recipe is cooked in saute pan
Keep Stirring and cook for 3 mins.
milk is being added to dal makhani in saute pan
Now add 1/2 cup of milk
Fresh cream and milk is in punjabi dal makhani gravy in saute pan
Add some cream
Punjabi Dal Makhani is being stirring in using spatula in saute pan
Cook for 3 mins and turn off the heat.
charcoal is placed in bowl with dal makhani
Take a Charcoal using thongs and show it in the open flame for 5 mins. Keep a small bowl in the center of the dal makhani, gently keep the charcoal into the bowl.
smoky charcoal in a bowl in gravy in saute pan
Pour 1 tsp of ghee over the charcoal
dal makhani recipe in saute pan closed with lid
Quickly close the lid and keep aside for 8 mins.
punjabi dal makhani recipe is in saute pan
Sprinkle dried fenugreek seeds and serve.

dal makhani recipe is served bowl

Tips to make the best Dal Makhani Recipe:

Dals: Wash dals thoroughly and soak for 8 hours preferably overnight makes it lightly tender and easy to pressure cook. I always soak them in the night and cook them in the morning. Do not discard leftover dal water, add in any curries or in roti Dough.

Spices: Adjust spices as per your preference.

Onion and tomato: well saute the onion tomato masala to get the right consistency.

Ginger garlic: prefer adding freshly ground ginger garlic paste for more flavors and taste. Take 5 garlic pods and 1 inch peeled ginger pieces and bring to a fine paste.

Milk: Add boiled and cooled milk

Dhungar Method: Place a small bowl on the dal makhani before you show the charcoal in open flame, as it is easy to place charcoal on the bowl.
Use thongs to hold charcoal.

FAQ:

What do you serve Dal makhani?

Dal Makhani served in with Naan, Garlic Naan, Butter Naan, Roti and Rice.

How much dal makhani calories?

One serving dal makhani gives 250 calories.

How long does dal makhani recipe last?

Store dal makhani in an air-tight container and refrigerate for 2 days.

close up shot of dal makhani served in bowl

Other Recipes You would like to try:

Chennai style Vada curry

Spicy Mushroom Gravy

Shahi Paneer

Kashmiri Dum Aloo

Veg Manchurian Gravy

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Punjabi Dal Makhani Recipe


  • Prep Time: 480 minutes
  • Cook Time: 20 minutes
  • Total Time: 8 hours 20 minutes
  • Yield: 3 1x

Description

This Punjabi Dal Makhani recipe is so creamy, super tasty, and incredibly easy to make! The smokiness gives you more flavors just like your favorite Restaurant!


Ingredients

Scale
  • 3/4 cup Red kidney beans
  • 1/2 cup whole Urad dal
  • 1 tbs Butter
  • 1 cinnamon
  • 2 cardamom
  • 1 tsp shah jeera
  • 2– star anise
  • 1 tsp Nutmeg powder
  • 1 onion
  • 1 tbs Ginger Garlic paste
  • 2 Tomato
  • 1 tbs chili powder
  • 1 tsp turmeric powder
  • 1 cup of water
  • 1/2 cup milk
  • 2 tbs Cream
  • 1 tsp dried fenugreek seeds

For Smokiness:

  • 1 Charcoal
  • 1 tsp ghee

Instructions

  1. Soak red kidney beans and crud dal separately for 8 hours preferably overnight.
  2. Add the dals to a pressure cooker and cook for 5 to 6 whistles over a low -medium flame.
  3. Once the pressure is released, Dals have been cooked well, to check the doneness, gently press the dal it should be easily pressed. Keep aside.
  4. Now heat butter in saute pan, add shahi jeera, cinnamon, star anise, cardamom. Let it sizzle for a few seconds.
  5. Add Nutmeg Powder and stir for few seconds.
  6. Now, add chopped Onions and cook till the onions turn translucent.
  7. Add freshly ground ginger garlic paste and cook for 2 to 3 mins till the raw smell disappears.
  8. Add Tomato Puree, cook for 5 mins.
  9. Add chili powder and Turmeric powder.
  10. Keep Cooking the onion tomato masala with the spices for 5 mins till the raw smell disappears.
  11. Add cooked dals
  12. Add the required amount of leftover cooked dal water.
  13. Keep Stirring and cook for 3 mins.
  14. Now add 1/2 cup of milk
  15. Add some cream
  16. Cook for 3 mins and turn off the heat.

For Dunger :

  1. Take a Charcoal using thongs and show it in the open flame for 5 mins.
  2. Keep a small bowl in the center of the dal makhani, gently keep the charcoal into the bowl.
  3. pour 1 tsp of ghee over the charcoal
  4. Quickly close the lid and keep aside for 8mins.
  5. Sprinkle dried fenugreek seeds and serve.
  • Category: curries, gravy veg
  • Cuisine: Indian, northindian

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