Dal Makhani

Dal Makhani has a lot of different names. It is also known as Kaali (Black) Daal or Maa ki Daal. It is a very typical and traditional dhaba dish and has a fantastic rustic flavor, an all time classic party dish.

Ingredients:

Whole Urad Daal – 1 cup
Kidney Beans – 1/4 cup
Water – 3 cups
Onion – 1/2, medium (chopped)
Garlic – 1 tsp (minced)
Ginger – 1 tsp (minced)
Green Chili – to taste
Salt – to taste
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Garam Masala – 1 tsp
Red Chili Powder – to taste
Yogurt – 2 tbsp (well beaten)
Heavy Whipping Cream – 3 tbsp
Oil – 1 tbsp
Cumin Seeds – 1/2 tsp
Tomato – 1, medium (diced)

Method:

1. Wash well and soak the Daal and Kidney Beans (Rajma) overnight in the 3 cups of water.
2. Cook the soaked Daal/Rajma in a pressure cooker along with the water.
3. To that add in Garam Masala, Coriander Powder, Cumin Powder, Turmeric Powder, Red Chili Powder, Onions, Green Chili, Salt, Ginger and Garlic.
4. Mix well, close and give it 3 whistles and then lower flame and simmer for 20 minutes.
5. Turn off the flame and let the pressure release on its own.
6. Carefully open the cooker. Stir the Daal and make sure it is soft and cooked well.
7. Put it on low heat and allow it to come to another boil.
8. Add in well-beaten Yogurt and Cream.
9. Allow it to keep cooking on low flame.
10.Meanwhile take a small skillet and on medium heat, heat Oil.
11.Once it is hot, add in the Cumin Seeds and allow them to sizzle.
12.Add in the Tomatoes and cook a little (be careful not to overcook)
13. Add to the Daal and give a gentle mix.
14. Garnish with a spoon of Cream and a dab of Butter. Serve 4-6.

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How to make dhaba style dal makhani, restaurant style daal makhni recipe, Indian vegetarian recipes, easy punjabi dal.

0 thoughts on “Dal Makhani

  1. hey Hetal nd Anuja,,,

    u both are rocking yarr…i made rasmalai and gajjar ka halwa nd it was awsome.thanku for a wonderful and easy receipes.Gud luck,,,,….

    regards,
    Parneet (Australia).

  2. Hi Hetal,
    thank you.than im definitely going to try it out as soon as possible.i also tried your recipe for Shahi paneer and it was really great.thank you for a wonderful and easy recipe. would it be possible for you to put up a recipe for Paneer tikka masala?

  3. Hello!

    Thank you for all of the wonderful recipes! Because of you both, my husband and I get to eat a nice variety of vegetarian meals.

    Would it be possible for ya’ll to post some crockpot indian recipes? I think it would be great for the busy working couple!

  4. Hello Hetal and Anuja,

    Thank you for your beautiful recipes! From a strange experience here in the UK, one of our ‘nation favourite’ chefs Delia Smith advised her followers to slow cook kidney beans and ended up poisoning a few people…
    We do not wish this fate on you! Found this little bit of info regarding cooking kidney beans at http://www.eatwell.gov.uk/healthydiet/nutritionessentials/eggsandpulses/pulses/

    Cooking kidney beans
    If you buy dried kidney beans, it’s important to cook them properly. This is because kidney beans contain a natural toxin (called lectin) that can cause stomach aches and vomiting. However, it’s easy to destroy the toxin if you prepare the beans properly.

    Follow these three steps to destroy the toxins:

    1. soak the dried beans for at least 12 hours
    2. drain and rinse the beans then cover them with fresh water
    3. boil them vigorously for at least 10 minutes

    Then you need to simmer the beans for approximately 45 to 60 minutes to make them tender.
    If you buy tinned kidney beans, they have already been through this process so you can use them straight away.

    That aside, thank you both again for your mouthwatering recipes.

  5. For Dal Makhani, if i want do it in crockpot, do i need to pre-soak the urad dal, I have cooked moong without presoaking in the crockpot, slow cooked for 8hrs…your response would be appreciated… i am planning to cook this recipe this weekend. thank you..do like to watch all your cooking.. already tried couple of your recipe…continue the good work and thank u for sharing your recipes.

    1. Hi N.S.

      Moong daal is one of the few daals (like toor and masoor) that does not need to be soaked before cooking. Urad (especially the whole one) needs to be soaked.

      1. Hi Hetal, thank you for staying up & responding. I have never cooked whole urad before, knowing this will surely help, i just didn’t want it to go too mushy. I am always trying Indian food in crock-pot – have figured out few things – still working on it. Thank you again.

  6. great website…and such fool proof recipes ! wonderful job both of you ! can u pl start a section on desi cooking with slow cooker. it will be sooo helpful !

    thanks

    ritu

  7. hi anuja and hetal, as always i love your website, it is helping me wonderfully in my day to day life, thank you so much for teaching healthy and easy cooking.

    when i am having guests over or a small party, i am always nervous about the amounts of dry dal and even rice, how much should i use per person?, in fact i have about 20 people coming over next week.

    thank you

    sunita rastogi

    1. Hi Sunita,

      Assuming you will have other items on your menu besides daal and rice, a good measure is one cup of daal (small variety) for 4-6 people. The big variety (rajma/chana) requires 2 cups for 4-6 people. For rice, one cup will serve 4-5 people, assuming you will have roti/chapati as well. This is just an approximation. It really depends on the menu…South Indian requires more rice.

      1. thank you so much for the reply, yes i am going to make palak paneer, baigan bhartha, raita, nan besides dal makhni and jira rice. i am going to use all of your recipies and will let u know how i did.

        thanks again, love you guys!

        sunita

        1. Menu sounds great! One tip…use a large non-stick pot (if you have one) for the Jeera Rice. It works well when you have to make a large batch.

  8. Hi Hetal & Anuja

    I want to make this recipe for 2 servings, in that case will it work if i reduced the above given measures of the ingredients by half starting with 1/2cup of whole urad dal.
    Also instead of heavy cream , can evaporated milk be used.
    I’m planning to make this for tomorrow lunch , so it would be helpful if you could respond soon.

    -Priya

    1. Hi Priya,

      Yes, you should be able to half this recipe. Evap milk definitely can be used. It will not give you the rich, creamy texture of whipping cream but it is a great lower fat alternative.

  9. Iam avegetarian.What all can one cook in aslow cooker? Give agood brand of slow cooker. How to slic almonds pista fine? do you use any special tool for it?

  10. Can anyone help me? When I cooked this dish I used the standard cup measure, but looking at the video it lookslike you’re using alot less lentils and kidney beans. What cup size are you using?
    If your measurement varies, then the seasoning using the standard measure will probably not be accurate. Any advice on cup size?

    Robert

    1. Hi Shobana,

      The heavy whipping cream gives this dish it’s trademark creaminess. You can definitely leave it out but the texture will be slightly different.

  11. Hi Hetal,

    Thanks for your prompt reply, I really appreciate it!
    As per your suggestion, I shall try to find out the items locally. If I fail to do so, I will come back to the “Kitchen Store” and try again.

    Thanks again, and please keep up the good work that you both are doing!

    Neha

  12. Hi Hetal and Anuja,

    I have recently become a regular visitor on your website. We live in Vancouver, Canada and I tried to order pressure cooker from your “Kitchen Store”. Unfortunately, it seems that the website doesn’t accept the country outside of USA. It says though, that select a country, but there is nothing for selection!

    Could you please help?

    By the way, you both really rock. The recipes turn out awesome and are simple enough, so thanks so much!

    Neha

    1. Hi Neha,

      Thanks! We’re glad you are finding SMTC useful! We have free shipping/handling for all of the kitchen products shipped to the continental USA. If we ship anywhere outside the US, the customer would be responsible for the shipping costs as well as any taxes/duties. At that point, it may be worthwhile to purchase the item locally.

  13. Hi Hetal and Anuja,
    What setting do your recommend I use for the slow cooker and how long should I cook the dal for?

    Thanks!

  14. Dear Anuja and Hetal,

    Thank you for one of the best Indian cooking video websites on the US scene. I am a Malaysian Punjabi and have lived in the US for just over 30 years. I cook a smorgasbord of cuisines so I am not particularly good at Indian cooking.

    Your video directions makes the process foolproof and I thank you for that. I made the Daal Makhani in March this year for a large birthday party and plan to make it again tomorrow – it’s a hit with people of many different backgrounds.

    I’ve recommended your website to friends and family in the US and Malaysia. It’s a real thrill to be connecting with you two talented and charming ladies.

  15. hy before i saw dis video i tried dal makhini by just reading it from some wedsite n as m just a teenager i added onion at de time of boling dal in de begning n it turned out so different n completly tasteless den my mom told me dat always onion r used in applying tadka now after seeing dis video m confused n mom also nt allowing me to follow dis video, wud it turn delicious…???

  16. hi….. i want to try daal makahani today…but instead of urad dal i have matki massor lentils……is it gonna work…???

    rachna

  17. Hi Gals,

    I tried DaalMakhani yesterday, came out really well.
    my kids(6&2 yrs old) ate it with rice(Feeding my kids is a big challenge for me)They ate well, Iam very Happy.
    Today iam going to try PalakPaneer. Thank you very much.

    –Sapna

  18. Hi Hetal, Anuja

    Just made the daal makhani and it turned out to be very yummy. Thanks for the great reciepe. My husband loved it.

    You guys ROCK!!!

    Luv
    Shweta

  19. Hi Hetal n anuja.
    Wanna try this recipe too but I cant find whipping cream anywhere in Walmart.I stay in DFW area Texas.I found some whipping creams but none has the word heavy written on the container, its either light whipping cream or just whipping cream. Which one is the heavy whipping cream?? pleaseeeeeeeeeeeeee help.

    I am dying to try daal makhni

    luv
    rakhee

  20. Hi Anjali,

    If you want to use a slow cooker, you won’t need to use anything else except for the seasoning at the end. Just put everything in the slow cooker as mentioned for the pressure cooker and proceed from there. Be sure to give yourself some time — after all, it is a slow cooker. The taste will be fabulous, though. Good luck and let us know how it turns out.

    1. Thanks for all the recipes. I’m having a blast with these and the videos make things almost fool proof.

      I am using a slow cooker for this, Are you suggesting ALL the seasoning comes at the end of the slow cooking process or just from step 8?

      Thanks!

      1. If you are making this in the slow-cooker, do exactly as you would in the recipe above. Just replace the slow-cooker for the pressure cooker. Add in the yogurt and the cream once the beans have cooked. Also, do the seasoning on the stove-top so the tomatoes do not get mushy. You may also need to add in more water as there is moe evaporation taking place using the slow-cooker method.

        Like Hetal wrote earlier, give you self good amount of time.

        1. Thanks Anjua,

          I let this cook all day: 6:30am to 6:30pm. Marvelous! I have to admit, I used none of the yogurt and whipping cream. I tried a little coconut milk on a single serving and liked the results. I served it over brown basmati rice with a side vegetable of cabbage poriyal. It was a good evening meal!

          Thanks much again.

          Steve

  21. Anuja,

    In one of your comments you said that slow cooker is the best way to go if you dont have a pressure cooker. However, if I have both, and still want to use the slow cooker too, should I use the slow cooker right from the start – or should I use the open flame or pressure cooker to bring to a boil first and then transfer it to the slow cooker and let it cook on low heat? I want to try this recipe this weekend for a party next weekend.

  22. Thank you ladies. It was very helpful watching the video. I will try it and will be looking at more videos of your cooking different dishes. It is nice that you have posted these videos as it is like watching the Cooking Channel.

    Great Idea and a great community resource.

  23. hi

    i prepared this dal yday vth white split urad dal. the taste was gud.

    thanks for ur gud tips.
    next time i will do vth whole urad dal.
    once again thank u very much n keep it up.

  24. Hi Rasna,
    The white Urad Daal is split Urad dall without the skin. When used in a daal form, is tends to be very different as far as texture. You can substitute it, but it will need a lot less cooking and more water to avoid it from becoming slimy. We, personally have never done it, but know that it is possible.
    Take care.

  25. Sounds good !! I am looking forward to more wonderful recipies from both of you … I enjoy your presentations very much.. Keep it up !
    Best Wishes

    Regards
    Sonali

  26. Thanks Anuja! I am looking forward for more wonderful recipies from both of you .. ( Hope there is a ‘Diwali Special” sometime soon !! :))
    Best Wishes
    Regards
    Shivangi

  27. Shivangi,
    If you are going to make the daal 2-3 days prior then refrigerating is ok but anything more than that I think you should freeze it. In both cases, do the tadka right on the day of the party.
    If you freeze the daal…make sure you defrost it and heat it on the stovetop and not in the microwave. Just heat a little water with a little salt, bring to boil and then add in the daal and bring it another boil. Add tadka, cream and cilantro for garnish!

  28. Thanks Anuja! I appreciate your prompt reply! I will definetly try this 🙂 btw: You did not mean “deep freeze” right?
    Ps: I really enjoy all your video presentations and will be trying out the Pedhas for my son this weekend ..
    Regards
    Shivangi

  29. Hi Shivangi,
    You can make the Daal a few days earlier and store it in the fridge. On the day of the party, make the tadka/seasoning and add it into the daal to give it a fresh taste.
    Good Luck with your party!

  30. Hi Ladies!
    Your website is very good !

    Please advise if i can make Dal Makhani and freeze it or refrigerate it for 5 days for a weekend party. I was told it will not taste good unless made fresh..
    Thanks
    Shivangi

  31. HI guys… Great recipe! a li’l tip comin ur way… add 1 whole red chilli instead of green, that gives an excellent flavour! Also a request- can u plzz post few slow cooker recipes… coz i do kno a lot of American slow cooker recipes but u kno we desis love our desi food inspite of living in USA… 🙂 Thnx

  32. The tradional method of making this dal is on a low flame for a long time. So, if don’t have a preassure cooker, it is definately do-able.
    Here are some tips:
    1. Don’t skimp on the amount of time that you soak the dal.
    2. Follow the above recipe upto step 3 then cook the Dal on a pan/pot covered and allow it to come to a good boil, then lower heat just a little and keep cooking till the daal is soft. Stir ocassionally and make sure there is enough water.
    3. If you have a slow cooker, it would be the best way to go.
    Hope this helps.

  33. Hi Seema,

    Oops, we forgot to include when you put in the ginger and garlic i the recipe. It’s fixed now. You add it to the daal in the beginning while it is getting cooked.

  34. I’m making this for my son’s b’day dinner…I’ll do a post on it on my food blog…will let you know how it turns out. Thanks for the recipe.

    1. Hi ladies,

      I am a big follower of you guys.I tried lot of things from your website it came out fantastic.Now I realy need your help.i am having a party next week and i am planning to cook.My menu is channa masala,matar paneer and green potato, rice and nan.I invited 40 adult and 10 kids.but i dont know how much quantity i should make of each dish.there is starter too.
      PLEASE HELP ME.

      Thanks

      1. Hi Anita,

        We have written how many people the recipe serves. Since you are having many dishes, you can calculate 1 1/2 times the recipe for a double portion. Example: If the recipe says serves 4, then 1 1/2 times the recipe will serve approx 8 (instead of 6). Depending on the age of the kids, I would calculate 10 kids as approx 4 adults. Also, its better to have left overs than to run out (just my opinion). Hope that helps. Good luck with the party.

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