Dal Makhani Recipe (Restaurant Style)

Method11 steps · about 10 hr 40 min

1. 1

   Step 1: Rinse the whole black urad and rajma thoroughly, rubbing well, and repeat three times. Soak in the separate four cups soaking water for at least 8 hours or overnight. Discard this soaking water, rinse again and drain.

   Uses 1 cup whole black urad dal · 0.25 cup red kidney beans · 4 cup water · ample fresh rinse water, discard

2. 2

   Step 2: Choose one initial bean-cooking route, then follow the shared stovetop masala and slow simmer. Add four cups FRESH measured cooking water to the soaked/drained beans. For stove pressure cook over medium heat to ten whistles (about 35–40 minutes); for Instant Pot pressure-cook HIGH 20 minutes. Let pressure release naturally and open according to device instructions. For an ordinary heavy pot, bring the beans and fresh water to a rolling boil for at least 30 minutes before simmering until fully soft, adding separate extra hot water as needed.

   Instant Pot initial beans only · 20 minUses 4 cup water · hot water (extra only for pot cooking or if simmering dal dries) · one chosen dry lentil/bean supply soaked 8 hours then drained/rinsed

3. 3

   Step 3: Both whole urad and rajma must be very soft and mash easily, with no hard centers. If not, add the separate conditional half cup hot water and continue cooking; the stove-pressure extension is 3–4 whistles. Release pressure safely before checking again. Retain the cooking liquid with the fully cooked beans.

   Uses 0.5 cup hot water · whole urad and rajma cooked in fresh water, pressure safely released if used

4. 4

   Step 4: Heat the two tablespoons ghee or chosen oil in a heavy pot. Add optional one bay leaf, two green cardamoms and one black cardamom; let sizzle about 1 minute.

   Uses 2 tbsp ghee · 1 bay leaf · 2 green cardamom pods · 1 black cardamom

5. 5

   Step 5: Stir in the onions (0.5 cup) and saute until golden, for 7 mins. Stir in ginger garlic paste (1 tbsp) and saute for 1 minute until aromatic.

   Uses 0.5 cup onion · 1 tbsp ginger-garlic paste · same ghee/oil with optional bay and counted cardamoms

6. 6

   Step 6: Pour the tomato puree (1 cup) and cook for 3 to 4 minutes. Stir in salt (1 tsp), chili powder & garam masala (1 tsp). Saute well until the masala smells good and turns thick, for 4 to 5 mins.

   Uses 1 cup tomato puree · ¾–1½ tsp Kashmiri red chili powder · 1 tsp garam masala · 1 tsp sea salt · onions sautéed 7 minutes and ginger-garlic 1 minute

7. 7

   Step 7: Mash the fully cooked urad lightly and add the cooked beans together with their retained cooking stock to the cooked tomato masala. Add only the first one cup of the separate later-simmer hot-water supply and mix.

   Uses first 1 cup hot slow-simmer water · tomato puree cooked 3–4 minutes then initial spices/salt 4–5 minutes · both beans fully soft, retaining cooking liquid

8. 8

   Step 8: Cook on a low flame until the dal becomes thick, stir often in between to prevent burning the bottom. After 60 mins, the dal thickens.

   Simmer Dal · 60 minUses slightly mashed whole dal/beans and retained stock combined with first hot water cup

9. 9

   Step 9: Add ½–1 cup hot boiling water from the remaining later-simmer supply, then simmer over low heat about 30 minutes more, stirring often, until thick. The slow simmer totals about 90 minutes after combining beans with masala; adjust to your pot and stove without burning.

   Continue Simmer · 30 minUses later ½–1 cup from remaining hot-water supply; not first cup again · same dal thickened over low heat, stirred often

10. 10

    Step 10: Crush the optional kasuri methi (1 tbsp) in your palms and stir in with the main ¼–⅓ cup heavy cream. Cook 6–8 minutes until thick and creamy. Taste and add the separate optional finishing ½ tsp garam masala or extra salt only if needed. Stir in the main three tablespoons unsalted butter.

    Finish cream in dal · 7 minUses 3 tbsp unsalted butter · 1 tbsp kasuri methi · ¼–⅓ cup heavy cream · 0.5 tsp garam masala · sea salt (extra only to taste at finish) · same dal simmered a further 30 minutes with later ½–1 cup hot water

11. 11

    Step 11: Optionally garnish the finished dal makhani with a little separately listed extra butter or cream. Serve with cooked basmati rice or naan.

    Uses unsalted butter (extra optional garnish, not main three-tablespoon dose) · heavy cream (extra optional garnish, not main quarter-to-third-cup dose) · same thick dal with cream, kasuri methi, main butter and any needed finishing seasoning