Punjabi Dal Makhani Recipe   - The Yummy Delights (2024)

Here’s a quick and easy Punjabi dal makhani recipe that can be made in less than 30 minutes in a pressure cooker, pan, or instant pot. This Dal Makhani captures the smoky depth and creamy richness of authentic Punjabi restaurants or dhaba.Serve it as a side dish with your favorite Naan bread or jeera rice.

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This Punjabi dal makhani recipe comes together in a flash, perfect for busy weeknights. It is a creamy and buttery sweet lentil dish flavored with mild Indian spices. It is made with whole urad dal (black lentils), red kidney beans, ginger-garlic, tomatoes, butter, and cream.

This restaurant style dal makhani recipe utilizes pantry staples, making it a budget-friendly and resourceful dish for any occasion. If you don’t have red kidney beans (Rajma) simply skip it, add onions for more flavors, or adjust the spices as per your family’s preferences.

About this Punjabi Dal Makhani recipe

Dal Makhani is a popular North Indian dish made with black lentils (urad dal) and kidney beans (rajma). It is slow-cooked in a rich tomato and cream sauce and is typically served with naan or rice.

I tasted this Punjabi dal makhani long back on our family trip to Punjab. We were driving along the highway when we found a roadside restaurant (dhaba), and their dal was incredible!

This rustic North Indian Dhaba has an open kitchen, brick walls, and melodious Bollywood music playing in the background. The amazing aroma of curries bubbling away and hot fluffy naan makes you hungry instantly.

We ordered dal makhani, dal fry, chicken curry, and paneer masala. As we waited, it was cool to see truck drivers and other families chatting and digging into their food, which made us even hungrier…lol!

I tried making dal makhni at home many times but something was missing. While experimenting, I discovered the secret wasn’t the whole spices, but the magic combination of generous butter and a specific technique. Here’s my perfected recipe, with all the tips to unlock those restaurant style flavors in your kitchen!

Why you will love this recipe

• Quick and easy – Authentic dal makhani will take more than 1 hour to cook at home. Skip the hour-long wait and make this Punjabi dal makhani recipe in a pressure cooker in just 30 minutes! Don’t have a pressure cooker? You can also cook it in an Instant Pot or a normal pot. Instructions are given in this post.
• Simple ingredients, big impact – Ditch the endless list of whole spices and still get that authentic taste and texture. Less fuss, fewer ingredients, same delicious results!
• Adjust the spiciness – Add more spices to make it spicy or reduce to make it mild. Tips are given in the recipe card.

Ingredients for Punjabi Dal Makhani Recipe

For the detailed list of ingredients & their measurements, please check out the recipe card below.

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1. Whole urad dal (whole black lentils) – It is the main ingredient of this dish. Soaking it overnight ensures a smooth and creamy texture.
2. Rajma(red kidney beans) – Another base of this recipe, soaking ensures faster cooking and softer beans.
3. Butter – Don’t skimp on this one! Generous amounts of butter are what gives Punjabi Dal Makhani its rich and restaurant style flavors.
4. Cream – A dollop of cream adds richness and creaminess, just like your favorite restaurant version. You can use heavy cream, low-fat cream, or fresh malai for this recipe.
5. Flavoring – Salt, Ginger-garlic paste, and Kashmiri red chili powder. Kashmiri red chili powder gives bright red color to the dish and is less spicy. You can substitute with paprika but add it as per taste.
6. Tomato – Freshly pureed tomato or good quality passata provides tangy sweetness and enhances the overall body.
7. Garam Masala Powder – Always use a better brand of garam masala and add it as per taste. You can always add more after taste-testing the curry if you want.
8. Bay Leaf:Infuses subtle aroma. Don’t forget to remove it after cooking the dal.
9. Oil – Any cooking oil with a neutral flavor and high smoke point can be used.
10. Kasuri Methi Kasuri Methi (Dried Fenugreek Leaves) – Toasting and crushing these leaves releases their unique, earthy aroma, a must-have for authentic flavor.

If you make this Punjabi Dal Makhani recipe, please leave a comment and a starred review below.

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How to make Punjabi Dal Makhani Recipe

Preparations

1. Rinse urad dal 2-3 times.Soak the dal in water overnight.Separately,soak red kidney beans in another bowl of water overnight.
2. In the morning,drain the water from the urad dal.Refill it with water and rub the dal between your fingers.Drain the water,refill,and repeat this process 2-3 times until the water runs clear.This helps remove the impurities and skin of dal.
3. Rinse the red kidney beans once with water and set them aside.

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Cooking the dal

1. If using a Pressure cooker – Transfer the urad dal and red kidney beans to a pressure cooker.Add salt and a bay leaf.Add enough water to cover the beans and dal (the level of water should be 1 inch above the dal).Close the lid and cook for 5 whistles.Remove from heat and let the pressure release naturally.
2. If using an Instant pot – Close the lid and ensure the pressure valve is sealed. Pressure cook on “High Pressure” for 20 minutes. When the timer goes off,allow for a Natural Pressure Release.
3. If cooking in a pot – Add enough water and partially cover with a lid. Cook on medium-high heat until the lentils are cooked. Add more water if required and stir at regular intervals. It might take 30-35 minutes to cook.
4. Open the lid and remove the bay leaf. Use a potato masher or the back of a ladle to mash some of the lentils. Set this aside.

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Making Dal Makhani

1. Heat 2 teaspoons of oil and the butter in a pan or pot over medium-low heat.
2. Add the ginger-garlic paste and cook until light golden brown.
3. Reduce heat and add the Kashmiri red chili powder.Cook on low heat until the oil separates from the spices.
4. Add the tomato puree and salt.Stir to combine and cook over medium heat until the oil floats on top.
5. Add the pressure-cooked dal. Adjust the consistency by adding water (I added 1 cup of water).
6. Cook stirring continuously until it comes to a boil. Reduce the heat to low, and cook it for 15 minutes. Stir continuously to avoid dal sticking to the bottom of the pot.
7. After 15 minutes add cream, kasuri methi, garam masala powder, and butter. Your restaurant style dal makhani is ready to serve.
8. Garnish your dal makhani with a dollop of fresh cream,chopped cilantro,and a pinch of toasted kasuri methi for an extra layer of flavor. For an extra flavor punch drizzle fresh lemon juice on top.

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Want to add restaurant-style smoky goodness to your homemade dal makhani?

Get a small piece of natural charcoal (no chemicals!), and heat it red hot on a stovetop. Carefully remove it. Place a foil-covered steel cup in your pot and keep the charcoal piece in it. Drizzle 1 tsp of ghee on the hot charcoal, immediately cover the pot tight with a lid, and let the smoke infuse for 5-7 minutes. Remove the cup with tongs and discard the charcoal. With this little trick, your homemade dal makhani will be bursting with smoky restaurant-style flavor.

Tips to make the best Dal Makhani

1. Soaking the lentils overnight – Soaking the urad dal and rajma overnight is crucial for a smooth and creamy texture.It also helps with better digestion and reduces bloating and indigestion. Don’t skip this step!
2. Mash some of the dal –After pressure cooking,mashing a portion of the lentils helps create a thicker,creamier consistency.
3. Secret of restaurant-style flavors – Once you add dal to the tomato masala, cook stirring continuously over low heat. This will prevent the dal from sticking to the pan and add creamy goodness to the makhani dish.
4. Spice it up (or down) –Adjust the amount of Kashmiri red chili powder according to your preferred heat level.Remember,you can always add more but you can’t take it away!
5. Butter – Do not skip the quantity of butter in this recipe. It’s essential for the rich and decadent flavor of restaurant-style dal makhani.
6. Fresh tomato –Use fresh,ripe tomatoes or good-quality tomato passata for the best flavor.Avoid overly processed tomato sauces that can be too sweet or acidic.
7. Toast the kasuri methi (dried fenugreek leaves) slightly for a deeper,more aromatic flavor before adding it to the dal.

Frequently Asked Questions

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