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dal makhani


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Prep Time: 10 minutes

Cook Time: 120 minutes

Total: 610 minutes

Servings: 4

Cost: $9.31 /serving


Remove All · Remove Spices · Remove Staples

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Step 1

Add urad dal and rajma to a large pot and rinse them well a few times. Drain the water and soak them in 3 to 4 cups of water for 7 to 8 hours. To reduce the soaking time, you may soak them in boiling hot water for 4 to 5 hours.

Step 2

Later drain the water and rinse them well.

Step 3

Pour 4 cups fresh water and pressure cook for 10 whistles on a medium heat. You can also cook in a pot until soft and tender adding more water whenever needed. If cooking in instant pot, pressure cook on high pressure for 20 mins.

Step 4

Both urad dal and rajma must cook to very soft. When mashed with a spoon the dal and rajma must be soft and get mashed well easily. If not then pour another half cup water and continue to cook for another 3 to 4 whistles on a medium heat.

Step 5

Heat a heavy bottom pot with butter & ghee. If using whole spices, add them and saute for half a minute. Then add onions and fry until they turn golden.

Step 6

Stir in ginger garlic paste and saute for 1 minute until the raw smell goes away.

Step 7

Then transfer tomato puree and cook for 3 to 4 minutes until thick.

Step 8

Add salt, chilli powder & garam masala. Saute well until the masala smells good and turns thick.

Step 9

Mash the cooked urad dal slightly and pour it along with the stock. Pour another 1 cup water & mix.

Step 10

Cook on a low flame until the dal thickens stirring often in between to prevent burning the bottom. After 60 mins, the dal thickens.

Step 11

Add another ½ to 1 cup water and continue to cook until thick. This takes another 30 mins. Totally cook for about 90 mins from the time you added the cooked dal to the pot.

Step 12

Then add kasuri methi and pour cream. Stir and cook again for 6 to 8 mins until it becomes thick and creamy.

Step 13

Taste and add more salt if needed. Add butter and mix well.

Step 14

Place a small piece of foil or a tall steel cup on the dal makhani. Hold 1 to 2 inch piece of natural wood charcoal with a tong and burn it on direct fire until red hot. Then place it on the foil kept over dal or in the steel cup.

Step 15

Quickly pour ¼ tsp ghee on the hot coal. Immediately cover the pot and allow to smoke for 3 to 4 mins. For stronger flavor, add another ¼ tsp ghee on the coal and repeat the smoking.

Step 16

Garnish dal makhani with butter or cream & serve with naan.

Step 17

Press SAUTE button on the Instant pot. Add ghee and butter to the steel insert.

Step 18

Once the butter melts, add onions and saute until transparent. Add ginger garlic paste and saute for 30 seconds.

Step 19

Pour the tomato puree, red chilli powder & garam masala. Saute for 3 to 5 mins.

Step 20

Drain the water from the lentils and add them. Pour 4 cups water and deglaze the pot by scrubbing the bottom with a wooden spatula.

Step 21

Press CANCEL button. Secure the Instant pot with the lid. Position the steam release handle to sealing.

Step 22

Press PRESSURE COOK button and set the timer to 30 mins.

Step 23

When the IP finishes it will beep. Wait for the pressure to release naturally.

Step 24

Open the lid. Add salt & slightly mash the urad dal, not rajma.

Step 25

Press SAUTE button. Adjust the setting to LOW by pressing the saute button twice.

Step 26

Cook further stirring often until thick. Optional - I prefer to add 1 more cup of water in 2 batches, ½ cup each time. Cook further until really creamy and thick.

Step 27

When most of the moisture evaporates, dal turns thicker. Then add cream and kasuri methi. Continue to cook until creamy.

Step 28

Stir in the butter and garnish dal makhani with cream.

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