I’m sharing all the tips and tricks to make the authentic Punjabi dal makhani recipe at home with easy-to-follow steps. I’m also sharing how to give the dal that smoky flavor for that restaurant-style version. Dal makhani is one of our favorite dals of all time and I’m so excited to finally share it with you all!!
We love it so much that it on repeat almost every weekend. It is also my go-to recipe when hosting get-togethers, and parties as it’s such a crowd-pleaser!! Here is another favorite dal that I make on weekdays Maa Chole ki Dal.
What is Dal Makhani
“Dal” means lentils and “Makhan” means butter so the literal translation of Dal Makhani is lentils cooked in a buttery sauce. It is an extremely popular lentil dish that originated in Punjab, India. But now, from roadside Dhaba’s to five-star restaurants, from special functions (weddings or parties) to everyday household meals, you are sure to find this Punjabi Makhani dal on the menu. Traditionally, the dhal makhani recipe is prepared on the stovetop by slow cooking and simmering the lentils combo whole black urad dal (black lentils or black gram), rajma (red kidney beans), along with few whole spices, butter, and cream, for hours. This slow cooking for long hours results in a creamy, thick, and best tasting dal with its signature dark color. In modern times, Pressure cookers and Instant Pot are used to cook the lentils making the process faster without losing any flavor. For restaurant-style smoky flavored makhani dal, use the dungar method. It is a technique of infusing smoky charcoal flavor to food. I usually don’t do dungar for everyday cooking but just when I make dal makhni for a party or special events. Either way, it’s so delicious!!! Without further ado, lets see, how to make best dal makhani recipe!
How to Make Dal Makhani Recipe (Stewise photos)
I have previously used a traditional pressure cooker, but nowadays, I make my Dal Makhni in an Instant Pot and love the convenience of one-pot cooking. Below is the step-by-step process for making Instant Pot dal makhani. For traditional pressure cooker and stovetop cooking, please see the recipe card.
Soaking
Wash the whole black lentils (sabut or whole urad dal) and red kidney beans (rajma) a couple of times and then soak both overnight or at least for 5-8 hours. You can soak these together. Soaking helps the lentils cook faster and also makes it easier to digest.
Making Dal Makhani in Instant Pot
1 - Start the Instant Pot on saute mode and once hot add the butter (or oil/ghee). Stir in the cumin seeds, bay leaf, black and green cardamom, and asafoetida. 2 - Once the seeds splutter, add the onions and saute until golden brown. 3 - Stir in the ginger garlic and cook until the raw garlic smell disappears. 4 - Add in the tomato puree and cook for 2 mins. 5 - Stir in the spice powders - red chilli powder, coriander powder, garam masala, salt and pepper and mix well. 6 - Drain the water off the soaked lentils and add them to the pot along with 3 cups of water, give it a good mix. Close the Instant Pot lid with the vent in the sealing position, and pressure cook on manual or bean chilli mode for 30 minutes. Allow the pressure to release naturally. 7 - Open the instant pot lid, crush the kasuri methi (dry fenugreek leaves) between your palms and add it along with 1 cup of water to the cooked dal. 8 - At this point, the dal is cooked but needs simmering to get that creamy and unique dal Makhni flavor and texture.
Slow cooking (simmering)
This step is important since the flavor improves and the dal becomes creamier as it simmers longer. I recommend simmering the dal for at least 30 minutes. As the dal simmers, it gets thicker, so adjust the consistency by adding ¼ cup of water at a time as needed while simmering. Start the Instant Pot back on saute (low) and bring the dal to a simmer. Keep stirring intermittently and mashing the dal with the back of the spoon a few times. Add ¼ cup of water at a time and as needed. 9 and 10 - After 15 minutes, add a dollop of butter (optional), cream, and mix well. 11 and 12 - After adding cream, the dal will become lighter in color. Simmer for another 15-20 minutes, and you will notice that the dal becomes darker, thicker, and creamier. Makhani dal is ready to be served. If you prefer Punjabi Dhaba or restaurant-style dal makhani with a smoky flavor, follow the below steps for the Dungar Method. This step is optional, and your dal will still taste delicious without it.
Dungar Method (optional)
Dungar is an ancient technique for infusing food with smoky charcoal flavor. In this technique, food is exposed to charcoal smoke in a closed container for a few minutes to infuse the flavor. Below is the step-by-step guide on infusing the smoky flavor to daal makhani. 13 - Using tongs place a small piece of charcoal on the flame until it red hot, turning occasionally so all sides are evenly hot. 14 - Place the hot coal piece into a small stainless steel bowl (that would fit inside the pot). Place the stainless steel bowl on a trivet inside the pot. 15 and 16—Add ½ teaspoon of oil/ghee over the charcoal. It will immediately start to smoke. Cover and keep it closed for a minute to infuse the smoky flavor into the dal. Do not keep it for more than a minute or two, as doing so may lead to excessive smoky flavor. Remove the bowl and mix the dal. Creamy and smoky Dal Makhani is ready to be served.
Serving suggestions
Dal Makhani has a thick, creamy, luscious texture, so it pairs extremely well with Indian flatbreads like Garlic Naan or plain Naan, Tandoori roti or paratha, or simple homemade roti. You can also serve it with plain cooked basmati rice or cumin rice called zeera rice. To make it a complete and colorful meal, add a side of green chutney, salad (kachumber), raita (yogurt dip), or sweet lassi. If you are planning a party, remember to include this dal makhani recipe on your menu. You can also make it a day ahead. The flavors soak up the next day, making it taste way better.
Recipe Tips
This Dal recipe is not complicated. It is pretty easy to make, but you need patience. To make the best Dal Makhani recipe, I would say even better than that served at restaurants, follow these simple tips and tricks. Soak the whole black lentils and red kidney beans, making them easier to digest and reducing the cooking time. Don’t skimp on butter and cream. These are some of the main components of Daal Makhani. Using butter to cook the onions adds a lot of flavor. Add freshly grated ginger-garlic for more depth of flavor. I use my food processor to get the finely chopped onions, ginger, and garlic consistency. Use store-bought tomato puree, as it’s more concentrated. This gives the dal a great flavor and dark color, which is its signature trademark. After many tries, I’ve found that the perfect flavor comes from combining a few whole spices and ground spices. Last, slow cook or simmer the dal on low heat for 30 minutes to a couple of hours to get that deep flavor and thick, creamy texture. The more this dal simmers, the more creamy it gets and the better it tastes. Try the dungar method for that smoky Dhaba style or restaurant-style dal makhani taste.
More Punjabi Recipes
I hope you enjoy this Dal Makhani recipe!! If you give it a try, please rate it by clicking stars ⭐️ on the recipe card. Thank you ❤️ ! You can also follow me on Facebook and Instagram to see what’s cooking in my kitchen!!
Recipe Card
