Dal Makhani
Main Ingredients (for pressure cooking)
For Tempering
For Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Soak Dal and Rajma
Soak 3/4 cup of black gram (urad dal whole) and 1/4 cup of rajma (kidney beans) overnight.
Pressure Cook Dal
Transfer the soaked black gram and rajma to a pressure cooker. Add 4 cups of water and 1 teaspoon of salt. Place the lid on the pressure cooker and cook for 8 to 9 whistles, then allow it to cool completely.
Prepare Tempering Base
In a separate pan, heat 2 tablespoons of ghee. Add 2 bay leaves and 1 finely chopped onion. until the onion becomes transparent.
Add Aromatics and Spices
Add 1 tablespoon of ginger garlic paste and continue to until the onion turns brown. Stir in 1/2 teaspoon of turmeric powder and 3/4 to 1 teaspoon of chilli powder. for .
Add Tomato Paste
Add the tomato paste (from 3 tomatoes) to the pan and mix well. Cook for on medium flame, stirring occasionally, until the mixture thickens and oil starts to separate.
Smash Cooked Dal
Once the pressure cooker has cooled completely, remove the lid and smash the cooked dal with a wooden spoon or masher until slightly creamy.
Combine Dal and Tempering
Pour the cooked and smashed dal from the pressure cooker into the pan with the mixture and mix well.
Add Remaining Spices
Add 2 teaspoons of coriander powder, 1 teaspoon of cumin powder, and 1 teaspoon of garam masala powder. Mix thoroughly.
Adjust Consistency and Add Butter
Add 1 cup of water to adjust the consistency and mix well. Add 3 tablespoons of butter and mix it into the dal.
Simmer Dal
Cook the dal for on medium flame, stirring occasionally, allowing the flavors to meld.
Add Kasuri Methi and Cream
Stir in 1 teaspoon of kasuri methi and mix well. Add 3 teaspoons of cream and turn off the stove. Mix well.
Garnish and Serve
Garnish with chopped fresh coriander and a swirl of cream before serving. Serve hot with chapati, rice, or jeera rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Plan Ahead
Complete this step earlier to save time later.
- View Step 1Soak Dal and RajmaOvernight
Soak 3/4 cup of black gram (urad dal whole) and 1/4 cup of rajma (kidney beans) overnight.
Your Notes
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