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dal makhani dish

Recipe for Dal Makhani - Better than Restaurant!

Jyoti Behrani
Recipe for Dal Makhani: Enjoy this classic Indian Dal right in the comfort of your home. Made with black lentils, aromatic Indian spices, this recipe is easy and way better than any takeout!
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian, North Indian
Servings 4
Calories 242 kcal

Equipment

Ingredients
  

  • 1 cup black lentils (urad dal) , soaked overnight or minimum of 4 hours
  • cup kidney beans (rajma) , soaked overnight or minimum of 4 hours
  • 3 cups water
  • 1 medium onion, chopped
  • 1 large tomato, chopped
  • ½ tablespoon tomato paste (optional)
  • ½ inch ginger, chopped
  • 4-5 cloves garlic, minced
  • 1-2 green chili, chopped (as per taste)
  • ½ teaspoon lemon juice, as per taste
  • 2 tablespoon oil
  • 1 tablespoon butter (optional) , For vegan, please refer to the recipe notes
  • 2 tablespoon cream (optional) , For vegan, please refer to the recipe notes
  • salt to taste

Dry spices:

For Brown Rice:

  • 1 cup brown rice, rinsed
  • 1.5 cups water
  • 1 teaspoon oil
  • salt to taste (optional)

For Garnish:

  • Handful of fresh cilantro, chopped
  • 1 lemon, cut into wedges

Instructions
 

Dal Makhani Instant Pot

  • Rinse and soak, lentils and beans overnight or minimum of 4 hours. After 4 hours, drain and rinse lentils and beans, keep it aside.
    Note: For no-soak option, refer to the recipe notes.
  • Turn ON the sauté (more). When it displays "HOT", add oil, cumin seeds, asafetida, and black cardamom.
  • Add onions, and garlic, sauté for 2-3 minutes or until onions are translucent.
  • Add tomatoes, ginger, green chili, tomato paste (optional). Dry spices - coriander powder, turmeric powder, dry mango powder, red chili powder, and salt to taste. Sauté for 1-2 minutes.
  • Add drained and rinsed lentils and beans, and water. Mix well. Turn OFF the sauté.
  • Optional: Place a trivet. In an insert (bowl) add all the ingredients for brown rice and place the insert on the trivet. Close lid, vent sealed.
  • Turn ON BEAN / CHILI (high) for 30 minutes. Let the pressure release naturally. Open the lid.
  • (Optional) Using tongs, carefully remove the bowl of brown rice and the trivet.
  • Turn ON the sauté (more). Add garam masala, lemon juice, and butter (optional). If required add more water to adjust the consistency.
  • Cook for 2-3 minutes, stirring frequently to avoid any sticking to the bottom.
  • Turn OFF the sauté. Add cream (optional). Garnish with some fresh cilantro and serve. Enjoy!!

Pressure Cooker Dal Makhani

  • Follow the same recipe as discussed earlier. After the first whistle, reduce the heat to low, and cook for 25 minutes or until lentils are tender. Allow 10 minutes of natural pressure release. The rest of the recipe is the same as Instant Pot.

Dal Makhani using homemade Bhuna Masala (Curry Sauce)

  • Heat a pressure cooker. Add ¾ cup of bhuna masala (curry sauce), and sauté for 1-2 minutes.
  • Add soaked lentils, salt to taste, and black cardamom. Sauté for 2-3 minutes.
  • Now, add water, and deglaze the pot. Close the pressure cooker with the lid and place the weights (whistle).
  • Pressure cook on high, after the first whistle, reduce the heat to low, and cook for 25 minutes or until the lentils are tender.
    Note: For Instant Pot, pressure cook (high) for 30 minutes or until lentils are tender.
  • Allow natural pressure release. Add butter (optional), and garam masala. Mix well. Using the back of the spatula, slightly mash the lentils.
  • Optional: Add hot water to adjust the consistency of the dal. Simmer for a few minutes until desired consistency.
    Note: Dal thickens as it cools down.
  • Optional: Serve with a drizzle of cream, or butter.
  • Garnish with fresh cilantro, and some freshly squeezed lemon juice, and serve Dal Makhani hot with naan, or rice.

Video

Notes

 
  1. Skip the sautéing of onions, and use my homemade bhuna masala (Indian curry sauce). It makes preparing Dal Makhani dish incredibly simple. I combine the ¾ cup of bhuna masala with dal, add salt and water, and pressure cook for an easy meal.
  2. For the no-soak option: Add rinsed lentils and beans, along with 3.5 cups of water, and PRESSURE COOK (high) for 60 minutes. The rest of the recipe is the same. 
  3.  How to make Dal Makhani Vegan? Skip the butter and cream in the recipe. You can use your choice of plant-based oil or vegan butter. For cream substitute coconut cream or cashew paste. For cashew paste, soak 8-10 cashews in warm water for 30 minutes. Grind to a paste, and add it at the end.
  4. The dal does thicken over the time. Add some water to adjust the consistency.
  5. Tomato paste is optional, it gives dal a nice red color, just like the one you get in a restaurant.
  6. For brown rice, we like the rice well done. Ratio 1:1.25, rice: water can also be used.
  7. Please refer to the post for the following:
    • Tips for creamy Dal Makhani
    • How to store Dal Makhani?
    • How to serve Dal Makhani? 

Nutrition

Nutrition Facts
Recipe for Dal Makhani - Better than Restaurant!
Amount per Serving
Calories
242
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Sodium
 
73
mg
3
%
Potassium
 
199
mg
6
%
Carbohydrates
 
35
g
12
%
Fiber
 
13
g
54
%
Sugar
 
2
g
2
%
Protein
 
14
g
28
%
Vitamin A
 
243
IU
5
%
Vitamin C
 
9
mg
11
%
Calcium
 
66
mg
7
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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