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Homestyle Dal Makhani

Posted on 1st May 202020th March 2022 by Mayuri

Dal Makhani or Kaali Dal is what this popular Punjabi Sunday Special Dal is known as.

However, at home, we call it ‘Maah ki Dal’. As a child, whenever Mom said she is cooking Maah Ki Dal, I remember asking, ‘Oh, then what will Dad eat?’ 🙂

This is how Mom makes it.

Serves 4

Ingredients

200 Grams Whole Black Urad Dal

2 Cloves

½ Tsp Turmeric Powder / Haldi

Salt to taste

 For the Bhuna Masala

4-5 Tbsp Oil

3-4 Cloves

2 Badi / Black/ Kaali Elaichi

1 Tsp Jeera

2 Bay Leaves

4 Medium-sized Onions, chopped very fine (or pureed)

4 Medium sized Tomatoes, chopped very fine (or pureed)

2 Tbsps Ginger-Garlic paste

Turmeric Powder / Haldi

Red Chilli Powder / Lal Mirchi

Coriander Powder / Dhaniya

Garam Masala

Salt, all to taste.

Dal Makhani Sirimiri

Method:

Wash the Urad Dal well and soak overnight.

Drain water the next day, wash once more. Add 2 Cloves, Salt, and Turmeric.

Pressure cook with water 2 inches above the Dal, till Dal, is almost done.

Bhuna Masala

Heat Oil.

Add Jeera and wait for it to pop.

Add the Cloves, Kaali Elaichi and Bay Leaves. Saute for a bit.

Add chopped / pureed Onions and cook till transparent.

Add Ginger Garlic paste and cook for another  2-3 mins.

Add chopped /pureed Tomatoes and cook till they start softening.

Add Salt, Haldi, Lal Mirch powder, Dhaniya powder, and Garam Masala, mix well and cook this mixture till the oil starts separating.

 

Add the cooked Bhuna  Masala to the almost cooked Dal and pressure cook once more till done.

Add water at this stage, if required.

Now this is the important part;

After the Dal is cooked, add 4-5 Tsps Ghee or White Butter and slow cook on a low flame for at least 15-20 minutes, stirring in between.

This is what gives the Dal a creamy and buttery taste, hence called Makhani.

This Dal tastes better when it is allowed to sit. It always enhances the taste if you cook it a couple of hours before you are going to eat it. If you plan to have it for dinner, cook it in the morning of that day.

You could use this same recipe to make Rajma (use the big wine-colored Rajma) and Chole (Use the white Kabuli Chana to make them) as well. Substitute The Urad Dal with soaked Rajma/Chole. Do not add the White Butter, add only Ghee in the final stage. Skip the Ghee if making Chole.

 

4.5 from 4 reviews
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Punjabi Style Dal Makhani
Author: Sirimiri
Recipe type: Meal
Cuisine: Indian - Punjabi
Prep time:  30 mins
Cook time:  60 mins
Total time:  1 hour 30 mins
Serves: 4
 
Serves 4
Ingredients
  • 200 Grams Whole Black Urad Dal
  • 2 Cloves
  • ½ Tsp Turmeric Powder / Haldi
  • Salt to taste
  • For the Bhuna Masala
  • 4-5 Tbsp Oil
  • 3-4 Cloves
  • 2 Badi / Black/ Kaali Elaichi
  • 1 Tsp Jeera
  • 2 Bay Leaves
  • 4 Medium sized Onions, chopped very fine (or pureed)
  • 4 Medium sized Tomatoes, chopped very fine (or pureed)
  • 2 Tbsps Ginger-Garlic paste
  • Turmeric Powder / Haldi
  • Red Chilli Powder / Lal Mirchi
  • Coriander Powder / Dhaniya
  • Garam Masala
  • Salt, all to taste.
Instructions
  1. Wash the Urad Dal well and soak overnight.
  2. Drain water next day, wash once more. Add 2 Cloves, Salt and Turmeric.
  3. Pressure cook with water 2 inches above the Dal, till Dal is half done.
  4. Bhuna Masala
  5. Heat Oil.
  6. Add Jeera and wait for it to pop.
  7. Add the Cloves, Kaali Elaichi and Bay Leaves. Saute for a bit.
  8. Add chopped / pureed Onions and cook till transparent.
  9. Add Ginger Garlic paste and cook for another  2-3 mins.
  10. Add chopped /pureed Tomatoes and cook till they start softening.
  11. Add Salt, Haldi, Lal Mirch powder, Dhaniya powder and Garam Masala , mix well and cook this masala till the oil starts separating .
  12. Add the cooked Bhuna  Masala to the almost cooked Dal and pressure cook once more till done.
  13. Add water at this stage, if required.
  14. Now this is the important part;
  15. After the Dal is cooked, add 4-5 Tsps Ghee or White Butter and slow cook on a low flame for at least 15-20 minutes, stirring in between.
  16. This is what gives the Dal a creamy and buttery taste, hence called Makhani.
  17. You could use this same recipe to make Rajma as well. Substitute The Urad Dal with soaked Rajma. Do not add the White Butter, add only Ghee in the final stage
3.5.3251

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19 thoughts on “Homestyle Dal Makhani”

  1. Anahita Irani Anahita Irani says:
    7th May 2020 at 9:23 pm

    The dal Makhani recipe looks really great. Infact I have all the ingredients and can manage to stir it up on sunday itself.

    Reply
  2. Ujjwal Mishra Ujjwal Mishra says:
    7th May 2020 at 10:13 pm

    I put cream instead of butter in the end. Will try your recipe too. Now a days as the entire family is at home cooking has gone up.everyone has universal way to fight boredom. Eat.

    Reply
  3. Rajshree Rajshree says:
    8th May 2020 at 12:21 am

    Dal Makhi with Rice is my absolute favourite but I haven’t had it in a while. Will surely be trying this recipe of yours soon, hopefully it turns out well 🙂

    Reply
  4. Alpana Alpana says:
    8th May 2020 at 2:29 am

    I used Rajma, Kali Urad and Whole Masoor daal. Sometimes, I skip major daal. To me, the best part of daal makhani is whenever I have any leftover all, I use it for making burger Pattie or for budhha bowl.

    Reply
  5. Atulmaharaj Atulmaharaj says:
    8th May 2020 at 12:05 pm

    There are two type of people, one who prefer Dal Fry and the other Dal Makhni, I’m surely on the Dal Makhni boat !

    Reply
  6. Cindy Dsilva Cindy Dsilva says:
    9th May 2020 at 12:44 am

    Hey my hubby just made Dal makhni mixed with kidney beans a few days ago. It was yummy. Perhaps I should show him this recipe too.

    Reply
  7. Varsh Varsh says:
    9th May 2020 at 9:16 pm

    You know I’ve already made Dal Makhni following your recipe and it was a hit at my place! The part about cooking dal with white butter is the best tip.

    Reply
  8. Roma Roma says:
    9th May 2020 at 10:22 pm

    I have never tried cooking Daal Makhani though I love eating it. Now since o have the recipe from you, will definitely love to give it a try

    Reply
  9. Amrita Amrita says:
    9th May 2020 at 10:44 pm

    Dal makhani made with the right balance of masala is just delicious and perfect comfort food.Will remember about the stage of adding butter at the end for the perfect flavor.

    Reply
  10. Deepika Deepika says:
    9th May 2020 at 11:04 pm

    You will be surprised, I am not a fan of Daal makhani but the picture of the dish is inspiring me to change my mindset. Will try soon, thanks for the recipe.

    Reply
  11. Dipika Singh Dipika Singh says:
    10th May 2020 at 12:22 am

    I recently made Maa di daal and shared it on my Instagram stories too, the recipe which is so close to heart and brings nostalgia every time I think of it. Having it with homemade tandoori roti with a dollop of white butter, well nothing else can beat it.

    Reply
  12. Neha Sharma Neha Sharma says:
    10th May 2020 at 1:44 am

    I have always felt that dal makhani is a complicated dish and if even a single step goes wrong, it won’t have the desired signature taste of dal makhani, so never tried making it at home. But now I want to give it a try, thanks for the recipe.

    Reply
  13. Judy Morris Judy Morris says:
    10th May 2020 at 2:13 am

    I love Dal makhani, it is so yummy and yet so wholesome. Thanks for sharing the Punjabi version of this dish I will try the recipe soon.

    Reply
  14. jhilmil jhilmil says:
    10th May 2020 at 4:11 am

    While we are ready to celebrate Mother’s day, this recipe is perfect way to pay tribute to the basic yet full of protein curry. Thanks for sharing.

    Reply
  15. Jhilmil Jhilmil says:
    10th May 2020 at 7:40 am

    Till a few years before I used to make lot of daal makhani with butter and tandoori roti. I would love to try out this recipe of yours

    Reply
  16. Neha Jain Neha Jain says:
    10th May 2020 at 8:52 am

    Dal makhani is a one that everyone loves to have anytime . Thanks for sharing your recipe it’s really looks easy and yummy to make what surely try it out .

    Reply
  17. Tina Basu Tina Basu says:
    10th May 2020 at 8:52 am

    We like dal makhni too in the house. It is such a rustic and hearty recipe. I like dal in every form.

    Reply
  18. Amrit Kaur Amrit Kaur says:
    10th May 2020 at 9:46 am

    Dal Makhani has been our most fav as being a Punjabi it is prepared at least once in 10 days along with Rajma in it. We enjoy it with Parantha or Rumali roti.

    Reply
  19. Richa sharma Richa sharma says:
    10th May 2020 at 10:23 pm

    This is my favourite dal. I tried this dish and it turns out great. Keep sharing such recipes.

    Reply

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Mayuri-Sirimiri

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