Dal Makhani (Restaurant Style)
Before cooking
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Steps as written in the recipe card.
25 stepsTiming varies by step
Ingredient prep checklist
- Onion: ½ cup (65 grams) onions ((fine chopped 1 small to medium))
- Ginger Garlic Paste: 1 tablespoon (18 grams) ginger garlic paste ((or ¾ tbsp. (9 grams) each grated))
- Hot Water: 2 cups (480 ml) hot water ( (to add later))
- Kasuri Methi: 1 tablespoon kasuri methi ((dried fenugreek leaves, optional))
Soaking lentils: Add 1 cup urad dal (200 grams Indian black lentils) & ¼ cup rajma (55 grams red kidney beans) to a large pot and rinse thoroughly a few times. Drain the water and pour 4 cups fresh water. Soak them overnight, uncovered. To speed up the soaking process you may pour boiling water and soak for 4 hours.
Step help
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Timing240 minute
for 4 hours
Source
Dal Makhani Recipe (Restaurant Style)
References
This step uses
- 2 cups (480 ml) hot water ( (to add later))
- 1 cup (200 grams) urad dal ((Indian black lentils/ whole black gram))
- ¼ cup (55 grams) rajma ((red kidney beans, or sub with urad dal))
- 4 cups (960 ml) water to pressure cook the dal ( (more to cook in pot))
Full ingredient reference
- 1 cup (200 grams) urad dal ((Indian black lentils/ whole black gram))
- ¼ cup (55 grams) rajma ((red kidney beans, or sub with urad dal))
- 4 cups (960 ml) water to pressure cook the dal ( (more to cook in pot))
- 2 tablespoons (30 ml) ghee ((or use oil))
- 3 tablespoons (42 grams) unsalted butter ((cultured butter if you can))
- ½ cup (65 grams) onions ((fine chopped 1 small to medium))
- 1 tablespoon (18 grams) ginger garlic paste ((or ¾ tbsp. (9 grams) each grated))
- 1 cup (220 grams) tomato puree ((bottled or 2 to 3 medium tomatoes pureed in a blender))
- ¾ to 1½ teaspoon Kashmiri red chili powder ((adjust to preference, I use 1 tsp))
- 1 teaspoon garam masala ((+ ½ tsp more if you want at the finishing stage))
- 1 teaspoon sea salt ( (adjust as needed))
- 2 cups (480 ml) hot water ( (to add later))
- 1 tablespoon kasuri methi ((dried fenugreek leaves, optional))
- ¼ to ⅓ cup (60 to 80 ml) heavy cream ((cooking cream or whipping cream, more to garnish if you want))
- 1 bay leaf, 2 green cardamoms, 1 black cardamom
2 green cardamoms, 1 black cardamom