Thick and creamy Punjabi Dal Makhni/ Dal Makhani made using a combination of Whole Urad Dal and Rajma is a very popular recipe from the Punjabi Cuisine. This recipe is not just everyone’s favorite but also widely adapted by people from all over India and across the globe. Dal Makhani is today one of the most loved dish in hotels as well. The preparation though vary from person to person but the basic remains the same since ages.
How to make Punjabi Dal Makhani on Stove Top ?
To make Amritsari Dal Makhni all you need to do is wash and soak whole Urad dal and Rajma together for 4-5 hours or overnight. Pressure cook the soaked dal and rajma together till soft and mushy. Heat butter in a wok and add the ingredients mentioned under “seasoning” and wait till they crackle. Immediately add chopped onions and fry them till they sweat. Now add ginger and garlic paste along with green chili paste and fry till raw smell goes off. Add in the tomato puree to the wok and stir well. Fry for a minute and now add red chili powder, crushed kasuri methi, garam masala powder and salt as per taste. Fry the masala till butter starts leaving the sides and you smell a nice aroma of the masala. Pour in the cooked dal and rajma mix and stir gently. Once the dal comes to a boil, simmer the gas and add fresh cream to it. This will gives you a rich flavor and a creamy texture. As soon as the dal is nicely creamy, turn off the gas and let it rest for 5 mins. Transfer the dal into a serving bowl and garnish with fresh chopped coriander and a some fresh cream. Your Dal Makhni is ready to be served with Naan, Tandoori Roti or even home cooked Chapatis. Check more HERE.
How to make Dal Makhani in Multipot / Instapot ?
In a mulitpot, cook the soaked dal and rajma with adequate amount of water and 1/2 tsp salt. Pressure cook until the dal mix is soft. This might take 15-20 mins. Transfer the cooked dal mix in a separate boil and reserve the water for later use. Now press the sauté button on the Instant Pot, once heated, add butter and allow it to heat up for a minute. Add cumin seeds and saute for few seconds. Then add all the listed ingredients for Makhani sauce and cook till butter starts leaving sides. Cancel the saute mode and now add the cooked dal into the makhani sauce and mix well. Add the reserved water that we collected from the cooked dal into the pot and give a nice stir. Adjust salt as needed and close the lid, place the valve on sealing and pressure cook for another 5-6 mins. Once it’s done, let the pressure release automatically. Carefully open the lid and mix the cooked dal makhani with a ladle and add cream to it. This will thicken the curry and give a smooth creamy texture. Garnish with fresh chopped coriander and serve hot.
Alternate method in Multipot Cooking ?
You can skip the pressure cooking part of dal and rajma in the first and directly jump to the makhani sauce preparation. Later add the soaked dal and rajma to the makhani sauce and close the lid, place the valve on sealing and set the cooking mode to Bean and let the dal makhani cook for 20-30 mins. Open lid carefully and gently mix the dal with a ladle to make it mushy. Now add cream to the dal makhani and mix well. Garnish with chopped coriander and serve.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 1 cup Whole Urad Dal/ Whole Black Urad/ Sabut Urad soaked over night in water
- 1/2 cup Red Kidney Beans/ Rajma soaked over night in water
- 2 tbsp butter
- 1/2 tsp Cumin seeds
- 2 Big Tomatoes pureed
- 1/2 tsp Cardamom Powder
- 1/2 tsp Cinnamon Powder
- 1 tbsp Ginger Garlic Paste
- 1/2 tsp Kashmiri Red Chili Powder
- 1/2 tsp sugar
- salt to taste
- 1/2 cup fresh cream
- 1 tbsp Fresh Chopped Coriander
Ingredients
Lentil / Dal Mix :
Makhani Sauce :
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- In a mulitpot, cook the soaked dal and rajma with adequate amount of water and 1/2 tsp salt. Pressure cook until the dal mix is soft. This might take 15-20 mins. Transfer the cooked dal mix in a separate boil and reserve the water for later use.
- Now press the sauté button on the Instant Pot, once heated, add butter and allow it to heat up for a minute.
- Add cumin seeds and saute for few seconds. Then add all the listed ingredients for Makhani sauce and cook till butter starts leaving sides.
- Cancel the saute mode and now add the cooked dal into the makhani sauce and mix well.
- Add the reserved water that we collected from the cooked dal into the pot and give a nice stir.
- Adjust salt as needed and close the lid, place the valve on sealing and pressure cook for another 5-6 mins. Once it's done, let the pressure release automatically.
- Carefully open the lid and mix the cooked dal makhani with a ladle and add cream to it. This will thicken the curry and give a smooth creamy texture. Garnish with fresh chopped coriander and serve hot.
If you liked this recipe then try making at home and share your feedback and cooking stories with me in comments below.
Love : Shaheen
2 comments
So Tempting
Thanks a lot 🙂