Because with my tips, you can make the most delicious rich dal makhani recipe better than me.
Yes, you can make better than me, so do check first pro tips and then take note of what I shared in this recipe blog post,
I have taken ingredients quantities good enough for 4 to 6 people in the family
Preparation time = 9 Hours or with my tip, it takes only 4 total hours or in just 1.5 hours, yess, you can cook this dal makhani recipe within just 2 hours,
If you follow my tips, which I have given you below after the instructions process.
Cooking time = 50 minutes
So now let’s cook our rich dal makhani recipe, which is prepared with whole black gram (kaali urad dal) and rajma (red kidney beans).
This recipe is considered as the shadion wala khana, a best vegetarian dish for veg lovers.
So you have to try this dal makhani recipe for sure. And try my style dal makhani recipe, which is lot better than dhaba and restaurant style dal makhani recipe.
Let’s go then, without wasting anymore time, start cooking dal makhani recipe
Dal Makhani Recipe in English Written step by step process
First I have shared all the ingredients, gather them first, so you don’t miss any ingredients while cook your dal makhani recipe,
Next I have shared simple and easy to follow instructions to cook this rich recipe, then pro tip for you to cook better than me.
Dal Makhani Recipe Ingredients:
First take 1.5 cup of whole black gram (black urad dal)
Next take ½ cup of rajma (red kidney beans)
Next take 6 cup of water
Then take 3 table spoon of ghee
Next take 2 table spoon of butter
Then take 3 cloves, 3 green cardamom pods, and 1 black cardamom pod
Next take 2 bay leaves
Then take 2 inch cinnamon stick
Then take 1.5 table spoon of cumin seeds
Next take 1 large onion and chop it finely into thin slices
Next take 3 table spoon of ginger and garlic paste
Dal Makhani Recipe Ingredients
Next take 3 large tomatoes and chop it finely into small pieces
Then take 1.5 table spoon of Kashmiri red chilli powder
Next take 1.5 table spoon of coriander powder
Next take 1.5 table spoon of garam masala powder
Then take salt according to your taste
Now take 12 to 15 cashews, soak it in water for 30 minutes and make a smooth paste using mixer grinder
Next take 4 table spoon of thick heavy cream
Next take 3 table spoon of kasuri methi (dried fenugreek leaves)
Lastly take fresh finely chopped coriander leaves for garnishing
Dal Makhani Recipe Ingredients
These are all the 23 ingredients we are using in this rich dal makhani recipe, so don’t miss any ingredient,
Especially heavy cream and cashew paste, because we are cooking more better than dhaba and restaurant style dal makhani recipe.
Ok so, now let’s move to the cooking process,
Instructions for Cooking Dal Makhani Recipe Step by Step:
Step 1:- Time Saving Step:
So your first step in cooking dal makhani is, soaking whole black gram (kaali urad dal).
But first wash perfectly your urad dal and rajma (red kidney beans) under water for 3 to 4 times, so that the whiteness dust from the dal disappears.
Now soak urad dal and rajma in water for 8 hours or you can soak it for overnight.
Next again drain the water and rinse again.
Step 2:-
Now add this soaked and washed urad dal and rajma in the cooker and then add 3.5 cup of water in the cooker
Now in the cooker, add 3 cloves, 3 green cardamom pods, 1 black cardamom pod, 2 bay leaves and I cinnamon stick {2 inch in size}
Add these whole spices in the cooker with soaked urad dal and rajma with 3.5 cup of water in the cooker.
And now cook all these for 7 to 8 whistles of cooker. it will take around 25 minutes, first whistle should be on high flame, then slow down the gas flame to low,
cook again until 7 to 8 whistles come from cooker.
After 7 to 8 whistles of cooker, your urad dal and rajma will cook perfectly,
If didn’t cook, then cook it perfectly. Once done, now remove the whole spices from the urad dal and rajma.
Or else, this whole spices give extra warm flavours in our dal makhani recipe. which we don’t need
So don’t forget to remove the whole spices from the rajma and urad dal.
Step 3:- Tempo Time:
Now take a kadai or pan and in that, add and heat 3 table spoon of ghee and 2 table spoon of butter in the pan or kadhai
And then add 1.5 table spoon of cumin seeds in the pan and let cumin seeds crackle on medium flame
Step 4:-
Now add 1 large finely thinly chopped slices of onions in the pan and cook on medium flame, until the onion turn into nice golden colour.
Make sure you cook onions to nice golden colour, because it gives our dal makhani a deep flavour.
Once onions are golden brown, now add 3 table spoon of ginger and garlic paste in the pan
And turn the gas flame to low and cook it for 1 minute, so that the raw smell of ginger and garlic paste disappears.
Step 5:-
Now add 3 large finely chopped tomatoes in the pan and cook until the mixture thickens and the oil gets separate from the sides of the pan
By looking this, you can think, now your tomatoes are cooked perfectly.
Mix the mixture now and we will move to the next step.
Step 6:-
Now add 1.5 table spoon of red chilli powder, 1.5 table spoon of coriander powder, 1.5 table spoon of garam masala powder in the pan
And mix everything in the pan and cook spices for 1 minute on very low flame,
So that, our spices gets cook perfectly and spices will release the oil in the pan.
Step 7:-
Now add cashew paste in the pan {which we have made from 12 to 15 soaked cashews} and mix cashews paste in the pan
And cook it for a minute and stir continuously, so that our cashews paste doesn’t stick to the pan surface.
Step 8:-
Now add that perfectly boiled in cooker rajma and urad dal in the pan, in the tomato mixture and mix
Everything and cook it for again 20 to 25 minutes on low flame.
You can taste and adjust the salt quantity now and very important mash little bit of rajma and urad dal in the pan using spoon,
And mix everything in the pan and cook,
In between of this cooking, don’t forget to stir in the pan occasionally.
This slow cooking will allow our all the ingredients to absorb the flavours in them.
While cooking for 20 to 25 minutes on low flame, if you find your dal makhani is becoming thick,
Then you can add little warm water in the pan and mix it and cook on low flame.
But don’t add too much water in the dal makhani. Dal makhani is enjoyed in thick style only.
Step 9:-
Now finally you can add 4 table spoon of thick heavy Cream in the pan and gently slightly mix a bit and cook it again for 2 minutes on very low flame.
This step will give the best taste like dhaba or restaurant style dal makhani recipe.
And this step makes our dal makhani creamy and gives a rich flavour texture of dal and spices.
Step 10:
Now your dal makhani recipe is done, so turn off the gas flame and
Now take a separate pan for tempering, for this, add 3 table spoon of butter in the pan
And then Add 3 table spoon of kasuri methi (dried fenugreek leaves), mash kasuri methi with your palms
And add 1 table spoon of red chilli powder in the tempering, stir it for 3 to 4 seconds and immediately
add this tempering in the pan, and mix gently. This will give you smokey and fragrant touch to the dal makhani recipe.
And lastly garnish your dal makhani with some fresh finely chopped coriander leaves as a garnishing.
So this is best and easy dal makhani recipe you can make at your home, in your kitchen,
Which is lot better than dhaba style and restaurant style dal makhani recipe.
Ok so, now let’s see some pro tips for cooking perfect dal makhani recipe.
Pro Tips for Cooking Dal Makhani Recipe:
Tip number 1:-
First, when you wash your black urad dal, make sure you add 1 table spoon of salt and vinegar (if you have or use lemon juice),
Adding these 2 ingredients in washing whole black gram, you can wash perfectly using your palm mashing.
Make sure to wash urad dal perfect for 5 minutes, this is very important,
Because, washing urad dal perfectly, you can remove that extra dark flavours of urad dal, if don’t know what to say it, but wash it perfectly.
Tip number 2:-
First tips is, if you have not much time to soak rajma and whole black gram (black urad dal) for 8 hours or for overnight,
Then you can soak rajma and urad in very hot water in 4 hours also, this will save your time.
Or
If you have not much time also, then you have cook 10 to 12 whistles or cook black whole gram and rajma until they cook perfectly in cooker.
But we do this step to save time and also for our dal will becomes more creamy when you cook,
Which is actually we need. so do what suits you the best.
Tip number 3:-
When you add perfectly boiled urad dal and rajma in the gravy, make sure you mash it with your spoon
Mash almost 40 present of urad dal when you add it in the gravy, this makes more creamier dal makhni,
So font forget this step.
Tip Number 4:-
This tip is very important; you have to follow this tip for sure,
See when you add urad dal and rajma in the cooker for boiling,
Add enough water in the cooker, less water will burn the urad dal and rajma
And more water in the cooker will make your dal thinny and it takes more time to boil
So here you can take 3.5 cups of water for 1 cup of urad dal.
Very important, make sure you follow this step.
Tip Number 5:-
In this dal makhani recipe, butter is one of the main source for that rich flavour in dal makhani,
So use good amount of butter in the dal makhani, don’t be kanjoos here,
Tip Number 6:-
We have made rich dal makhani recipe, which is lot better than restaurant style,
So we have added cashews paste in this dal makhani recipe,
This is optional also, but adding this gives you rich flavour,
If you don’t have cashews paste, then to make dal makhani rich,
Add more thick heavy cream in the dal makhani recipe.
Tip Number 7:-
Using cream is not optional, this is very important in dal makhani recipe.
So you have to use thick heavy cream in dal makhani at the end, when you serve dal makhani recipe.
If you are health conscious, then use no fat cream, still gives you the same rich flavour.
But full fat cream gives more rich and best taste, so use what suits you the best.
Tip number 8:-
Dal makhani tastes more better, how much you boil your urad dal and rajma in the cooker,
So don’t forget to cook black gram and rajma perfectly.
Tip Number 9:-
You can add half of half cup of chana dal also in the cooker, when you are going to boil whole black gram and rajma in the cooker.
Adding chala dal in this gives you good taste, I add in my dal makhani recipe sometimes,
So this is optional, it’s totally on you, use or not.
Tip Number 10:-
Normally dal makhani recipe is not enjoyed spicy. So I have added only 1.5 table spoon of red chilli powder in this recipe.
If you are spicy lover, then you can use red chilli powder according to you.
But too much spicy dal makhani recipe won’t give you much taste.
Tip Number 11:-
If you add half tea spoon of sugar in your dal makhani recipe,
Then sugar will balance the warm flavours of whole spices.
So this is also your choice, but I add sugar in my dal makhani recipe.
Tip Number 12:-
Smoke touch is gives more rich flavours like dhaba style and restaurant style dal makhani recipe.
So if you want, then at the end of the dal makhani recipe, when you finished your cooking,
Take a small katori (bowl) add 2 firing coals and 1 table spoon of ghee on the firing coals,
Now immediately close the pan with lid for 40 to 50 seconds, after this you can enjoy your rich Smokey flavoured dal makhani recipe.
Tip number 13:-
in some restaurant and some people don’t add onion in their dal makhani recipe, so this is also your choice, if you don’t like the flavours of onion,
then skip it, or use it like me.
How to make dal Makhani recipe in English easy
so that’s it for dal makhani recipe. enjoy this delicious rich dal makhani recipe with steamed rice or jawar roti or chapatti.
i like it with steamed basmati rice. best and comfortable combination for me.
That’s it for this dal makhani recipe now, go and try must this recipe in your kitchen and impress your family and friends with this dal makhani recipe.
Now if you like this recipe and the pro tips which I have shared in this recipe,
Then please share this blog post with your friends and with family, and tell me in the comment section, which recipe you want to try next.
i will definitely share another recipe blog post on your wish. so until then,
