Dal Makhani Recipe | Easy Homestyle Version

Dal Makhani Recipe | Easy Homestyle Version

Dal Makhni – Traditional Recipe

A timeless North Indian delicacy, Dal Makhni is known for its slow cooking, rich texture, and deep flavors. When made the traditional way, it brings out the true essence of every spice.

Ingredients

For Dal:

  • 1 cup whole black urad dal (sabut urad)
  • ¼ cup rajma (kidney beans)
  • 4 cups water

For Masala:

  • 2 tbsp butter (preferably white butter)
  • 1 tbsp oil
  • 1 large onion (finely chopped)
  • 2 medium tomatoes (pureed)
  • 1 tbsp ginger-garlic paste
  • 1–2 green chillies (optional)

Binjal Spices:

  • 1 tsp Binjal Red Chilli Powder
  • ½ tsp Binjal Turmeric Powder
  • 1 tsp Binjal Garam Masala

Other:

  • Salt to taste
  • ½ cup fresh cream
  • Fresh coriander for garnish

Preparation

  • Wash and soak urad dal and rajma overnight (8–10 hours).
  • This step is important for soft texture and even cooking.

Cooking the Dal

  1. Drain the soaked dal and rajma.
  2. Pressure cook with water and a little salt for 6–7 whistles until soft.
  3. Lightly mash some of the dal for a creamy consistency.

Preparing the Masala

  1. Heat butter and oil in a heavy pan.
  2. Add chopped onions and cook until golden brown.
  3. Add ginger-garlic paste and sauté until the raw smell disappears.
  4. Add tomato puree and cook on medium heat until oil separates.
  5. Add Binjal spices and mix well.

Combining & Slow Cooking

  1. Add the cooked dal into the masala.
  2. Mix well and add water if needed to adjust consistency.
  3. Let it simmer on low heat for at least 20–30 minutes.
    • Traditional method cooks it even longer for deeper flavor.
  4. Stir occasionally to avoid sticking.

Final Touch

  1. Add fresh cream and mix gently.
  2. Sprinkle Binjal Garam Masala on top.
  3. Simmer for 5 more minutes.

Serving Suggestion

Serve hot with:

  • Butter naan
  • Jeera rice
  • Or plain roti

Top with a dollop of butter for authentic taste.

Traditional Tip (Important)

The real taste of Dal Makhni comes from slow cooking. The longer it cooks on low flame, the richer and creamier it becomes.

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