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Dal Makhani restaurant style

Easy Dal Makhani Restaurant style

Santosh Allada
Learn how to make a low-calorie version of Dal Makhani Restaurant style made with very less cream and without butter at home.
Prep Time 10 minutes
Cook Time 45 minutes
Soaking time 8 hours
Total Time 8 hours 55 minutes
Course Main Course, Side Dish
Cuisine Indian, North Indian
Servings 5 people

Ingredients
  

For Dal

  • 1/2 cup Black whole urad dal Whole Black gram lentils
  • 1/4 cup Rajma Kidney beans
  • 1/4 cup Chana dal Split Bengal gram
  • 2 medium size Bay leaf tej pata
  • 3 Cloves laung
  • 1 inch Cinnamon dalchini
  • 1 Black Cardamon baadi elaichi
  • 1 tbsp Kashmiri red chili powder
  • 3 cups Water
  • 1 tsp Oil

For Makhani Gravy

  • 1 tbsp Oil
  • 1 tbsp Ghee Clarified butter
  • 1/4 tspn Hing Asafoetida
  • 2 medium size Tomatoes 200 ml tomato puree
  • 1 tbsp Ginger Garlic paste
  • 1 tsp Kasuri methi
  • 1 tbsp Tomato ketchup
  • 2 tbsp Oil
  • Salt to taste
  • 1/4 tsp Garam masala if you dont have whole spices
  • 1 tbspn Cream to garnish

Instructions
 

  • Scrub and wash the urad dal well. In a deep bowl add washed dal, rajma, and chana dal. Soak with enough water for 8-12 hours or overnight.
  • Drain the soaked water and add the dals to a pressure cooker.
  • Add whole spices - bay leaf, cloves, cinnamon, black cardamom, green cardamom.
  • Add 1tsp oil, 1 tbspn kashmiri red chili powder, and 3 cups water. Pressure cook for 5-8 whistles till the dal is mashable.
  • Allow the steam to escape and open the lid. Check if the dal is cooked. If not, add more water and pressure cook for some more time.
  • Remove the whole spices and mash the dal with the back of a ladle or potato masher. Keep aside.
  • Heat oil and ghee in a pan. When hot add a pinch of hing.
  • Add homemade tomato puree or store-bought tomato puree, ginger garlic paste, salt, and 1 tbspn kashmiri red chili powder. Cook till oil separates.
  • Now, add the cooked dal and give a good mix.
  • Mix well and cook for 10-15mins till the dal thickens. Stir and mash the dal at regular intervals.
  • Add milk and mix well.
  • Simmer (cook on low flame) for 10-15 mins. Keep stirring at regular intervals as dal will stick to the bottom of the pan.
  • Mash the dal with a masher or back of a ladle. Adjust the consistency as per your choice. Cook for more time if you like thick consistency or add more milk if you like thin consistency.
  • Add crushed kasuri methi, and tomato sauce/ketchup. Give a good mix.
  • Taste for salt and add if needed.
  • Dal Makhani Restaurant style is ready to relish. Garnish with 1tbspn cream and serve.

Notes

Soak the lentils and beans for atleast 8 hours. It is easier to digest and reduces cooking time too.
Adding chana dal is optional
Do not skip adding whole spices. They add a subtle flavor to the dal.
Simmer or slow cook the dal for perfect restaurant-style taste. The more the dal is slow-cooked, the better it tastes.
This dish is not spicy. But, if you like spicy, add green chilies and garam masala.