Indian Dal Makhni


Restaurant-style creamy Indian Dal Makhani without cream, very easy to make. Easy recipe for a most loved dish across the country, especially kids love this dish a lot.

Indian Dal Makhani without cream

Indian Dal DaDalDalIDalnDalDalIDalnDDIndianDalDDalDaDalDalIDalnDalDalIDalnDDIndianDalDDallDalIDalnDalDalIDalnDDIndianDalDDallDalIDalnDalDalIDalnDDIndianDalD Makhani which is loved by all, at restaurants, parties or even when we are expecting guests at our home creamy Dal Makhani is our first choice.
Servings 4 people
Prep Time 10 minutes
Cook Time 30 minutes
Soaking Time 6 hours
Total Time 40 minutes


  • Pressure Cooker
  • A pan for tadka
  • Spatula
  • Bowl For Soaking


  • 1/2 cup Sabut Urad daal (Whole Black Gram Lentils)
  • 1/4 cup Rajma (Kidney Beans)

Dry Masalas

  • 1 tsp Haldi/ Turmeric Powder
  • 1/2 tsp Red Chilly Powder
  • 1 tsp Dhania Powder/ Coriander Powder
  • 1 tsp Garam Masala
  • Salt to taste

Whole/ Sabut Masalas

  • 2 Tejpatta/ Tejpat/ Bay Leaf
  • 3-4 Choti Elaichi/ Green Cardamom
  • 1 Black Cardamom
  • 1 inch Cinnamon Stick
  • 1 tsp Jeera/ Cumin Seeds

For Dal Tadka

  • 1 Onion
  • 2 Tomatoes
  • 1 tsp Ginger/ Garlic Paste
  • 2 tbsp Desi Ghee

Additional Ingredient

  • 1 Glass Full Fat Milk
  • 1 tsp Kasuri Methi

For Garnish

  • Chopped Coriander
  • 1 tbsp Cream(optional). You can use white butter also.


First step is to Soak 1 Cup urad dal in 4 cups of water overnight

    Boiling Dal rajma

    • Take boiled Dal and rajma in pressure cooker with 6 cups of water.
    • Secondly, add 1 tsp of Salt along with haldi powder and Red Chilly Powder.
    • Finally, close the lid and allow it to take 1 whistle. After that simmer the gas and allow it to cook for 15-20 minutes.

    Preparing Tadka

    • On one side, we are boiling dal. Consecutively, we will prepare tadka of the dal, which is the most important part of Dal Makhani.
    • Firstly, take a pan, put desi ghee in it.
    • On heating, add jeera or cumin seeds in it. When they crackle, add sabut masalas in it till they get aromatic.
    • Secondly, Add chopped Onions, Cook for 2-3 mins.
    • Further, add ginger garlic paste in it and cook till it is cooked properly and turn golden brown.
    • Additionally, add chopped tomatoes. And, along with tomatoes it is the time to add remaining salt. ( Remember we have already added salt while boiling dal rajma mixture)
    • Now, Cook the tadka properly till ghee separates out.
    • Lastly, add left dry masalas like dhania powder, Garam masala powder. Mix properly and cook for another 2-3 mins.
    • Finally, Your tadka for dal makhani is ready.

    Mixing dal with tadka

    • Now, add boiled dal to the pan with tadka.
    • Check the consistency at this point but please don't add much water because it will make dal very liquidy and not at all creamy.
    • Lastly, It is the time for our special ingredient with which we can make our dal creamy without adding cream in it.
    • Add 1 glass of full cream milk. But before that check with the consistency of your dal. It should be such that when on adding milk it should be of the consistency which you want for your dal when it will be completely ready.
    • And….. ola….. Our Dal Makhani is ready to serve.

    At tha end, garnish with chopped coriander leaves and cream or white butter.


      Restaurant-style Dal makhani is the variety of north Indian dish which is loved by people of every age and is a favourite dish for every occasion.
      Here are some points which you need to take care while cooking:
      • Firstly, soaking the dal for 5-6 hours is advisable because otherwise, it will take longer to boil dal.
      • Secondly, while boiling the dal and rajma don’t add too much of water.
      • Thirdly, dal should be properly boiled before adding to tadka(95%)
      • Most importantly, dal should be cooked on low flame to get proper taste and texture.
      • Alternatively, you can use Dal Makhani Masala in place of Garam Masala but it is not compulsory.
      • ¬†Furthermore, please don’t add much water to the dal. Consistency of the dal should be a little thick before adding milk.
      Lastly, you shouldn’t cook dal too much or on high flame after adding milk. That’s why it is advisable to control the consistency.
      Dal Makhani is so versatile that it can be clubbed with either rice, pulao or with tava roti, tadoori roti, naan, rumali roti, lachcha paratha…..¬†
      Course: Dinner, Indian, Lunch, Main Course, North Indian
      Cuisine: Indian, North Indian, Punjabi
      Keyword: Creamy Dal Makhani, Dal Makahni Recipe, Dal Makhani, Easy Dinner Recipe, Indian, Quick & Easy, Quick and easy, Recipe for Dal Makhani, restaurant style dal makhani

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