Instant Dal Makhani Recipe – Maa ki dal
Recipe type: main
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Instant Dal Makhani Recipe comes from North India. Dal Makhani is rich, creamy and mouth watering. Mostly everyone who goes to a restaurant will surely go for Dal Makhani and Roti. Dal makhani is made
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 1 tbsp white butter/ ghee / clarified butter / oil
  • 200 gms whole black gram (kaali urad dal)
  • 3 tomatoes
  • 1 onion (half for tempering other half for lentils)
  • 1.5 tbsp ginger-garlic paste
  • 1 tbsp cumin seed (jeera)
  • 1 tbsp cumin seed powder (jeera powder)
  • 1 tbsp sugar
  • 1 green chili chopped finely
  • 2 tbsp garam masala powder
  • 2 pinches of asofoetida (hing)
  • 1 tbsp coriander seed powder (dhaniya powder)
  • 1 tbsp fennel seed powder (saunf)
  • 1 tbsp chat masala (optional)
  • 1 tbsp turmeric powder (haldi)
  • 1 tbsp kashmiri red chili powder
  • salt as per taste
  • a cup of water Or more as per consistency required
  • 2 tbsp dried fenugreek leaves (kasuri methi)
  • 4 tbsp full cream Or full fat milk (optional)
How to make the recipe?
  1. Firstly take urad dal give a nice rinse to it. Place them in pressure cooker with 3 cups water.
  2. Add salt, 1 tbsp garam masala powder, ½ tbsp coriander seed powder, turmeric powder, a pinch of asofoetida ginger-garlic paste and half chopped onion.
  3. Pressure cook until 4 whistles on low fire Or until gram is tender and cooked.
  4. While the lentil is cooking we shall make our tomato puree. Chop the tomatoes into big chunks.
  5. Grind into a processor without water until smooth puree is formed. Keep it aside. Once the gram is cooked until tender. Allow the cooker to cool down.
  6. Remove the lid and give a nice whisk with a beater Or hand mixie for 2 mins then stop.
  7. Now take a vessel add white butter/ ghee / oil to it. Once hot add cumin seed, a pinch of asofoetida again, rest of chopped onion, sugar and chopped green chilies.
  8. Saute until the onions change color to light brown.
  9. It's time to add tomato puree. Stir nicely cover with a lid and cook for 7 to 8 mins. Keep stirring in between else it might stick to the bottom. If mixture is sticking to the bottom add little water in this case.
  10. Now add rest of coriander seed powder, cumin seed powder, fennel seed powder, rest of garam masala powder, kashmiri chili powder. Mix all nicely.
  11. Finally add cooked lentils, salt and some cream if using (leave some cream for garnishing). Cover with a lid and simmer for another 20-25 mins. The gravy will slightly thicken. You could add some water as per consistency required. I added just about a cup of water.
  12. Switch off the gas check the taste. Alter spices Or salt if required. Lastly sprinkle some chat masala, kasuri methi and a dash of cream for garnishing.
  13. .Serve dal makhani restaurant style hot with naan Or rotis.
1.You could soak urad dal overnight if you wish to. However mine tasted perfect without soaking the lentils.
2.I like my Dal Makhani slightly thicker in consistency. However you could add water if required.
3.You could use lime juice however already it’s slightly tangy as tomatoes puree is already there. SO watchout before squeezing lime.
4.While pressure cooking if lentils are still hard and not cooked. Cook for some more time.
5.Vegans could use oil instead of butter. Also replace cream with cashew cream Or almond cream
Nutrition Information
Serving size: 4 to 5 people
Recipe by Flavors of Mumbai at