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Dal Makhani

Vegetarian or not, if you're Indian, dal makhani is surely one of your all-time favourite dishes. But are you tired of ordering dal makhani from a restaurant ? Well, here's your stop for the perfect homemade dal makhani recipe. And to put the extra “makhan” on top, this recipe is prepared in just 60 minutes, using our presta pressure cooker.


Table of Content

  1. What is Dal Makhani ?
  2. Quick and Easy Dal Makhani
  3. How to make Dal Makhani?
  4. Expert Tips
  5. Recipe Card  


What is Dal Makhani?

​​Dal makhani is a relatively modern version of the traditional lentil dish. It originated from the birthplace of the classic butter chicken, the Moti Mahal. Kundan Lal Jaggi and Kundan Lal Gujral who were the founders of the place, after inventing the butter chicken, wanted a vegetarian version which was as rich and buttery. They got the idea from a guest to create something using urad dal and hence later on developed dal makhani. Dal makhani is mainly prepared with urad dal and some other lentils, in a tomato masala and it has a lot of butter and cream added to finish the dish off.


Quick and Easy Dal Makhani

Dal makhani is now made easy, with our friendly pressure cooker, reducing the cooking time. Hence, there is no more need for you to wait a few hours for dal makhani to cook. With the Presta pressure cooker, it's ready in just 60 minutes without any effort. Try out the recipe and find out for yourself how easy it is to use. 


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    How to make Dal Makhani?

    1) In the Presta pressure cooker, add 1.5 cups of washed urad dal, top it off with 2 litres of water. Drizzle some oil and ass dried mace and red chilli to the cooker. Cover and cook it on level 2 for 60 minutes.

    Dal Makhani

    2) After 60 minutes, open the cooker, stir the dal and check if it's cooked. With a wire whisk, mash the dal lightly to make a thick gravy
    Dal Makhani

    3) In a stainless steel kadai, heat some desi ghee, to which you need to add chopped ginger and garlic, red chilli powder and salt. Mix and cook the spices for a few minutes.
    Dal Makhani

    4) Add the tomato puree and boiled dal to the kadai and mix them together adding water as required.
    Dal Makhani

    5) Finish the dal with cubed butter, fresh cream and some kasuri methi. Serve it hot in a bowl with some more fresh cream and cubed butter.
    Dal Makhani


    Expert Tips

    1. Wash the dal thoroughly to prevent any gravel coming in the final dish.
    2. Once the dal is cooked, turn the heat off immediately or it might overcook.
    3. Do not mash the dal too much, or it will turn into a paste.

    Recipe Card

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