Restaurant style daal makhani without cream

Ingredients

• 1 cup Black Urad Dal (Whole black gram with skins; soak 8‑10 hours)
• 0.25 cup Rajma (Kidney Beans) (Soaked together with urad dal)
• 0.5 tsp Turmeric Powder (Less than half a teaspoon)
• 2 tsp Kashmiri Red Chili Powder (Mild, gives the signature red colour)
• 1.5 tsp Salt (Adjust to taste)
• 1 piece Cinnamon Stick (Whole, for flavor)
• 1 piece Bay Leaf
• 1 piece Large Cardamom Pod (Whole, removed before serving)
• 3 cloves Garlic Cloves (Finely minced)
• 4 tbsp Unsalted Butter (Divided: 1 tbsp for pressure cooking, 2 tbsp for final simmer, 1 tsp for roti dough, optional extra for brushing)
• 1 tbsp Vegetable Oil (Neutral oil for sauté)
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tbsp Ginger‑Garlic Paste (Store‑bought or homemade)
• 4 medium Tomatoes, Red (Blanched, peeled and pureed)
• 2 tbsp Thick Milk Cream (Homemade or heavy cream, chilled)
• 0.75 cup Whole Milk (Room temperature)
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (Crumpled before adding)
• 1 cup Whole Wheat Flour (For tandoori roti dough)
• 1 tsp Powdered Sugar
• 0.25 tsp Baking Powder (Pinch (2 chhutki))
• 1 tbsp Plain Yogurt (Regular, not sour)
• as needed Water (For dough consistency and occasional thinning of dal)

Instructions

1. Soak Dal and Rajma

   Rinse 1 cup black urad dal and ¼ cup rajma, then soak them together in plenty of water for 8‑10 hours (overnight).

   Time: PT8H

2. Remove Skins

   Drain the soaked dal, add fresh water and rub the beans vigorously for 7‑8 minutes to loosen the dark skins. Drain, repeat rinsing until the water runs clear and about 30‑40% of the skins are removed.

   Time: PT10M

3. Pressure Cook Dal

   Transfer the cleaned dal and rajma to the pressure cooker. Add 2‑3 cups water, ½ tsp turmeric, 1 tsp Kashmiri red chili powder, 1 tsp salt, 1 cinnamon stick, 1 bay leaf, 1 large cardamom pod, 3 minced garlic cloves and 1 tbsp butter. Close the lid and cook on medium flame until 5‑6 whistles (about 20 minutes).

   Time: PT20M

4. Prepare Tandoori Roti Dough

   In a mixing bowl combine 1 cup whole wheat flour, ½ tsp salt, 1 tsp powdered sugar, ¼ tsp baking powder, 1 tbsp plain yogurt, 1 tsp butter and enough water to form a soft, non‑sticky dough. Knead for 5‑7 minutes, cover with a damp cloth and let rest for 45 minutes.

   Time: PT15M

5. Blanch and Puree Tomatoes

   Bring a pot of water to boil, add the 4 medium tomatoes for 30 seconds, then transfer to ice water. Peel, discard skins, and blend into a smooth puree.

   Time: PT15M

   Temperature: 100°C

6. Make Cream Mixture

   Whisk together 2 tbsp thick milk cream and ¾ cup whole milk until smooth and slightly frothy.

   Time: PT5M

7. Mash Cooked Dal

   Release pressure safely, open the cooker, discard the whole spices (cinnamon, bay leaf, cardamom). Transfer the dal and rajma to a large pot and mash with a hand masher or blend briefly to a smooth consistency. Add a splash of water if needed.

   Time: PT10M

8. Temper Spices

   Heat 1 tbsp oil and 2 tbsp butter in the pot over low flame. Add 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp Kashmiri red chili powder and 1 tbsp ginger‑garlic paste. Sauté for 3‑4 minutes until fragrant, stirring constantly.

   Time: PT5M

   Temperature: Low

9. Cook Tomato Puree

   Add the tomato puree to the spiced oil, stir and cook for 3‑4 minutes until the oil begins to separate from the mixture.

   Time: PT5M

   Temperature: Low

10. Simmer Dal

    Stir the mashed dal into the tomato‑spice base, mix well, and simmer on low flame for 20‑22 minutes, stirring every 5 minutes to prevent sticking.

    Time: PT22M

    Temperature: Low

11. Finish with Cream and Butter

    Reduce heat to the lowest setting, pour in the cream‑milk mixture, add 1 tsp salt (adjust), 1 tsp crushed kasuri methi, and 1 tbsp butter. Stir gently and cook for another 10‑12 minutes until the gravy is glossy and thick.

    Time: PT12M

    Temperature: Low

12. Cook Tandoori Roti

    Divide the rested dough into equal balls, roll each into a 6‑7 inch circle (thick or oval). Heat an iron tawa over medium‑high heat, place the roti, cook until bubbles appear (≈2 minutes), flip and cook the other side until golden spots appear (≈2 minutes). Brush with a little butter if desired.

    Time: PT15M

    Temperature: Medium‑High

13. Serve

    Transfer the creamy dal makhani to a serving bowl, drizzle the remaining thick cream on top, and serve hot with the freshly cooked tandoori roti.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Black Urad Dal: Split urad dal (different texture)
• Instead of Rajma (Kidney Beans): Black beans
• Instead of Turmeric Powder: Fresh grated turmeric (¼ tsp)
• Instead of Kashmiri Red Chili Powder: Paprika + a pinch of cayenne
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Unsalted Butter: Ghee (use slightly less)
• Instead of Vegetable Oil: Canola oil
• Instead of Ginger‑Garlic Paste: Equal parts minced ginger and garlic
• Instead of Tomatoes, Red: Canned tomato puree (1 cup)
• Instead of Thick Milk Cream: Heavy cream
• Instead of Whole Milk: Full‑fat milk
• Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek seeds (1/2 tsp, ground)
• Instead of Whole Wheat Flour: All‑purpose flour (will be softer)
• Instead of Powdered Sugar: Granulated sugar (same amount)
• Instead of Baking Powder: Baking soda (¼ tsp)
• Instead of Plain Yogurt: Buttermilk (1 tbsp)

Equipment Needed

• Pressure Cooker
• Large Pot or Deep Pan
• Blender or Food Processor
• Mixing Bowl
• Rolling Pin
• Iron Tawa (Flat Skillet)
• Spatula or Wooden Spoon
• Measuring Cups
• Measuring Spoons

Critical Steps — Do Not Skip

• Soaking and thorough rinsing to remove urad dal skins.
• Pressure cooking to the right softness (5‑6 whistles).
• Mashing the dal to a smooth, skin‑free consistency.
• Adding cream on low heat to prevent curdling.
• Cooking roti on a hot iron tawa for authentic char.

Chef Tips from the Video

• For an extra smoky flavor, finish the dal with a drizzle of ghee just before serving.
• Toast the kasuri methi lightly over an open flame before crushing to release its aroma.
• If you prefer a richer texture, replace half of the milk with heavy cream.

Troubleshooting

Storage

Refrigerator: Store dal makhani in an airtight container for up to 3 days. Reheat gently on low flame, adding a splash of milk if it thickens.

Freezer: Freeze portions in freezer‑safe bags for up to 2 months. Thaw overnight in fridge and reheat as above.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak dal and rajma a day before cooking.
• Prepare the cream‑milk mixture and keep refrigerated; add just before final simmer.
• Roti dough can be kneaded and rested up to 12 hours in the fridge; bring to room temperature before rolling.

Frequently Asked Questions