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Make Dhaba Style Amritsari Dal Makhani Recipe At Home

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recipe of dal makhani

Amritsari Dal Makhani Recipe

Should you make the same recipe twice? You shouldn’t, right? Life is short! You can’t keep making the same recipe over and over again! I can’t make the same recipes over and over again. But there is an exception. The one that you cooked earlier.

You’ve already cooked a top notch, finesse, Lucknow style, the one which is solely cooked with whole black gram.

But what about the Amritsari Dal Makhani recipe? The one which is served in Dhabas? Am I right? Let’s make the same recipe twice! Let’s make a mind blowing Punjabi style Dal Makhani! Okay?

Spice Up Your Dinner Table With This Classic Indian Dish, Learn to Cook Amritsari Dal Makhani Recipe Like a Pro

Amritsari Dal Makhani is a classic Indian dish known for its rich and creamy taste. It’s a comfort food that can satisfy any appetite.

Here is the perfect Amritsari Dal Makhani recipe. So you can enjoy this delicious dish at your home.

Amritsari Dal Makhani Recipe
Amritsari Dal Makhani Recipe

Today most people have started liking Dhaba food. Be it dhaba style dal makhani or a recipe of mixed vegetable sabji. So that’s why I have come up with this type of dhaba recipe for you.

You should try these recipes, then see if you will say thanks to me sometime or the other. So let’s cook the dhaba style dal makhani recipe.

How To Cook Dal?

To cook dal makhani dhaba style you’ll need. Dal Okay? This is a whole black gram, First, you need to thoroughly clean the legumes. Then rinse it with running water, Soak it for an hour, Throw the water away and soak it again.

Then it will look like this. Look closely! It will look a little green in colour. But it will reduce its bitterness and soften its outer skin.

Use 4 parts of whole black gram and 1 part of kidney beans. You can use half a part of kidney beans as well but do use it And use washed chana dal for binding. Look at the quantities.

Now, you need to start the basic preparation for dal. After that, add some clarified butter What can be done by none other, That can be done by clarified butter! Use garlic juice, turmeric powder, red chili powder, coriander powder and salt to taste. After that Don’t cook the legumes too much. Immediately pour water into it.

If you’re using salted butter, Then make sure that you add salt accordingly.

Process Of Preparing Ginger, Garlic And Green Chilies Paste

Let’s prepare a fine paste of ginger, garlic and green chilies. Garlic is optional, You can solely use ginger and green chilies as well.

Alright? Add salt while preparing the paste And some oil. If you wish, you can pound it as well. It’s not necessary to grind it into a fine paste. But it would taste better if you use a fine paste.

Now… We’re going to cook it in a Punjabi way, right? Because fundamentally Dal Makhani is a Punjabi recipe. You can also try the delicious navratan korma recipe.

Dal Makhani Recipe Slow Cooker

Here you go! Till the cooker starts blowing.

I’m going to powder this mixture. Dal Makhani masala is very basic And optional as well. You can simply skip this step.

You can cook it without the masala as well. Let the legumes(dal) cook as much as you normally cook the legumes in your pressure cooker.

Because you may need more or less cooker whistles to thoroughly cook your legumes(dal). My cooker just needs 3-4 cooker whistles. Legumes will get cooked in no time!

Process of Tempering (Tadka) Dal Makhani Masala

Now let’s start with the preparation of tempering! For tempering and making dal makhani masala, add some clarified butter. Add a generous amount! Legumes have a dry texture, Clarified butter is very important to tone down the dry texture of legumes. Emulsify the ginger garlic paste with clarified butter. Cook it slowly and gradually.

dal makhani dhaba style
dal makhani dhaba style

Get your spice box ready for the next step. We’re going to ace this recipe! Our ginger garlic paste has completely emulsified, Our legumes are ready as well Open the lid Here you go! Isn’t it beautifully wonderful?

Everything is thoroughly cooked Everything is cooked evenly! Let’s get back to the tempering. Add degi red chilli powder, Asafoetida And cook it for a while. Ensure that the colour isn’t hampered.

Process Of Cooking Tomatoes For Makhani

Cook it thoroughly! Add some salt and keep cooking continuously. Ensure that you thoroughly cook the tomatoes. It’s alright if the spices are undercooked because the dal will get cooked for some more time. But the tomatoes should get cooked thoroughly. Cook the tomatoes for approximately 3 minutes on a slow flame.

You have to cook the legumes in the pressure cooker till they are 80% cooked. The rest 20% will get cooked along with the tempering. Keep cooking the tomatoes till the mixture turns jammy. Evaporate the tomato water and cook them till they are 70% or 80% cooked.

Otherwise, the tomatoes will hamper the cooking process of legumes. It is important to cook the tomatoes otherwise the sourness and rawness of tomatoes will halt the cooking of legumes.

It’s pure science, Sour ingredients coagulate proteins, Sour ingredients halt the cooking of proteins and legumes are already loaded with protein. That’s why, it is important to thoroughly cook the tomatoes and Then add legumes into it and your dish will be made without any hurdles!

Tips To Maintain The Flavour and Taste Of Dal?

The dish will be first class! And you’ll receive a ton of compliments! Let’s add dal into the pot. We’re done with most of it. That’s what is left, Keep cooking the legumes gradually. Let it cook for a while and then cover it.

It is not at all loaded with spices. Just a little bit of coriander, Some degi red chilli powder to enhance its colour, Some salt, And some turmeric to enhance the colour.

All I’ve added is ginger garlic paste and a generous amount of clarified butter. I haven’t added a lot of spices into this. Whenever you’re cooking Dal Makhani dhaba style, the flavours of legumes should always be dominant!

That’s why, don’t add too many spices Otherwise instead of Dal Makhani, you’ll end up cooking Masala Dal And you’ll say, you did not tell us!” I was stirring it occasionally. I did not leave it aside. You don’t leave it aside either.

Otherwise, legumes will start sticking to the bottom And you’ll say, you did not tell us!” I asked you to stir it occasionally. Can you see how pretty it looks!

Cooking Tips For Amritsari Dal Makhani

Slightly mash the legumes with a masher or a ladle like this. This is the Punjabi style of cooking! Beautiful! It has become so vicious!

The consistency thickened because of chana dal and mashed legumes! Look at it! How amazing it looks! Beautiful! For finishing, add a generous amount of white butter into it. Use less salt if you’re using salted butter. You can add more butter if you want.

But keep stirring it because you’re supposed to emulsify the butter into the gravy. Add more butter if you wish but keep stirring it constantly. Top it with some prepared Dal Makhani masala. Remember, nothing should overpower the flavours of legumes.

Gradually it will get cooked well and have a beautiful colour! All you need is some patience, Balanced proportions, And it will taste the best when you have it the next day! The matured flavours of the dish will taste even better the next day! You’ll understand the true essence of the Amritsari Dal Makhani recipe by having it 24 hours later.

Cool it down as soon as it is cooked and have it the next day! I’m ready to bet my money on it! Tomato puree and red chilli powder is the reason behind its thick red colour! That’s the monopoly of this dish!

It’s super tasty! But it isn’t a bomb dish. Do you know why? Because it wasn’t cooked in a community kitchen(sanjha chulha)! This is the beauty of Punjabi Dal! It tastes better if you cook it with the intention of feeding many! So whenever you cook it next time, Cook it for your neighbors and your friends It will definitely taste bomb! Thank you very much! You can try this Amritsari dal makhani recipe both at lunch and dinner. For evening snacks you can choose homemade veg cutlet. Always prefer homemade foods.

The Recipe Of Dal Makhani Historical Background

The recipe of dal makhani was originally made in the community kitchens of refugee camps. In the refugee camps of Delhi, As it was a concoction of a number of legumes, Locals were obligated to use these shared kitchens Because a lot of people would cook together.

It is believed that Dal Makhni was originally cooked in these shared kitchens. You can think of it as a post-partition invention. That’s why Dal Makhani does not fall under the category of finesse dishes! Dal makhani is a post-partition refugee camp dish That was commonly cooked in shared community kitchens.

Make it authentically Punjabi by adding kidney beans to it. The Dal Makhani that I showed earlier was a restaurant style Dal Makhani! Understood? I told you everything!

Nutritional information of Amritsari Dal Makhani Recipe

Amritsari Dal Makhani recipe is a delicious and nutritious dish that provides a good balance of carbohydrates, proteins and healthy fats. Here is the approximate nutritional information for a serving of Amritsari Dal Makhani based on a recipe that serves four people:

  • Calories: 275-300 kcal
  • Protein: 12-14 g
  • Fat: 12-14 g
  • Carbohydrates: 25-30 g
  • Fiber: 5-6 g
  • Sodium: 600-700 mg

Nutritional information may vary depending on recipe and ingredients used. However Amritsari Dal Makhani is a good source of dietary fiber, protein and iron. The dish is also rich in healthy fats from the use of butter and cream.

Using low fat curd and reducing the amount of butter and cream in the recipe makes this dish healthy.

Similarly, serving the dish with healthier accompaniments like whole-grain rice, salad and vegetables can further enhance its nutritional value.

Regional Variations of Punjabi Dal Makhani

Punjabi Dal Makhani recipe is a popular North Indian dish that is enjoyed across the region. There are some regional variations that you may find. Here are some of the variations of Amritsari Dal Makhani recipe:

  • Punjab: In Punjab, Amritsari Dal Makhani recipe is typically made with black gram (urad dal) and kidney beans (rajma). The dal is simmered for several hours until it is creamy and thick. Using tandoori roti or naan bread, the dish is frequently served with a big dollop of butter or cream as a garnish.
  • Delhi: In Delhi, Amritsari Dal Makhani recipe is often made with a combination of whole black gram (sabut urad dal) and kidney beans (rajma). The dish is slow cooked over a low flame for several hours until the dal is creamy and aromatic. The meal is served with rice(chawal), tandoori roti or naan bread.
  • Amritsar: In the city of Amritsar, the dish is made with whole black gram (sabut urad dal) and red kidney beans (rajma) that are soaked overnight and then slow-cooked in a clay oven (tandoor). The dal is then simmered in a creamy tomato-based gravy and served with butter naan and pickles.
  • Haryana: In Haryana, Amritsari Dal Makhani is often made with black gram (urad dal) and Bengal gram (chana dal). Steamed rice or roti are frequently offered with the dish.
  • Himachal Pradesh: In Himachal Pradesh, Amritsari Dal Makhani is made with black gram (urad dal) and Bengal gram (chana dal). Steamed rice or roti are frequently offered with the dish.

These are some of the regional variations of Punjabi dal makhani and Amritsari Dal Makhani recipe that you may find. While the basic recipe remains the same. The regional variations add their own unique flavors and textures to the dish.

Ingredient Substitutes Makhani Dal Recipe

While the authentic Amritsari Dal Makhani recipe calls for specific ingredients, there are some ingredient substitutes that can be used if you don’t have access to some of the ingredients. Here are some common ingredient substitutes for Amritsari makhani dal:

  • Black gram (urad dal): If you don’t have black gram, you can use mung beans or brown lentils instead. Be aware that the dal’s flavour and texture could vary slightly.
  • Kidney beans (rajma): If you don’t have kidney beans. Then you can use black beans, pinto beans or navy beans instead. The flavor and texture may be slightly different.
  • Butter: you can use ghee or coconut oil instead of butter for making this dish healthier.
  • Cream: If you don’t have cream. Then, as a vegan alternative, you can use cashew or coconut cream. You can also use whole milk or Greek yogurt as a lighter substitute.
  • Tomatoes: If you don’t have fresh tomatoes. Then you can substitute tomato paste or canned tomatoes. Keep in mind that tomato paste is more concentrated than canned tomatoes. So adjust the quantity accordingly.
  • Spices: if you lack some of the ingredients stated in the recipe. You can use garam masala.

These are some ingredient substitutes that can be used in Amritsari Dal Makhani recipe. While these substitutes may alter the flavor and texture of the dish slightly. They can still result in a delicious and satisfying dish.

What To Serve With Dal Makhani?

Amritsari Dal Makhani recipe is a popular North Indian dish that is best served with a variety of accompaniments. The following are some ideas for serving Amritsari Dal Makhani:

Ideas for Serving Amritsari Dal Makhani
Ideas for Serving Amritsari Dal Makhani
  • Rice: Plain basmati rice is the most typical side dish with Amritsari Dal Makhani dhaba style. The creamy texture of the dal goes well with the soft and fluffy rice.
  • Naan: Another popular accompaniment for a recipe of dal makhani is naan bread. Naan is a soft, oven-baked flatbread that is perfect for soaking up the rich and creamy dal.
  • Roti: Roti is another type of flatbread that goes well with Amritsari Dal Makhani. It is a healthier alternative to naan as it is made with whole wheat flour.
  • Salad: To balance the richness of the dal, you can serve it with a side salad made with fresh lettuce, tomatoes, cucumber, and onion. The salad can be dressed with lemon juice, salt and pepper.
  • Raita: Raita is a yogurt-based side dish that can help cut through the richness of the dal. It is made by mixing yogurt with chopped onions, tomatoes and cucumber and seasoned with salt and cumin powder.
  • Pickles: Amritsari Dal Makhani can be served with a variety of pickles, such as mango pickles or mixed vegetable pickles. The tanginess of the pickles complements the creaminess of the dal.
  • Papad: Papad is a crispy, thin disc-shaped snack made from lentil flour. It can be served as a side dish with Amritsari Dal Makhani to add some crunch to the meal.

These are some of the popular serving suggestions for Amritsari Dal Makhani.


The traditional Indian cuisine Amritsari dal makhani recipe is tasty and simple to prepare.

With our detailed instructions. You can prepare this traditional dish at home and wow your loved ones.

So go ahead and try this recipe today and enjoy a taste of India!

Dhaba Style Amritsari Dal Makhani Recipe

Dhaba Style Amritsari Dal Makhani Recipe

Foodies Recipes Hut
Looking for a way to indulge in the flavors of India without leaving your home? Our Amritsari Dal Makhani recipe is the perfect choice! With a delicious blend of lentils, cream and spices. This dish will satisfy any appetite. Follow our easy recipe and enjoy a restaurant quality meal at home.
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 People


Ingredients For Cooking Dal

  • 1 ½ tbsp Ghee
  • ½ cup Kidney beans (Rajma) washed and soaked overnight
  • cups Whole Black Gram washed and soaked overnight
  • ¼ cup Chana dal washed and soaked overnight
  • 5-6 cups Water
  • 1 tbsp Garlic juice
  • 1 ½ tsp Degi red chili powder
  • ¼ tsp Turmeric powder
  • 1 tsp Coriander powder
  • Salt to taste
  • 2 tbsp Unsalted butter cubed

Ingredients For Ginger Garlic Chili Paste

  • 5-6 Garlic cloves
  • 1 inch Ginger peeled, slice
  • Salt to taste
  • 1 ½ tsp Oil

Ingredients For Dal Makhani Masala

  • ½ tsp Cumin seeds
  • 10-12 Black peppercorns
  • Salt to taste
  • 1 tsp Dry fenugreek leaves

Ingredients For Tempering (Tadka)

  • 1 ½ tbsp Ghee
  • Prepared Ginger Garlic paste
  • 1 tsp Degi red chili powder
  • A pinch of asafoetida
  • ½ cup fresh Tomato puree
  • Salt to taste
  • Boiled Dal
  • 2 tbsp Unsalted butter
  • 1 tsp Prepared Masala
  • ½ tsp Dry fenugreek leaves, crushed

Ingredients For Garnishing

  • Fresh cream
  • Coriander sprig


Process For Cooking Dal

  • When the ghee in a pressure cooker is hot, add the kidney beans, entire black urad dal, and chana dal.
  • Add water as needed, along with the garlic juice, coriander, turmeric, and degi red chilli powder.
  • Unsalted butter should be added after thoroughly combining everything.
  • Cook on medium heat for 4 to 5 whistles, or until the dal is 80% cooked, while covering it with the lid.

Process For Ginger Garlic Chili Paste

  • Garlic cloves, ginger, green chile, salt to taste, and oil should be added to a grinder jar and ground into a smooth paste. Save aside for later use.

Process For Masala

  • Cumin seeds, black peppercorns, salt to taste and dry fenugreek leaves should all be added to a skillet and dry roasted for 2-4 minutes over a medium temperature.
  • Put it in a grinder jar, pulse until a fine powder forms then set aside for later use.

Process For Tempering

  • When the ghee is heated, add the prepared ginger garlic paste and saute it well.
  • Add a pinch of asafoetida and degi red chilli powder, and stir-fry well.
  • Add fresh tomato puree, salt to taste and saute well on a medium flame for 4 to 5 minutes.
  • Add the boiled dal cover and simmer for 5 to 10 minutes over medium heat.
  • With the aid of a ladle, stir the dal occasionally.
  • Lift the cover, add prepared masala, dry fenugreek leaves, and give it one last boil before turning off the heat. Finish with unsalted butter and stir thoroughly.
  • Transfer to a serving bowl then garnish with cream, coriander sprigs, and finally serve the delicious Amritsari dal makhani with hot rice.


With our step-by-step guide, you can enjoy this classic dish at home and impress your friends and family with your culinary skills.
Keyword Dhaba Style Amritsari Dal Makhani Recipe, Punjabi Dal Makhani Recipe


Q: What Is Amritsari Dal Makhani?

Amritsari Dal Makhani is a popular North Indian dish made with black lentils, kidney beans and a rich, creamy tomato based gravy. It is often served with naan bread or rice.

Q: Can I Use Canned Beans And Lentils?

Yes, you can use canned beans and lentils. It’s important to drain and rinse them before using them in the recipe. You may need to adjust the cooking time and liquid levels accordingly.

Q: How Do I Make The Dal Creamy?

After the gravy has finished simmering, butter and cream are added to give the dal a creamy texture. In order to give the dal a creamier consistency, you can also puree some of it using a hand blender.

Q: How Long Does It Take To Make Amritsari Dal Makhani?

It can take around 1-2 hours to make Amritsari Dal Makhani from start to finish depending on how you cook the lentils and beans. Cooking time can be considerably decreased by using a pressure cooker around 25-30mins.

Q: Can I Make Amritsari Dal Makhani Recipe Ahead of Time?

Yes, you can make Amritsari Dal Makhani ahead of time and reheat it when ready to serve. The flavors often improve with time.

Q: What Can I Serve With Amritsari Dal Makhani?

Amritsari Dal Makhani is often served with naan bread, roti or rice. You can also serve it with a side of raita or salad.

Q: What Ingredients Are Needed To Make Amritsari Dal Makhani Recipe?

The main ingredients that are needed to make Amritsari Dal Makani recipe are black lentils, kidney beans, tomato puree, onions, ginger, garlic, butter, cream and spices.
You also need water or vegetable stock to cook lentils and beans.

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