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Dal Makhani Recipe without Rajma (Kidney Beans) – Restaurant Style

Khushboo Sharma
How to make Dal Makhani recipe without rajma
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine Indian
Servings 2 people


Soaking and Boiling

  • 2 cups Sabut Urad Dal
  • Tsp Soda
  • 1 units Tejpatta
  • 3 Tsp salt

Making Dal Makhani

  • 3 Tbsp Oil
  • 1 Tsp Cumin seeds
  • ¼ Tsp Fenugreek Seeds
  • 1 Tsp Grated Ginger
  • 2 units Chopped Onions Chop lengthwise
  • 5 units Chopped tomatoes Chop Lengthwise
  • 2 Tbsp Dal makhani Masala
  • ½ Tsp Red chilli Powder
  • 1 Tsp Butter
  • 1 Tsp Ghee
  • 1 Cup Milk

Seasoning and Serving

  • 1 Tsp Oil Or Butter
  • 1 Tsp Dal Makhani Masala
  • 1 Tsp Fresh cream


  • Wash and soak sabut urad overnight in plenty of water with pinch of soda. Soak approx. 8-10 hours.
  • Drain excess water and rinse them in fresh water. Keep aside.
  • In a pressure cooker, add dal, tej patta, salt and 5 times of water (App. 10 cups). Boil till 3 whistles or until the rajma is totally soft.
  • Heat oil in a kadai. Add cumin seeds, fenugreek (methi daana). When they begin to change color, add grated ginger and chopped onions. Saute till it changes the color to golden.
  • Add chopped tomatoes (or tomato puree) and sauté on high flame. Add red chilli powder, daal makhani masala of your choice. Add 1 teaspoon ghee in it while sautéing.
  • Now add this masala in your cooked daal. Add salt as per your taste if required. Now add 1 teaspoon butter and milk/malai.
  • Cook daal on low flame for 15 minutes. Turn off the gas.
  • In a small pan, Add 1 teaspoon ghee/ butter. Heat it. Turn off the gas and add 1 teaspoon dal makhani masala and immediately add in the dal and close the lid of pressure cooker.
  • Stir and add cream on top while serving dal makhani.
  • Enjoy with chapatis or naan.
Keyword dal Makhni recipe