Dal Makhani is a rich, creamy, and buttery dish loved by everyone. Its smoky, buttery aroma and velvety texture give it a special, restaurant-style quality. If you want to recreate this perfect Dal Makhani at home, here are two methods to try.

One is the traditional Tandoori style, and the other is the instant pressure cooker style. Both methods yield delicious results and will elevate your dining experience. Let’s take a look at them.

**Tandoori-Style Smoky Dal Makhani**

**Ingredients**
Whole black gram (Sabut Urad Dal) – 1½ cups
Kidney beans (Rajma) – ½ cup
Ginger-garlic paste – 1 tablespoon
Onion – 1 (finely chopped)
Tomato puree – 1 cup
Butter – 3 tablespoons
Fresh cream – ¼ cup
Red chili powder – 1 teaspoon
Garam masala – ½ teaspoon
Salt – to taste
Kasuri methi (dried fenugreek leaves) – 1 teaspoon
Charcoal – 1 small piece (for smoky flavor)

**Method**
Soak the dal and kidney beans overnight. Then, boil them with turmeric and salt over a low flame for 40–45 minutes.
Heat butter in a pan, sauté the onion until golden, and then add the ginger-garlic paste, mixing well. Add the tomato puree and spices, cooking until the oil begins to separate.

Add the boiled dal and simmer on a low flame for 30 minutes. Afterward, stir in the kasuri methi and cream.
For the smoky flavor, place a piece of burning charcoal in a small bowl, add a little butter over it, and cover the pan with a lid for 5 minutes.
Garnish with butter and cream before serving. 

Instant Pressure Cooker Style Dal Makhani
Ingredients
Whole black gram (urad dal) – 1½ cups
Kidney beans (rajma) – ¼ cup
Ginger-garlic paste – 1 tablespoon
Tomatoes – 2 (pureed)
Onion – 1 (finely chopped)
Butter – 2 tablespoons
Fresh cream – 3 tablespoons
Red chili powder, garam masala, salt – to taste

Method
Soak the dal and kidney beans for 6–7 hours, then pressure cook them until 5–6 whistles.
Heat butter in a pan; add the onion and ginger-garlic paste, and sauté until golden brown. Add the tomato puree and spices, and cook for 5–7 minutes.
Add the boiled dal and kidney beans, and simmer on low heat for 15 minutes to allow the flavors to blend well.

Stir in the cream and cook for another 5 minutes. Optionally, add a little extra butter on top and use a piece of burning charcoal to infuse a smoky flavor.
Your delicious Dal Makhani is ready.

Tips
Cooking the dal on a low flame enhances its flavor.
Balance the quantity of butter and cream to ensure a smooth and rich flavor.
Do try the charcoal trick to achieve a smoky flavor.

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