• Nupur Jain

Dal Makhani Restaurant Style


Dal Makhani or Maa Di Dal - Rich creamy lentil created by punjabis but now recognised as a quintessential Indian Dish, this slow cooked dal is so delightful it gives you happy feels with first bite.


This delicious dal is made with Kali Urad and Red Kidney Beans( Rajma). The lentils are thoroughly washed and soaked in warm water overnight. The slow cooking works its magic in giving this dal the right texture and consistency.



This buttery Dal has made a permanent place on restaurant menus. So creamy and rich it can be served as a main meal, included as a part of a menu or used as a accompaniment in a meal.

Ingredients -

  • 3/4 Cup - Kali Urad Dal

  • 1/4 Cup - RED Kidney Beans(Rajma)

  • 2 tbsp Butter

  • 2 Cloves Garlic Chopped/Grated

  • 1 Inch Ginger Chopped/Grated

  • 1 Onion Pureed

  • 3 Tomatoes Pureed

  • 1 Black Cardamom

  • 2 Bayleaf

  • 3-4 Black Peppercorns

  • 3-4 Clove

  • 1 Small stick Cinnamon (1-1.5 inch)

  • 1 tsp Jeera Powder(Roasted Cumin)

  • 1 tsp Coriander powder

  • 1 tsp Red Chilli Powder

  • 1/2 tsp Turmeric Powder

  • 3 tbsp Fresh Cream

  • Sugar a pinch

  • Salt to taste


Instructions -

  • Take 3/4 Cup Kali Urad Dal and 1/4 Cup Red Kidney Beans and wash them thoroughly. Soak them in warm water overnight for best flavor. Add all the whole spices, salt and turmeric powder to the dal and pressure cook with 3 cups of water for 12 whistles.

  • Once the dal is cooked and cooled, add 2 tbsp butter in a heavy bottomed saucepan. Cook garlic until it turns aromatic and add in the grated ginger. Cook for another minute and pour in pureed onions. Cook onions until they turn aromatic and golden brown in color.

  • Add the pureed tomatoes and cook on medium flame until the tomatoes change color. They should be cooked properly. Layer of Butter will begin to separate from the mix, now add in the red chilli powder,jeera powder and coriander powder and saute.

  • When the spices have cooked and turned aromatic pour the cooked dal and let it simmer on low flame for 15-20 minutes. Stir occasionally to avoid the dal sticking to the bottom of the pan. Add 1/4 cup water and continue to boil for another 10 minutes.

  • The dal will slowly change texture and become creamier. Add 3 tbsp of freah cream and mix well. Let it boil for another 5 minutes.

  • Rich and creamy Dal Makhani is ready.Garnish with some cream, butter and coriander.

Pro-Tip : If you forget to soak the dal overnight or for impromptu plans soak the lentils in hot water in a pressure cooker for atleast 2-3 hours.

Dal Makhani has always been on our menu when dining out at any Indian restaurant. This recipe will help you satiate your restaurant style Dal cravings for sure. It comes pretty close to the real stuff.


Get Cooking...!

Savour this creamy Dal Makhani with any Indian Bread or Rice. Make tandoori naan,laccha paratha or jeera rice if you feel fancy. We served it with plain rice and tawa parathas(not in frame).

Good luck!


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