What is Dal Makhani?
Dal Makhani is a rich and creamy lentil curry from North India, especially popular in Punjabi cuisine. Made with whole black lentils (urad dal), kidney beans (rajma), butter, cream, and a blend of fragrant spices, this dish is a staple in Indian restaurants worldwide.
Ingredients for Dal Makhani
Here’s what you’ll need to make authentic restaurant-style Dal Makhani:
- 1 cup whole black lentils (urad dal) – soaked overnight
- ¼ cup kidney beans (rajma) – soaked overnight
- 3 tablespoons butter (plus extra for garnish)
- 2 tablespoons oil or ghee
- 1 medium onion – finely chopped
- 2 medium tomatoes – pureed
- 2 green chilies – slit
- 1 tablespoon ginger-garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon kasuri methi (dried fenugreek leaves)
- ½ cup cream (or substitute with half-and-half)
- Salt to taste
- Fresh cilantro – for garnish
How to Make Dal Makhani (Step-by-Step)
1. Cook the lentils
- Soak urad dal and rajma overnight.
- Pressure cook or simmer in salted water until soft (about 30–40 minutes).
2. Prepare the masala
- In a large pan, heat oil and butter. Add cumin seeds, let them splutter.
- Add onions and sauté until golden brown.
- Stir in ginger-garlic paste and green chilies. Cook for 1–2 minutes.
- Add tomato purée, turmeric, chili powder, coriander powder, and salt. Cook until oil separates.
3. Combine lentils with masala
- Add cooked lentils and beans to the masala. Stir well.
- Pour in 2–3 cups water (adjust for consistency).
- Simmer on low heat for 45–60 minutes, stirring occasionally.
4. Finish with richness
- Crush kasuri methi between your palms and add to the curry.
- Stir in cream and an extra spoon of butter for restaurant-style silkiness.
- Simmer for another 5–10 minutes.
5. Serve hot
- Garnish with cream swirls and cilantro.
- Pair with naan, tandoori roti, or basmati rice.
Tips for the Best Restaurant-Style Dal Makhani
- Slow cooking is key – The longer it simmers, the creamier it gets.
- Overnight soak – Softens lentils and beans for better cooking.
- Cream vs. yogurt – For a lighter version, replace cream with thick yogurt.
- Smoky flavor – For authentic restaurant taste, use the dhungar method: place a hot coal in the dal, drizzle with ghee, cover for 2–3 minutes to infuse smokiness.
What to Serve with Dal Makhani
- Butter naan or garlic naan
- Jeera rice or plain steamed rice
- Roti or paratha
- Side of salad or onion rings with lemon wedges
Dal Makhani is the heart of North Indian cuisine—creamy, comforting, and deeply satisfying. With this restaurant-style recipe, you can recreate the luxurious flavors of your favorite Indian restaurant right at home. Whether for a family dinner or a festive occasion, Dal Makhani is sure to impress.
