Restaurant Style Dal Makhani + Video

Restaurant Style Dal Makhani Recipe is a creamy, rich, easy to make and flavorful lentil dish made using whole black lentil and mild spices. This makhani dal goes very well with rice or any Indian bread like Naan or Paratha. Here is how to make Dal Makhani Recipe (Dal Makhni) with step by step pictures and video (Stove Top and Instant Pot Recipes).

Dal, one of those ingredients that are widely used in India for everyday cooking.

Every region has its own way of cooking it, and it is unique in terms of taste due to the use of local masalas and style of cooking. 

There are also various types of Dals such as Urad Dal, Toor Dal, Arhar Daal, Kali Dal etc which are high in protein and therefore including it in your everyday meals is a must.

While we prepare many types of Dal at home, there is one specific Dal which has become popular all over the world, it is DAL MAKHANI.

Creamy, rich and lip-smacking, this Dal will surely satisfy your taste buds to the T.

Usually, we find this Dal on the menu of every possible North Indian restaurant, it is very easy to make at home.

It does take time and some effort, but its all worth at the end when you take that first bite of deliciousness. 

Be it a party, special occasion or festival, this Dal Makhani is my favourite Dal to make.

And why not? It is loved by almost everyone and the flavour is so rich that it can give a tough competition to your fancy curries. 

If you are looking for Dal recipes to serve for your special meals, here are some – Dhaba Style Punjabi Dal Tadka, Navratan Dal, Whole Masoor Dal, Hyderabadi Khatti Dal, Amritsari Dal and Malwa Dal. 

So, next time you are making a festive meal, don’t forget to include this Dal on your menu.

Learn how to make Dal Makhani, which can also be made for your weekend meals.

Here is the recipe of Dal Makhani. 

What is Dal Makhani?

Dal Makhani Recipe is a very famous Indian lentil preparation which literally translates to Buttery lentils.

It is a Punjabi recipe which is very delicious and flavourful and is loaded with clarified butter or ghee and regular butter.

This Dhaba Style Dal Makhani is still cooked on low flame over a wood fire for 8-10 hours to give it a nice creamy texture.

The dal is soaked overnight and then cooked till it is very soft and tender.

A tadka of tomato puree with other spices is then added to the cooked dal.

Cream and butter are added in the end, which gives it that rich and creamy texture, making it even more delicious.

In ancient times, this Makhni Dal was cooked overnight to give it a very creamy and rich texture.

But to keep up with the modern times, the recipe has been modified and pressure cookers have come in the scene.

How to store Dal Makhani?

As you all know Dal Makhani tastes even better the second day, so try and make one day before.

You can store it an airtight container in the refrigerator for about 4 to 5 days.

You can freeze it for up to 3 months in freezer-safe containers.

Just thaw overnight in the refrigerator or for 3-4 hours over the counter, heat and serve.

How is Authentic Dal Makhani prepared?

In olden days, Dal Makhani Recipe used to be cooked overnight over wood on very low heat.

It gave the dal a very nice and smoky flavour and creamy texture.

In today’s time, due to lack of wood fires and so much time at hand, it’s preferred to cook it in a pressure cooker.

But if you have the means, go ahead and try this recipe on a wood fire.

I have an alternate method to give that smoky flavour to this dal without cooking it over wood.

So do read along and get that secret tip.

What is the best way to cook Dal Makhani Recipe at Home?

After trying out many ways, I find that pressure cooking the dal until is nicely softened and then cooking it on low heat for 30-40 minutes gives a fabulous result.

If you have a crockpot or a slow cooker, you can try that as well.

Instant Pot is a great gadget to pressure cook your dal too.

I have written a detailed Instant Pot Dal Makhani Recipe below. So do check it out.

Can we make Dal Makhni recipe without cream?

When I am making Dal Makhani for everyday meals, I try to avoid butter and cream in the last step.

But whenever there is something special like some festivals or guests at home, I add cream and butter to it.

You can also experiment with both the flavours and decide for yourself.

But definitely, the addition of butter and cream refines the flavour of this dish making it more creamy and rich.

The Dhaba version of Dal Makhani is made without adding cream to it.

The dal is slow-cooked and the second tempering of ghee is given over the served dal.

Can we make Dal Makhani without Onion and Garlic?

You can definitely make Dal Makhani recipe with adding onion and garlic and the best part is that it comes out just as delicious.

I have a Jain Dal Makhani Recipe on the blog so do check it out. 

Dal Makhani Ingredients

The most important ingredient to make Dal Makhani is whole urad or whole black lentils.

You can buy it from any Indian grocery store or even online.

Some Rajma or red kidney beans is always added to it.

You can use dried kidney beans and soak them along with urad or even use drained and washed canned beans.

I like to add a little chana dal to my Dal Makhani as it makes it even creamier and is traditionally added in the recipe.

Use canned tomato puree to make Dal Makhni as it has a more concentrated flavour and gives a nice taste to the dal.

I sometimes like to add a little curd to make Dal Makhani. I have seen that it gives a lovey tang to it. You can choose to add or skip it.

Other than these ingredients, onion, ginger garlic paste and spices like cumin powder, garam masala powder etc are used to make this makhani dal.

Since it is Dal Makhani, ghee, butter and cream are used as well.

Vegan Dal Makhani

You can make a vegan version of this dal by substituting ghee and butter with oil and curd and cream with cashew cream.

Just blend some cashew nuts with water to make a smooth paste.

Use this paste in place of cream and you have a vegan dal makhani ready in no time.

Tips to make best Dal Makhani

Soak the dal and rajma for at least 8-10 hours.

Adding a little bit of chana dal makes the Dal Makhni very creamy.

If you have a slow cooker, use it to cook the dal. Slow Cooker Dal Makhani will be even creamier.

Grating the onion instead of chopping with make sure the pieces do not come in your mouth and the onion gets dissolved with the dal while cooking.

I used very finely chopped onion though.

I always use canned tomato puree to make Dal makhani as the flavours are more intense in it.

You can also smoke the dal using coal to get the Dhaba style smoky flavour.

Just heat a charcoal piece until it is red hot.

Keep a small bowl over the dal and keep the coal piece on it.

Drizzle a tsp of ghee on the hot coal and immediately cover the lid of the dal.

Let the smoke soak in the dal. Remove the lid and discard the coal.

Heat the dal once again before serving.

Garnish this Dal makhani with some fresh cream drizzled on top and a sprinkle of chopped fresh coriander.

What to serve Dal Makhani with?

You can serve Dal Makhani with Indian Bread such as Phulka, Tawa Paratha, Laccha Paratha, Naan, Garlic Naan, Tandoori Roti or any other bread you prefer.

It also tastes great with plain Steamed Rice, Jeera Rice or any slightly spiced Pulao such as Matar Pulao or Ghee Rice. 

Dal Makhani is best served the next day after it’s made. So try to make it a day before you want to serve it for the maximum flavour.

Kesar Da Dhaba Style Dal Makhani

Kesar Da Dhaba is a small joint in the city of Amritsar in Punjab. It’s famous for its vegetarian Punjabi food and people flock to this Dhaba to eat their fare.

Their Dal Makhani is very famous and we recently got a chance to eat it on our Amritsar trip.

The dal comes with ghee floating on top. There is hardly any cream in it but the amount of ghee and butter used to make it makes up for all the loss :).

The dal is slow-cooked overnight over the wood fire which gives it a creamy texture and a very earthy taste.

If you want to try something similar, go low on cream. Increase the amount of ghee to double and then pour some more while serving 🙂

How to make Instant Pot Dal Makhani?

Ever since I have got myself an Instant Pot, I have tried many recipes using it.

Instant pot Steel Cut Oats or Instant Pot Rice are my favourite recipes to cook in this gadget.

Instant Pot is a great gadget to make Dal Makhani as well. It’s one pot and no mess, plus the taste of the final dal is superb.

So here is how to make Dal Makhani Recipe in Instant pot.

Ingredients

• 1/4 cup Rajma / Kidney Beans
• 1/2 cup Whole Urad / Whole Black Lentil
• 1 tbsp Chana Dal / Bengal Gram
• 4 tbsp Ghee
• 1 tsp Cumin Seeds
• 1 cup Onion Finely Chopped
• 2 tsp Ginger Garlic Paste
• 6 tbsp Tomato Puree
• 1 tsp Red Chilli Powder
• 1/2 tsp Cumin Powder
• Salt to taste
• 2 tbsp Butter
• 1/4 cup Fresh Cream
• 1 tbsp Kasuri Methi

Instructions

• Wash and soak rajma, urad dal and chana dal in enough water overnight or for 8-10 hours.
• Press SAUTE button of Instant Pot and add ghee in the pot.
• When the ghee is hot, add the cumin seeds.
• When the cumin seeds start to splatter, add onions and ginger garlic paste.
• Fry till onion becomes translucent.
• Add tomato puree and saute for another 2-3 minutes.
• Add rajma, urad, chana dal, red chilli powder, cumin powder and salt in the pot.

• Now add 3 cups of water and close the lid of the Instant pot.
• Press PRESSURE COOK and set the timer to 30 minutes.
• Let the timer go off and then let the pressure release automatically for 15 minutes.
• Move the valve to opening position and let the remaining pressure release.
• Open the lid of the Instant pot.
• Press the SAUTE mode once again.
• Mash the dal with the back of a ladle until it is creamy.

• Add butter and cream and cook for 2- minutes.
• Add kasuri methi and cook for another minute.

How to make Dal Makhni Step by Step (On Stove Top)

Wash and soak rajma, urad dal and chana dal in enough water overnight or for 8-10 hours. Add rajma, urad, chana dal, salt, 2 tbsp ghee, ginger garlic paste, red chilli powder and salt in a cooker.

Add 5 cups of water and cook till the dal is nicely done. Mash the dal with the back of a ladle until it is creamy with some.

In another pan, add the remaining ghee. 

When the ghee is hot, add the cumin seeds. 

When the cumin seeds starts to splatter, add onions.

Fry till they become translucent. Add yogurt and tomato puree and fry for 2-3 minutes.

Add grated ginger and garam masala. Cook for another 2 minutes. 

Mix the dal in the pan.

 Add butter and cream and cook for 2- minutes. 

Add kasuri methi and cook for another minute. Garnish with fresh cream and coriander. Serve hot with naan.

Dal Makhani Recipe Video

Dal Makhani Recipe

4.24 from 21 votes

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Restaurant Style Dal Makhani Recipe

Restaurant Style Dal Makhani Recipe or Dal Makhni Recipe is a creamy, rich and flavorful lentil dish made using whole black lentil and mild spices. 

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 6 people

Calories 258 kcal

Author Neha Mathur

Ingredients

• 1/2 cup Whole Urad / Whole Black Lentil
• 1 tbsp Chana Dal / Bengal Gram
• 1/4 cup Rajma / Kidney Beans
• 4 tbsp Ghee
• 2 tsp Ginger Garlic Paste
• 1 tsp Red Chilli Powder
• 1/2 tsp Cumin Powder
• 1 cup Onion Grated
• 6 tbsp Tomato Puree
• 1 tsp Ginger Grated
• 1 tsp Garam Masala
• 2 tbsp Butter
• 1/4 cup Fresh Cream
• 1 tbsp Kasuri Methi
• Salt to taste

Instructions

1. Wash and soak rajma, urad dal and chana dal in enough water overnight or for 8-10 hours.

2. Add rajma, urad, chana dal, 2 tbsp ghee, ginger garlic paste, red chilli powder, cumin powder and salt in a cooker.

3. Add 5 cups of water and cook till the dal is nicely done.

4. Mash the dal with the back of a ladle until it is creamy with some.

5. In another pan, add the remaining ghee.

6. When the ghee is hot, add the cumin seeds.

7. When the cumin seeds starts to splatter, add onions.

8. Fry till they become translucent.

9. Add tomato puree in the pan.

10. Fry for 2-3 minutes.

11. Add grated ginger and garam masala.

12. Cook for another 2 minutes.

13. Mix the dal in the pan.

14. Add butter and cream and cook for 2- minutes.

15. Add kasuri methi and cook for another minute.

16. Garnish with fresh cream and coriander.

17. Serve hot with naan.

Recipe Notes

You can puree the masala before adding cooked dal in it if you want very creamy Dal Makhnai. 

That's how most restaurants do it.

You can also smoke the dal using coal to get the dhaba style smoky flavour. Just heat a charcoal piece until it is red hot.

Keep a small bowl over the dal and keep the coal piece on it. Drizzle a tsp of ghee on the hot coal and immediately cover the lid of the dal.

Let the smoke soak in the dal. Remove the lid and discard the coal. Heat the dal once gain before serving.

Nutrition Facts

Restaurant Style Dal Makhani Recipe

Amount Per Serving

Calories 258 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Cholesterol 49mg16%

Sodium 58mg3%

Potassium 213mg6%

Carbohydrates 17g6%

Fiber 5g21%

Sugar 2g2%

Protein 7g14%

Vitamin A 480IU10%

Vitamin C 4.8mg6%

Calcium 39mg4%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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