By Anadi Misra ·
About this recipe
Rich, creamy, and deeply satisfying, this restaurant-style Dal Makhani brings bold Indian flavors straight to your kitchen. A hearty vegetarian dinner the whole family will love.
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Watch the recipe
Long before I started having chicken or anything non-vegetarian, I absolutely loved indulging in Dal Makhani and Paneer Makhani at restaurants. Dal makhani is a restaurant favourite, and you will see how to make this beloved North Indian favourite with this restaurant-style authentic Dal Makhani recipe!
By Anadi Misra ·
By Anadi Misra ·
Dal makhani in Hindi translates to “buttered lentils,” but its alternative name is lovingly called maa ki dal (mother’s lentils), which to be honest, I don’t know why Dal Makhani has this name? Since my mom never made Dal Makhani restaurant style, as I will be showing you how to do today! This may sound bad, but it’s true! On the other hand, I will give my mom credit for some deliciousness she definitely does whip up, like Punjabi Lobia or Masoor Dal!
Dal Makhani is a North Indian vegetarian dish that hails from the Punjab region of India. My interpretation for Dal Makhani’s alternative name that it is called so because Dal Makhani is the mother recipe of all lentils, which is why we enjoy this dish on any and all special occasions. Because of how rare it was for my sister and I to enjoy restaurant foods, I wanted my dal to be perfect, which meant I stuck with what I knew was good - by the way, nothing beats Delhi’s Dal Makhani. As I mention in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!!, getting inspired by your favourite restaurant dishes can certainly spark your creativity in the kitchen! Making Dal Makhani is something I’ve done in the early days of arriving to Canada back in 2013, and it had been a long time since I’ve made it. My last trip to India was November 2024, and I was missing this goodness. As a result, I definitely had to get to it, and refreshing this recipe and filming the video was the perfect opportunity to do it!
This standard I had set for myself is what I used to compare all other variations of this dal with. This recipe is long time coming and is the best one yet! I have also adapted this recipe to an even easier Instant Pot recipe, check it out here.
If India is a destination unseen for you, then I definitely encourage you to try out this Restaurant-Style Makhani recipe as part of your Live to Cook one-month challenge! You can get started for free today by signing up to my email newsletter, plus all of my latest recipes will be delivered directly to your inbox so you can always bring restaurant favorites to your kitchen!
This recipe for dal makhani is:
Yes, you could cook the dal and beans in a pressure cooker if you want. Alternatively, you could use your Instant Pot if you have one. For more details on how to cook the best dried beans and lentils in the Instant Pot, be sure to check out my complete guide here. However, I actually cooked urad dal/black lentils and kidney beans over the stove on low heat until they mash easily. That’s what I did here!
This Restaurant-Style Dal Makhani recipe is:
Well, if butter chicken is the most luscious way to enjoy chicken tikkasthen in the same vain, dal makhani is the ultimate way to enjoy lentils. Rarely have I tasted lentils as tasty as in a dal makhani.
I wouldn’t try to rush a dal makhani. I think this dish is a labour of love and the longer the lentils have the time to cook, the tastier the final dish is. Why take a half measure for a special dish like this? Although, if you have to, you can cook the soaked lentils and kidney beans in an Instant Pot for 12-15 minutes on High Pressure, or a traditional pressure cooker for 15-20 minutes, allowing the pressure to release naturally. The lentils should be soft but still hold their shape once ready.
This is an easy technique that allows you to elevate any North Indian dish by adding a smokey layer of flavour using charcoal. Restaurants tend to make use of tandoor ovens that naturally adds a smokey flavour to the dishes and this technique allows it to be added in a home kitchen.
Essentially, once the dish is ready, heat a piece of coal, either directly on a gas stovetop and then place it in a stainless steel or ceramic bowl. Alternatively, you can use a blow torch by placing the coal in a stainless steel or ceramic bowl and then heating it.
Rest this smoking vessel on top of the dish with the hot coal and pour some ghee or butter on top. Cover the dish with a lid and allow the smokey flavours to get infused into the dish, just a couple of minutes. Remove the smoking vessel and enjoy the dish!
Learn more about the dhangar methodhere.
Good news, my recipe does not use onions to start with, and for the garlic, you can simply remove it from the recipe and cook the recipe as instructed with just the ginger. This sort of flexibility is great when it is time for religious festivals or for dietary reasons where onion and garlic is avoided from consumption.
Yogurt can be added to replace the cream in dal makhani if desired. However, you need to add it carefully to prevent it from curdling. Before adding, make sure to whisk the yogurt well and then add a small amount of the hot dal to the yogurt to allow for the yogurt to be tempered. Then, once the dal is off the heat, and cooled slightly, then mix in the tempered yogurt.
Yes, since the final texture of the lentils and kidney beans is key in this dish, soaking them prior to cooking is important. It helps to prime the lentils and beans prior to cooking so that once cooked, they are soft, well cooked, but still hold their shape. Cooking them in a rush, without soaking will likely result in an inconsistent texture and may cause the lentils/beans to burst while cooking.
Table cream (18%) or half and half (10%) can be used instead of heavy cream (35%) just as easily. As for the amounts, you can control the amount of creaminess and if needed, thin out the dal with some water to adjust the consistency.
As mentioned previously, cream and butter are essential ingredients for an Authentic Restaurant-Style Dal Makhani at home! Therefore, use more of these to enhance your Dal Makhani’s taste - they’ll definitely do the trick!
You may be wondering if there is any way to veganize this Dal Makhani recipe. Technically, if you’re really looking to make plant-based substitutions for the butter and the cream, it is possible. For the butter, you can use plant-based butter, and to substitute for the cream, you could do coconut milk or coconut cream. However, keep in mind that if you are not going to use butter or cream of any type, such as replacing the butter with oil and cream with a plant-based yogurt, you’re not actually have dal makhani anymore. Remember, makhan means butter and cream, so those are truly critical ingredients for this recipe!
You can find all ingredients and their quantities listed in the FULL PRINTABLE recipe card, which can be found by scrolling to the bottom of this post or by pressing the “Jump to Recipe” button. You can also scale the recipe based on how many portions of Dal Makhani you want to make so that you’ve got the perfect ratio of the lentils and the ingredients to make the luscious and creamy gravy!
Add the lentils kidney beans and the rest of the ingredients to a large pot. Season with salt and cover with water, about 4 cups.
Bring the water up to a boil and once boiling, lower heat to bring the water down to a simmer. Cook with a lid on for at least 1 to 1.5 hours, or until the beans and lentils mash easily and are completely tender. Stir the pot every 10 minutes to ensure the beans cook evenly.
Once cooked set the pot aside with the water, do not drain the cooking liquid. Add additional water, if mixture starts to dry out. Lightly mash the lentils with the back of a serving spoon.
Heat a pan on medium heat and add ghee or butter and cumin seeds. Cook until cumin seeds turn reddish brown and are aromatic.
In the meanwhile, add ginger, garlic, chillies and tomato to a food processor and blend into a smooth paste.
Add the puree to the pan and bring to a simmer. Add salt and deggi mirch and cook, while stirring occasionally to ensure the mixture does not burn.
Cook for 5-10 minutes, or until mixture releases oil or appears dry.
Add tomato paste to the centre of the pan and cook for about a minute. Stir the tomato paste into the masala and turn off the heat. Add water if the mixture becomes too dry.
Add the cooked lentils along with any cooking water to the pan with the tomato tadka. Add 1 1/2 - 2 Cups water if not much cooking water is left after cooking the lentils. Mix well and bring the dal makhani up to a simmer.
Crush the kasoori methi between your hands and add to the pot. Cook for 1-2 minutes.
Then, add in the butter, garam masala and cream, mix well and simmer for 5-10 minutes. If the lentils become too thick, add water 1/4 cup at a time to adjust consistency. Once ready, you turn off the heat and cover with a lid to keep warm.
Serve hot with an extra garnish of butter and cream and enjoy!
Enjoy the dal makhani with steamed rice, naan, or roti. Check out some some of my recipes for rice and breads that go well with this delicious dal makhani:
Serve hot, and enjoy!
You most certainly can! Of course Dal Makhani will always be the most delicious when it’s freshly prepared, but if you want to make a large batch to enjoy it for days on end, then be sure to take advantage and make a big batch! All you need to do is transfer the contents into an airtight container and store in the refrigerator or the freezer. Be sure to allow the dal makhani to completely cool down before storing.
Cooked Dal Makhani will stay good in the fridge for 3-4 days, or you can freeze it for up to 6 months.
Are you guilty of taking out leftover dal makhani and naan from the fridge and just eat it cold? If so, you’re not alone. It is just so delicious! The chill of the fridge makes the dal thicker and the flavour is unlike anything else.
It’s worth a try!
In the microwave: Heat uncovered for 2-3 minutes, stirring at 45 second intervals.
Over the stove: Transfer the contents to a pan or pot and bring to a gently simmer over medium low heat.
In the microwave: Heat uncovered for 2-3 minutes, stirring at 45 second intervals.
Over the stove: Thaw the dal makhani overnight and then transfer the contents to a pan or pot and bring to a gently simmer over medium low heat.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Rich, creamy, and deeply satisfying, this restaurant-style Dal Makhani brings bold Indian flavors straight to your kitchen. A hearty vegetarian dinner the whole family will love.
Be the first to rate ✦
10 min
Prep
2 hr
Cook
6 hr
Rest
8 hr 10 min
Total
4
servings
hard
Level
Tap any quantity to scale
Add the lentils kidney beans and the rest of the ingredients to a large pot. Season with salt and cover with water, about 4 cups.
Add the lentils kidney beans and the rest of the ingredients to a large pot. Season with salt and cover with water, about 4 cups.
Bring the water up to a a boil and once boiling, lower heat to bring the water down to a simmer. Cook with a lid on for at least 1 to 1 and a half hours , or until the beans and lentils mash easily and are completely tender. Stir the pot every 10 minutes to ensure the beans cook evenly.
Bring the water up to a a boil and once boiling, lower heat to bring the water down to a simmer. Cook with a lid on for at least 1 to 1 and a half hours , or until the beans and lentils mash easily and are completely tender. Stir the pot every 10 minutes to ensure the beans cook evenly.
Once cooked set the pot aside with the water, do not drain the cooking liquid. Add additional water, if mixture starts to dry out. Lightly mash the lentils with the back of a serving spoon.
Once cooked set the pot aside with the water, do not drain the cooking liquid. Add additional water, if mixture starts to dry out. Lightly mash the lentils with the back of a serving spoon.
Heat a pan on medium heat and add ghee or butter, cumin seeds and hing. Cook until cumin seeds turn reddish brown and are aromatic.
Heat a pan on medium heat and add ghee or butter, cumin seeds and hing. Cook until cumin seeds turn reddish brown and are aromatic.
In the meanwhile, add ginger, garlic, chillies and tomato to a food processor and blend into a smooth paste.
In the meanwhile, add ginger, garlic, chillies and tomato to a food processor and blend into a smooth paste.
Add the puree to the pan and bring to a simmer. Add salt and deggi mirch and cook, while stirring occasionally to ensure the mixture does not burn. Cook for 5-10 minutes, or until mixture releases oil or appears dry.
Add the puree to the pan and bring to a simmer. Add salt and deggi mirch and cook, while stirring occasionally to ensure the mixture does not burn. Cook for 5-10 minutes, or until mixture releases oil or appears dry.
Add tomato paste to the centre of the pan and cook for about a minute. Stir the tomato paste into the masala and turn off the heat. Add water if the mixture becomes too dry.
Add tomato paste to the centre of the pan and cook for about a minute. Stir the tomato paste into the masala and turn off the heat. Add water if the mixture becomes too dry.
Add the cooked lentils along with any cooking water to the pan with the tomato tadka. Add 1 ½–2 cups water if not much cooking water is left after cooking the lentils. Mix well and bring the dal makhani up to a simmer.
Add the cooked lentils along with any cooking water to the pan with the tomato tadka. Add 1 ½–2 cups water if not much cooking water is left after cooking the lentils. Mix well and bring the dal makhani up to a simmer.
Crush the kasoori methi between your hands and add to the pot. Cook for 1-2 minutes.
Crush the kasoori methi between your hands and add to the pot. Cook for 1-2 minutes.
Then, add in the butter, garam masala and cream, mix well and simmer for 5-10 minutes. If the lentils become too thick, add water 1/4 cup at a time to adjust consistency. Once ready, you turn off the heat and cover with a lid to keep warm.
Then, add in the butter, garam masala and cream, mix well and simmer for 5-10 minutes. If the lentils become too thick, add water 1/4 cup at a time to adjust consistency. Once ready, you turn off the heat and cover with a lid to keep warm.
Serve hot with an extra garnish of butter and cream and enjoy!
Serve hot with an extra garnish of butter and cream and enjoy!
224
Calories
8g
Protein
19g
Carbs
13g
Fat
5g
Fiber
2g
Sugar
1547mg
Sodium
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Tested & written in Anadi’s kitchen
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