Dal Makhani (Restaurant Style)
Dal makhani - buttery, creamy & flavorful slow cooked black lentils is an amazingly delicious dish from North India cuisine. Check out this ..
Dish: Dal Makhani
Variant: Dal Makhani (Restaurant Style)
- Total time
- 10 hr 10 min
- Active time
- 10 min
- Yield
- 4, 4 to 5
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints4 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Onion
½ cup (65 grams) onions ((fine chopped 1 small to medium))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Ginger Garlic Paste
1 tablespoon (18 grams) ginger garlic paste ((or ¾ tbsp. (9 grams) each grated))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Hot Water
2 cups (480 ml) hot water ( (to add later))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Kasuri Methi
1 tablespoon kasuri methi ((dried fenugreek leaves, optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Additional ingredient notes
Ingredients & Substitutes
Lentils – I use black lentils (whole urad dal) and red kidney beans (rajma).
For 1 cup urad dal I use ¼ cup rajma. Many people also add a small quantity of chana dal (Bengal gram) for texture. If you prefer you can use 2 tbsp in the recipe or may substitute rajma with chana dal. Cream – Cooking cream, whipping cream, heavy cream or homemade malai (cream) works well. If using homemade malai, then blend it well in a small blender jar until smooth. Then transfer this to a small cup and stir together a few tbsps of dal makhani. Then pour that to the pot. This way cream will not split.
Method Overview
Structured method notes that are separate from the step timeline.
More Tips
Spices are used in minimum quantities here to keep the flavor of slow cooked black lentils dominant.
Most standard Indian restaurants use whole spices like bay leaf, black cardamoms & green cardamoms especially in the tempering. These spices make a huge difference as they release a unique aroma to the dal when slow cooked for several hours. However you may use either whole spices or ground spices or a mix of both. More in the recipe notes. Smoking dal makhani – Traditionally made dish is cooked on coal fire for long hours which naturally imparts a smoky aroma to the dish. To some extent the smoky flavor can be recreated at home by smoking the final dish. This step is optional. I have shown it in detail in the video you may take a look.
Source video
Source video
Method Timeline
Prep
ActivePrep
10 min
Prep time from the source recipe card.
Cook
ActiveCook
2 hr
Cook time from the source recipe card.
Total
PassiveTotal
10 hr 10 min
Total time from the source recipe card.
Step 1
Soaking lentils: Add 1 cup urad dal (200 grams Indian black lentils) & ¼ cup rajma (55 grams red kidney beans) to a large pot and rinse thoroughly a few times. Drain the water and pour 4 cups fresh water. Soak them overnight, uncovered. To speed up the soaking process you may pour boiling water and soak for 4 hours.
Image detailsurad dal & rajma in measuring cups to soakSwasthis Recipes · Dal Makhani Recipe (Restaurant Style)Dev reference Checks1
TimingInfoTimingfor 4 hours
Target: 240 minute
Expected state: To speed up the soaking process you may pour boiling water and soak for 4 hours.
Inputs and tools4
Uses
- 2 cups (480 ml) hot water ( (to add later))
- 1 cup (200 grams) urad dal ((Indian black lentils/ whole black gram))
- ¼ cup (55 grams) rajma ((red kidney beans, or sub with urad dal))
- 4 cups (960 ml) water to pressure cook the dal ( (more to cook in pot))
Why and source
This step has reviewed source-backed guidance.
Step 2
Cooking lentils: After they are soaked well, drain the water and pour 4 cups fresh water. Pressure cook on a medium heat for 10 whistles. It takes about 35 to 40 mins. If using an Instant pot pressure cook for 20 mins. If cooking in a pot add more water as required and cook until they become tender. This is how they look after pressure cooking them.
medium heat
Image detailspressure cooked urad dal and rajmaSwasthis Recipes · Dal Makhani Recipe (Restaurant Style)Dev reference Visual cue
until they become tender.
Checks2
TextureInfoTextureuntil they become tender.
Expected state: until they become tender.
TimingInfoTimingabout 35 to 40 mins
Target: 35-40 minute
Expected state: It takes about 35 to 40 mins.
Troubleshooting1
CautionBurning Or ScorchingStep 2 · Step 2Burning or Scorching
Food darkens too much or tastes burned.
Keep stirring consistently to prevent burning.
Prevention
Keep stirring consistently to prevent burning.
Why and source
This step has reviewed source-backed guidance.
Step 3
Check if cooked well: When the pressure releases naturally, open the lid and check if the dal is well cooked. Both rajma and urad dal have to be softened. Press down a rajma and few urad dal in between your thumb and fore finger. They should get mashed very well easily. They should not be aldente or even slightly hard. If they are under-cooked, add half cup more hot water and cook for a little longer about 3 to 4 whistles.
Step 4
While the dal cooks, prep up the following ingredients Fine chop 1 small to medium onion to make about ½ cup chopped (65 grams) 1 tablespoon ginger and garlic paste (18 grams). Alternately you may grate 4 to 5 garlic cloves (9 grams) and 1 inch ginger (9 grams) to make ¾ tbsp each grated. 1 cup tomato puree (220 grams bottled like passata or chop 2 to 3 medium tomatoes & puree in a blender).
Step 5
Heat a heavy bottom pot with 2 tablespoon ghee. If using optional whole spices, add 1 bay leaf, 1 black cardamom and 2 green cardamoms. When they begin to sizzle, add the half cup chopped onions. Saute until golden or light brown, for 7 to 8 mins.
Image detailssauteing onions in butter to make dal makhaniSwasthis Recipes · Dal Makhani Recipe (Restaurant Style)Dev reference Visual cue
until golden or light brown, for 7 to 8 mins.
Checks2
Visual cueInfoVisualuntil golden or light brown, for 7 to 8 mins.
Expected state: until golden or light brown, for 7 to 8 mins.
TimingInfoTimingfor 7 to 8 mins
Target: 7-8 minute
Expected state: Saute until golden or light brown, for 7 to 8 mins.
Inputs and tools3
Uses
- 2 tablespoons (30 ml) ghee ((or use oil))
- ½ cup (65 grams) onions ((fine chopped 1 small to medium))
- 1 bay leaf, 2 green cardamoms, 1 black cardamom
Why and source
This step has reviewed source-backed guidance.
Step 6
Stir in 1 tablespoon ginger garlic paste. Saute for 1 minute until it smells aromatic.
Image detailssauteing ginger garlic pasteSwasthis Recipes · Dal Makhani Recipe (Restaurant Style)Dev reference Visual cue
until it smells aromatic.
Checks2
Visual cueInfoVisualuntil it smells aromatic.
Expected state: until it smells aromatic.
TimingInfoTimingfor 1 minute
Target: 1 minute
Expected state: Saute for 1 minute until it smells aromatic.
Why and source
This step has reviewed source-backed guidance.
Step 7
Pour 1 cup tomato puree (220 grams) and saute for 3 to 4 mins.
Image detailsadding pureed tomatoes to make dal makhaniSwasthis Recipes · Dal Makhani Recipe (Restaurant Style)Dev reference Checks1
TimingInfoTimingfor 3 to 4 mins
Target: 3-4 minute
Expected state: Pour 1 cup tomato puree (220 grams) and saute for 3 to 4 mins.
Why and source
This step has reviewed source-backed guidance.
Step 8
Stir in 1 teaspoon sea salt ¾ to 1½ teaspoon Kashmiri red chili powder (or use paprika). Adjust to your preference. I use 1 to 1½ teaspoon. If you are using hot chili powder cut down. 1 teaspoon garam masala. I use this punjabi garam masala. Please ensure you use a good one.
Image detailsadding spice powders to make makhani masalaSwasthis Recipes · Dal Makhani Recipe (Restaurant Style)Dev reference Inputs and tools3
Uses
- ¾ to 1½ teaspoon Kashmiri red chili powder ((adjust to preference, I use 1 tsp))
- 1 teaspoon garam masala ((+ ½ tsp more if you want at the finishing stage))
- 1 teaspoon sea salt ( (adjust as needed))
Step 9
Saute until the masala cooks well and turns thick, for another 4 mins. The masala begins to smell good when done.
Image detailsthick onion tomato masala for dal makhaniSwasthis Recipes · Dal Makhani Recipe (Restaurant Style)Dev reference Visual cue
until the masala cooks well and turns thick, for another 4 mins.
Checks2
TextureInfoTextureuntil the masala cooks well and turns thick, for another 4 mins.
Expected state: until the masala cooks well and turns thick, for another 4 mins.
TimingInfoTiminganother 4 mins
Target: 4 minute
Expected state: Saute until the masala cooks well and turns thick, for another 4 mins.
Why and source
This step has reviewed source-backed guidance.
Step 10
Mash the cooked lentils slightly and transfer to the pot along with the stock (dal cooked water). Stir well and add 1 cup hot boiling water (240 ml).
Step 11
Stir and continue to cook on the lowest possible heat stirring often to avoid burning. After 60 mins, you will need another half to 1 cup hot water (240 ml) and cook until the dal thickens. I add about 2 cups water in total (1 + ½ + ½).
Image detailsadding more water to cook dal makhaniSwasthis Recipes · Dal Makhani Recipe (Restaurant Style)Dev reference Visual cue
until the dal thickens.
Checks2
Visual cueInfoVisualuntil the dal thickens.
Expected state: until the dal thickens.
TimingInfoTiming60 mins
Target: 60 minute
Expected state: After 60 mins, you will need another half to 1 cup hot water (240 ml) and cook until the dal thickens.
Why and source
This step has reviewed source-backed guidance.
Step 12
Continue to cook on a low flame for a total of 90 mins stirring every now and then to prevent the dal sticking at the bottom.
Image detailsslow cooking dal makhani in a white potSwasthis Recipes · Dal Makhani Recipe (Restaurant Style)Dev reference Checks1
TimingInfoTiming90 mins
Target: 90 minute
Expected state: Continue to cook on a low flame for a total of 90 mins stirring every now and then to prevent the dal sticking at the bottom.
Why and source
This step has reviewed source-backed guidance.
Step 13
Taste the dal makhani to adjust salt & garam masala (half tsp more if you want) to your preference. Crush 1 tablespoon kasuri methi and crush in between your palms. (This brings out the flavor). Add it here.
Image detailsadding kasuri methiSwasthis Recipes · Dal Makhani Recipe (Restaurant Style)Dev reference Inputs and tools1
Uses
- 1 tablespoon kasuri methi ((dried fenugreek leaves, optional))
Step 14
Stir in ¼ to ⅓ cup heavy cream (60 to 80 ml, cooking cream/whipping cream) and continue to cook for another 10 mins. If you are making ahead for later use, you may add cream, butter and kasuri methi when you reheat it. So just make the dal makhani without all of the 3, cool and refrigerate or freeze. Add them when you reheat.
Image detailsadding creamSwasthis Recipes · Dal Makhani Recipe (Restaurant Style)Dev reference Checks2
TimingInfoTiminganother 10 mins
Target: 10 minute
Expected state: Stir in ¼ to ⅓ cup heavy cream (60 to 80 ml, cooking cream/whipping cream) and continue to cook for another 10 mins.
HoldingMain recipeSource holding instruction
Stir in ¼ to ⅓ cup heavy cream (60 to 80 ml, cooking cream/whipping cream) and continue to cook for another 10 mins. If you are making ahead for later use, you may add cream, butter and kasuri methi when you reheat it. So just make the dal makhani without all of the 3, cool and refrigerate or freeze. Add them when you reheat.
Inputs and tools2
Uses
- 3 tablespoons (42 grams) unsalted butter ((cultured butter if you can))
- ¼ to ⅓ cup (60 to 80 ml) heavy cream ((cooking cream or whipping cream, more to garnish if you want))
Why and source
This step has reviewed source-backed guidance.
Step 15
This is the consistency I got after 90 mins of total cooking (apart from the initial pressure cooking). Thick, creamy & flavorful. Then stir in 3 tablespoon unsalted butter (cultured if you can). Turn off the heat.
Image detailsadding butterSwasthis Recipes · Dal Makhani Recipe (Restaurant Style)Dev reference Checks1
TimingInfoTiming90 mins
Target: 90 minute
Expected state: This is the consistency I got after 90 mins of total cooking (apart from the initial pressure cooking).
Why and source
This step has reviewed source-backed guidance.
Step 16
Place a small piece of foil or an aluminum foil cup or a tall steel cup on the dal makhani. Hold 1 to 2 inch piece of natural wood charcoal with a tong and burn it on direct fire until red hot, for 3 to 4 mins. Then place it on the foil/cup kept over dal.
Image detailssmoking dal makhani with a wood coalSwasthis Recipes · Dal Makhani Recipe (Restaurant Style)Dev reference Visual cue
until red hot, for 3 to 4 mins.
Checks2
Visual cueInfoVisualuntil red hot, for 3 to 4 mins.
Expected state: until red hot, for 3 to 4 mins.
TimingInfoTimingfor 3 to 4 mins
Target: 3-4 minute
Expected state: Hold 1 to 2 inch piece of natural wood charcoal with a tong and burn it on direct fire until red hot, for 3 to 4 mins.
Why and source
This step has reviewed source-backed guidance.
Step 17
Quickly pour ¼ tsp ghee on the hot coal. Immediately cover the pot and allow to smoke for 3 to 4 mins. For stronger flavor, add another ¼ tsp ghee on the coal and repeat the smoking.
Step 18
Garnish dal makhani with more butter or cream & serve with fluffy Basmati rice or naan.
Step 19
Heat ghee in the instant pot and add onions. Saute until they turn golden, for about 5 mins.
Step 20
Stir in the ginger garlic paste and saute for 1 minute.
Step 21
Add the tomato puree, red chili powder, garam masala and salt. Saute for 3 to 4 mins and add the soaked & drained lentils.
Step 22
Pour 3 cups water and pressure cook for 30 mins. Wait until the pressure drops, for about 15 mins and open the lid.
Step 23
Mash some of the urad dal, not rajma and press saute mode. Pour 1 cup hot water, mix and continue to cook on saute mode for 12 to 15 mins (switch bet low saute to med saute & vice versa as required)
Step 24
(Optionally if you want you may add 1 more cup hot water & cook for 12 to 15 mins more – I found this way it tastes exactly as the stovetop version)
Step 25
Taste test and adjust salt. Stir in the crushed kasuri methi, cream and more garam masala if you want. Add the butter and turn off.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Faqs
What are the ingredients of dal makhani?
Dal makhani is made with whole black lentils, unsalted butter, spices, tomatoes, onions, herbs & cream. Which dal is used in dal makhani? Sabut urad dal is used in dal makhani. It is also known as black lentils or black gram. How to make dal makhani without onion?
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Testing notes
Useful tests and side-by-side notes after the method is clear.
Expert Tips
Soak black lentils and rajma for at least 8 hours.
Well soaked lentils cook up to a creamy texture which is very important to make a delicious dal makhani. To speed up the soaking process, you may soak them in boiling hot water for 4 hours.
Notes
You can halve the recipe to make 2 to 3 servings.
Cut down the cook time to 60 mins. Older stock of lentils & beans (aged) often take longer to cook.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
4, 4 to 5
Garnish
Source step 18 creates or uses garnish.
Paste
Source step 4 creates or uses paste.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
You can halve the recipe to make 2 to 3 servings.
You can halve the recipe to make 2 to 3 servings. Cut down the cook time to 60 mins.
Older stock of lentils & beans (aged) often take longer to cook.
Older stock of lentils & beans (aged) often take longer to cook. So buy them from a store which sells fresher stocks.
You may use whole spices in tempering – 1 black cardamom, 2 to 3 green cardamoms and 1 bay leaf.
You may use whole spices in tempering – 1 black cardamom, 2 to 3 green cardamoms and 1 bay leaf.
You can use bottled or homemade tomato puree.
You can use bottled or homemade tomato puree. To make the puree, chop and blend a little over 1 cup tomatoes to make 1 cup puree.
You can cook the lentils in a pot if you don’t have a cooker.
You can cook the lentils in a pot if you don’t have a cooker. It may take about 60 to 90 mins. Add more water than mentioned in the recipe.
Simmer the dal for at least 90 minutes to get the best texture.
Simmer the dal for at least 90 minutes to get the best texture. If you double the recipe, simmer for longer.
Dal makhani tastes best when slow cooked on a low flame for long time.
Dal makhani tastes best when slow cooked on a low flame for long time. So do not cook even on a medium flame.
To get the authentic taste you can cook the dal for as long as 3 hours on the lowest flame, adding more water as needed.
To get the authentic taste you can cook the dal for as long as 3 hours on the lowest flame, adding more water as needed.
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Source and Origin
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Imported from the swasthis-recipes page for dev review.
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Dal Makhani Recipe (Restaurant Style)
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