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Dal Makhani Recipe (Restaurant Style) Recipe

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4.2 from 9 reviews

Dal Makhani is a rich, creamy, and flavorful North Indian lentil dish made from whole black lentils (urad dal) and red kidney beans (rajma), slow-cooked with butter, cream, and aromatic spices to create a thick, luscious curry perfect for serving with basmati rice or naan. This restaurant-style recipe uses stovetop or Instant Pot methods for convenience and authentic taste.

Ingredients

Lentils and Beans

  • 1 cup (200 grams) urad dal (Indian black lentils/whole black gram)
  • ¼ cup (55 grams) rajma (red kidney beans, or substitute with urad dal)
  • 4 cups (960 ml) water to pressure cook the dal (more to cook in pot)

Spices and Flavorings

  • 1 bay leaf
  • 2 green cardamoms
  • 1 black cardamom
  • ¾ to 1½ teaspoon Kashmiri red chili powder (adjust to preference, 1 tsp used)
  • 1 teaspoon garam masala (+ ½ tsp more if desired at finishing stage)
  • 1 teaspoon sea salt (adjust to taste)
  • 1 tablespoon kasuri methi (dried fenugreek leaves, optional)

Aromatics and Base

  • ½ cup (65 grams) onions (finely chopped, 1 small to medium)
  • 1 tablespoon (18 grams) ginger garlic paste (or ¾ tbsp. (9 grams) each grated ginger and garlic)
  • 1 cup (220 grams) tomato puree (bottled or 2 to 3 medium tomatoes pureed)

Fats and Dairy

  • 2 tablespoons (30 ml) ghee (or oil)
  • 3 tablespoons (42 grams) unsalted butter (cultured butter if available)
  • ¼ to ⅓ cup (60 to 80 ml) heavy cream (cooking cream or whipping cream, more for garnish if desired)

Additional liquid

  • 2 cups (480 ml) hot water (to add later during cooking)

Instructions

  1. Preparation: Rinse the urad dal and rajma thoroughly by rubbing them well, drain, and repeat rinsing three times. Soak in 4 cups of water overnight. Drain, rinse well again, and drain thoroughly before cooking.
  2. Pressure Cook Lentils (Stovetop method): Add 4 cups of fresh water to the soaked lentils and pressure cook on medium heat for 10 whistles or until lentils are very soft and easily mashed. If using Instant Pot, pressure cook on high for 20 minutes. Without a pressure cooker, boil in a heavy bottom pot until soft, adding hot water as needed.
  3. Check doneness: Lentils and rajma should be very soft and mashable. If undercooked, add ½ cup hot water and cook for an additional 3 to 4 whistles (stovetop).
  4. Sauté Spices and Onions: Heat ghee in a heavy bottom pot. Add bay leaf, green cardamoms, and black cardamom if using, and let them sizzle for about a minute. Add finely chopped onions and sauté for 7 minutes until golden. Then add ginger garlic paste and sauté for another minute until aromatic.
  5. Add Tomato and Spices: Pour in tomato puree and cook for 3 to 4 minutes. Add salt, Kashmiri red chili powder, and garam masala, then sauté for 4 to 5 minutes until the masala thickens and the mixture is fragrant.
  6. Add Cooked Lentils: Slightly mash the cooked urad dal, then pour it and its cooking stock into the pot with the masala. Add 1 cup of hot water and mix well.
  7. Simmer and Thicken: Cook on low heat for 60 minutes, stirring often to prevent sticking. The dal will thicken as it cooks.
  8. Add More Water and Continue Cooking: Add another ½ to 1 cup of boiling water and keep cooking on low heat until the dal reaches a rich, thick consistency, about 30 more minutes. Total cooking time at this stage is about 90 minutes but can vary.
  9. Finish with Kasuri Methi and Cream: Crush kasuri methi between your palms and stir it in along with the heavy cream. Cook for another 6 to 8 minutes until creamy and thick. Adjust salt and garam masala if needed. Add butter and mix well.
  10. Optional Dhungar (Smoking): Place a small aluminum foil piece or cup on the dal. Hold a piece of natural charcoal with tongs and heat it directly over flame until red hot (3-4 minutes). Place the charcoal on the foil/cup above the dal, pour ¼ tsp ghee on the hot coal, cover immediately and let smoke for 3 to 4 minutes. Repeat once more for stronger smoky flavor.
  11. Garnish and Serve: Garnish with extra butter or cream as desired. Serve hot with fluffy basmati rice or naan bread.
  12. Instant Pot Variation: Heat ghee in Instant Pot on sauté mode. Add onions and sauté until golden (~5 minutes). Add ginger garlic paste and sauté for 1 minute. Stir in tomato puree, red chili powder, garam masala, and salt; sauté for 3 to 4 minutes.
  13. Add Lentils and Pressure Cook Instant Pot: Add soaked and drained lentils, pour 3 cups water, and pressure cook on high for 30 minutes. Allow natural pressure release (~15 minutes), then open lid.
  14. Mash and Sauté: Mash some of the urad dal (not rajma). Switch to sauté mode and add 1 cup hot water. Cook for 12-15 minutes on sauté, adjusting heat between low and medium sauté as needed.
  15. Optional Extra Cooking: For a thicker and more authentic stovetop-like texture, add an additional 1 cup hot water and cook for 12-15 minutes more on sauté.
  16. Finish Instant Pot Dal: Taste and adjust salt. Stir in crushed kasuri methi, cream, more garam masala if desired, and butter. Turn off Instant Pot and serve hot.

Notes

  • The slow cooking process on the stovetop is key for richness and authentic taste, though the Instant Pot offers a great time-saving option.
  • Kasuri methi (dried fenugreek leaves) adds signature flavor but is optional if unavailable.
  • Adjust chili powder according to your heat preference; Kashmiri chili adds vibrant color and mild heat.
  • The Dhungar smoking technique imparts a beautiful smoky aroma but can be skipped if not comfortable with charcoal smoking indoors.
  • For vegan variation, substitute ghee and butter with oil and use coconut cream or cashew cream instead of heavy cream.
  • Serve this dish fresh; leftovers reheat well and thicken—add water to loosen when reheating.

Find it online: https://bitezly.com/dal-makhani-recipe-restaurant-style-recipe/