Restaurant-Style Dal Makhani Recipe: Creamy, Buttery, and Perfect Every Time!
Dal Makhani is the crown jewel of Indian cuisine, loved for its rich, creamy texture and indulgent flavors. Made with whole black lentils (urad dal) and kidney beans (rajma), slow-cooked to perfection, this dish embodies comfort and celebration. Whether paired with garlic naan or jeera rice, this recipe will transport you to your favorite Indian restaurant.
Why Dal Makhani is Special
Dal Makhani translates to “buttery lentils,” and for good reason—its signature richness comes from generous amounts of butter and cream. Unlike everyday dals, Dal Makhani is reserved for special occasions and family gatherings in many Indian households. It’s also a staple at Indian weddings and parties, and you’ll find it on the menu of nearly every Indian restaurant worldwide.
My Personal Journey with Dal Makhani
Growing up in a Gujarati family, Dal Makhani was a dish we’d savor on weekends or festive occasions. My mother always said, “Good Dal Makhani takes time and patience,” and she was right! After years of experimenting, I finally cracked the secret to creating that velvety, restaurant-style version. It’s now a favorite in my home and a dish I’m excited to share with you.
Tips for the Best Dal Makhani
- Simmer Slowly
Slow cooking is essential for enhancing the flavors. If you can, let the dal simmer on low heat for at least 1–2 hours. This develops its creamy texture and deep flavor. - Be Generous with Butter and Cream
Dal Makhani isn’t the place to cut corners. Use ample butter and cream to achieve the luxurious taste. I recommend Amul salted butter for authenticity, but any good-quality salted butter will work. - Minimal Spices, Maximum Flavor
Keep spices light—Dal Makhani shines because of its fresh ingredients, not a heavy spice blend. A pinch of garam masala and Kashmiri red chili powder for color are all you need. - Infuse Smokiness
Use the traditional dhungar method by smoking the dal with hot charcoal and ghee for a restaurant-quality, smoky flavor. Just a few minutes will make a big difference. - Tomato Puree is Key
For a smooth, creamy consistency, opt for store-bought tomato puree or add a bit of concentrated tomato paste if using fresh tomatoes. - Pinch of Sugar
A small amount of sugar balances the flavors perfectly, bringing out the natural richness of the lentils.
Serving Suggestions
- Pair with Breads: Dal Makhani is perfect with garlic naan, butter naan, or even plain roti.
- Rice Options: Serve with jeera rice, plain basmati, or steamed rice.
- Toppings: Add a swirl of cream and a pat of butter for an authentic restaurant-style look
Other Daal Recipes to inspire you:
Why This Recipe Works
This Dal Makhani is rich, creamy, and bursting with flavor. It’s easy enough for beginners but delicious enough to impress at dinner parties. The combination of slow cooking, minimal spices, and a smoky finish ensures every bite is memorable.
Restaurant Style Dal Makhani
Ingredients
- 1 1/2 cup split black lentils छील्के उडद
- 1/2 cup bengal gram चना दाल
- 1 tbsp ginger अदरक
- 1 tbsp garlicchopped लेहसुन
- 1 tsp cumin powder जीरा पाव्डर
- 2 tbsp butter मख्खन
- 1/2 cup tomato puree टमाटर प्युरे
- 1 tsp red chilli powder लाल मीर्च
- 2 tsp dried fenugreek leaves / kasoori methi कसुरी मेथी
- 1 tsp garam masala गरम मसाला
- 1/2 cup cream क्रीम
- salt to taste
Instructions
- Wash the dal (lentils) twice in water. Boil the dal in enough water with juliennes of half the quantities of ginger and garlic and cook on very slow fire till the dal (lentils) is absolutely cooked.1 1/2 cup split black lentils, 1/2 cup bengal gram, 1 tbsp ginger, 1 tbsp garlicchopped
- Heat butter in a brass handi or any pan; add the rest of the ginger garlic paste and fry for 1 minute.1 tbsp ginger, 2 tbsp butter, 1 tbsp garlicchopped
- Add the dal (lentils), tomato puree, red chilli powder, cumin powder and salt and 2 cups of water and cook till the dal (lentils) is absolutely mashed.1/2 cup tomato puree, 1 tsp red chilli powder, salt to taste, 1 tsp cumin powder
- Add crushed kasoori methi (dried fenugreek leaves), garam masala and cook for another 10 minutes.2 tsp dried fenugreek leaves / kasoori methi, 1 tsp garam masala
- Add half of the cream and cook for another 5 minutes.1/2 cup cream
- Adjust seasoning and remove.
- Serve, garnished with the rest of the cream.
