How to cook Resturant Style Dal Makhni at home

Dal Makhni is a flavorful, creamy, nutrient-rich Punjabi lentil dish made using whole black lentil, rajma, chana dal with mild spices. Its always best to cook in a slow cooking process for a long hour to make creamy, thick consistency and tasty buttery dal. It’s a complete mixture of dal, spices, cream, and butter. yummilicious Dal Makhni goes well with naan, plain parathas, and pulao.

Dal Makhni

Dal Makhni is a power-packed dish, high in protein, folic acid, and calcium. This is an excellent source of protein so it’s a great option for vegetarian. Traditionally, Dal Makhni was cooked in a slower method overnight in tandoor to enhance the taste of mixed dal and spices. It’s a time consuming and heavy dish, you can surprise your guest with a lip-smacking treat.  It’s a good source protein for growing kids.
cook Dal Makhni at home
 Preparation Time: 10 mins               Cooking Time: 1-hour     Servings size: 4 portions

Ingredients required

• Whole Black Lentil – ½ cup
• Chana Dhal – 1 tbsp
• Rajma / Kidney Beans – ¼ cup
• Finely chopped onion – 1 cup
• Tomato puree – 1 cup
• Curd – ½ cup
• Green chilli slit – 1 no
• Ginger Garlic Paste – 2 Tsp
• Red Chilli Powder – 1 Tsp
• Garam Masala – 1 Tsp
• Cumin seeds – ½ tbsp
• Ginger Grated – 1 Tsp
• Melted Butter – 2 tbsp
• Ghee – 2 tbsp
• Fresh milk Cream – ¼  cup
• Kasuri Methi – 1 tbsp
• Finely chopped coriander – a handful
• Salt – as per taste


1. Mix all dal together and soak  in adequate water for 8-10 hours or overnight. make sure to clean thoroughly the dals.
2. In a pressure cooker add soaked dal mix,  ginger garlic paste, red chilli powder, and salt.
3. Add 5 – 6 cups of water and cook for 4 – 5 whistles on medium flame.
4. Mash the cooked dhal until it blends well.
5. In another pan, add 2 tbsp of ghee, When the ghee is hot.
6. Once the cumin seed starts to splutter, add finely chopped onions and fry till they become golden brown
7. Now add whisk curd and tomato puree in the pan, make sure the flame is low.
8. Stir for 2 minutes continuously to avoid the splitting of curd.
9. Add grated ginger, green chilli slit and 1 tsp of garam masala, and cook for another 2 minutes
10. Once it’s all done, mix cooked and mashed dal and allow it to cook for 15 minutes or try some slow cooking process to get a creamy texture.
11. Add butter, cream and cook for another  2 minutes
12. Add kasuri methi and mix for another minute in low flame.
13. Finally, garnish with fresh milk cream and a handful of finely chopped coriander leaves and also with some slices of lime
14. Serve hot with Jeera pulao, phulka or naan.
15. Enjoy a tasty and healthy meal with family
Also read
1.Top 10 Tasteful Restaurants in Chennai for Couples to Celebrate Valentine’s Day

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5 thoughts on “How to cook Resturant Style Dal Makhni at home

  • March 5, 2018 at 9:48 am

    Dal makhani is one of my all time favourite dishes. I think that full fat cream and butter you mentioned in your recipe definitely makes all the difference when it comes to recreating the restaurant taste 🙂

  • March 7, 2018 at 2:50 am

    What a simple and seemingly delicious recipe. I have always wanted to attempt kali daal but somehow found it intimidating. This simplifies things for me.

  • March 8, 2018 at 5:01 pm

    I also make it in a similar way but do not add curd. Maybe next time I will try curd. It is one of my favourite with rice.

  • March 8, 2018 at 8:10 pm

    I love dal makhani and usually my restaurant test depends on how well the dal makhni is made. But i never thought it would be simple and fun to make this at home. Should give this a try.


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