Dal Makhani Recipe | Authentic Punjabi Restaurant Style Dal at Home

 Creamy & Authentic Dal Makhani Recipe | Restaurant Style at Home

Looking for a rich and creamy Dal Makhani recipe? This popular Punjabi dal is slow-cooked with whole black lentils (urad dal), kidney beans (rajma), butter, and cream, seasoned with aromatic Indian spices. Whether you're cooking for a festive dinner or a cozy weekend meal, this Dal Makhani recipe brings restaurant-style flavors right into your kitchen!

🥘 What is Dal Makhani?

Dal Makhani, a classic North Indian dish, is a flavorful and creamy lentil curry made with:

Whole black lentils (urad dal)

Red kidney beans (rajma)

Butter and cream for a luxurious texture.

It’s a signature recipe in Indian restaurants and dhabas, usually served with naan, roti, or jeera rice.

✅ Ingredients for Dal Makhani Recipe

For Cooking Dal:

1 cup whole black urad dal (black gram)

¼ cup rajma (kidney beans)

4 cups water for pressure cooking

Salt to taste

For Tempering:

2 tbsp butter

1 tbsp oil

1 medium onion, finely chopped

2 medium tomatoes, pureed

1 tbsp ginger-garlic paste

2-3 green chilies (slit or chopped)

1 tsp cumin seeds

1 tsp red chili powder

½ tsp turmeric powder

1 tsp garam masala

1 tsp kasuri methi (dry fenugreek leaves)

½ cup fresh cream

Additional butter for garnish

🧑‍🍳 How to Make Dal Makhani at Home

Step 1: Soak and Cook Lentils

Wash and soak urad dal and rajma overnight or for at least 8 hours.

Drain, rinse, and pressure cook them with salt and water for 5-6 whistles or until soft and tender.

Step 2: Prepare the Tempering (Tadka)

In a pan, heat butter and oil.

Add cumin seeds, green chilies, and ginger-garlic paste. Sauté until the raw smell disappears.

Add chopped onions and cook until golden brown.

Add tomato puree, turmeric, red chili powder, and garam masala. Cook until the oil separates.

Step 3: Combine Dal and Tempering

Add the cooked dal and rajma to the pan.

Adjust water to your desired consistency.

Let it simmer on a low flame for 30-40 minutes, stirring occasionally for a creamy texture.

Step 4: Finish with Cream and Kasuri Methi

Crush kasuri methi between your palms and add to the dal.

Add fresh cream and stir gently.

Simmer for another 5-10 minutes for a rich, velvety finish.

Garnish with a dollop of butter and coriander leaves.

🍽️ How to Serve Dal Makhani

Dal Makhani pairs best with:

Butter Naan ,eera Rice ,Roti or Paratha

A side of salad and pickle.

It’s perfect for family dinners, potlucks, or festive Indian meals!

💡 Tips for the Best Dal Makhani

Slow cooking brings out the authentic restaurant-style flavor.

Use fresh cream and butter for a rich texture.

Stir frequently to avoid sticking and to enhance the creamy consistency.

You can also add a smoked flavor by placing a hot coal in the dal with a little ghee for 1-2 minutes before serving.

📌 Conclusion

This homemade Dal Makhani recipe is creamy, rich, and full of authentic Punjabi flavors — just like your favorite Indian restaurant. Serve it at parties or family dinners, and watch everyone ask for second helpings!

🥄 Frequently Asked Questions (FAQ) About Dal Makhani Recipe

❓ What is Dal Makhani made of?

Dal Makhani is made from whole black lentils (urad dal) and kidney beans (rajma), slow-cooked with butter, cream, tomatoes, onions, and aromatic Indian spices. The result is a creamy, flavorful dish that’s a staple in Punjabi cuisine.

❓ Can I make Dal Makhani without cream?

Yes, you can make Dal Makhani without cream. Substitute with milk or cashew paste for a lighter but still creamy texture. However, adding cream gives the dish its signature richness and authentic restaurant-style taste.

❓ How long should Dal Makhani be cooked?

For the best flavor, Dal Makhani should be slow-cooked for 30-45 minutes after pressure cooking the lentils. Slow simmering enhances the texture, deepens the flavor, and creates the creamy consistency this dish is famous for.

❓ Can I use canned kidney beans for Dal Makhani?

Yes, you can use canned kidney beans to save time. Just rinse them well and add them directly to the cooked lentils during the final simmering process. However, for the best taste, fresh soaked and pressure-cooked rajma is recommended.

❓ Is Dal Makhani healthy?

Dal Makhani is a protein-rich dish thanks to urad dal and kidney beans. However, the use of butter and cream makes it rich and high in calories. You can make a healthier version by reducing the butter and cream, and using olive oil and plant-based milk substitutes.

❓ What can I serve with Dal Makhani?

Dal Makhani pairs perfectly with:

Butter Naan

Jeera Rice

Roti or Paratha

Lachha Paratha or Garlic Naan.

It’s a complete and comforting meal when served with salad and a side of pickle.

❓ Can Dal Makhani be frozen?

Yes! Dal Makhani freezes very well. Store it in an airtight container once cooled. It can be frozen for up to 2-3 months. Reheat it on the stove top, and add a splash of water or cream while reheating to refresh the texture.