Dal Makhani Recipe | Restaurant Style Creamy Dal Makhani

Dal Makhani Recipe | Restaurant Style Creamy Dal Makhani

Dal Makhani is the best creamy buttery tasty dal ever for me. This creamy dal made of black whole lentils cooked with butter, cream, & Indian spices, and simmered on low flame for a unique flavor. It tastes best with garlic or butter nun or kulcha. Dal makhani is one of the most popular dal around in  India. Dal makhani recipe comes from North India Punjabi cuisine. I will share the best restaurant style dal makhani recipe which you may love most.

Dal Makhani

Cooking Time: 3 hour

Serving persons: 5 persons


Whole urad dal(Whole black gram lentil) - 300gm

Water to rinse & soak - 1 liter

Water to cook - 4-5 litres+ as required

Desi Ghee - 6tbsp

Ginger paste - 2tbsp

Garlic paste - 2 tbsp

Kashmiri Lal mirch powder - 4 tbsp

Fresh tomato puree - 600gm

Sugar - 1tsp

White butter - 300gm

Normal butter - 100gm

Garama masala powder - 1 pinch

Toasted Kasuri methi powder - 1/2tsp

Fresh cream - 1cup

Salt - to taste

Cooking method :

  • First, wash & scrub the dal  3 to 4 times until the water remains clear.

  • Now soak the dal for 4 to 5 hours or overnight for soaking.

  • Before cooking the dal please drain the soaked water of the dal and add the dal to a large vessel.

  • Now add 4 to 5 liter of water to dal and turn the flame on a low flame.

  • Cook the dal for about 70-90 minutes.

  • In between boiling the dal please remove & discard the scum or froth which floats over the dal.(removing the floating froth or scum cause clear and smell free dal makhani you will get).
    Removing the scum of dal

  • you can mash the dal between 2 fingers mean the dal is ready. keep aside the boiled dal.

  • Now ready the Tadka for dal in another  Kadhai or sauté pan.

  • Take another pan to add 6 tbsp of ghee then melt it at medium flame then add ginger & garlic paste then sauté for 4 to 5 minutes.

  • Then add sugar, Kashmiri Lal Mirch powder to the kadhai or suaté pan then sauté it for about 3 minutes. stir continuously.

  • Now add tomato puree & salt to the Kadhai and cook until ghee is released from the puree.
    Adding tomato puree & salt to the Kadhai

  • Now set the boiled dal back on medium flame then add Tadka to the dal, mix them well.

  • Now add white butter to dal and stir it for 1 to 2 minutes. and cook the dal on low flame for another 30 to 40 minutes.

  • Use dal smasher for getting smooth and soft dal makhani.

  • Stir & mash in short intervals.

  • You can add some hot water if the dal gets too thick.

  • Check the salt of the dal makhani if required add salt to it.
    Cheacking the dal makhani

  • When you understand dal is ready then add a pinch of garam masala powder mix well at low flame for 10 to 15 minutes.

  • Now add normal butter and fresh cream to the dal makhani and stir it well at a very low flame for about 4 to 5 minutes.
    Adding cream & butter to dal makhani

  • Now finish with Kasuri methi powder and pour in a ceramic bowl and garnish with fresh cream.

Serve the creamy buttery dal makhani with butter nan or kulcha. Hope this beautiful recipe you like most, do comment at comment section down below if you have any suggestion or questions ask me in the comment section. follow me for the best recipe you will get into my channel. Try my butter chicken recipe by click here.

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