Dal Makhni - Restaurant Style
For Dal
For Tempering
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Soak and Clean Dal
Take 1/2 cup of whole black lentils (urad dal) and soak them overnight in water. If you are short on time, soak them for at least . Before soaking, clean the dal thoroughly by rubbing and washing it 3-4 times to remove impurities.
Pressure Cook the Dal
Transfer the cleaned and soaked dal into a pressure cooker. Add 2 cups of water, 1 teaspoon of salt, and 1 big cardamom. Close the cooker and cook on medium flame for 4-5 whistles. After the whistles, lower the flame and continue to cook for another .
Check and Mash Dal
Open the pressure cooker and check if the dal is completely soft. It should be very tender. Remove the big cardamom from the dal. Using a dal masher, gently mash the dal a bit to achieve a smoother consistency.
Prepare the Tempering Base
Heat a kadai (wok) on the stove. Add 1 tablespoon of ghee and 1 tablespoon of butter. Once the ghee and butter are hot and melted, add 1/2 teaspoon of cumin seeds (shahi jeera). Let them splutter.
Sauté Onions and Ginger-Garlic Paste
Add 1 finely chopped medium onion to the kadai. the onion until it turns golden brown. Then, add 1 tablespoon of ginger-garlic paste and cook for , stirring continuously.
Add Spices and Tomato Puree
Add 1 teaspoon of Kashmiri red chilli powder to the mixture and mix well. Immediately after, add 1 cup of tomato puree (made from 3 tomatoes). Then, add 1 teaspoon of salt, 1 teaspoon of red chilli powder, 1 teaspoon of coriander powder, and 1/2 teaspoon of garam masala powder.
Incorporate Kasuri Methi and Cook Puree
Add 1 teaspoon of roasted and crushed kasuri methi to the . Mix all the spices and tomato puree thoroughly. Cover the kadai and cook the tomato puree on low flame until the oil separates from the mixture, which should take approximately . Stir occasionally to prevent sticking.
Combine Dal and Tempering
Once the tomato puree has cooked and released its oil, add the cooked and mashed black lentils (dal) to the kadai. Increase the flame to high and stir everything together. Add 1 cup of water and 1 tablespoon of butter. Bring the dal to a boil.
Slow Cook for Creaminess
After the dal comes to a boil, the flame to low. Cover the kadai and let the dal for . This slow cooking process helps the dal release its starch, making it incredibly creamy and smooth.
Finish with Cream and Coriander
After of , remove the lid. Add 3 tablespoons of cream (you can use homemade malai or store-bought cream) and mix it well into the dal. Cook for another . Finally, add 2 tablespoons of freshly chopped coriander leaves and stir. Your creamy, restaurant-style Dal Makhni is now ready to serve.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Plan Ahead
Complete this step earlier to save time later.
- View Step 1Soak and Clean Dal6 hours or overnight
Take 1/2 cup of whole black lentils (urad dal) and soak them overnight in water. If you are short on time, soak them for at least 6 hours. Before soaking, clean the dal thoroughly by rubbing and washing it 3-4 times to remove impurities.
Variations
Simple ways to adapt this recipe.
- If shahi jeera (cumin seeds) is not available
You can use regular cumin seeds.
Helpful Tips
Small details that can improve the final result.
Your Notes
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Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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