Daal Makhani Recipe (Restaurant Style)

There are some dishes that transcend generations, evolving from simple home-cooked meals into iconic staples of Indian cuisine. Daal Makhani is one such dish—a velvety, rich, and creamy lentil delicacy that has won the hearts of food lovers around the globe. Whether served at lavish Punjabi weddings, celebrated in five-star restaurants, or enjoyed as a comforting meal at home, Daal Makhani’s popularity is unwavering.

But have you ever wondered what makes Daal Makhani so irresistibly indulgent? What is it about these humble black lentils and kidney beans that, when simmered with butter, cream, and a blend of aromatic spices, can create such a mouth-watering masterpiece? Today, in this special post on Recipe Rahasya, we’re diving deep into the art of crafting an authentic Daal Makhani that rivals your favorite restaurant’s version.

Originating in the vibrant kitchens of Punjab, Daal Makhani has evolved from a simple peasant dish into a luxurious and iconic meal, all thanks to one key element—time. The slow-cooking process allows the lentils to break down, releasing their natural starches and creating that signature creamy consistency, while the addition of butter (makhan) and cream turns it into a decadent treat.

Which daal is used in Daal Makhani?

Let me clear that up right away: the star of this dish is whole black lentils (sabut urad dal). This humble ingredient, combined with a handful of red kidney beans (rajma), forms the heart of the rich, creamy Daal Makhani we all love. The combination of these two lentils, cooked slowly, gives its signature creamy and rich texture.

What makes Daal Makhani truly magical is not just the ingredients, but the method. From the careful selection of whole black lentils and red kidney beans to the hours of slow simmering that intensify the flavors, this dish is a labor of love. Every spoonful tells a story of patience, tradition, and passion for food that’s worth every minute spent in the kitchen.

Why You’ll Love This Daal Makhani Recipe

Detailed Recipes of Daal Makhani

In today’s recipe, I’ll be sharing not just the traditional steps, but also Recipe Rahasya’s secret tips that elevate this dish to the next level. Whether it’s the technique of infusing smoky flavors or the precise timing for adding spices, we’ve got all the tips you need to make your Daal Makhani the talk of your next dinner party. So, grab your apron, get your spices ready, and let’s embark on this flavorful journey together.

Daal Makhani

Daal Makhani is a rich and creamy North Indian dish made with slow-cooked black lentils (sabut urad dal) and red kidney beans (rajma), simmered in a buttery tomato-based gravy. Its indulgent texture and deep flavors make it a beloved comfort food, perfect for pairing with naan or rice.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Overnight Soaking Time 8 hours hrs

Total Time 10 hours hrs 20 minutes mins

Course Main Course

Cuisine Indian

Servings 5 People

Calories 400 kcal

Ingredients

  

For the Lentils

• 1 cup whole black lentils (sabut urad dal)
• ¼ cup red kidney beans (rajma)
• 6 cups water for soaking and boiling
• 1 teaspoon salt (for boiling)

For the Masala

• 3 tablespoons butter (or ghee)
• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 large tomatoes, puréed
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit lengthwise (optional)
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon coriander powder (dhania powder)
• ½ teaspoon red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 tablespoon garam masala
• 2 teaspoon kasuri methi (dried fenugreek leaves), crushed
• Salt to taste
• ½ cup fresh cream
• 2 tablespoons fresh coriander, finely chopped (for garnish)

Instructions

 

Step 1: Soaking and Boiling the Lentils

• Rinse and Soak: Rinse the black lentils and kidney beans thoroughly under cold water. Soak them together in 6 cups of water overnight, or for at least 8 hours. Soaking helps soften the lentils and reduces the cooking time.
• Boil: Drain the soaked lentils and rajma. In a pressure cooker, add the soaked lentils and beans, 6 cups of fresh water, and 1 teaspoon of salt. Pressure cook on high heat for about 10-12 whistles (or 30-40 minutes) until the lentils are soft and creamy in texture. Set aside.

Step 2: Preparing the Masala

• Sauté the Spices: In a heavy-bottomed pan or kadai, heat 2 tablespoons of oil and 1 tablespoon of butter on medium heat. Add cumin seeds and let them splutter.
• Add Aromatics: Stir in the finely chopped onions, and sauté until golden brown. This will take about 6-8 minutes. Now, add the ginger-garlic paste and green chilies (if using), cooking until the raw smell disappears.
• Tomato Purée: Add the fresh tomato purée and cook the mixture for 10-12 minutes, stirring occasionally. Let the oil start to separate from the masala, which means it's perfectly cooked.

Step 3: Bringing the Daal

• Mix the Lentils: Add the boiled lentils and kidney beans along with the water they were boiled in. Stir the lentils into the masala and cook on low heat.
• Spice it Up: Season with red chili powder, turmeric powder, coriander powder, and salt. Mix well. If the consistency is too thick, you can add a little more water.
• Slow Simmer: Let the Daal Makhani simmer on low heat for at least 45 minutes to an hour. The longer it simmers, the richer the flavor. Stir occasionally to prevent sticking. You’ll notice the lentils becoming soft and creamy.

Step 4: The Finishing Touch

• Add Creaminess: Stir in the remaining butter and fresh cream. This step adds the characteristic richness to the Daal Makhani. Simmer for an additional 10 minutes, allowing the cream to mix in fully.
• Kasuri Methi & Garam Masala: Crush the kasuri methi between your palms and add it to the daal. Sprinkle garam masala and stir everything together. Simmer for another 5 minutes.

Step 5: Garnish and Serve

• Garnishing: Turn off the heat and garnish with chopped coriander and a swirl of fresh cream for a stunning presentation.
• Serving Suggestions: Daal Makhani pairs beautifully with butter naan, jeera rice, or even plain steamed rice. Serve hot with a side of sliced onions, lemon wedges, and a dollop of extra butter for indulgence.

Notes

For the authentic smoky flavor, you can try the Dhungar Technique: Light a small piece of charcoal until it’s red-hot, place it in a bowl, and carefully set the bowl over the daal (ensure it doesn’t touch the food). Drizzle a teaspoon of ghee on the charcoal and cover the pot immediately. Let the smoke infuse the daal for about 2 minutes before serving. This step adds a restaurant-style, smoky essence to your homemade daal!

Serving Suggestions for Daal Makhani

Daal Makhani is a rich and creamy dish that pairs perfectly with a variety of Indian breads and rice dishes. Here are some serving suggestions to enhance your meal:

1. Butter Naan – The soft and fluffy butter naan is a classic pairing with Daal Makhani. Its buttery texture complements the creamy dal, making every bite indulgent.
2. Jeera Rice – Aromatic jeera (cumin) rice adds a fragrant and slightly crunchy element to balance the smooth texture of Daal Makhani. This combination is both satisfying and light.
3. Tandoori Roti – For a healthier option, pair Daal Makhani with whole wheat tandoori roti. It adds a rustic touch to the meal, perfect for those who prefer a more wholesome accompaniment.
4. Lachha Paratha – The layered, flaky lachha paratha is another great bread option. Its crispy layers contrast nicely with the creamy consistency of the dal, adding texture to each bite.
5. Steamed Basmati Rice – If you prefer something simple, steamed basmati rice is a perfect partner. Its neutral flavor allows the rich and spiced dal to take center stage.
6. Salad or Pickle – Add a refreshing side like a cucumber and onion salad or a tangy Indian pickle to cut through the richness of the dish and add a burst of freshness.
7. Raita – A cooling bowl of raita, such as cucumber or boondi raita, is a great way to balance the warmth of the spices in the Daal Makhani.
8. Papad – Crispy papad (papadum) adds a delightful crunch to the meal, offering contrast to the soft and creamy dal.

These pairings will elevate the flavor experience of your Daal Makhani, making it a complete and satisfying meal.

Pro Tips for Making the Best Daal Makhani

To achieve a restaurant-quality Daal Makhani at home, follow these expert tips:

1. Soak Lentils Overnight – Soaking whole black lentils (urad dal) and kidney beans (rajma) overnight softens them, reducing cooking time and ensuring they become perfectly tender.
2. Slow Cook for Maximum Flavor – The secret to an authentic Daal Makhani is slow cooking. Simmer the lentils for hours on low heat to develop deep, rich flavors. If short on time, use a pressure cooker, but allow the dal to simmer afterward for better results.
3. Use Butter and Ghee Generously – For the signature richness, don’t skimp on butter or ghee. A combination of the two enhances the creaminess and provides that indulgent, restaurant-style taste.
4. Smoked Flavor with Dhungar Method – For a smoky flavor, use the traditional dhungar method. Place a piece of heated charcoal in a small bowl within the dal, drizzle ghee over it, and cover the pot for a few minutes to infuse the smoky aroma.
5. Cream vs. No Cream – While some recipes call for heavy cream, you can achieve a creamy texture by mashing some of the cooked dal with the back of a spoon. This makes it rich without the extra calories. For a decadent version, swirl in a tablespoon of cream at the end.
6. Add Tadka at the End – Prepare a flavorful tadka with ghee, cumin, garlic, and tomatoes, and add it just before serving. This enhances the aroma and adds a fresh burst of flavor to the dish.
7. Season Gradually – Add salt in stages. Season the lentils while cooking, but adjust the final salt level after the dal has simmered to avoid over-salting.
8. Let it Rest – Daal Makhani tastes even better the next day as the flavors continue to develop. Make it ahead of time and reheat slowly for a deeper, more complex flavor.

Following these pro tips will elevate your Daal Makhani to restaurant-level perfection!

Storing and Reheating Daal Makhani

Daal Makhani is one of those dishes that tastes even better the next day as the flavors continue to meld. Here’s how to store and reheat it properly:

1. Storing Daal Makhani
   • Refrigeration: Once cooled to room temperature, transfer the Daal Makhani to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
   • Freezing: If you want to store it for longer, Daal Makhani freezes very well. Pour it into freezer-safe containers or zip-lock bags, leaving some room for expansion. It can last up to 2-3 months in the freezer.
2. Reheating Daal Makhani
   • On the Stove: For the best results, reheat Daal Makhani on low heat in a saucepan. Add a little water to thin it out, as it tends to thicken when stored. Stir occasionally to ensure it heats evenly.
   • In the Microwave: If using a microwave, transfer the dal to a microwave-safe bowl, cover it with a lid, and heat in 1-2 minute increments, stirring in between. Add water if necessary to maintain the right consistency.
3. Tips for Reheating
   • Stir Occasionally: Whether using the stove or microwave, stir the dal occasionally to avoid uneven heating and burning at the bottom.
   • Freshen Up: After reheating, you can freshen up the Daal Makhani by adding a small dollop of butter or a splash of cream to restore its rich flavor and creaminess.

These tips will help retain the delicious flavors and texture of Daal Makhani, making it just as good when reheated!

And there you have it—an irresistible Dal Makhani recipe that captures the essence of traditional Indian cuisine! This rich and creamy lentil dish is not just a treat for your taste buds but also a powerhouse of nutrition, packed with protein and essential nutrients. Serve it alongside steaming naan or fragrant basmati rice, and you have a meal that will impress everyone at your table.

Have you tried making Dal Makhani at home? I’d love to hear your experiences and any creative twists you’ve added! Don’t forget to share your delicious creations with us on social media using the hashtag #RecipeRahasya. If you enjoyed this recipe, explore more delightful dishes on Recipe Rahasya to bring even more flavorful adventures to your kitchen.

You can also try Veg Biryani, Paneer Tikka Masala dishes also.

Let me know how it turned out in the comments below!

Happy Cooking, Recipe Rahasya.

breakfast (4) Indian Breakfast (4) main dishes (2) Paneer (1) paneer dishes (1) Pav Bhaji (1) quick breakfast (4) quick snacks (3) snacks (4) tasty snacks (4)