Make an authentic North Indian restaurant-style **Dal Makhani** today! **Dal Makhani**, also known as "maa ki dal," is one of the most popular lentil dishes in most North Indian restaurants and is loved by all. Find out for yourself by creating this indulgent restaurant-style Dal Makhani recipe with some steamed rice and soft tandoori naan!

What is Restaurant-Style Dal Makhani?

Long before I started having chicken or anything non-vegetarian, I absolutely loved indulging in Dal Makhani and Paneer Makhani at restaurants. Dal makhani is a restaurant favourite, and you will see how to make this beloved North Indian favourite with this restaurant-style authentic Dal Makhani recipe!

Dal makhani in Hindi translates to “buttered lentils,” but its alternative name is lovingly called maa ki dal (mother’s lentils), which to be honest, I don’t know why Dal Makhani has this name? Since my mom never made restaurant-style Dal Makhani, as I will be showing you how to do today! This may sound bad, but it’s true! On the other hand, I will give my mom credit for some deliciousness she definitely does whip up, like Punjabi Lobia or Masoor Dal!

Dal Makhani is a North Indian vegetarian dish that hails from the Punjab region of India. My interpretation for Dal Makhani’s alternative name that it is called so because Dal Makhani is the mother recipe of all lentils, which is why we enjoy this dish on any and all special occasions. Because of how rare it was for my sister and I to enjoy restaurant foods, I wanted my dal to be perfect, which meant I stuck with what I knew was good - by the way, nothing beats Delhi’s Dal Makhani. As I mention in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!!, getting inspired by your favourite restaurant dishes can certainly spark your creativity in the kitchen! Making Dal Makhani is something I’ve done in the early days of arriving to Canada back in 2013, and it had been a long time since I’ve made it. My last trip to India was November 2024, and I was missing this goodness. As a result, I definitely had to get to it, and refreshing this recipe and filming the video was the perfect opportunity to do it!

This standard I had set for myself is what I used to compare all other variations of this dal with. This recipe is long time coming and is the best one yet! I have also adapted this recipe to an even easier Instant Pot recipe, check it out here.

If India is a destination unseen for you, then I definitely encourage you to try out this Authentic Restaurant-Style Dal Makhani recipe as part of your Live to Cook one-month challenge! You can get started for free today by signing up to my email newsletter, plus all of my latest recipes will be delivered directly to your inbox so you can always bring restaurant favourites to your kitchen!

What Makes This Restaurant-Style Dal Makhani Recipe Amazing?

This recipe for restaurant-style dal makhani is:

Creamy and velvety gravy
Indulgent delight just like at a high-end Indian restaurant
Costs less than $1.00 CAD per serving - It is so incredibly cheap to make. An Indian restaurant would charge you at least $15.00 CAD for a quarter of this recipe - this recipe is such a steal. Plus you know what is going in it, so you can control how much butter, ghee or cream is added. Plus the recipe tastes just like a restaurant so it is a win-win!
Great with rice, roti or naan - Check out plenty of serving suggestions later on in this post!
Instant Pot Friendly - Check out the Instant Pot version here

Can I Make The Dal and Beans in a Pressure cooker?

Yes, you could cook the dal and beans in a pressure cooker if you want. Alternatively, you could use your Instant Pot if you have one. For more details on how to cook the best dried beans and lentils in the Instant Pot, be sure to check out my complete guide here. However, I actually cooked urad dal/black lentils and kidney beans over the stove on low heat until they mash easily. That’s what I did here!

Dietary Considerations for Dal Makhani

This Restaurant-Style Dal Makhani recipe is:

Vegetarian
High in plant-based protein
High in fibre
Budget-friendly
Gluten-free if using certified gluten-free hing

Questions You May Have

Is Dal Makhani Like Butter Chicken?

Well, if butter chicken is the most luscious way to enjoy chicken tikkas then in the same vain, dal makhani is the ultimate way to enjoy lentils. Rarely have I tasted lentils as tasty as in a dal makhani.

Can I Make Dal Makhani Fast?

I wouldn’t try to rush a dal makhani. I think this dish is a labour of love and the longer the lentils have the time to cook, the tastier the final dish is. Why take a half measure for a special dish like this? Although, if you have to, you can cook the soaked lentils and kidney beans in an Instant Pot for 12-15 minutes on High Pressure, or a traditional pressure cooker for 15-20 minutes, allowing the pressure to release naturally. The lentils should be soft but still hold their shape once ready.

Dhangar Method

This is an easy technique that allows you to elevate any North Indian dish by adding a smokey layer of flavour using charcoal. Restaurants tend to make use of tandoor ovens that naturally adds a smokey flavour to the dishes and this technique allows it to be added in a home kitchen.

Essentially, once the dish is ready, heat a piece of coal, either directly on a gas stovetop and then place it in a stainless steel or ceramic bowl. Alternatively, you can use a blow torch by placing the coal in a stainless steel or ceramic bowl and then heating it.

Rest this smoking vessel on top of the dish with the hot coal and pour some ghee or butter on top. Cover the dish with a lid and allow the smokey flavours to get infused into the dish, just a couple of minutes. Remove the smoking vessel and enjoy the dish!

Learn more about the dhangar method here.

Can You Make Dal Makhani without Onion and Garlic?

Good news, my recipe does not use onions to start with, and for the garlic, you can simply remove it from the recipe and cook the recipe as instructed with just the ginger. This sort of flexibility is great when it is time for religious festivals or for dietary reasons where onion and garlic is avoided from consumption.

Can You Add Yogurt to Dal Makhani?

Yogurt can be added to replace the cream in dal makhani if desired. However, you need to add it carefully to prevent it from curdling. Before adding, make sure to whisk the yogurt well and then add a small amount of the hot dal to the yogurt to allow for the yogurt to be tempered. Then, once the dal is off the heat, and cooled slightly, then mix in the tempered yogurt.

Do You Really Have to Soak the Lentils and Kidney Beans?

Yes, since the final texture of the lentils and kidney beans is key in this dish, soaking them prior to cooking is important. It helps to prime the lentils and beans prior to cooking so that once cooked, they are soft, well cooked, but still hold their shape. Cooking them in a rush, without soaking will likely result in an inconsistent texture and may cause the lentils/beans to burst while cooking.

Do I Have to Use Heavy Cream?

Table cream (18%) or half and half (10%) can be used instead of heavy cream (35%) just as easily. As for the amounts, you can control the amount of creaminess and if needed, thin out the dal with some water to adjust the consistency.

How to Enhance the Dal Makhani’s Taste?

As mentioned previously, cream and butter are essential ingredients for an Authentic Restaurant-Style Dal Makhani at home! Therefore, use more of these to enhance your Dal Makhani’s taste - they’ll definitely do the trick!

Can I Make this Restaurant-Style Dal Makhani Vegan?

You may be wondering if there is any way to veganize this Dal Makhani recipe. Technically, if you’re really looking to make plant-based substitutions for the butter and the cream, it is possible. For the butter, you can use plant-based butter, and to substitute for the cream, you could do coconut milk or coconut cream. However, keep in mind that if you are not going to use butter or cream of any type, such as replacing the butter with oil and cream with a plant-based yogurt, you’re not actually have dal makhani anymore. Remember, makhan means butter and cream, so those are truly critical ingredients for this recipe!

Tools needed to Make Restaurant-Style Dal Makhani

Ingredients for The Best Homemade Dal makhani

You can find all ingredients and their quantities listed in the FULL PRINTABLE recipe card, which can be found by scrolling to the bottom of this post or by pressing the “Jump to Recipe” button. You can also scale the recipe based on how many portions of Dal Makhani you want to make so that you’ve got the perfect ratio of the lentils and the ingredients to make the luscious and creamy gravy!

For the lentils

Lentils and beans: The classic combination is to use black lentils (whole urad dal) and red kidney beans. Ensure that they have soaked for 4-6 hours. I use a 2 to 1 ratio of black lentils to kidney beans.
Whole spices: Bay leaf and cinnamon stick to add flavour.
Salt

For the tadka

Butter or ghee: You can use either one for making the tadka. As you’ll see below, I used butter, but both are excellent choices!
Cumin seeds
Hing
Ginger-Garlic Paste: Made with fresh garlic cloves and ginger.
Green chillies
Tomato
Salt
Deggi mirch: Deggi mirch is one of my favourite tools in the tool box. It adds colour to food without adding too much spice. However, if you don’t have Deggi mirch and can’t find it anywhere, then a suitable substitute is paprika.
Tomato paste

For the dal makhani

Kasoori methi/dried fenugreek leaves
Butter
Garam masala
Cream
Salt

How To Make Restaurant-Style Dal Makhani

For the lentils

Add the lentils kidney beans and the rest of the ingredients to a large pot. Season with salt and cover with water, about 4 cups.

Bring the water up to a a boil and once boiling, lower heat to bring the water down to a simmer. Cook with a lid on for at least 1 to 1 and a half hours , or until the beans and lentils mash easily and are completely tender. Stir the pot every 10 minutes to ensure the beans cook evenly.

Once cooked set the pot aside with the water, do not drain the cooking liquid. Add additional water, if mixture starts to dry out. Lightly mash the lentils with the back of a serving spoon.

For the tadka

Heat a pan on medium heat and add ghee or butter and cumin seeds. Cook until cumin seeds turn reddish brown and are aromatic.

In the meanwhile, add ginger, garlic, chillies and tomato to a food processor and blend into a smooth paste.

Add the puree to the pan and bring to a simmer. Add salt and deggi mirch and cook, while stirring occasionally to ensure the mixture does not burn.

Cook for 5-10 minutes, or until mixture releases oil or appears dry.

Add tomato paste to the centre of the pan and cook for about a minute. Stir the tomato paste into the masala and turn off the heat. Add water if the mixture becomes too dry.

For the dal makhani

Add the cooked lentils along with any cooking water to the pan with the tomato tadka. Add 1 1/2 - 2 Cups water if not much cooking water is left after cooking the lentils. Mix well and bring the dal makhani up to a simmer.

Crush the kasoori methi between your hands and add to the pot. Cook for 1-2 minutes.

Then, add in the butter, garam masala and cream, mix well and simmer for 5-10 minutes. If the lentils become too thick, add water 1/4 cup at a time to adjust consistency. Once ready, you turn off the heat and cover with a lid to keep warm.

Serve hot with an extra garnish of butter and cream and enjoy!

What Do I Serve with Dal Makhani?

Enjoy the dal makhani with steamed rice, naan, or roti. Check out some some of my recipes for rice and breads that go well with this delicious dal makhani:

Serve hot, and enjoy!

Tips For The Ultimate REstaurant-Style Dal Makhani at home

Make sure to soak the lentils and beans ahead of time before cooking. They can be pressure cooked, however, slow cooking is a much more effective way to develop deeper flavours and soften the lentils and beans without them loosing their shape.
The longer the lentils cook, the better the final texture will be, you can cook it for longer than 1:30 hours, just have it gently simmering while you get everything else prepared. I had mine cooking for about 3 to 3:30 hours.
Take special care to cook out the tomato masala until some oil is released from the sides. At any point if required, add a splash of water to prevent the masala from burning.
The key for a dal makhani is to make it makhani - butter and cream. So indulge in this indulging dish, this is the one where you don’t hold back.
Any easy way to enjoy the richness yet making it lighter is to use 10%, half and half cream which helps thin out the dal, making it creamy without the heftiness from heavy cream.
Make use of the dhangar method described earlier on the page to infuse smokiness into the dish to step it up to the next level.

Can I Make Dal Makhani in Advance?

You most certainly can! Of course Dal Makhani will always be the most delicious when it’s freshly prepared, but if you want to make a large batch to enjoy it for days on end, then be sure to take advantage and make a big batch! All you need to do is transfer the contents into an airtight container and store in the refrigerator or the freezer. Be sure to allow the dal makhani to completely cool down before storing.

Cooked Dal Makhani will stay good in the fridge for 3-4 days, or you can freeze it for up to 6 months.

Cold Dal Makhani Anyone?

Are you guilty of taking out leftover dal makhani and naan from the fridge and just eat it cold? If so, you’re not alone. It is just so delicious! The chill of the fridge makes the dal thicker and the flavour is unlike anything else.

It’s worth a try!

To reheat Dal Makhani from the Fridge

In the microwave: Heat uncovered for 2-3 minutes, stirring at 45 second intervals.

Over the stove: Transfer the contents to a pan or pot and bring to a gently simmer over medium low heat.

To reheat from the freezer

In the microwave: Heat uncovered for 2-3 minutes, stirring at 45 second intervals.

Over the stove: Thaw the dal makhani overnight and then transfer the contents to a pan or pot and bring to a gently simmer over medium low heat.

More Favourites from Indian Restaurants!

Watch How to Make Restaurant-Style Dal Makhani Here

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

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Indian, North Indian, Vegetarian, Punjabi

Indian, North Indian

Yield: 4

Author: Anadi

The Ultimate Authentic Restaurant-Style Dal Makhani Recipe

Dal Makhani, also known as "maa ki dal," is one of the most popular lentil dishes in most North Indian restaurants and is loved by all. Find out for yourself by creating this indulgent restaurant-style recipe with some steamed rice and soft tandoori naan!

Prep time: 10 MinCook time: 2 HourInactive time: 6 HourTotal time: 8 H & 10 M

Cook modePrevent screen from turning off

Ingredients

For the lentils

1/4 Cup urad dal/black lentils, soaked for 4-6 hours
2 Tbsp red kidney beans, soaked for 4-6 hours
1 bay leaf
1 inch cinnamon stick
salt to taste

For the tadka

1 Tbsp butter or ghee
1 tsp cumin seeds
hing
3 garlic cloves
1 inch piece ginger, roughly chopped
2-3 green chillies (optional)
1 medium tomato, roughly chopped
1/2 tsp salt
1/2 Tbsp deggi mirch
1 Tbsp tomato paste

For the dal makhani

1 Tbsp kasoori methi/dried fenugreek leaves
1 Tbsp unsalted butter
1/2 tsp garam masala
1 Cup half and half cream
salt to taste

Instructions

For the lentils

Add the lentils kidney beans and the rest of the ingredients to a large pot. Season with salt and cover with water, about 4 cups.
Bring the water up to a a boil and once boiling, lower heat to bring the water down to a simmer. Cook with a lid on for at least 1 to 1 and a half hours , or until the beans and lentils mash easily and are completely tender. Stir the pot every 10 minutes to ensure the beans cook evenly.
Once cooked set the pot aside with the water, do not drain the cooking liquid. Add additional water, if mixture starts to dry out. Lightly mash the lentils with the back of a serving spoon.

For the tadka

Heat a pan on medium heat and add ghee or butter, cumin seeds and hing. Cook until cumin seeds turn reddish brown and are aromatic.
In the meanwhile, add ginger, garlic, chillies and tomato to a food processor and blend into a smooth paste.
Add the puree to the pan and bring to a simmer. Add salt and deggi mirch and cook, while stirring occasionally to ensure the mixture does not burn. Cook for 5-10 minutes, or until mixture releases oil or appears dry.
Add tomato paste to the centre of the pan and cook for about a minute. Stir the tomato paste into the masala and turn off the heat. Add water if the mixture becomes too dry.

For the dal makhani

Add the cooked lentils along with any cooking water to the pan with the tomato tadka. Add 1 1/2 - 2 Cups water if not much cooking water is left after cooking the lentils. Mix well and bring the dal makhani up to a simmer.
Crush the kasoori methi between your hands and add to the pot. Cook for 1-2 minutes.
Then, add in the butter, garam masala and cream, mix well and simmer for 5-10 minutes. If the lentils become too thick, add water 1/4 cup at a time to adjust consistency. Once ready, you turn off the heat and cover with a lid to keep warm.
Serve hot with an extra garnish of butter and cream and enjoy!