How to make Dal Makhni/Restaurant Style Dal Makhni at Home

About Dal Makhni:

Dal Makhani is one of the most popular North Indian Punjabi cuisine made with Whole Urad Dal known as Black Lentil, rajma known as kidney beans, butter, ghee, fresh cream, whole and powdered spices, onion, tomato, and garlic ginger paste.  Creamy and buttery Dal Makhani is one of India’s most special and popular dal.  It goes well with roti, parathas, Naan, steamed rice, ghee rice, or with jeera rice.

Benefits of Whole Urad Dal (Black Lentil):

  1.  Improves digestion.
  2.  Protects heart.
  3.  Boosts energy.
  4.  Improves bone health.
  5.  Rich in fiber.
  6.  Helps to manage diabetes.
  7.  Good for skin and hair.

Benefits of Rajma (Kidney Beans):

  1.  Rich in protein.
  2.  Good for digestion.
  3.  Maintains blood sugar level.
  4.  High in essential minerals.
  5.  Lowers cholesterol.
  6.  Helps in weight loss.
  7.  High in fiber.


  • 1 cup whole urad dal (Black lentil).
  • 1/2 cup rajma (kidney beans).
  • 1 tablespoon garlic and ginger paste.
  • 1 tablespoon ghee.
  • 1-2 tablespoons of cooking oil.
  • 2-3 small cubes of unsalted butter.
  • Salt to taste.
  • Water as needed.
  • 2 medium sized onions finely chopped or paste.
  • 2-3 medium sized tomatoes finely chopped or pureed.
  • 1/2 teaspoon turmeric powder.
  • 1 teaspoon coriander powder.
  • 1 teaspoon cumin powder.
  • Red chilli powder to taste.
  • Finely chopped green chillies to taste.
  • 1 teaspoon kasuri methi (dried fenugreek leaves).
  • 1/2 teaspoon garam masala.
  • Some whole spices like 1 bay leaf, 1 cinnamon stick, 2-3 green cardamoms, and 2-3 cloves).
  • Some chopped coriander leaves.
  • 1/2 cup of fresh cream.

Note:  You may increase or decrease the quantity of ingredients depending on for how many people you are making for.

Boiling of Urad Dal and Rajma:

  1.  Take a large bowl and add the urad dal and rajma and wash them few times.  Drain the water and soak them overnight with enough water or at least 7-8 hours.
  2.  Then, drain the water and wash them well.
  3.  Then, take a pressure cooker and add the soaked dal, rajma, and water as required to boil the dal.
  4.  Now cover the lid and pressure cook them on a medium flame for 8-10 whistles or until the dal and rajma are well-cooked.
  5.  Then, turn off the flame and let the pressure cooker to release the pressure itself and keep the dal aside.

Making of Dal Makhni:

  1.  Take a kadai and turn on the flame.
  2.  When Kadai is hot, add 1 tablespoon ghee, 1-2 small cubes of butter, and 1-2 tablespoons of oil.
  3.  When butter starts to melt, add whole spices and saute them for 5-10 seconds.
  4.  Now add cumin seeds and let it splutter.
  5.  Now add finely chopped onions or paste and saute on a low to medium flame until it turns light golden brown in colour.
  6.  Now add garlic and ginger paste and saute on a low to medium flame for 2-3 minutes or until raw flavour of the garlic and ginger is gone.
  7.  Then, add chopped or pureed tomatoes, salt to taste, and green chilli to taste and mix them well.
  8.  Now cover the lid and cook them on a low to medium flame until the tomatoes are well cooked.  Stir occasionally.
  9.  Then, add all the powdered spices and cook them on a low flame until ghee and butter gets separated from the masala.
  10.  Then, add the boiled urad dal and rajma along with water as required and mix them well.
  11.  Now increase the flame and let the dal come to a boil.
  12.  When dal comes to a boil, then cover the lid and simmer the dal for at least 40-45 minutes.  Stir occasionally so that the dal does not stick to the bottom of the kadai.
  13.  When dal becomes thick,  1 add kasuri methi and cook for 2 minutes.
  14.  Then, add on the fresh cream and stir continuously.
  15.  Then, cook the dal for at least 10 minutes until its thick and creamy.
  16.  Then, add 1 small cube of unsalted butter and switch off the flame.
  17.  Garnish the dal with some chopped coriander leaves.
  18.  Serve the dal with roti, paratha, Naan, steamed rice, ghee rice, or with jeera rice.