Dal Makhani Recipe | How to Make Restaurant Style Dal Makhani at Home | Authentic Punjabi Dal Makhani

Rich, creamy, and irresistibly flavorful — Dal Makhani is the heart of North Indian traditional Punjabi cuisine. This legendary dish, known worldwide for its buttery texture and smoky aroma, represents true Indian comfort food. In this Dal Makhani recipe, you’ll learn how to make authentic restaurant-style Dal Makhani at home, using simple Dal Makhani ingredients. Whether you’ve always wondered “which dal is used in Dal Makhani?” or wanted to master “how to make Dal Makhani”, this complete guide covers everything — from soaking the right dal makhani dal name to perfecting the slow-cooked texture.

What Is Dal Makhani and Its Origin?

Dal Makhani literally translates to “buttery lentils.” In English, Dal Makhani in English simply means “butter lentils curry.” Originating from Punjab, it has become a signature dish served in Indian restaurants around the world — from Amritsar to London. Traditional Dal Makhani masala blends earthy spices with cream and butter, giving it its luxurious richness.

Dal Makhani Ingredients:

To prepare an authentic Dal Makhani recipe, gather these classic Dal Makhani ingredients:

• Whole black urad dal (also known as “sabut urad dal”) – 1 cup
• Rajma (kidney beans) – ¼ cup
• Butter – 3 tbsp
• Fresh cream – ½ cup
• Ginger-garlic paste – 1 tbsp
• Tomatoes (pureed) – 3 medium
• Onions (finely chopped) – 2
• Garam masala – 1 tsp
• Red chili powder – 1 tsp
• Kasuri methi (dried fenugreek leaves) – 1 tsp
• Salt – to taste
• Water / milk – as needed

These are the authentic Dal Makhani ingredients used in restaurants across India, including the best Dal Makhani in Delhi — and they’re easy to find at your local grocery store or the nearest Indian restaurant if you search “Dal Makhani near me.”

How to Make Dal Makhani (Traditional Punjabi Method)

Let’s dive into the step-by-step Dal Makhani recipe and understand “Dal Makhani kaise banti hai.”

Step 1: Soak and Cook the Dal

Rinse and soak whole urad dal and rajma overnight. These two are the classic dal used in Dal Makhani. Pressure-cook them with water and a pinch of salt until soft.

Step 2: Prepare the Base

In a pan, heat butter and add onions. Once golden, mix in ginger-garlic paste and tomato puree. Add Dal Makhani masala, red chili powder, and garam masala. Sauté until aromatic.

Step 3: Add Dal and Simmer

Now add the cooked dal and rajma. Pour in water and stir well. Slow-cook for at least 45 minutes on a low flame to enhance flavor and thickness. This is the essence of Dal Makhani instant pot recipes as well — you can use an Instant Pot for a quicker version.

Step 4: Finish with Cream and Butter

Stir in fresh cream and a generous knob of butter for that signature creamy finish that makes Dal Makhani tasty and restaurant style.

🍛 Dal Makhani Calories & Nutrition

Many people ask about Dal Makhani calories because it’s rich and buttery. A single serving (1 bowl) has around 350–400 calories depending on the amount of cream used. Despite its indulgence, it’s protein-packed and perfect for occasional treats when served with naan or jeera rice.

Dal Makhani Mix & Packaged Options

If you’re short on time, try ready-to-cook mixes like Haldiram Dal Makhani — one of India’s most popular packaged foods. However, the homemade version always wins with fresh spices and aroma.

Pronunciation & Cultural Significance

The correct Dal Makhani pronunciation is dʌl mʌkəni, where “makhani” means “buttery.” It’s a beloved part of Indian weddings and festive meals and often paired with roti or paratha. If you compare Dal Tadka vs Dal Makhani, the latter is creamier and slow-cooked, while Dal Tadka is simpler and tempered with ghee.

Best Places to Try Dal Makhani

If you’re in Delhi, don’t miss the best Dal Makhani in Delhi at legendary restaurants like Moti Mahal or Bukhara. For those searching online, just type “best Dal Makhani near me” to find local favorites.

Fun Facts About Dal Makhani

• The main dal used in Dal Makhani is black urad dal.
• The classic Dal Makhani dal name in Hindi is “काली दाल.”
• In the restaurant menu, you’ll see variations like Punjabi Dal Makhani or Dal Makhani Tandoor Style.
• Many chefs use charcoal for that signature smoky taste found in restaurant style Dal Makhani.

Whether you make it on a stovetop or use a Dal Makhani instant pot, this dish will never disappoint. Now that you know how to make Dal Makhani, grab your Dal Makhani ingredients, slow-cook them to perfection, and serve it with love. This timeless Punjabi classic is a true symbol of India’s rich culinary heritage — creamy, smoky, and utterly satisfying!