About the Dish – Dal Makhani
Dal Makhani is one of the most iconic dishes of North Indian cuisine. Creamy, buttery, and packed with flavor, this rich lentil curry is traditionally slow-cooked and served with naan or jeera rice. The word “Makhani” comes from “Makhan” (butter), and true to its name, the dish is indulgently rich with butter, cream, and slow-simmered lentils.
This restaurant-style Dal Makhani recipe is simple enough to make at home yet tastes just like the one you enjoy at your favorite Indian restaurant. If you’re searching for the recipe of dal makhani in Hindi or just want an authentic homemade dal makhani that doesn’t compromise on taste — you’re at the right place!
Why You’ll Love This Dal Makhani Recipe
- Rich, creamy, and buttery texture
- Made with few spices but lots of flavour
- Great for special events or weekend dinners
- Freezes well and tastes even better the next day
- 100% vegetarian and great with steamed rice or naan
Ingredients & Substitutes
| Ingredients | Quantity | Substitutes / Notes |
| Whole black urad dal (काली उड़द दाल) | 1 cup | Soaked overnight for best results |
| Rajma (kidney beans – राजमा) | ¼ cup | Optional, but traditionally used |
| Butter (मक्खन) | 3 tbsp | Use white unsalted butter for authentic flavor |
| Fresh cream (फ्रेश क्रीम) | ¼ cup | Amul cream or homemade malai |
| Onion (प्याज) | 1 medium (finely chopped) | |
| Tomatoes (टमाटर) | 2 large (pureed) | You can also use store-bought tomato puree |
| Ginger garlic paste (अदरक लहसुन पेस्ट) | 1 tbsp | Fresh paste enhances the flavor |
| Kashmiri red chili powder (कश्मीरी मिर्च) | 1 tsp | For color and mild heat |
| Garam masala (गरम मसाला) | ½ tsp | |
| Salt (नमक) | To taste | |
| Kasuri methi (dried fenugreek – कसूरी मेथी) | 1 tsp | Crushed between palms for better aroma |
| Water (पानी) | As needed | To adjust consistency |
How to Make Dal Makhani at Home (Step-by-Step)
Step 1: Soak & Pressure Cook the Lentils
- Soak and wash 1 cup of black urad dal and ¼ cup of rajma in water overnight.
- Drain and cook under pressure with 3–4 cups of water and a little salt for 8–10 whistles, or until the food is soft and mushy.
- Use the back of a spoon to mash a little to make it creamier.
Step 2: Prepare the Base Masala
- Start by heating 2 tablespoons of butter with a little oil in a deep pan.
- Once hot, toss in the finely chopped onions and sauté until golden brown.
- Stir in 1 tablespoon of ginger-garlic paste and cook until the raw aroma fades.
- Next, pour in the tomato puree and cook until the oil begins to separate.
- Season the mixture with salt, red chilli powder, and garam masala.
Step 3: Combine Lentils with Masala
- Mix the cooked dal-rajma into the masala.
- Mix well and let it simmer on low heat for at least 30 to 45 minutes, stirring every so often.
- If you need to, add hot water to change the consistency.
Step 4: Make It Creamy
- While the mixture is simmering, add 1 tablespoon of butter and 1/4 cup of cream.
- put kasuri methi between your hands and crush it.
- Let the dal cook slowly so that it gets thick and creamy and tastes great.
Step 5: Final Touch
- If necessary, taste and add more salt, spice, or cream.
- Before serving, add one last dollop of butter and a swirl of cream on top.
Serving Suggestions
Dal Makhani tastes best with:
- Butter naan or garlic naan
- Jeera rice or steamed basmati rice
- Laccha paratha or plain tandoori roti
- A serving of onion salad and pickles
Tips for the Best Dal Makhani
- Slow cooking is important; the flavour gets richer the longer it simmers.
- For a taste that is true to a restaurant, use real butter and fresh cream.
- To ensure a soft texture and cut down on cooking time, soak lentils overnight.
- After cooking, mash some lentils to organically thicken the dal.
- Dal tastes better the next day since it has had time to sit.
Variations
- No Rajma variant: If you prefer a more basic recipe with only black dal, skip the rajma.
- Vegan Dal Makhani: Use cashew paste or coconut cream in place of butter and oil.
- Dhungar Method for Smoky Flavour: Put a hot coal in a small bowl inside the dal pot, cover with ghee, and let for two to three minutes. Then, savour the enchanted scent of tandoori!
Recipe of Dal Makhani in Hindi
दाल मखनी बनाने की विधि हिंदी में:
1 कप उड़द दाल और ¼ कप राजमा को रातभर भिगो दें। अगली सुबह प्रेशर कुकर में नमक डालकर 8-10 सीटी तक पका लें। एक पैन में मक्खन और तेल गर्म करें, प्याज और अदरक-लहसुन पेस्ट भूनें। टमाटर प्यूरी डालें और मसाले पकाएं। पकी हुई दाल-राजमा को इस मसाले में मिलाएं और धीमी आंच पर 30-45 मिनट तक पकाएं। अंत में क्रीम और मक्खन डालें, कसूरी मेथी मिलाएं और सर्व करें।
FAQs
Q: Can I make dal makhani without cream?
Yes! You can substitute cream with full-fat milk, homemade malai, or even cashew paste for a creamy texture.
Q: How to store leftover dal makhani?
Cool completely and store in an airtight container in the fridge for up to 3 days. Reheat with a little water and butter.
Q: Is dal makhani healthy?
While it’s rich and buttery, you can control the amount of butter and cream to make a lighter version.
Final Words
Zaikawale’s tried-and-tasted Dal Makhani recipe gives you to enjoy restaurant-quality flavour in the convenience of your own home. This comprehensive guide will help you replicate the magic in your house, regardless of whether you’re a lover of traditional flavours or an interested beginner looking for a Hindi recipe for dal makhani. Serve it for festive occasions, family meals, or dinner parties, and watch as your guests want for more!
If you enjoyed the rich flavors of this Dal Makhani dish, you can take it to the next level by pairing it with freshly baked naan.
Click here for the perfect naan recipe
