Restaurant Style Dal Makhani
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Restaurant Style Dal Makhani
Authentic North India · Restaurant Style

Restaurant Style Dal Makhani Recipe

By Jeevan Depa·✓Kitchen Tested & Verified·Updated October 2026
Pure Veg📍North India🍽️Lunch & Dinner⏱️1 hour⚡Medium👥Serves 7Curry
🍳Why This Recipe Works & Culinary Heritage

Restaurant Style Dal Makhani is a celebrated North India culinary specialty crafted with traditional techniques and authentic spices. Prepared with 13 metric-standardized ingredients (featuring Whole Black Urad Dal, Rajma (Chitra Kidney Beans), Water, Butter, Ginger Paste), this dish balances aromatic spices with rich cooking bases for deep, authentic flavor.

⏱️ Cook Time: 1 hour•👥 Servings: 7 plates•🛒 Instamart: 1-Click Doorstep Sync

Ingredients for Restaurant Style Dal Makhani

Complete culinary measure (13 items) · Scale servings or deselect pantry items in the cart panel

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1
Whole Black Urad Dal
160 g (1 cup)
2
Rajma (Chitra Kidney Beans)
45 g (1/4 cup)
3
Water
5 cups
Pantry
4
Butter
130 g
5
Ginger Paste
1 tbsp (12 g)
6
Garlic Paste
1 tbsp (12 g)
7
Garlic (Chopped)
1 tbsp
8
Kashmiri Red Chilli Powder
1.5 tbsp (12 g)
9
Salt
to taste
Pantry
10
Fresh Tomato Puree
350 g (1.5 cups)
11
Cooking Oil
1 tbsp
Pantry
12
Kasuri Methi (Dried Fenugreek Leaves)
1 generous pinch
13
Fresh Cream
175 ml (3/4 cup)

Thoroughly wash the whole urad dal and rajma under running water, rubbing gently between your fingers. Soak together in ample water overnight or for at least 6 to 8 hours.

Step-by-Step Instructions

1
Thoroughly wash the whole urad dal and rajma under running water, rubbing gently between your fingers. Soak together in ample water overnight or for at least 6 to 8 hours.
2
Drain the soaking water and transfer the lentils to a pressure cooker or heavy-bottom pot along with 4 to 5 cups of fresh water, salt, half of the Kashmiri red chilli powder, ginger paste, garlic paste, and half of the butter. Pressure cook on medium flame for 5-6 whistles or simmer in an open pot until the lentils are completely soft and mash easily.
3
Add fresh tomato puree and remaining butter to the cooked lentils. Simmer over low heat for 35 to 45 minutes, stirring periodically and gently mashing the lentils with the back of a ladle against the sides of the pan to develop a rich, creamy texture.
4
In a small pan, prepare the tempering by heating oil and optional butter. Add chopped garlic and sauté until fragrant and lightly golden. Stir in the remaining Kashmiri red chilli powder and immediately pour this tempering into the simmering dal.
5
Crush kasuri methi between your palms and add to the pot. Stir in the fresh cream and simmer on low heat for another 5 to 7 minutes until velvety. Serve hot with naan, roti, or jeera rice.
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Chef's Secrets & Pro Cooking Tips

Professional culinary techniques for restaurant-quality Restaurant Style Dal Makhani at home

1

Double Tadka (Tempering) Secret

Do the primary tadka with whole spices early, and finish with a second mini-tadka of hot ghee, Kashmiri red chili, and crushed garlic poured over the dal right before the bowl reaches the table.

2

Whisking for Creamy Body

Whisk boiled lentils with a traditional wooden mathani (churner) or wire whisk against the side of the pot to naturally emulsify the starches without needing extra cream.

3

Asafoetida (Hing) Timing

Always add hing to moderately hot ghee/oil, not scorching hot, so it blooms aromatic sulfur compounds without scorching bitter.

🥗Nutritional Breakdown

Estimated nutritional facts per serving (based on 7 servings)

Nutrient Dense
Calories
348kcal
18% DV
Protein
17g
34% DV
Carbs
58g
21% DV
Fat
24g
31% DV
Fiber
9g
32% DV
Sodium
628mg
27% DV

* Percent Daily Values (% DV) are based on a 2,000-calorie reference diet. Actual nutritional requirements may differ based on age, gender, and physical activity level.

Video Tutorial

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Culinary Tags

#Dal Makhani#Punjabi Dal#Restaurant Style#Chef Kunal Kapur#North Indian
💡

Frequently Asked Questions & Cooking Guide

Answers to common questions about preparing, storing, and customizing Restaurant Style Dal Makhani

You need 13 ingredients to make Restaurant Style Dal Makhani: Whole Black Urad Dal (160 g (1 cup)), Rajma (Chitra Kidney Beans) (45 g (1/4 cup)), Water (5 cups), Butter (130 g), Ginger Paste (1 tbsp (12 g)), Garlic Paste (1 tbsp (12 g)), Garlic (Chopped) (1 tbsp), Kashmiri Red Chilli Powder (1.5 tbsp (12 g)), Salt (to taste), Fresh Tomato Puree (350 g (1.5 cups)), Cooking Oil (1 tbsp), Kasuri Methi (Dried Fenugreek Leaves) (1 generous pinch), Fresh Cream (175 ml (3/4 cup)). Exact metric quantities for your chosen servings are listed in the ingredients section above, and you can add all of them to your Swiggy Instamart cart in one click.

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💰 Cost / Plate:~₹141/ serving
~₹990 total

Ingredients

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13 items · estimated total~₹990
Servings
7
13/13 items · ~₹141/plate
~₹990
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