Authentic Dal Makhani Recipe: Easy Step-by-Step Guide

There’s something magical about a simmering pot of dal makhani—its aroma brings back memories of family dinners, monsoon evenings, and festive celebrations. If you’ve ever tasted authentic dal makhani at a Punjabi restaurant, you’ll know what I mean! Creamy, richly spiced, and deeply comforting, this classic North Indian dish turns humble lentils into a showstopper. And the best part? You don’t need a tandoor or hours of expertise to make this restaurant-style dal makhani at home.

In this detailed, beginner-friendly guide, you’ll learn the secrets to making a truly authentic dal makhani—creamy, flavorful, and easy enough for any night of the week. Whether you’re planning a special dinner or just craving something cozy, follow along and let’s cook this iconic dish together.

Image: A bowl of creamy dal makhani topped with butter and cilantro, served with naan, all glowing under natural light on a rustic wooden table

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Why Dal Makhani Is So Special

Dal makhani, often called the “Queen of Lentils,” is rooted in Punjabi cuisine. Traditionally, it’s slow-cooked overnight for that signature creamy texture and deep flavor. But with modern techniques, you can achieve almost the same richness in less time, without sacrificing authenticity.

Why you’ll love this dal makhani recipe:

• Restaurant-style creamy texture—without cream overload
• Rich, smoky flavor thanks to gentle simmering and traditional spices
• Budget-friendly, vegetarian, and naturally gluten-free
• Great for meal prep—flavors improve overnight!

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Ingredients for Authentic Dal Makhani

Getting the right ingredients is key to unlocking that iconic taste and texture. Here’s what you’ll need (see the Ingredient Swaps table below for easy substitutes):

Ingredient	What it Does	Substitution
Whole black urad dal (black gram lentils)	Gives creamy, earthy base	Can mix with regular whole urad or use split urad in a pinch
Rajma (red kidney beans)	Adds hearty texture	Use canned kidney beans (rinse well)
Butter & cream	Makes it creamy	Vegan butter and cashew cream
Fresh tomatoes	Brings tang and body	Canned tomato puree (unsweetened)
Kasuri methi (dried fenugreek)	Signature aroma	Skip or use a pinch of celery salt or parsley for aroma
Ginger, garlic, onions, green chili	Flavor base	Use ginger-garlic paste; omit chili for less heat

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Step-by-Step: How to Make Dal Makhani (the Authentic Way)

If you’re new to dal makhani, don’t worry! This process is simple. We soak, pressure-cook, simmer, and finish with a luscious tempering.

1. Soaking Your Lentils (The Secret to Creamy Dal)

Soak ¾ cup whole black urad dal and ¼ cup rajma in plenty of water overnight or at least 8 hours. Well-soaked lentils cook faster and turn buttery—trust me, don’t skip this step! If you’re in a rush, soak them in hot water for 3–4 hours.

2. Pressure Cooking (or Stovetop Method)

Drain lentils. In a pressure cooker (or Instant Pot), add lentils, 3 cups water, ½ tsp salt, and ½ tsp turmeric. Cook for:

• Traditional pressure cooker: 10–12 whistles (high heat), then 15 minutes on low
• Instant Pot: Manual/High for 25–30 mins, natural release
• Stovetop: Simmer covered for 1.5–2 hours, stirring every 20 mins

Lentils are done when squishable between fingers.

3. Making the Makhani Gravy

In a heavy-bottomed pan, heat 2 tbsp butter. Add 1 large finely chopped onion, 1 tbsp grated ginger, 1 tbsp minced garlic, and 1–2 slit green chilies. Sauté until the onions are soft and golden.

Add 2 cups pureed or finely chopped tomatoes, 1 tsp red chili powder, and 1 tsp coriander powder. Cook on medium, stirring often, until the masala releases oil and smells sweet—not raw.

4. Combine & Slow Simmer

Add the cooked lentils (with their cooking liquid) to the gravy. Stir in 1 more cup hot water.

Simmer uncovered on the lowest heat for 45+ minutes, stirring every 5–10 minutes. This slow cooking is key for creamy dal makhani. Mash a spoonful or two of lentils against the pan—this thickens the dal naturally.

5. The Finishing Touch (Tempering “Tadka”)

Swirl in 2 more tbsp butter, ¼ cup cream, 1 tsp kasuri methi (crushed), and a generous pinch of garam masala. Simmer 5 more minutes. Taste and add salt as needed.

For restaurant-style flavor, some cooks like to add a touch of smoked flavor:

• Quick hack: Rest a small piece of charcoal on foil, burn it, and place in the pot. Drizzle ½ tsp ghee and cover for 5 mins. Remove before serving (optional, but fun!).

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Cooking Tips & Tricks for the Best Dal Makhani

• Use fresh lentils: Old stock can take much longer to soften.
• Butter is better: Authentic dal makhani is meant to be rich, but you can lighten with olive oil or vegan butter.
• Slow-simmer magic: The longer it simmers on low, the creamier and more flavorful it gets. Don’t rush!
• Resting improves taste: Dal makhani gets even tastier the next day. Perfect for meal prep.
• Serving suggestion: Always top with a swirl of cream and a sprinkle of fresh cilantro. Serve with naan, chapati, or rice.

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Ingredient Swaps for Allergy-Friendly or Vegan Dal Makhani

If you’re dairy-free or vegan, simply use vegan butter and unsweetened cashew or coconut cream for finishing. All other ingredients are naturally gluten-free and vegetarian.

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Dal Makhani Nutrition Information (Per Serving)

Calories	Carbohydrates	Protein	Fat	Fiber
280	32g	11g	12g	10g

(Values are estimates for one serving with butter and cream.)

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Frequently Asked Questions (FAQ)

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Easy Authentic Dal Makhani Recipe

• Prep time: 10 minutes (plus soaking overnight)
• Cook time: 1 hour
• Total time: 1 hour 10 minutes
• Serves: 4

Ingredients:

• ¾ cup whole black urad dal (black gram lentils)
• ¼ cup rajma (kidney beans)
• Water for soaking + 3 cups for cooking
• 1 medium onion, finely chopped
• 2 large tomatoes, pureed or finely chopped
• 1 tbsp ginger (minced or grated)
• 1 tbsp garlic (minced)
• 2 green chilies (slit, optional)
• 3–4 tbsp butter (divided)
• ¼ cup fresh cream
• 1 tsp kasuri methi (dried fenugreek)
• 1 tsp garam masala
• 1 tsp ground coriander
• 1 tsp Kashmiri chili powder
• ½ tsp turmeric
• Salt to taste
• Handful fresh cilantro to garnish

Instructions:

1. Soak urad dal and rajma in plenty of water overnight. Drain and rinse before cooking.
2. Pressure cook soaked lentils with 3 cups water, ½ tsp salt, and ½ tsp turmeric. Cook for 25–30 mins (Instant Pot) or until very soft.
3. In a large pan, melt 2 tbsp butter. Add chopped onions, green chili, ginger, and garlic. Sauté until golden brown.
4. Add tomatoes, chili powder, and ground coriander. Cook until oil separates from the masala and the mixture smells sweet.
5. Stir in cooked lentils plus their cooking liquid. Add 1 cup extra hot water if too thick. Simmer uncovered on low heat for 45 minutes, stirring and mashing as you go.
6. When creamy, stir in remaining butter, fresh cream, kasuri methi, and garam masala. Simmer 5 more minutes. Taste and adjust salt or spice as needed.
7. Serve hot with a swirl of cream and fresh cilantro, alongside naan or steamed rice.

Optional nutrition facts (per serving):

Calories	Carbs	Protein	Fat	Fiber
280	32g	11g	12g	10g

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Enjoy & Share This Easy Dal Makhani!

I hope this easy, step-by-step recipe brings the flavor of your favorite restaurant right into your kitchen. Dal makhani is meant to be enjoyed with family and friends—so why not share your creation?

Pin this recipe for later, post your dish on Instagram, or forward to a friend or family WhatsApp group. Tag me if you try it, and let’s spread the love for authentic Indian food!

Happy cooking, and may your dal makhani always be creamy and delicious!