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Dal Makhani | Restaurant Style Homemade Dal Makhani

After years of making dal makhani — this is THE recipe that stayed! Rich, creamy and restaurant style without any complicated steps. Whole urad dal and rajma slow simmered with butter, tomato puree, Kashmiri chilli powder and finished with fresh cream. Kids approved and absolutely delicious! No complicated steps. Just amazing dal makhani. 🖤🔥
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Prep Time 10 hours 10 minutes
Cook Time 40 minutes
Servings: 6
Course: dal, Main Course
Cuisine: Indian
Ingredients Equipment Method Video Notes

Ingredients
  

  • 200 g whole urad dal soaked overnight and boiled
  • 50 g rajma soaked overnight and boiled
  • 4 tomatoes pureed
  • 1 tbsp ginger garlic paste
  • 1 tbsp Kashmiri chilli powder
  • 1 tbsp red chilli powder
  • 1 tsp garam masala
  • ¼ cup fresh cream
  • 2-3 tbsp butter
  • Salt to taste
  • Hot water as required
  • Jeera
  • For tempering:
  • Butter
  • Kasuri methi
  • Kashmiri chilli powder

Equipment

  • heavy bottom cookware

Method
 

  1. Soak urad dal and rajma overnight. Boil till completely soft.
  2. Heat butter in heavy bottomed pan. Add jeera and let splutter.
  3. Add ginger garlic paste and splash of water. Cook till raw smell goes.
  4. Add Kashmiri chilli powder and red chilli powder. Cook well with little water.
  5. Add tomato puree and salt. Cook till completely done and oil releases.
  6. Add boiled urad dal and rajma. Mix well.
  7. Pour hot water and simmer on low flame for 25-30 minutes stirring occasionally.
  8. Finish with garam masala, fresh cream and butter.
  9. For tempering heat butter, add kasuri methi and Kashmiri chilli powder.
  10. Pour tempering over dal.
  11. Serve hot with jeera rice, naan or chapathi.

Notes

Soak overnight — non negotiable!
Boil dal and rajma completely soft before adding to gravy.
Use heavy bottomed pan for even heat.
Cook tomatoes till oil releases — don't rush!
Always add HOT water not cold.
Simmer on LOW flame 25-30 minutes minimum.
Kashmiri chilli for colour — don't substitute!
Add cream and butter at the very end on low flame.
Kasuri methi tempering gives authentic dhaba style aroma!