dal makhani restaurant style recipe, how to make punjabi dal makhani recipe

4.57 from 123 votes

dal makhani recipe with step by step pics – one of the most popular dal recipe from punjabi cuisine. this dal makhani recipe is restaurant style and tastes awesome. if you love authentic punjabi food then you are going to love this dal makhani even more.

dal makhani is always always on our menu whenever we dine outside, which happens very rarely. our choice of restaurant is usually a north indian one, rather than chinese or one with a world cuisine. if its not dal makhani then its some other punjabi recipe like:

dal makhani recipe restaurant style
  1. paneer butter masala
  2. chana masala
  3. matar paneer
  4. dum aloo
  5. rajma masala
  6. kadai paneer

i tried many times to get the restaurant taste in the dal makhani i make at home. but it never came close. i remember once having dal makhani (and it was one of the best dal makhani, we have had) in goa. we have had dal makhani at this place many times, at the quiet and serene benaulim beach in goa. surprise, surprise i once found a black cardamom and a clove in the dal makhani. i thought may be its the black cardamom and clove giving that flavor. when we make dal makhani at home, we never add whole spices or whole garam masala. instead we add garam masala powder. thereafter i made dal makhani many times with the whole spices and it does make a difference. but i still felt something was missing.

so when i cracked the recipe of dal bukhara, i felt it was the cream and butter making this difference, apart from the slow cooking. i would always add less butter or oil (2 tbsp for 1 to 1.25 cups of lentils) and make dal makhani with no cream or very less cream. you could still make dal makhani with less butter and cream. just remember to slow cook it for longer periods of time, to get the real deal.

the more slow cooked dal makhani is, the better it tastes. initially i have cooked the lentils in a pressure cooker for about 30 minutes. but later i have slow cooked on a low flame for 25 minutes.

dal makhani restaurant style

another factor is the smoky charcoal infused aroma in the dal makhani, which we get in restaurants. i tried the dhungar method (charcoal smoking technique) and it worked very well. i myself was surprised when i tasted this dal makhani. exactly like the ones we get in restaurants. the dhungar smoking technique is optional and you can just skip if you cannot get charcoal. i have used this dhungar technique in two more restaurant style recipes – dal tadka and palak paneer recipe also.

this punjabi dal makhani recipe is rich than the home cooked dal makhani version (one which i always make) and the dhaba style dal makhani. so good for festive occasions or celebrations.

two more similar dal recipes you can make at times are kaali dal (punjabi maah ki dal) and amritsari dal recipe (langarwali dal).

serve dal makhani with rotis, rice, naan or aloo paratha or aloo kulcha or parathas.

restaurant style dal makhani recipe below:

dal makhani recipe
4.57 from 123 votes

dal makhani recipe

restaurant style punjabi dal makhani recipe - one of the popular indian dal recipe made with whole urad dal and rajma.

course main course
cuisine punjabi
prep time 8 hours
cook time 1 hour
total time 9 hours
servings 4
rough calories per serving 325 kcal
author dassana amit

ingredients (1 cup = 250 ml)

main ingredients for dal makhani recipe:

  • ¾ cup whole urad dal OR 140 grams whole urad dal
  • ¼ cup rajma OR 40 grams rajma (kidney beans)
  • 3 cups water for pressure cooking OR 750 ml water
  • 1 medium onion OR 50 grams onion OR ½ cup finely chopped onions
  • 1 or 2 green chilies - chopped (hari mirch)
  • 2 teaspoon ginger garlic paste (adrak lahsun ka paste) OR 6 to 7 garlic + 1 inch ginger - crushed to a paste in mortar-pestle
  • 2 large tomatoes OR 200 grams tomatoes pureed OR 1 cup tomato puree
  • ½ teaspoon cumin seeds (jeera)
  • 2 to 3 cloves (lavang)
  • 2 to 3 green cardamoms (choti elaichi or hari elaichi)
  • 1 black cardamom (badi elaichi)
  • 1 inch cinnamon (dalchini)
  • 1 small to medium tej patta (indian bay leaf)
  • ½ teaspoon red chili powder (lal mirch powder)
  • 2 to 3 pinches of nutmeg powder or grated nutmeg (jaiphal powder)
  • 1 cup of water or add as required
  • ¼ to ⅓ cup low fat cream - 25% to 30% fat
  • ½ tablespoon low fat cream for garnish
  • ¼ teaspoon crushed kasuri methi (dry fenugreek leaves)
  • 3 tablespoon butter - salted or unsalted
  • salt as required

for dhungar method: (optional)

  • 1 small piece of charcoal
  • ½ to ⅔ teaspoon oil

how to make recipe

preparation for punjabi dal makhani recipe:

  1. soak both 3/4 cup whole urad dal and 1/4 cup rajma/kidney beans overnight in enough water for 8 to 9 hours or overnight. later drain them well.
  2. rinse both the lentils a couple of times in water.
  3. drain again and then add them in a pressure cooker. add 3 cups water and stir well.
  4. pressure cook for 18 to 20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. if they are not cooked, then add about 1/2 cup water again and pressure cook for 4 to 5 whistles more. the urad dal should melt in the mouth and should not give any bite or resistance when eaten. you can also just mash the urad dal with a spoon or with your fingers to check the doneness. the same rule applies for rajma too. keep the cooked beans aside.
  5. in a blender or mixer jar, take chopped tomatoes. 2 large tomatoes or 200 grams of tomatoes, chopped.
  6. blend to a smooth puree. keep aside. you can also use ready 1 cup tomato puree instead of blending the tomatoes. no need to blanch the tomatoes while pureeing.

making dal makhani recipe:

  1. in a pan, now heat 3 tbsp butter. you can use salted butter or unsalted butter.
  2. add the whole spices - 1/2 tsp cumin seeds, 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium tej patta/bay leaf.
  3. saute till the spices become aromatic.
  4. then add 1/2 cup finely chopped onions.
  5. stir and saute the onions on a low flame often till they become light golden.
  6. then add 2 tsp ginger garlic paste. stir again and saute till the raw aroma of ginger-garlic goes away.
  7. add 1 tsp chopped green chilies and stir for a minute.
  8. then add the tomato puree and stir again.
  9. add 1/2 tsp red chili powder and 2 to 3 pinches of grated nutmeg or nutmeg powder.
  10. stir very well and saute this mixture on a low to medium flame, till you see fat releasing from the sides.
  11. then add the cooked urad dal and rajma beans along with the stock. also add 1 cup water or as required.
  12. stir very well and simmer the dal makhani uncovered on a low flame.
  13. keep on stirring often, so that the lentils don't stuck to the bottom of the pan.
  14. once the dal makhani has begun to thicken, add salt as required.
  15. stir very well and continue to simmer on a low flame. when simmering you can add more water if the gravy looks thick or dry. the longer you keep dal makhani to simmer, the better it tastes. i kept for about an overall 25 minutes on a low flame. do keep on stirring at intervals.
  16. when the gravy has thickened enough, then add 1/4 to 1/3 cup cream. dal makhani is not too thick or too thin. it has a medium consistency.
  17. stir the cream very well. then switch off the flame.
  18. now add 1/4 tsp kasuri methi, crushed. stir again. cover and keep the dal makhani aside, if you are proceeding to the dhungar method. or else you can serve dal makhani straight away.

dhungar method for dal makhani:

  1. heat a small piece of charcoal on flame till it becomes red hot. with the help of tongs, keep on turning the charcoal piece so that it evenly burns.
  2. keep the red hot charcoal in a small bowl.
  3. pour 1/2 teaspoon oil on the charcoal.

  4. immediately keep this bowl on top of the dal makhani.
  5. cover for a minute and allow the charcoal to infuse its smoke in the dal makhani. i always keep for one minute.

  6. serve punjabi dal makhani garnished with chopped coriander leaves and a few teaspoons of cream with naan, tandoori roti, chapatis or steamed rice.

recipe notes

if cooking the beans in a pot, it may take from 45 minutes to 1 hour.

 

how to make dal makhani recipe restaurant style :

1. soak both ¾ cup whole urad dal (whole black gram) and ¼ cup rajma/kidney beans overnight in enough water for 8 to 9 hours. drain them well. here’s a pic of soaked whole urad dal and rajma.

urad dal and rajma

2. rinse the urad lentils and rajma legumes a couple of times in water.

rinse urad dal

3. drain well and then add them in a pressure cooker.

urad dal for dal makhani recipe

4. add 3 cups water and stir well.

water to make dal makhani recipe

5. pressure cook for 18 to 20 whistles on a high flame, till both the whole urad dal and rajma have cooked thoroughly and softened. if they are not cooked, then add about ½ cup water again and pressure cook for 4 to 5 whistles more. the urad dal should melt in the mouth and should not give any bite or resistance when eaten. you can also just mash the urad dal with a spoon or with your fingers to check the doneness. the same rule applies for rajma too. keep the cooked beans aside. both the urad dal and rajma beans have to be fresh. if they are old or close to their expiry, they take a lot of time to cook.

cooking urad dal for dal makhani recipe

6. here’s both the rajma and urad dal cooked and softened.

cooked urad dal

7. in a blender or mixer jar, take chopped tomatoes. 2 large tomatoes or 200 grams of tomatoes, chopped. no need to blanch the tomatoes.

tomatoes for dal makhani recipe

8. blend to a smooth puree. keep aside. you can also use store brought 1 cup tomato puree instead of blending the tomatoes.

puree for dal makhani recipe

9. in a pan, now heat 3 tbsp butter. you can use salted butter or unsalted butter.

melt butter for dal makhani

10. add the whole spices – ½ tsp cumin seeds, 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium tej patta/indian bay leaf. saute till the spices become aromatic.

spices for dal makhani recipe

11. then add ½ cup finely chopped onions.

onions for dal makhani recipe

12. stir and saute the onions on a low flame often.

sauting onions for dal makhani recipe

13. saute the onions till they become light golden.

sauting onions for dal makhani recipe

14. then add 2 tsp ginger garlic paste. stir again and saute till the raw aroma of ginger-garlic goes away.

add ginger paste - making dal makhani recipe

15. add 1 tsp chopped green chilies and stir for a minute.

making dal makhani masala

16. then add the tomato puree.

add puree to make dal makhani

17. stir again.

sauting to make dal makhani recipe

18. add ½ tsp red chili powder.

making dal makhani recipe

19. then add about 2 to 3 pinches of grated nutmeg or nutmeg powder.

nutmeg for dal makhani recipe

20. stir very well and saute this mixture on a low to medium flame, till you see fat releasing from the sides. about 3 to 4 minutes on a low flame.

sauting dal makhani masala

21. then add the cooked urad dal and rajma beans.

add urad dal

22. add the remaining stock. add 1 cup water or more if required.

add water to dal makhani

23. stir very well and simmer the dal makhani uncovered on a low flame.

simmer dal makhani recipe

24. keep on stirring often, so that the lentils don’t get stuck to the bottom of the pan. the lentils become viscous and start to stick at the bottom if not stirred. mash a few lentils too while stirring.

simmer dal makhani recipe

25. once the dal makhani has begun to thicken, add salt as required.

salt for dal makhani recipe

26. stir very well and continue to simmer on a low flame. when simmering you can add more water if the gravy looks thick or dry. the longer you keep dal makhani to simmer, the better it tastes. the lentils become creamy, viscous and the consistency of the dal will keep on thickening as you simmer. i kept for about an overall 25 minutes on a low flame. do keep on stirring at intervals.

simmer dal makhani recipe

27. when the gravy has thickened enough, then add ¼ to 1/3 cup cream. punjabi dal makhani is not too thick or too thin. it has a medium consistency with a viscosity coming from the thoroughly cooked lentils.

cream for dal makhani recipe

28. stir the cream very well. then switch off the flame.

simmer dal makhani recipe

29. now add ¼ tsp kasuri methi, crushed. stir again. cover and keep the dal makhani aside, if you are  proceeding to the dhungar method. or else you can serve punjabi dal makhani straight away.

making dal makhani recipe

30. heat a small piece of charcoal on flame till it becomes red hot. with the help of tongs, keep on turning the charcoal piece so that it evenly burns.

dhungar for dal makhani recipe

31. keep the red hot charcoal in a small bowl.

dhungar for dal makhani recipe

32. pour ½ to ⅔ tsp oil on the charcoal. the hot piece of charcoal would begin to smoke as soon as you pour oil on it.

dhungar for dal makhani recipe

33. immediately keep this bowl on top of the dal makhani.

dhungar for dal makhani recipe

34. cover with a lid tightly for one minute and allow the charcoal to infuse its smoke in the dal makhani. i usually keep for one minute.

cooking dal makhani recipe

35. serve punjabi dal makhani garnished with chopped coriander leaves and a few teaspoons of cream with naan, tandoori roti, parathas, kulcha, phulkas or aloo paratha or steamed rice.

dal makhani restaurant style recipe

About

dassana amit
i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.

i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.

all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.



369 thoughts on “dal makhani restaurant style recipe, how to make punjabi dal makhani recipe

  1. Hi Dassana,

    Cooked dal makhani yesterday and it was delicious 🙂

    • Thanks Dhivya. Glad to know this.

  2. One of my favorite recipe. This is simply amazing. Everyone in my family just love this.
    Thanks for sharing.

    • Welcome Ila. Glad to know that this dal makhani recipe is liked by everyone in your home.

  3. Two questions:
    1) In step 22, what is the “stock” you refer to? (…add the remaining stock…)
    2) I bought Urid Dal (“black gram split, husked”). It’s not black in color – should it be ok in this recipe?
    Thanks.

    • the stock i refer to is the liquid in which the beans were cooked initially. the black gram has to have the black husks on the. with the husked white black gram, do not make dal makhani. the texture as well as the taste will be different. instead you can use it to make south indian snacks like idli, dosa and medu vada. you can check this collection of 33 black gram dal recipes to get an idea – https://www.vegrecipesofindia.com/urad-dal-recipes/

  4. Your dal makhani is favourite of my 8 year old daughter.

    • Thanks Samapti. Glad to know this.

  5. *Love* this recipe, it’s near perfect.

    I recently talked with the punjabi restaurant owner who makes my favorite dal makhani about it – Like Dassanna he emphasized that a long, slow simmer is key for the best flavor. He also gave me a great tip when I mentioned using heavy whipping cream (the most commonly available cream in the U.S.) – because of the higher fat content, you need much less of it. Since then, I’ve tried halving the cream (I make double batch and use only 1/4 cup) and it comes out perfectly. With too much cream, the flavor of the spices is muted and the dish is much less flavorful.

    A few notes for Americans who might try this recipe:
    – “Black lentils” from Whole Foods are (I think??) equivalent to urad dal and are much fresher than you usually find in indian sections in the U.S. from brands like Swad. The flavor of lentils is subtle but important for a good dal dish, in this recipe fresher makes a big difference
    – This recipe works great with an electric pressure cooker (aka insta-pot or instant pot) – The dal cooks perfectly in 11 minutes at high pressure. You can then add what you cook on the stovetop (step 21) into the pressure cooker in slow-cook mode on High for a long simmer.
    – As noted above, unless you can find “light cream,” go a little easy at first on the cream (you can always add more) so as not to mute the flavor. It should function to bring together all of the flavors rather than be a flavor on its own

    • thank you michael. its great to ready your detailed suggestions and tips. i am sure it will help all readers. i agree on the heavy whipping cream that it does mute the flavor of spices. thanks again and happy cooking 🙂

  6. This recipe has saved my life 🙂 I’ve been dying to make a good dal makhani and have never made it before and I don’t have anyone I could ask to share a good recipe as well. This has been a life saviour as it turned out perfect the first time (and I didn’t event measure everything exactly). Will continue to make it for many more times to come I’m sure. Really, thank you for sharing this Miss Dassana and keep up the good work with this blog!

    • welcome parul. glad to know that you liked this punjabi dal makhani recipe. thanks for your appreciation. do try some more recipes from the blog.

  7. Awesome blog….loved every recipe…great job…keep doing good….we ll keep loving you…all the best…

    • thanks a lot sruthi 🙏

  8. Hello !!
    I literally had a “Veg Recipes of India” dinner for my friends this weekend.
    I made your Dal Makhani, Tawa Paneer and the Creamy Corn Soup !
    Everything was excellent.
    I got tons of praises.
    Your recipes are precise and simple to follow. And of course the pictorial steps make life so much easier.
    Please keep up the fantastic work.
    – A delighted fan

    • Thanks Shruti for this awesome feedback and encouraging words. Glad to know that all recipes turned out great.

  9. Love your style of cooking !! I am a big foodie plus I love cooking – I have tried and followed lot of bloggers, big chefs and their recipes… but the dal makhani either was very creamy or had a strong Taste of spice. But your recipe is just perfect – the coal thing just brings up the flavour !! Thanks for sharing !!!

    • Welcome Purva. Glad to read this awesome feedback on makhani dal from a foodie. Do try some more recipes.

  10. Hi
    Thank you for the simplest way to make it.

    • Welcome Geeta

  11. Where is your feet????? where is it? where where

    I’m a movie buff! I’m sure you could figure that out 🙂

    I never cook but today i did
    Oh god….it turned out sooooooooooooooooo welll… allll thanks to you

    Thank you … 🙂

    • welcome payal. thanks for your kind words. glad to know that you liked this dal makhani recipe. do try one more recipe before you watch the next movie !!!

  12. Hi,
    I’ve been living in India for a year and I’m desperately trying to reproduce the taste of India. Everything I found in North America or Europe is never spicy enougth.

    Is this receipe adapted to North America/Europe ? Should I double (tripple ?) the spices to try get closser to the Indian version ?

    Thanks

    • nicolas, this recipe is not adapted to north america or european standards. none of the indian recipes on the website are adapted to north american and european tastes. there is no need to double or triple the spices. doubling or tripling them will give too much aroma of the spices and will unbalance the flavors as well as aroma in the dish.

  13. Is nutmeg or nutmeg powder is essential for this recipe??

    • Sayantani, you can skip adding it.

  14. This looks awesome. I’m going to try this. It looks like you have really tested this recipe. The charcoal idea is amazing. In the winter, I could cook this outside on the grill with charcoal. Ha ha ha.

    I have a question about the pressure cooker. You say to cook for so many whistles. But my pressure cooker doesn’t make any whistling sounds. And I am unfamiliar with that technique. About how many minutes should I cook the beans?

    • thank you pamela and having dal makhani is winters is great. you can cook for about 15 to 20 minutes.

  15. What is the cream used

    • Sneh, its Amul cream.

  16. hi Mam today i cooked dal makhni for the very first time and it was awesome…..Thanks so much…. The way u describe ur recepies is marvelous ..u made cooking so easy and tasty…….keep rocking….once again thanks……:-)

    • Welcome Ashish. Glad to know that you liked the dal makhani recipe. Do try some more recipes.

  17. Thanks for this super recipe! This is the best dal makhani I ever made

    • Welcome nri199. Glad to know this.

  18. Hi. Loved your Dal Makhani recipe. I will try it soon! I have one question – do I need to add garam masala or it is not essential in this recipe that you have written? Thanks a lot for sharing such wonderful recipes!

    • thanks pooja. garam masala is required in this recipe. the whole spices give a really good flavor. if you do not want to use whole garam masala, then add garam masala powder (about half a teaspoon) at the step where kasuri methi is added.

  19. Hi Dasana,
    My husband has been following your recipe and preparing daal makhani from last one and a half years. It turns out really well each time and is quite popular also 🙂 Thank you so much for wonderful recipes !! Keep sharing 🙂

    • Welcome Shaily. Glad to know this. Thanks for sharing positive feedback on dal makhani recipe.

  20. Hello, I am wondering where to get charcoal?

    Thank you

    • you can try online.

  21. Thank you mam for the recepie. I didnt use cream or coal method but still everybody in the family praised about the tasty dal. The credit also goes to u n ur detailed recepie.

    • Welcome Pooja. Thanks for your positive feedback and kind words. Do try some more recipes.

  22. Great recipe!

    A hint for anyone with access to dried mexican peppers: For that dhungar flavor, I’ve found a decent alternative is to use morita peppers. They’re similar to chipotles in that they’re smoked jalapeno peppers, but they’re smoked with a different method that leaves them with that fresh charcoal flavor. As a bonus, they’re less harshly dried, leaving them with a nice fruity pepper flavor that melds very well with the tomatoes

    • Thanks Michael L for sharing this suggestion. I am sure it will benefit many readers.

  23. Hi,
    I love all your recipes, they all are 5 star ones. Im such a big fan of all your food and I’m really thankful to you for making life so easy, There isn’t a single person who hasn’t appreciated my food (I.E: your recipe) and i have gotten all my friends hooked on to your application. Thank you so much.

    • Welcome Riddhi. Glad to know this. Thanks for your appreciation and positive feedback.

  24. We prepared Dal Makhani yesterday !! It was AWESOME….Fantastic….Too Good…. Thank you so very much for sharing. We will cook Kadhai Paneer today.

    Bet Regards
    Sharat

    • thanks sharat for sharing the feedback on dal makhani recipe. glad to know. hope the kadai paneer recipes also goes well.

  25. Hi dassana,

    I just loved your recipes. Many a times I cooked after reading your recipes and it makes my day special with a good flavoured and tasty dish. Thanks a lot

    • Welcome Pallvi. Glad to know this.

  26. Ur all recepies are mouth watering …. Your hardwork is real appreciated. I love Ur all recepies!!!
    It’s very easy to understand n to make also..

    • Thanks Charmi for your kind words and positive feedback on recipes.

  27. Hello Dasssana, Yesterday I made Puran Poli and today I made Dal Makhani. It turned out the best. I’m not only happy for myself, but happy for you too, because I’m putting to use your teachings.
    Question: Do I need to crush Black Cardamom and Green Cardamom a bit before I fry them in butter?
    Thanks!

    • thank you much venkata. i am also feeling good reading your feedback. no need to crush them. just add them whole. if you crush them, then especially powdered black cardamom will give a strong aroma in the dal makhani.

  28. Hello Dassana,
    I tried many recipes ,and almost all came out very tasty..My daughter loved all of them…Thanks a ton for sharing all d recipe…Kudos to u

    • Welcome Tasneem. Glad to know this. Thanks for your positive feedback.

  29. Hi Dassana! What if I soak the lentils for 3-4 hours. Will there be any difference other than more cooking time?

    • rupal, i would suggest to soak the lentils in warm or medium hot water for 3 to 4 hours. this way the lentils will get soaked well and also take less time than if soaked in water at room temperature.

  30. I made it today!!! It turned out to be exactly like restaurant one!!! Awesome receipe!!

    • Thanks Dimple for your positive feedback.

  31. 3/4 cup of Urid Dhal, is it just 140grams. I see, it is much more than 140grams. Am i missing something?

    • it is 140 grams. i always measure the ingredients and then add them.

  32. Hi . Love almost all your recipes. Can I add something. My mother used to add. Around a cup of milk after a few whistles and then give the rest of whistles. It does wonder to the texture and reduces requirement to f cream

    • thanks bhawna for sharing your mom’s tip. agree that milk will help in good taste and also reduce the addition of cream. will try.

  33. Hi! Looks awesome! Would you know how to translate the cooking time if cooking in a slow cooker? Should I first do the masala, then add the beans and let it cook? Or cook beans separately?

    • anuradha, i have no idea as i have never used a slow cooker. so i will be unable to help you in this regard.

  34. Hi dassana, your recipes are awesome and delicious. I have tried many of your recipes. And all came out well. The aroma of whole spices used in the recipes increases the appetite of not just my family members, but also of our neighbors. Thanks and keep it up.

    • Welcome Neha. Glad to read your positive feedback. Thanks for your kind words.

  35. Hi Amit,

    I Followed ur receipe exactly and it came out to be awesome. Now , I have to make the same daal for 6 families. I’m really confused about the quantity and ratio of the ingredients as I haven’t cooked in this large quantity ever. Can u please help me out.

    • namita, 6 families means exactly how many persons or individuals. also if dal makhani is served with naan or rotis than the serving per recipe is less as compared to if served with rice. depending on the number of individuals and the serving portion, you can easily increase the ingredients proportionally. this recipe serves 4 if served with rice. but if served in bowls for rotis or naans, then the proportion will be easily 6 to 7. while increasing the proportions, just add very less kasuri methi. do not increase kasuri methi proportion exactly. keep it a bit low. eg if you triple the recipe, then instead of adding 3/4th teaspoon kasuri methi, you can add 1/2 teaspoon kasuri methi.

  36. Dassana! So delicious. And remarkable easy. Thank you so much for all your hard work! I made without the cream and it is still so amazing.

    • thank you manjari for this lovely feedback. glad to know and happy cooking.

  37. One of my favourite vegetarian websites.you are the main inspiration for many of my trial cooking.have tried quite a few recipes from this site.plzz do publish uR own cookbook.love uR write-ups and pics….

    • Thanks Sruthy for your kind words and positive feedback on recipes.

  38. Hi Dasanna ,

    I always try your recipes and it always turns out good .

    I tried out dal makhni yesterday and we loved it 🙂

    I have personal liking for chinese food (veg) and I keep trying various dishes at home, but till now I haven’t got the restaurant style taste right ..
    Wondering what could be the reason …though I follow all the steps rightly …including high flame cooking, chinese wok , branded sauces etc ..
    Can you please help …thank you !!!

    • thanks avanti. its ajinomoto. outside they use liberally. also some sauces like fish sauce or shrimp sauce are used at times. even i use high heat if using an iron kadai and the taste comes close, but with only with respect to the stir frying of the veggies. only the veggies tastes like the veggies in restaurant style veg fried rice. but the rice does not. as i do not add ajinomoto. even if you add a pinch of ajinomoto, the taste will be different.

      one of my aunts use to make mean pulaos and fried rice and we always wondered why the taste used to be so different, than what we make at home. we asked her and she used to add maggi cubes. now maggi cubes does have ajinomoto (not sure if they removed ajinomoto from the cubes now). and the taste used to be too good. but for health’s sake, i will not advise to add ajinomoto or maggi cubes.

  39. The very first recipe I tried is this one Dal makhni from ur blog.. it turned outt sooo delicious that I got credit from family.. my husband was soo happy as it is his favorite dish.. then I keep on trying ur recipes n gaining confidence on myself that now I m ready to prepare anything from this for any guests or potluck without hesitation. Thank you sooo much Dassana for such an awesome blog. God bless u for ur hard work .

    • thanks a lot pooni. so nice to read your comment. thanks again for this encouraging comment and for your kind wishes.

  40. Best recipe eveeeeer!!!!! Cook it and loooove it.thank u

    • thanks narochis.

  41. I am new to cooking. I don’t know how to measure something by teaspoon or cup. I have a digital weighing scale so I can measure in grams. Is there any special cup and spoons for measuring? please reply.

    • there are cups and spoons available in the markets. you can also buy them online.

  42. Hi, can this daal be cooked with half split urad daal? Will it taste same and will the cooking time and cooker whistle (15-20 whistle) be same as for whole urad daal?

    • you can prepare with half urad dal. with half split urad dal, the taste will be different. the cooking time will also reduce. so it can take 8 to 10 whistles.

  43. Thank you for detailed instructions. Following this recipe I was able to cook it is almost like we find in the best restaurants. This was the first time I cooked daal makhani.

    • thats nice to know amit. thanks for this lovely feedback.

  44. Its nice and I may cook it on sunday

    • thanks. happy cooking.

  45. hi dassana,thank you soo much for all your great recipes that all came out amazing for me.
    one question for this daal
    how does the color turn reddish at the end?
    ..as mine doesnt become like this (i have gone through all the steps)

    • thanks mahsa. it could be due to the first the quality of tomatoes. if the tomatoes have a nice deep red color, some of it does come in the dal. also using kashmiri red chili powder or deghi mirch gives a nice red color.

  46. I see in the instructions to ‘add the remaining stock’. I didnt see stock in the ing. can you please clarify? I know i made this one about a year ago and it was amazing but now im a little lost! Thanks

    • the stock is the stock in which the beans were cooked. thats why i have not mentioned it in the ingredients list.

  47. Was in myind from a very long time to make this and finally tried ur recipe!
    Classic – just one word to describe 🙂

    • thank you hithashree.

  48. I made it today for dinner in double quantity n served it with cocumber raita n jeera rice. The dal was so temting and yummilicious that I ate 2 bowls?. I have refrigerated it for tomorrow’s lunch coz I just love its aroma n taste which keeps me longing for more.

    • thanks anjali for the feedback. i do agree that dal makhani is so good that we also have the dal more when i make this recipe.

  49. Hi Dassana,
    It’s been a while and I see your website is improving. Just to let you know that I’m still cooking with you by my side, and so I have a question.
    What do you think about using smoked paprika in this recipe instead of, or along with, the Kashmiri chilli powder? I’m thinking it may be a good way to get the smokiness instead of using Dungar? If it’s doable then can u advise on how much to use? Thanks as usual..Rohit.

    • thats nice to know rohit. you can use smoked paprika. yes some smoky flavor will get in the dish. you can use 1/2 teaspoon of smoked paprika and 1/4 to 1/2 teaspoon of kashmiri red chili powder. you can also add 1/4 teaspoon of smoked paprika and 1/4 to 1/2 teaspoon of kashmiri red chilli powder. try adding less first and check the results. if you feel more smokiness is required, then you can always add the paprika later.

      • Just to let u know this worked well. I doubled the recipe as am cooking for several people. Used 1 tsp of smoked paprika. Didn’t use any chilli powder as there are no truck wallahs stopping by my dhabba.
        The result is awesome and I have to remind myself not to eat too much at once….we know, shall we say, just how deadly this daal can be in the fibre department..

        • Thanks Rohit for letting me know. i am sure this will help other readers also who wants to double the recipe. Dal makhani taste well next day but becomes more difficult to digest also. But its so tempting that you feel like keep on eating. try the slow cooker dal bukhara recipe also with naan.

  50. Just awesome! ! Love this recipe .

    • thanks devmita.

  51. It is simply superb

    • thanks dhanashree 🙂

  52. Superb, awesome

  53. Nice

    • thanks sudha 🙂

  54. Hi dassana! I just loved this recipe! I always follow your recipes…specially the ones including rice.
    Thank you dear mentor
    🙂 cheers

    • welcome pooja. thanks for your kind words and positive feedback.

  55. Awesome recipe. My parents loved it more than restaurant one. So thank You. I’ve been following your recipes for a while and they have made cooking so much easier. ?

    • thanks gazal for positive feedback 🙂

  56. hi can any1 answer me..for dalmakhni …v have to use makhan or cream??? plz reply me fst

    • butter or makhan can be used for sauteing onions, tomatoes etc. cream is added towards the end. but cream can be skipped if you want.

  57. Hi, for this dhungar method in dal makhani, can we use readily available charcoal bbq briquettes?

    • you can use them if they are natural.

  58. superb illustration .. you are my best teacher ever in cooking

    • thanks ramya your appreciation means a lot to us 🙂

  59. How do I cook this recipe using a slow cooker?

    • hiral, i have never used a slow cooker. so i am not sure how the recipe can be made in a slow cooker. so unable to help you.

  60. Awesome nd very useful app.I am trying lots of recipes from your blog..nd loving it. Thank you so much 🙂

    • you are welcome ankita, thanks for positive feedback.

  61. i will try this recipe

    • do try and i hope you like it.

  62. Tried it today. It came awesome

    • thank you ravi for sharing your views 🙂

  63. Can we use coal instead of charcoal.

    • you can use coal.

      • Tried this recipe today. Awesome is the only word I can say.

        • thanks for sharing the feedback ravi 🙂 glad to know.

  64. Made this yummy dala Makhni today thanks so much for ur wonderful recipes

    • welcome bindu and thank you for your kind words.

  65. Excellent site to learn cooking?

    • thank you for your positive feedback 🙂

  66. Hi, like every other recipes this one also turned out very well.
    Thank u soo much and keep up the good work

    • glad to know niharika and thanks.

  67. I was Of able to get my fault after reading the recipe I tried with your recipe really it comes very well loved by the family thanks a lot

    • thank you anjali and nice to know 🙂

  68. I tried this recipe yesterday. It came out amazingly well!! I was not surprised though, cos all your recipes come out perfectly. I love the superb pics which flawlessly guide us through each step and feel so grateful for all the tips and tricks you always suggest to help us out at just those moments when we are likely to get stuck or wonder about something. I am a big fan of your site and recipes and always trust your veg recipes more than anyone else. Thank you once again and many blessings for sharing!!

    • thankyou so much for your kind, loving and encouraging words 🙂 god bless you.

  69. There is a resturant in my city and they had big hoarding saying “the best daal makhni in town”, upon trying it out we felt that advertisement was indeed true. And then i tried this recipe of urs, and got dat exact finger licking taste of dat resturant. Thanks for the awesome recipe.

    • very pleased to know this pooja thankyou for your kind and encouraging words 🙂 and you are welcome.

  70. 16 stars!!!??????

    • thank you much 🙂

  71. Hello there! Well, I don’t know where to start from. I am just so thankful to you, countless times, for sharing such an easy recipe for my most favourite dish, “Dal Makhani”! I made this for the first time and I must say, I nailed it! All because of you. I stay alone cuz of job purpose. The only happiness that I get is by cooking. Thank you so very much.
    Ps: I tried your palak paneer too. I must say, you have one more “ardent fan” in your list now. 🙂
    So so so glad! 🙂

    • welcome anu. glad to know that you liked both the recipes. your comment has made my day. thanks for sharing this encouraging feedback.

  72. This turned out so delicious
    This one makes it to my recipe box
    Thank you so much for sharing

    • welcome mallica. glad to know that you liked dal makhani recipe.

  73. Hi! Is there a way to cook lentils without the pressure cooker? I am not used to the pressure cooker and it kinda scares me :(. I’d like to avoid it if possible. I usually soak and boil vegetables but not sure what to do with lentils.Thank you! I am learning indian cooking with your recipes and they all turn out fantastic!

    • anna, glad to know this. cook the lentils with water in a covered pot till the lentils are cooked well. it will take around an hour. make sure the lentils are fresh so that they get cooked fast. they should be soaked over night. lastly there should not be any bite in them once they are cooked.

  74. I tried this dal recipe today. It turned out to be finger licking good. My kids loved it.

    • thankyou parul.

  75. Wonderful recipe as always. I keep getting compliments for this recipe whenever I make it. Some even think I have ordered it from some restaurant. I also have a request. Can you please post the recipe for bhakarwadi.

    • thanks lopamudra. after a long time i am seeing your comment. agree that the dal makhani tastes like the ones we get in restaurants. i have got a couple of requests for bhakarwadi. will try to add the recipe.

      • Hi, was trying to post the comments on your black forest cake link but am not able to despite repeated attempts. Made your black forest cake and was surprised that I can make such an amazing cake at home. You are absolutely wonderful. Wanted to share the cake with my neighbour but my husband did not let me. He has already requested me to make the cake again. Thank you so much.

        • welcome and thankyou for your positive words. glad to know your husband liked the eggless black forest cake.

  76. Hi, after trying many recipes, finally found a recipe that tastes like authentic dal makni recipe. The step by step guide is easy to follow and the results were great. You are doing an amazing job!!!

  77. Hii…

    All ur recipes are perfect…I am a north indian-just married in south indian family… They love all that I cook..north indian dishes and all thanks to you…

    • welcome astha. glad to know this.

  78. Followed your recipe to a T with delicious results. Nice to have precise weights and volumes. Photos very helpful too. Thanks so much 🙂

    • welcome gita and thanks to you too for this feedback 🙂

  79. It came out really well, thank you.

    • welcome neyha. thanks for the feedback.

  80. This is a really great recipe! Dal makhani is one of my favorite dishes, and this variation is extremely good! For anyone wondering, using “liquid smoke” in place of the charcoal works pretty well and is a bit simpler.

    Regarding the rajma ingredient, my local Indian grocery has ‘light red’ kidney beans and ‘dark red’ kidney beans, but the beans you’re using look more like pinto beans. Which would be the most correct bean to use in this dish or is there not really even a difference?

    • thanks stennie for the feedback as well as the suggestion on “liquid smoke”. i have not used pinto beans. its the close up shots of the macro, that are making these light red beans look like pinto beans. we do not get pinto beans in india. you can either use the light red one or the dark red one. both taste good. won’t make much of a difference.

  81. Awesome thanks a lot for easy recipe.

    • welcome and thankyou bansri 🙂

  82. Awesome recipie and all ur recipes r just amazing ❤️❤️

    • thankyou so much divya 🙂

  83. Luvd the pics and the preparation <3

    • thanks shiny.

  84. Thanku sooooo much mam 4 da lovely recipes….taste was awesome….thanku thanku so much…

    • pleased to know you liked the dal makhani 🙂 thankyou.

  85. Made it one day, it was so easy and taste was awesome. Thank you very much!

    • thankyou vinutha glad you liked them 🙂

  86. Is it necessary to use nutmeg?

    • you can skip.

  87. Awesome recipe. I used a bit less butter and cream and it still came out very good ( better than all the previous instances in which I have tried to make Dal Makhani ).

    The ‘khada masala’ makes significant difference.

    For the ‘smoke’ I didn’t have charcoal. So I just used a twig from a pine tree growing near the house and it did the job very well 🙂

    Many thanks for posting this recipe. And without the pictures I would be lost 🙂

    • thank you prashant. the garam masala does make a difference. the smoking effect you managed is pretty unique & innovative 🙂

  88. Hey! Your recipe is really really so tasty.! I made it for my parents and they loved it so much.! Thankss..and i have a queatison that this one time i forgot to add dalchini..and realised later as the taste was not same. Is there anything i can do later on to improve the taste? Please reply as fast as u can.

    • thanks a lot smriti. you can just sprinkle with a bit of garam masala powder once the dal makhani is done.

  89. I make a batch of this every week for my lunch at work, tastes perfect every time.

    I have no cooking skills and it still tastes like a real Dal Makhani…marvelous!

    • thats great to know mike. thanks for sharing your experience. this is the real dal makhani 🙂

  90. So easy to make it by ur recipe.
    Thanks
    I want to make it for
    My husband.

    • surely make them darshna and let us know how it was? thankyou.

  91. Thanku so much mam …..ur all recipes are come out awesome …..ur way of telling recipe is perfect …ur site is really helpful for me …..thanx once again mam.

    • thank you rekha for this kind and positive comment. most welcome 🙂

  92. Hi,
    I followed your recipe and prepared dal makhani. It was delicious. My husband and kid liked it. Thanks
    Meghana

    • glad to know your family liked dal makhani recipe:) you are welcome and thankyou meghana.

  93. I always follow your recipies to make my social gatherings delightful. Have always got complements for the delicious food. Cooking anything new, or for the first time becomes precise and easy with such a detailed theory.

    Looking forward to learn more wonderful dishes from you. Keep exploring and sharing.

    Love zankhana

    • thanks a lot zankhana for sharing this positive and encouraging feedback.

  94. Hi mam, is it necessary to add cream?

    • cream balances the earthy flavor of the lentils and also gives a rich taste. to get a restaurant style taste, cream needs to be added. however, you can skip the cream if you do not have it.

  95. Superb……

    • thankyou sheetal 🙂

  96. Thanks again for this awesome recipe.

    • welcome.

  97. One of the most delicious dal makhni i have ever eaten….. hats off to u again for such a wonderful easy recipe?

    • thank you riya 🙂

  98. I went as per the direction, it was so tasty 🙂

    • thankyou kayva 🙂

  99. I tried the recipe it turned out to be lip smackingly good. The visuals were so perfect to understand the process so well!. Thanks Dassana

    • welcome and thankyou sarah 🙂

  100. Thanks for an amazing recipe.. Made it today and turned out fantastic.. Didnt do the charcoal method but was still fingerlicking good.. Looking forward to trying more of your awesome recipes

    • thankyou prajna 🙂 and you are always welcome. surely try more recipes and let us know how they were?

  101. Thank you for all your work, detailed instructions and tips. Very good site. Love the step by step pictures not just for this recipe but others as well. I checked the Rasgulla one: very good advice etc… Great job. Thanks for sharing your knowledge.

    • welcome always 🙂 and thankyou for your kind and positive words.

  102. Hello Dassana,

    Just made the dal tdy, it was yummylicious. The dungar method really added a different dimension to it. My husband was a bit alarmed when he saw the process, according to him a charcoal belongs outside on a BBQ grill. He was very happy with the results though.I also used to make the dal in a different way, add onions, ginger etc while cooking it in the pressure cooker. That receipe is going in the bin:) this one is going to be my go to receipe for dal makhani.

    • great to know this anu thankyou for your kind words and keep experimenting with food and enjoy cooking 🙂

  103. Hi Dassana,

    Quick query. Im always wary of using packaged cream in food and am too fussy to make fresh cream. Can I use curd instead of the cream? Or is there any alternative for cream?

    • you can use curd, but with curd there will be a slight sourness in the dish, which i think is fine.

  104. Really fond of ur recipes.I hav tried many recipes all came out very well bt i always fail in making cakes except mawa cake which was hit.Pls if u could post the recipe of laddoo which is made from leftovr chapati,jaggery n khuskhus n aale paak(ginger n khuskhus sugar)My colleague makes it very well bt i always fail while making sweets.Thanx alot for such well explained recipes which ucannot find anywhere on web

    • thanks ruby. taken a note of your recipe requests. for cakes, try baking more and you will become good at it.

  105. Went down very well with naan and I never even knew that all these years I had been eating Udad beans whenever I ordered a Dal makhani. What a versatile lentil it is.

    • it is. from medu vadas, idlis to dal makhani 🙂 thanks.

  106. I really love your recipes. Anything that I want to refer I always use your recipes because everything is explained so well, and the pictorial form makes it very easy, thank you.

    • welcome aneesha. thanks for sharing positive feedback.

  107. Ever since my childhood I have hated dal makhni. Only last month I realised that this dish is actually yummy and I had eaten a badly prepared version in my childhood and made that decision.

    Made it with this recipe today (my mum was flummoxed as to why I am preparing something I have vehemently hated for years) and oh my God! It is delicious! 🙂

    Thank you so much for this lovely recipe. I only made it because YOUR recipe was available and you haven’t let me down in over a year. I will send photos soon!

    • welcome sneha. i think this is one of the best comment i have received on dal makhani. thanks for sharing your experience.

  108. Hi!
    I can`t wait to try this one out, it`s the first time I hear about the charcoalmethod, and I`m wondering, do you use the same coal as when smoking shisha or is it the kind you use for barbeque? Embarrassed to ask, but I realy have no idea……
    Thank you!

    • hi. no need to be embarrassed. this is a natural coal that i have purchased from a coal vendor. i have no idea which coal is used in smoking shisha. this natural coal can be used in barbecue too. again i am not sure which charcoal is used in barbecue.

      • Thank you for a quick answer:) I got one more, I couldn`t find whole urad dal, only the “split” ones…. Can I use those instead or will my resault be completly different?
        Thank you again!

        • welcome. with split ones the consistency is different than with the whole urad dal. the taste will be also be different. with split urad dal, the consistency is like a yellow dal. but no harm in trying this recipe. you can make if you are fine with the consistency.

  109. I am madly and deeply in love with your website.

    I have had a desire to cook good Indian food after my coworker from Malaysia brought me several homemade Indian curries. Only one restaurant I have been to has managed to match the flavor she was able to develop. With her guidance, I tried and failed. My hope was renewed when two Indian roommates moved in; my cooking got better, but still it was not what I hoped (however, when they make these recipes it comes out exceptional!)

    Cue in your website. I had a bag of lentils that needed to be cooked, so I looked up a restaurant style dal makhani recipe. Holy sweet baby ray’s. This was the kind of melding of spices and flavor that I have been searching for. I have never been more excited to try new recipes; I am really forcing myself to take it slow.

    Thank you so much!

    • welcome ruby. glad to know that you liked the recipe. do try some more recipes. i hope you will like them also.

  110. Thanks a ton for this amazing recipe. I think the thing i was missing was this smoking technique. I have just finished cooking and can feel the same aroma and taste which i have there in the restaurant.

    • welcome nidhi. nice to know this.

  111. This recipe is very yummy taste fantastic!

    • thanks renu

  112. Amazing recipe! When I made this for a dinner party it was an instant hit. Also, thanks for putting in so much of hard work to illustrate step by step instructions. Thanks a ton for sharing this recipe!

    • welcome anu. thanks for sharing your positive feedback.

  113. I tried this recipe – and OMG! It turned out super awesome. Better than any I’ve had, ever. Thank you! I’ve been a follower of your page for a while now and every recipe that I’ve tried from here has turned out amazing. I love how you include little practical tips that add that special touch a recipe.

    • welcome ruchita. glad to know this. thanks for sharing positive review on recipes.

  114. This recipe looks fantastic! I’ll be trying it out as soon as possible.

    One quick question, in step 22 you wrote ‘add remaining stock’. What is this referring to? Is it just extra water?

    Thank you 🙂

    • welcome eden. it is the remaining water after cooking the dal.

  115. Yummy receipe.
    Detailed well…sothat even an beginner can understand well and try.
    Tried and succeeded.
    Thanks. Looking forward to try more receipes.

    • welcome lavanya.

  116. I like the detail method of guiding us in preparing dishes especially with the illustrations.
    I would continue using this site for more recipes.
    Thank you

    • thanks and welcome

  117. Wt do I say…. This recipe is a piece of gold for me… The smoky aroma makes it a v v comforting food.. I always get complements for ths dal.. Thank u so much.

    • Thank you jigisha for this wonderful feedback ☺

  118. Making this right now with brown lentils. I burned my tongue on the green chilli! Smells and tastes amazing so far!

    • thanks brazen.

  119. Dassana,

    Awesome recipe. Gonna try this today. Can we use green grams instead of Urad dal. Also can we use skinned whole urad dal.

    Raksha

    • thanks raksha. you can use green grams but it will give a different taste. skinned whole urad dal will give a different consistency. you can use any of them.

  120. Hi Dassane Amit,
    I tried this dal makhni-restaurant style its really delicious. I love the aroma of charcoal its simply marvellous.It gives dish the real taste of restaurant.
    I really appreciate your work and efforts for posting this tempting receipe step by step thanks.

    • welcome jennifer. glad to know this. thanks for sharing positive review on dal makhani recipe.

  121. Good effort. Tried it. Really delicious recipe.

    • thanks satendra

  122. Hi dassana amit,
    I am new to this site and I found you people while searching some recipe on google. I tried this dal makhni-restaurant style and it tasted really delicious. I am developing cooking as my hobby now, I am enjoying cooking and more than that I am enjoying the positive feedback and compliments. Thanks to you!!
    I would request you to please update recipe for crispy corn that we normally get in restaurants as a starter. I tried after watching some youtube video but I didn’t succeded.

    • thank you shivangi for the positive review on dal makhani and for the overall feedback. i have taken a note of your request. will try to add the recipe.

  123. Really its very tempting receipe Thanx

    • welcome mona

  124. Dear,
    I was trying for a authentic reciepe. really appreciate your hard work and effort you have taken to post every step by step process. Cooking is a real art. and ur really blessed with it.
    thanks
    Ninu

    • welcome ninu. thanks for your encouraging words.

  125. Awesome recipe

    • thanks namrata

  126. Ohhh… Its amazing … I tried the recipe n i love the dish… I am impressed with the way u did it with the photos n the measurements of the ingredients…. Kudos!!!!

    • thanks priya for sharing this encouraging feedback.

  127. This is an excellent recipe! However, instead of using cream, I used full fat milk. And my husband still loved the end result!

    • thanks tanvi. good to know this.

  128. Thank you so much for all the lovely recipies. I realy love the pictorial representation in all the recipies. I just now made dal Makhani and it turned out to be yummy.. Though the color did not turn out like the one shown here as I guess it was my first time but I must say it tastes yummy … Thank you so much once again….. God bless you…☺️

    • welcome daman. glad to know this. thanks for your prayers and positive feedback.

  129. Hi Dassana,

    Couldn’t stop myself from writing in that the recipes u r sharing z fantastic.. I tried dal makhani restaurant style with dhungar method n it was Ming blowing.. Really the way u share recipes z v simple n straight which can make even d layman cook.. I m really enjoying ur blog…

    • thanks richa for your kind words and positive feedback. glad to know this.

  130. Excellent Presentation 🙂 . Thanks .

    • welcome satish

  131. Awesome !!

    • thanks preeti

  132. This is the best dal makhani recipe.I have tried it and came out very well.thanks a lot.

    • welcome bharathi. nice to know that you liked the recipe.

  133. Great recipe, thank you so much! I especially loved the charcoal idea and gonna try it! I am thinking though, maybe there is a way to infuse with the smoke without inserting a bowl in a made dish. Maybe metal strainer would do? Anyhow, gonna try it, thank your amazing website, I shared it with my friends on FB:)

    • welcome dharia. thanks for your positive words and for sharing the recipe. another option is to use thick onion peels instead of bowl.

  134. Tried it last week and turned out .. so well !! Thanks a lot Dassna for sharing this recipe with Us … 🙂
    Is it possible for us to watch your videos on Youtube ?

    • welcome sangeeta. thanks for sharing positive feedback on dal makhani. i am not planning to add youtube videos as its a lot of work.

  135. Hi Amit, thanks for this recipe. Indeed closest to the original where it is done over low heat (charcoal) overnight . Suggest peeling n cutting a big size onion into half and using the outermost flake as a bowl for the Dhungar method for smoky flavour. Easy to discard afterwards n less messy.

    • thanks dharmendra for this tip. i know about this method.

  136. Hello Dassana! Tried this recipe today and as usual like all your perfect recipes this one also came out brilliant.I paired it with your aloo gobi(punjabi) and beet root raita. A very good lunch.Love you for all these recipes and God bless. Do post some more authentic Maharashtrian recipes too. The usal and bharli vangi are my favourite.

    • thanks shubha for sharing positive feedback. glad to know this. usal and bharli vangi i have already posted. check the maharashtrian recipes section.

  137. Can i use termaric in this racipe?

    • pawan, yes you can but don’t add too much. add 1/4 tsp.

  138. Hey Dassana!

    I am making this recipe soon and have 2 quick questions. To avoid overcooking the whole spices, at what heat setting and for how long should I cook the spices before adding the onion? I am using a gas stove. Second, I am not using a pressure cooker for the lentils. Will cooking the pre-soaked lentils for 1 hour in 3 cups of water be sufficient?

    Thanks so much for the amazing recipes!

    • welcome tintin. saute the spices on a low flame till you get the fragrance from the spices. keep on stirring the spices also. you might have to add more water. cook the dal till it become very soft. it might take more than a hour also. keep on adding water as required.

  139. Hi Dassana,

    Lovely work with pictures which made the recipe look even more delicious !

    I have a question about the whole spices being used. My mother uses the same whole spices while boiling/pressure cooking dal. She then separately fries onion, ginger garlic and tomatoes and add it to the pressure cooked dal. After this step, she again put the dal on flame for 1-2 whistles so that onions and tomatoes blend properly with dal. What I’m wondering is whether using Whole spices in tadka is more aromatic or the one used while boiling the dal? What would be your recommendation/thoughts to the method I shared above?

    Thanks again for the innovative recipe!

    • thanks smriti. the spices when fried become more aromatic than when they are cooked with the dal. the method which your mom uses, i use it when making a family recipe of chana masala. this recipe i have not yet shared on the website. depending on your spice tolerance, you can choose any method. i know of some folks who do not prefer the aroma of whole garam masala in food.

  140. FABULOUS!!! Absolutely TERRIFIC recipe…made this tonight and it turned out splendidly. The instructions and pictures were so clear and easy to follow. I used the dhungar method and it was so delicious. This is the BEST dal makhani recipe I have ever tried. Thank you for sharing!!! I would rate it 10 stars if I could!!

    • welcome patricia. glad to know this. thanks for sharing positive review.

  141. Hi .
    Thank u 4 this daal makhani recipe.
    I made daal makhni by your recipe .

    Everything was perfect . . I,ll try next time for my Frnz n family . .

    • welcome adhipswami. glad to know this.

  142. Very nice recipe again.. Gonna try it over the weekend. I have a question.. Can I make this daal in advance for a dinner party.. How long this daal can stay in fridge and what needs to be done while serving. Thanks.

    • welcome khyati. it will stay good for 1-2 days in fridge. heat it and if it looks very thick then add some water. server with butter on top.

      • Thanks for your advice and prompt response,Dassana.

        • welcome khyati

  143. Hi Dassana

    I made dal makhani for the first time and i think i will be having it for the first time .. has turned out good but i did not add the cream.. i hope it does not make much of a difference in taste … have done the dhungar method and am getting the smoky flavour … very nice… thanks to you dassana …

    rgds
    marina

    • thanks marina. cream does change the taste somewhat. but without cream too dal makhani tastes good. many times when i don’t make this version, i simply make a homely dal makhani without crea.. if the urad lentils are really kept for a longer time to cook, then cream is not even required.

      • Thanks for your prompt reply.

        • welcome marina

    • welcome petr. good to know. i have kept the link so that vegan readers can refer to your recipe.

      • Thanks Dassana.

        • welcome petr

  144. Hi,
    I’ve tried all the recipes I could lay my hands on but your recipe has been the best and most authentic indian dal makhani that I’ve made. Very well done…..

    • thanks rahul for this encouraging feedback on dal makhani recipe. glad to read your feedback since you have tried many versions.

  145. I’m very interested in trying out this recipe as my fiance loves dal makhani. One problem I have is that I am new to Indian cooking, and the pressure cooker I have does not whistle. Can you give me a time estimate on how long it takes for a whistle? I’ve read somewhere whistles happen about 5 minutes apart. Would you agree? Also, I have no idea how long it needs to cook to reach the first whistle.

    The pictures look scrumptious.

    • hi danielle, it would take more than 45 minutes or 1 hour to cook the lentils without a pressure cooker. whistles do not happen 5 minutes apart. the time gaps between two whistles depends on the size of the cooker. for the first whistle it takes about 6 to 8 minutes, depending on the proportion of ingredients and water in the cooker. also the size of the cooker is another factor.

      • That’s good, you could maybe simply add that info to the recipe! 45 – 60 mins is fine for me.

        • fine, i will update in the post too.

  146. I love this recipe! I made it recently and it was wonderful. I made it without the dhungar recipe, but I admit I miss that smoky flavor from restaurants. Is there a way to do the dhungar recipe without a gas stove? I have an electric (coil) stovetop.

    Thank you!

    • thanks natasha for the feedback. i don’t think the coal can be lit on an electric stove top 🙁

      • Maybe liquid smoke flavour could be used instead.

        • petr, i have never tried this.

  147. Another gr8 recipe!!! I never knew I could make dal makhani just like the way it tastes in a restaurant…loads of thanks to u once again! keep up the good work of making us all a great cook 😀

    • welcome binu. glad to know this. thanks for sharing positive feedback.

  148. Hi Dassana,
    Today while preparing Dal makhani i followed your recipe,although i have made it several times earlier also..but few things mentioned in your recipe made it more authentic.. so thanks to you.. I really love your step by step picture presentation of the recipes..that closer look of the ingredients.. ahh!! i juss love that .. i am very passionate about cooking and very particular also.. i have visited many websites related to cooking… but very few are there which presents you the exact and authentic recipes.. and i must say you are one of them 🙂 So kudos to you !! i must tell you ..i and infact my husband ,have been following your recipes from quite a few time..but today I thought i must write and appreciate your effort and sincerity towards this genre.. So keep sharing your wonderful recipes with us !! 🙂 My Dal makhani turned out very well .. !!

    Regards,
    Swapnil

    • welcome swapnil. glad to know this. thanks for sharing such a honest and positive feedback. felt nice to read.

  149. Hi Amit,

    let me start by saying 1 million thanks for sharing this recipe. Believe it or not i have been trying to perfect my daal makhani for last 8 years and never been able to get this taste at home. i belong to Amritsar and you can understand the kind of rich and yummy taste i am used to (famous kesar ka daaba). This is the only recipe that cooks the daal makhani in true spirit. The charcoal infused taste is exactly like i used to have back home town. Thanks for sharing this.

    • welcome vikram. i have also had some of the best dal makhani in punjab and delhi side. i can understand what you are saying. because in other parts of india, i had dal makhani many times. but every time different taste and no recipe coming closer to dal i had in punjab, except in one restaurant in goa. thanks for sharing your experience and positive feedback.

      amit

  150. Q. 1 ~ Won’t it overcook the lentils?
    Q. 2 ~ Why do we add salt later ?
    I mean my mother cooks and add all spices while tadka !

    • avi, the more overcooked the more better is dal makhani. adding salt before or after is your call. since this is how we make at home, i have added salt later.

  151. I got married recently to a Punjabi guy. It is challenging to cook Punjabi food which I never tried before because I never cooked these dishes earlier. People like you, Dassana Amit, help us so much! I would like to thank you for having blogs like these with pictures and well explained details and the small tips that we often miss out. You’re indeed doing a great work by sharing your recipes!

    • thanks rabia for encouraging me with this positive feedback. glad to know that step by step recipes are helping you in cooking.

  152. Hey!! I cooked this dal today and it turned out to be awesome! Everyone praised it.. Thanks for the recipe!! 🙂

    • welcome shraddha. thanks for sharing positive review on dal.

  153. Its so soft so creamy its my favorite.

  154. Dal Makhani is something I really enjoy eating in restaurants…. However, never tried this at home… You have simplified the recipe so beautifully… Thank you for the pictures as well. This is something I am gonna try real soon… if I don’t manage to get natural charcoal… is there a way to get smoky effect..(coz I guess smoke is the one that gives kick in this recipe.)

    Thanks a ton

    • welcome manjula. thanks for sharing this sweet feedback. i think without charcoal, tandoor is the only option. you are right, the smoky flavor of charcoal makes a big difference.

  155. Just a question about charcoal. Can I just use a piece of charcoal from fire embers? Or do I need to buy special charcoal. I did ask my Indian grocer but he didn’t know. I tried to explain the dhungar methodo but he said he didn’t know it.
    Really want to try the dhunger method 😉

    • natalie, i think you can use them. the information which i got from my charcoal vendor was to buy the charcoal which burns quickly. it has to be a natural charcoal. so if your fire embers have natural charcoal then you can use it. to be doubly sure, you can ask the local restaurant chef which charcoal they use. i searched online and the one which i have appears more like lump charcoal.

      • thank you Dassana. You are amazing.
        I looked up on Internet and I found that there are two types of charcoal that people use for smoking.
        the lump charcoal is what we use in the weber bbq and apparently as long as it doesn’t have lighter fluid added (some types add for quick lighting) it is okay to use – I think this is what you used (from picture and comment above).
        The other type is natural charcoal – burnt wood embers that have become charcoal.
        I have both so I’ll try both types to see. I’ll try with the latter (na tural one from wood) today.

        I have another question to throw your way. Well two but they are kind of related.
        have you tried smoking with the dhungar method using chicory wood chips?
        Also I love smoked paprika but the Indian grocer I now go to (as he’s closer to home) doesn’t sell it and when I asked why he told me it was just roasted and a waste of money buy prepared smoked paprika. So I did what he told me and dry roasted it in a pan. It did not taste like the smoked paprika I’m used to buying. So my question is could you use the dhungar method to make it. I was thinking that they added hickory when smoking paprika?

        Sorry I know that’s a big question but I love smoked paprika especially on steamed potatoes. I add a bit of ghee over the hot potatoes and liberally add paprika. It’s my go to recipe when I’m feeling unwell. My daughter when she was dying used to ask for this everyday with what she called “ellow dal” (channa dal – her favourite breakfast).

        • welcome natalie. i have not used chicory wood chips. if you roast the red chillies you will not get the smoky flavor. so just roast the chillies. then do the dhungar method and cover the red chillies. let the smoke get infused in the chilies. then grind the chilies in a coffee grinder or a dry grinder.
          i am sorry to hear about your loss. i don’t want to intrude. but some voice in me wants to share this info with you. i hope it helps you. all the indian religions believe in the theory of reincarnation. its a cycle of birth and death until we reach salvation/moksha/nirvana/enlightenment. in the current time brian weiss has worked on this theory in west and published some books like many like “Only Love is Real: The Story of Soulmates Reunited”.

  156. Thank you.
    Thank you.
    Thank you.

    My favourite dal is makhani. living in Australia we often don’t get good makhani. I generally judge a restaurant on whether or not they serve it. I’ve been making it for years trying to crack the version we had at a restaurant in Moonee Ponds in Melbourne. I don’t live in Melbourne anymore and am yet to find one of those great restaurants hidden in back streets and kept a secret. Although our local did make makhani for me especially (nothe on their menu and I had to pick up next day but it was worth it) ….. finding this is a gem. I love your recipes. Last night I made perfect rotis for the first time because of a tip on your roti recipe ( I added hot water). I usually fail in the roti department and succeed in the dal department. That’s my excuse.
    This recipe us fantastic. I did not have charcoal on hand so I couldn’t do that part but I’m off to buy some tomorrow so I can try that version. I am thinking that the awesome Indian restaurant in Moonee Ponds uses charcoal as I didn’t completely cracking their recipe but this came so so close. Much closer than I’ve been before. so thank you so much.

    • welcome natalie. thanks for sharing this awesome feedback. reading positive and touching comments like yours, i feel we are getting more love and support than what we had expected. nice to see your enthusiasm for cooking a perfect dal makhani. charcoal flavor will make it taste exactly like the restaurant one. you can try charcoal flavor in dal tadka recipe also.

  157. the dhungar method is really innovative!!

    • thanks rashma

  158. Made this today for my colleagues. it was awesome!!! Tried the the charcoal infusion as well and it makes such a lovely difference!!
    Loved the smoky flavor and taste,its just perfect and yummy 🙂

    • thanks shravya for this positive feedback. dhungar method does make a big difference.

  159. Ww!! Your blog is really impressive….kudos to you!! and definitely this one is a must try!!!
    cheers!1

    • thanks priyanka for your sweet and positive feedback.

  160. Made this today. it was awesome!!! Tried the the charcoal infusion as well and it makes such a lovely difference!! I have tried a couple of other recipes as well from here and they all are a hit !!! wonderful explanations as well. 🙂

    • thanks viji for sharing your positive feedback on recipes. glad to know this.

  161. Wow looks so amazing surely wanna try this

    Thanks 🙂

    • welcome jasmine

  162. That turned out Fantastic!!!!!
    Jai ho Amit and Dassana!

    • thanks maanasaa

  163. I am a huge follower of you… Everytime iam trying something new I just search from your blog and it works great always…. Infact after my husband tastes the food…and says yummmmm it makes my day…

    • thanks richa for sharing positive feedback on recipes. glad to know.

  164. Hi Dassana! I tried this receipe today and it was amazing. I knew this charcoal thing but had used it only for biryani and moreover i didnt even knew what you call it. Thanks alot for this wonderful receipe.

    • welcome sudha. glad to know this.

  165. I forgot to rate this recipe! Here I go! It deserves nothing less than 5 stars!

  166. Hi Dasanna! I made this dal makhni for dinner today. It turned out very yummy! I love this site! You share so much and so generously! Hats off to you!

    • thats nice sathya. did you try the dhungar method. let me know. thanks for the feedback and the rating too 🙂

      • Yes Dassana I tried the dhungar method. At first I was a bit scared. But then you had explained in such details that it was a breeze when I just followed your instructions. It definitely added to the taste! Thank you again!

        • welcome sathya. thanks for letting me know. it does add lot of flavor. you can try it in dal recipes like dal tadka or paneer dishes.

  167. Your explanation & method is simply awesome. This write up has made my mouth water & make me want to cook it right away. Your attn. to detail is awesome.
    Thanks a ton.

    • welcome neha. thanks for your positive feedback.

      • Hi Dassana,

        Tried the receipe & it turned great. Loved it. Good compliments from husband too.

        • thanks neha for sharing this positive feedback. good to know this.

  168. Wow…black gram dal…never imagined….hmmm going to try soon…and charcoal technique is mind blowing…my mom always gets nostalgic thinking of the good olden days of earthen pot cooking over charcoal…will tell her this….and as usual great job and cute bucket 🙂

    • thanks priya for this positive feedback. i think your mother will like this technique.

  169. Hii .. the charcoal infusion technique is great. i am newly married gal from south settled in mumbai. I tried few recipes from ur blog and they came out well. If time provides please post some authentic south indian recipes.

  170. Ur recipes are hit at my home tried almost everything excellent job just tell me what is whole urad dal called in hindi is it masoor ki dal whole

  171. One of my favorites… i use the same method while preparing it but never used the dhungar method… Will definately try this thing next time. … thanks alot for the wonderful recipes…

    • Welcome Doctor. Yes, do give a try. Dhungar method makes a big difference.

      • Hi Dasana,

        Thanks for sharing tasty recipes with us. I am only 1 year old in kitchen, as I started cooking after my marriage only, I live overseas, I usually see heavy whipped cream here in super stores, is that the one I should be using for Dal Makhani, Shahi Paneer etc.
        Till date I avoided it, but i want to try these recipes too like malai kofta, Paneer butter Masala Etc.

        Waiting for your response.

        Thanks !!

        • welcome deepika. don’t use heavy whipped cream. use a low fat cream. you can use a cream having 25-50% fat.

          • Wonderful recipe and very helpful illustration through pictures..
            I have a query 1. Can we add Kasturi Meethi in the dal after its cooked?
            2.While tempering Asafoetida can be added?

            • thanks gayatri. you can add kasuri methi after the dal is done. you can also add asafoetida while tempering.

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