Dal Makhani Recipe

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There are some dishes that represent Punjabi cuisine, like none other. Dal Makhani is one of them. It is one of the most popular lentil recipes from North Indian Punjabi cuisine and is made with whole black lentils (urad dal or kali dal in Hindi) and kidney beans (rajma in Hindi). This Dal Makhani Recipe is a restaurant style version with subtle smoky flavors and creaminess of the lentils. If you are a fan of North Indian food and those lovely Punjabi flavors in your food, then you are going to love this makhani dal even more.

dal makhani garnished with coriander leaves and served in a fancy bucket with text layovers.

About Dal Makhani

Like I said in the beginning, the Dal Makhani is that quintessential Punjabi dish that you really can’t get enough of, ever. Once your palate gets a taste of it, its going to keep longing for more and more.

And why not? When whole black lentils and kidney beans are cooked in a spiced onion-tomato base, with generous amounts of butter and cream; the dish is bound to be decadent.

Yes, it is calorie laden too. But then, there’s no harm in consuming such bingeworthy food once a while. We all have our cheat days and I’m quite sure that this luscious, smooth and creamy Dal Makhani Recipe is a perfect fit for such days.

Also, after eating a meal of this rich dal, do not forget to burn those extra calories by exercising a bit more or running for a longer time!

Now, you might be wondering what exactly is the origin of the Dal Makhani? According to food historians, the Dal Makhani Recipe is believed to be an invention of Punjabi Hindu migrants from Peshawar, named Kundan Lal Gujral and Kundan Lal Jaggi.

They are the ones who are associated with the invention of butter chicken too. The vegetarian makhani dal was created to complement this non-vegetarian dish.  

Why This Recipe Works

Before I list out and explain to you the beauty of this recipe of Dal Makhani, let me tell you that it is one of our most reviewed recipes on the blog, even till the present day.

This dish never seems to get old! It has been made by many of our readers and they have absolutely loved and endorsed it. It also happens to be my most shared recipe on social media.

For this Dal Makhani Recipe, I have used a pressure cooker to cook the lentils, but I have also explained the method of cooking the dal in a pan or pot in the notes section of the recipe card.

I have also shared my Expert Tips and Frequently Asked Questions by our readers on this recipe, below. In the FAQ section, I have also shared the method of preparing the Dal Makhani in an Instant Pot.

So, here are all those essential elements that make this Dal Makhani Recipe, one of the best ones and a STAR:

dal makhani served in a small copper bucket and taken in a spoon on a dark blue board.

Whole Spices

The variety of aromatic whole spices that are used in this Dal Makhani Recipe, make it more flavorful. In my experimentation with this dish earlier, I remember making it without whole spices many times and hoping to get a restaurant-like flavor and texture in the lentils. But it never matched, and my experiments continued.

When we were residing in Goa, we used to have Dal Makhani in a restaurant (and it was one of their best dishes) at the quiet and serene Benaulim beach. I once found a black cardamom and clove in their version. I thought, maybe it is these spices that impart a lovely aroma and flavor in the dal.

Thereafter, I tried the makhani dal many times by adding whole spices and realized that they do actually add a good flavor and faint aroma to the dish. But I still felt, something was missing.

Butter & Cream

The answer to the above was cream and butter. These two ingredients made the whole difference in the Dal Makhani Recipe. Thus, I kept on experimenting and when I was also testing the recipe of Dal Bukhara, I realized it was the cream and butter bringing in the desired richness, apart from the slow cooking.

Dal Makhani is a rich dish, and the fats in the form of butter and cream help in achieving that richness. Many recipes do have a large quantity of these two ingredients added in it. However, in my recipe, the amount of butter and cream is just enough to lift the dish to the required richness.

You can make a Dal Makhani with even lesser quantities of butter and cream. Just remember to slow cook it for a longer period of time, to get the real deal sealed!

Slow Cooking

It is the gospel truth about the perfect Dal Makhani Recipe: The more you slow cook it, the better it tastes. Most Indian restaurants specializing in authentic North Indian food simmer their Dal Makhani overnight or for many hours.

Basically, it is the slow cooking of the lentils, which makes a world of difference to the consistency of the dish, on the whole. The lentils are slow cooked in a tandoor. The tandoor is a cylindrical shaped oven made of clay.

The fire in the tandoor comes from lit charcoal or wood. Overnight simmering of the Dal Makhani also brings in some smokiness in the dish, from the charcoal or wood.

In most Indian homes, you will not find tandoor. But you will easily find a stovetop pressure cooker. The fastest way to cook the lentils is in a pressure cooker. In this post, I have used a stovetop pressure cooker, but you can cook the dal in an Instant Pot too.

I have cooked the lentils and beans in a pressure cooker for about 30 minutes. Later, I have slow cooked them on low heat for 25 minutes.

You can slow cook for more time, than what I have done. It will only make the lentils viscous, creamy and the end result will be a finger-licking Dal Makhani Recipe.

Smoky Flavor

For that restaurant style taste, smoky aroma and flavor is the key. As I have mentioned above, this smokiness in the makhani dal comes from slow simmering and cooking this dal on wooden or charcoal fires or embers.

To replicate this smoky flavor and aroma in the dish, I have 2 tried and tested methods for you:

  • Charcoal Infused Smoke: This is also called as ‘dhungar’ in Hindi language. It is a charcoal smoking technique. It works fabulously for any recipe, where you need some smoky flavor. The Dal Makhani Recipe smoked with this method tastes exactly like the restaurant one. The dhungar smoking technique is optional and you can just skip, if you don’t have the charcoal.
  • Use Smoked Paprika: Using smoked paprika is the easiest method and especially great when you cannot source the charcoal. Just replace the red chili powder in the recipe with smoked paprika. I have added smoked paprika so many times to my dal, to get that smoky flavor.
Step-by-Step Guide

How to make Dal Makhani

Soak & Cook Lentils

1. Soak both ¾ cup whole black gram (whole urad dal) and ¼ cup kidney beans (rajma) overnight in enough water for 8 to 9 hours. Drain them well. The picture below shows the soaked whole urad dal and rajma.

soaked urad dal and rajma for dal makhani recipe.

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

rinsing urad dal and rajma for dal makhani recipe.

3. Drain well and add them in a 3-liter stovetop pressure cooker.

urad dal and rajma added in a pressure cooker for dal makhani recipe.

4. Add 3 cups water and stir well.

pouring water in the pressure cooker.

5. Pressure cook on high heat for 18 to 20 whistles or till both the black gram and kidney beans have cooked thoroughly and softened.

If they are undercooked, then add about ½ cup water again and pressure cook for 4 to 5 whistles more.

pressure cooking dal and rajma for dal makhani recipe.

6. In the below picture, both the kidney beans and the black gram are cooked and softened well. The black gram or urad dal should melt-in-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 kidney beans too. Keep the cooked beans aside. 

Remember that both the black gram and kidney beans have to be fresh. If they are old or close to their expiry, they take a lot of time to cook.

cooked urad dal and rajma in a spoon for dal makhani recipe.

Make Tomato Puree

7. In a blender or mixer jar, take 2 large (200 grams) chopped tomatoes. No need to blanch the tomatoes.

chopped tomatoes added in a blender jar for dal makhani recipe.

8. Blend to a fine and smooth puree. Set aside.

You can also use 1 cup of canned tomato puree, instead of blending the fresh tomatoes.

tomatoes pureed in the blender for dal makhani recipe.

Sauté Onion-Tomato Mixture

9. Now, in a pan, heat 3 tablespoons butter. Keep the heat to medium-low.

You have the option to use salted butter or unsalted butter.

melting butter in a frying pan.

10. Add the below listed whole spices and fry them until they splutter and turn fragrant.

  • ½ teaspoon 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)
whole spices added in the pan.

11. Then, add ½ cup finely chopped onions.

finely chopped onions added in the pan.

12. Sauté the onions on low to medium-low heat, stirring often.

sautéing onions.

13. Sauté the onions until they turn light golden.

sautéing onions till light golden.

14. Next, add 2 teaspoons ginger-garlic paste. Stir to mix and sauté until the raw aroma of ginger-garlic dissipates.

ginger garlic pate added in the pan.

15. Add 1 teaspoon chopped green chilies and sauté for a minute.

chopped green chilies added in the pan.

16. Add the prepared tomato puree.

prepared tomato puree added in the pan.

17. Mix again thoroughly.

tomato puree mixed with the rest of the ingredients.

18. Add ½ teaspoon red chili powder.

red chili powder added in the pan.

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

nutmeg being grated on a small grater above the pan.

20. Mix very well and sauté this mixture on a low to medium heat, till you see fat releasing from the sides.

This sautéing process takes about 3 to 4 minutes on a medium-low to medium heat.

sautéing the tomato puree and and other ingredients.

Make Dal Makhani

21. Add the cooked lentils and kidney beans.

cooked urad dal and rajma added to the tomato puree.

22. Add all of the stock or broth in which the lentils and kidney beans were cooked. Additionally add 1 cup water or as needed.

adding the remaining stock and water.

23. Mix very well and simmer or slow-cook the dal uncovered on low heat.

simmering dal makhani on low heat.

24. Keep 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.

simmering dal makhani.

25. Once the Dal Makhani has begun to thicken, add salt as required.

adding salt to the pan.

26. Mix very well and continue to simmer on low heat. Keep stirring while the lentils are simmered on low heat. When simmering, you can add more water if the consistency looks thick or dry.

The longer you keep 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 low heat. Keep stirring at intervals.

simmering and slow cooking dal makhani.

27. When the gravy has thickened enough, add ¼ to ⅓ cup of light cream or half and half. If using heavy cream, then add 2 tablespoons of it.

The consistency of Punjabi Dal Makhani is neither too thick or too thin. It has a medium consistency with a viscosity coming from the thoroughly cooked lentils.

cream added to dal makhani.

28. Mix the cream very well. Then, turn off the heat.

mixing cream with the dal makhani.

29. Next, add ¼ teaspoon crushed dry fenugreek keaves (kasuri methi). Stir again.

Cover and set aside, if you are proceeding to the dhungar method. Or else you can serve Dal Makhani straightaway.

crushed dried fenugreek leaves added to dal makhani.

Charcoal Smoking or Dhungar Method (Optional)

30. Turn on the stovetop and set the flame to low or medium-low. Position a flame-proof wire rack with a handle on the stovetop. I use a round metal rack as shown in the photo below.

Place a small piece of charcoal on this rack and heat it on the direct flame until it becomes red hot. With the help of steel tongs, keep on turning the charcoal piece so that it evenly burns.

Exercise caution during this process, and if unsure, consider omitting this step altogether.

charcoal placed on top of a wired rack on a gas-stove burner.

31. Keep the red hot charcoal in a small steel bowl.

hot charcoal kept in a small steel bowl.

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

oil drizzled on charcoal which has led to smoke coming from it.

33. Immediately, keep this bowl on top of the dal.

the steel bowl with the smoking charcoal kept on top of the dal makhani in the pan.

34. Cover tightly with a lid for one minute and allow the charcoal to infuse its smoke in the Dal Makhani. I usually keep for one minute.

the pan covered with its lid.

35. Stir again. Serve Punjabi Dal Makhani garnished with chopped coriander leaves and a few teaspoons of light cream or whipping cream.

top shot of dal makhani garnished wit coriander sprigs served in a copper bucket on a dark blue board.

Serving & Storage

Choose to pair this restaurant style Dal Makhani with Indian flatbreads like Naan, Tandoori Roti, Paratha, Chapati, Aloo Paratha. If serving with rice, serve with plain steamed basmati rice or savory Jeera Rice.

Dal Makhani keeps well in the refrigerator for 1 to 2 days. Reheat while serving and add water, if the consistency looks very thick. Add a few dollops of cream and butter while serving.

Expert Tips

  1. Freshness of lentils: Beans and legumes should be fresh and not aged. Beans which are too old or beyond their expiry date (shelf-life) will take a lot of time to cook and perhaps not cook well enough to give a melt-in-mouth texture as well. Undercooked beans upset the stomach too.
  2. Soaking: For any kind of dried whole beans or dried peas, it always helps to soak them overnight or for 8 to 9 hours. Soaking beans reduces the phytic acid which causes indigestion and flatulence, thereby making them more digestible. Soaking also helps the beans to cook faster.
  3. Rinsing: Before cooking, rinse the soaked beans in water a couple of times. Then, drain all the water and cook the beans with fresh water. Doing this also reduces the phytic acid.
  4. Cooking: When you soak beans and lentils, the cooking time considerably reduces by 25%. You can then cook the soaked beans in a pan, pressure cooker or Instant Pot.
  5. Tomatoes: Tomatoes are an important ingredient in this recipe. You can use canned tomatoes too or packaged tomato puree (1 cup). For fresh tomatoes, choose the sweet and ripe variety. Do not add highly sour or tart tomatoes.
  6. Charcoal Smoking Method: The charcoal smoking method can be skipped too, if you do not have charcoal. If you have smoked paprika, then use it in place of red chili powder in the recipe to get a faint smokiness in the dish.
  7. Vegan Options: To make vegan dal makhani, use a neutral tasting oil or a plant based butter. Swap the cream with plant based cream like cashew cream or almond cream. Keep in mind that including coconut cream will infuse coconut flavors to the lentil dish.


1. Can we cook the lentils in a pot or pan?

Yes, you can cook lentils in a pot or pan on the stovetop. Cooking them in a pan will take about 45 minutes to 1 hour or more. Soak lentils overnight and then cook them covered with enough water in a deep pot. Add a few drops of butter or oil, so that the water does not froth much while boiling the lentils.

2. What can I substitute whole urad dal with?

You can use split urad dal with husks. You can also use beluga lentils (black lentils), whole red lentils (masoor dal) and whole moong lentils. The taste with all these lentils will be different. The closest taste you can get is with split urad dal with their black skins.

3. Can I make this recipe without onion and garlic?

Yes, you can easily make Dal Makhani Recipe without onion and garlic. You just need to add a generous pinch of asafoetida (hing), after the whole spices crackle and before adding ginger paste.

4. How can I make this recipe in the Instant Pot?

Melt the butter using the sauté mode of the Instant Pot. Add the whole spices and let them crackle. Then, add the onions and sauté till light golden. Next, add the ginger-garlic paste and sauté for a few seconds.

Add the tomato puree and sauté for 3 to 4 minutes. Now, add red chili powder and nutmeg powder. Stir and mix. Add the lentils and 2.5 cups water.

Pressure cook on high for 30 minutes. Wait for natural release. Lift the valve and remove the lid. Use the sauté option and simmer till the consistency thickens.

Mash a few lentils with a spoon, while stirring. Keep stirring, so that the lentils do not stick to the pot. Lastly, add the cream and crushed dried fenugreek leaves (kasuri methi).

5. What can be used instead of charcoal or smoked paprika for the smoky flavor?

One of our readers had given this suggestion. If you can get access to dried Mexican peppers, then try getting Morita peppers. They are similar to chipotles that are smoked jalapeño peppers, but these are smoked with a different method that leaves them with a fresh charcoal flavor.

As a bonus, since they are less harshly dried, it leaves them with a nice fruity pepper flavor that blends very well with the tomatoes.

More Questions Answered

Which oil can I use for the dhungar method?

You can use any neutral tasting oil. Or even use sunflower oil, safflower oil or peanut oil. You can even add ghee (clarified butter).

By low-fat cream what do you mean?

Low-fat cream has 25% fat content. If you live in the United States, you can use light cream or half and half. You can also add 2 tablespoons of heavy whipping cream.

Is nutmeg powder essential for this recipe?

No, you can skip it easily.

Can I add garam masala powder?

Garam masala powder is not required in this recipe as the whole spices give it a really good flavor. But if you do not want to use whole spices, add about ½ teaspoon of garam masala powder at the step when kasuri methi is added.

Do I need to crush black cardamom and green cardamom a bit before I fry them in butter?

There is absolutely no need to crush them. You can add them whole. If you crush them, the crushed black cardamom will give a strong aroma in the dal.

Can I soak the lentils for 3 to 4 hours and will there be any difference in the cooking time?

You can soak the lentils for 2 hours, but soak them in very hot water. You can soak the lentils in warm or medium hot water for 3 to 4 hours. The cooking time will be more, if the lentils are aged.

Can I scale the recipe up and make a big batch?

Yes, of course. You can scale and make a large batch of the recipe.

Is it necessary to add cream?

Cream balances the earthy flavor of the lentils and the tanginess of the tomatoes. It also gives a rich taste. So, to get a restaurant style flavor and feel, cream needs to be added. But you can skip the cream, if you do not have it.

Can I use curd (yogurt) instead of the cream?

You can use curd, but just add about 2 tablespoons of whole milk yogurt.

How long can I store the Dal Makhani in the refrigerator and how do I serve it later?

This dal stays good in the refrigerator for 1 to 2 days. You can freeze it for 1 to 2 weeks. Reheat while serving and add water, if the consistency looks very thick. Add cream and butter while serving.

More Lentil Recipes To Try!

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dal makhani recipe

Dal Makhani Recipe (Authentic Punjabi Style)

This Dal Makhani recipe is a restaurant style version with subtle smoky flavors and creaminess of the lentils. Dal Makhani is one of the most popular lentil recipes from the North Indian cuisine made with whole urad dal (black gram) and kidney beans.
4.95 from 325 votes
Prep Time 8 hours
Cook Time 1 hour
Total Time 9 hours
Cuisine North Indian, Punjabi
Course Main Course
Diet Gluten Free, Vegetarian
Difficulty Level Moderate
Servings 4


Main ingredients

  • ¾ cup whole urad dal – 140 grams (whole black gram)
  • ¼ cup rajma – 40 grams (kidney beans)
  • 3 cups water for pressure cooking
  • ½ cup finely chopped onions – 50 grams
  • 1 teaspoon chopped green chilies or serrano peppers or 1 to 2 green chillies
  • 2 teaspoons Ginger Garlic Paste or 6 to 7 small to medium-sized peeled garlic + 1 inch peeled ginger – crushed to a paste in mortar-pestle
  • 2 large tomatoes – 200 grams, pureed or 1 cup tomato puree
  • ½ teaspoon 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)
  • ½ teaspoon red chili powder or cayenne pepper or smoked paprika
  • 2 to 3 pinches grated nutmeg or ground nutmeg powder
  • 1 cup water or add as required
  • ¼ to ⅓ cup light cream (25% to 30% fat) or half & half or 2 tablespoons whipping or heavy cream
  • ¼ teaspoon dry fenugreek leaves – crushed, (kasuri methi), optional
  • 3 tablespoons Butter – salted or unsalted
  • salt as required

For dhungar method (optional)

  • 1 small piece of charcoal
  • ½ to ⅔ teaspoon oil – any neutral tasting oil

For garnish

  • 1 to 2 tablespoons chopped coriander leaves (cilantro)
  • 1 tablespoon light cream (25% to 30% fat) or few teaspoons of whipping cream – optional
  • 1 inch ginger julienne – optional



  • Soak both the whole urad dal and rajma overnight in enough water for 8 to 9 hours or overnight. Later drain them well.
  • Rinse both the lentils a couple of times in water.
  • Drain again and then add them in a 3 litre pressure cooker. Add water and stir well.
  • 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 undercooked, 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 kidney beans too. Keep the cooked lentils and beans aside.
  • In a blender or mixer jar, take chopped tomatoes and blend to a fine and smooth puree. Set aside.
  • You can also add ready 1 cup tomato puree instead of blending the tomatoes. No need to blanch the tomatoes while pureeing.

Making dal makhani

  • In a pan, now heat butter. Keep heat to medium-low.
  • Add the whole spices – cumin seeds, cloves, green cardamoms, black cardamom, cinnamon and tej patta.
  • Fry for some seconds till the spices sputter and become aromatic.
  • Add finely chopped onions.
  • Stir and sauté the onions on a low or medium-low heat often till they become light golden.
  • Add the ginger garlic paste. Stir again and sauté for some seconds till the raw aroma of ginger-garlic goes away.
  • Add the chopped green chilies and sauté for a minute.
  • Add the prepared tomato puree and mix well.
  • Add red chili powder and 2 to 3 pinches of grated nutmeg or nutmeg powder.
  • Mix very well and sauté this mixture on a low to medium flame, till you see fat releasing from the sides.
  • Add the cooked lentils and kidney beans together with the stock. Also add 1 cup water or as needed.

Slow cooking

  • Mix very well and simmer the dal makhani uncovered on a low heat.
  • Keep on stirring often, so that the lentils don’t stuck to the bottom of the pan.
  • Once it has begun to thicken, add salt as required.
  • Stir very well and continue to simmer on a low heat. Keep on stirring when the lentils are simmering on low heat.
  • When simmering you can add more water if the consistency looks thick or dry. The longer you keep dal makhani to simmer, the better it tastes.
  • I kept it for about an overall 25 minutes on a low heat. Do keep on stirring at intervals.
  • When the consistency has thickened enough, add cream. Dal makhani is not too thick or too thin. It has a medium consistency.
  • Mix the cream very well. Then turn off the heat.
  • Add crushed dried fenugreek leaves (kasuri methi and mix again.
  • Cover with a lid and set the Dal Makhani aside, if you are proceeding to the dhungar method. Or else you can serve Dal Makhani straightaway.

Dhungar method (optional)

  • Turn on the stovetop and set the flame to low or medium-low heat. Place a flameproof wire rack with a handle on the stove.
    I typically use a round metal rack as shown in the step-by-step image above.
  • Keep a small piece of charcoal on the rack and heat it directly over the flame until it becomes hot. Use steel tongs to rotate the charcoal, ensuring it burns evenly.
    Be cautious while doing this, and if you're unsure, it's okay to skip this step altogether.
  • Keep the red hot charcoal in a small bowl.
  • Pour ½ teaspoon oil on the hot charcoal.
  • Immediately keep this bowl on top of the dal makhani.
  • Cover for a minute and allow the charcoal to infuse its smoke in the dal makhni. Remove the bowl. Stir again.
  • Serve Punjabi Dal Makhani garnished with chopped coriander leaves (cilantro) and a few teaspoons of cream with naan, roti, paratha or steamed rice.



Helpful Tips

  • Cooking in pot or pan: Add the the soaked black gram, kidney beans and 3 to 4 cups water in a large pot. Cover and cook on medium heat till the lentils and beans soften. Add water as needed. If cooking the beans in a pot, it may take from 45 minutes to 1 hour.
  • Soaking: It is always better to soak beans overnight or for 8 to 9 hours. Soaking reduces the phytic acid in them which causes indigestion and flatulence. Soaking also helps the beans to cook faster.
  • Rinsing: Before cooking, rinse the soaked beans in water a couple of times. Then drain all the water and cook the beans with fresh water. 
  • Cooking: When you soaking beans and lentils the cooking time considerably reduces by 25%. You can then cook the soaked beans in a pan or in a pressure cooker or instant pot.
  • Freshness: Beans & legumes should be fresh and not aged. Beans which are too old or beyond their expiry date (shelf-life) will take a more time to cook and may not cook well enough to give a melt in the mouth texture. Undercooked beans upset the stomach too.
  • Tomatoes: Tomatoes are an important ingredient in this recipe. You could use canned tomatoes too or packaged tomato puree (1 cup). For fresh tomatoes, choose the sweet and ripe variety. Do not add highly sour or tart tomatoes.
  • Vegan Swaps: To make vegan dal makhani, either use a neutral tasting oil or a plant based butter. Opt to include plant based cream like cashew cream or almond cream or omit adding any cream. Remember that using coconut cream will infuse coconut flavors in the dish.
  • Charcoal Smoking Method: The smoking method can be skipped too if you do not have charcoal. If you have smoked paprika, then use it in place of red chilli powder in the recipe to give a faint smoky flavor in the dish. 


  •  Lentils: Use split urad dal with the husks or beluga lentils (black lentils), whole red lentils (masoor dal) and whole moong lentils. The taste with all these lentils will be different and the cooking time will also change. 
  • Whole Spices: Substitute whole spices with ½ teaspoon of garam masala powder. Add garam masala powder at the step when kasuri methi (dried methi leaves) are added. Add ½ teaspoon curry powder if you do not have garam masala. 
  • Fresh tomatoes: Use canned tomatoes or packaged tomato puree (1 cup) in place of fresh tomatoes. You may need to add some more water as packaged tomato puree is usually thick. 
  • Light or low fat cream: Use half and half. If using whipping cream or heavy cream, add 2 tablespoons of it. 
  • Dried fenugreek leaves: Omit these if you do not have or are not able to source them.
  • Charcoal: Use smoked paprika or morita peppers which are smoked jalapeno peppers. These are smoked with a different method that leaves them with a fresh charcoal flavor.

Nutrition Info (Approximate Values)

Nutrition Facts
Dal Makhani Recipe (Authentic Punjabi Style)
Amount Per Serving
Calories 308 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 35mg12%
Sodium 433mg19%
Potassium 353mg10%
Carbohydrates 35g12%
Fiber 12g50%
Sugar 4g4%
Protein 13g26%
Vitamin A 987IU20%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 17mg21%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 7µg7%
Calcium 61mg6%
Vitamin B9 (Folate) 60µg15%
Iron 4mg22%
Magnesium 31mg8%
Phosphorus 77mg8%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Dal Makhani Recipe from the archives was first published in January 2015. It has been updated and republished in February 2024.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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Comments are closed.


  1. Absolutely love the recipe! This recipe and all your recipes turn out just the way you describe! Thank you for all the wonderful dishes!5 stars

    1. Great and thanks so much for this super feedback on this recipe as well as the other recipes. Most welcome.

  2. Hi Dassana. I have a very silly question. When I’m cooking in a deep kadhai, will the small steel bowl with the charcoal sink inside ?

    1. Since the consistency of dal makhani is usually on the thicker side, the steel bowl won’t sink. But you can opt to first place an empty steel bowl on the dal makhani and see if it sinks or not. If it does sink for any reason, then use a halved hollow onion like that of an onion bowl.

  3. I can’t believe I am responsible for making the dal that is on my plate now! I have always fought shy of making dal makhani…seemed unlikely to be anything like the dal I enjoy so much in restaurants….but..no…it is brilliant! Thank you!!5 stars

  4. I have an Instapot that does not whistle. Do you have the time and strength requirements for instapot? For example, “high pressure, 8 minutes, natural release?”

    1. In the Instapot, cook the soaked lentils for 30 minutes with high pressure. Wait for natural release and then open the lid.

  5. Dear Dassana,

    I am vegan so I substituted the cream with cashew cream. The dal turned out very well. Thank you for your recipes and the joy that they bring.

    1. Lovely and thanks for sharing the variations you made to the recipe. Glad that the recipe turned out very well.

  6. dal makhani wow !!!
    haven’t had it in such looong time !!

    maybe it’s time to cook it again 😛5 stars

  7. Simply awesome! The taste is like the Dal Makhani served in authentic Punjabi restaurants.

    The charcoal dhungar smoking takes it to the next level. I did try this technique. But even without it, when I tasted, the dal was perfect and too good. Thank you.5 stars

  8. you can’t talk about indian food without dal makhani !!!
    i am far away from india now but clearly remember the aroma and rich flavor.

    thank you so much of your cooking experience.
    it helps me to cook wherever i go either ingredient is fully ready or not.
    just follow such a kind explanation you all can cook delicious dal makhani !!!5 stars

  9. I can’t wait to try this recipe in our next family gathering, looks absolutely delicious!5 stars

  10. I followed this exactly as written for New Year’s, it turned out wonderfully. I used one medium serrano pepper, sliced thinly with the seeds and membranes intact, it left the perfect amount of spice.

    I had everything on hand except the smoke flavor element, but i will be buying charcoal very soon, i’ve never seen this technique!5 stars

  11. OMG most authentic recipe of this dish that cannot be found anywhere else5 stars

  12. by far, i find this one of the top 3 most delicious Dal recipes on your website.

    dassana, you could open a massive Indian franchising restaurant chain with all your delicious veg recipes, it would be a super success.5 stars

  13. Thank you for this Indian dhal recipe dassana – I loved it and feel I will make it again and again – so rich and nutritious5 stars

    1. Yes, you could that. The flavors will change though. After adding coconut milk, gently mix it and switch off heat. Further cooking may cause the coconut milk to separate.

  14. Please can you clarify how many cups of stock should be added at this instruction; “Then add the cooked urad dal and rajma beans along with the stock. Also add 1 cup water or as required.”


    1. You can add the entire stock/broth in which the beans were cooked. Depending on the kind of pressure cooker used and the time needed for cooking the beans, the quantity of will vary. So accordingly you can add less of the stock or more water if needed to get a medium consistency.

  15. Dear Ma’am,
    I am a complete novice at cooking. I tried your Dal Makhani Recipe and the dish turned out brilliantly!!
    Thanks a ton!
    Eagerly looking forward to trying more of your recipes.
    Much love!5 stars

    1. Thank you Aparna for sharing your experience and review. Do try more recipes and I hope you like them. Best Regards.

  16. What an amazing recipe! I’ve already made it thrice in 3 weeks and every time it was better than the one before. The key parts of this recipe are the dhungar method and slow cooking it for around 1 hour. It is then that the real taste comes out. But absolutely brilliant recipe. Thank you so much 🙂5 stars

  17. Amazing recipe, everything just blends so perfectly and the final product is a master piece.
    Thank you for sharing 🤘🏻5 stars

  18. I am 77 and never cooked this dish.The instructions are clear cut and am looking forward to cook this dish.Always eaten this daal Cooked by others. Hope I will be able to make the dal.

  19. This website is my go to for all indian veg recipes. Well received by the discerning family 🙂 Authentic, easy, beautifully detailed and the step by step images so helpful. The dal makhani turned out so delicious inspite of skipping the dhungar. Thank you Dassana.5 stars

    1. Great! Thanks for sharing the lovely feedback and the rating too. Glad to know and Happy Cooking.

  20. It’s one of the best Dal Makhni recipe available. Simple to follow and the pictorial helps so much5 stars

    1. Yes, you can cook lentils in a pan or pot on the stovetop. But cooking them in a pan or stove-top will take about 45 minutes to 1 hour.

  21. hello dassana
    first thing i want to thank you for all of your recepies which gave me that taste for spices so much that now any lunch without a twist has become sad for my palate! i am french and i am dreaming of one day going to india, learn the traditions and most of all the secrets of the cooking!! i am even going to be tatooed some verses in indian and if you agrees i will need a translator from english to hindi , may that be possible ?

    1. hi lavoine, most welcome. good to read your comment and thank you. indian cooking has no secrets. you just need to understand the basics and know about the spices, herbs and the ingredients used in indian cooking. once get the knack of knowing the secrets of spices & herbs in terms of flavor, aroma and taste, then you can make great indian food anywhere. also in india, you won’t have problem as indians do speak english. in most indian cities and towns, english is spoken in hotels, restaurants and cafes. so you won’t need a translator.

    1. yes, you can easily make dal makhani without onion and garlic. just add a generous pinch of asafoetida (hing) after the whole spices crackle and before adding ginger paste.

    1. you can add red chilli powder and dhaniya powder after tomato puree is added or after tomato puree is sauteed and cooked well.

  22. Awesome . I prepared it today and every one at home liked it…the step by step recipe preparation is great…5 stars

  23. I have made this several times using this very recipe. It’s a hit always. Thnk you so much for taking time/ efforts to write a recipe in this much details. I keep coming back to your website for more.5 stars

  24. Excellent recipe. Came out very well. The process of getting smoked flavour is very effective.

  25. I will cook this for sure????looks Delicious ???????????? Which oil are you using for that dhungar method. I am a beginner.I have pinned your Medhu vada recipe, vanilla Milk Shake????Thank you…5 stars

    1. thank you. i have used peanut oil. but any neutral flavoured oil can be used. even ghee can be used. happy cooking.

    1. low-fat cream with 25% fat content. if you live in united states, you can use light cream or half and half. whipping cream can also be used, but just reduce the amount.

  26. I can’t wait to try this recipe! One question: do you know how long I’d leave it using the Instant Pot? I can never tell what counts as a full whistle with the IP :/

    1. thanks maria. i do not know how long to leave in an instant pot as i do not use one. so difficult to tell.

  27. Awesome taste ..Master chef recipe ..special when u use smoking coal in this …must try and easy recipe….thanks for this recipe5 stars

  28. Namaste Dassana!

    Thanks again. Maybe you have a tip on how to reduce issue of meteroism (gases) after eating beans? I’ve used bake soda, but maybe you have better advice.

    All the best

    1. namaste eugene, avoid baking soda as it leads to more gas. this is what i follow. rinse and then soak the beans first for 8 to 9 hours. then discard all the water. rinse the beans again in fresh water. drain all the water. then place the rinsed beans in a pan or pressure cooker. add fresh water and cook. when the beans are cooked, strain them and discard the water in which they were cooked. for dal makhani, i keep the stock as it gives a good flavor and taste. however, for people with acidity and flatulence issues, it is better to discard. add beans as mentioned in the recipe and add water as required.

      a tip is to add one to two pinches of hing (asafoetida) in the recipe. you can add asafoetida before sauteing onions etc. cumin seeds can also be crackled in oil. some garam masala added in the dish, also helps in digestion. hope these suggestions help.

  29. Greetings from Moscow!

    I’ve just done dal makhani your way! Thanks so much for the recipe! I’ve spent tons of time researching, and yours is by far best and accessable.

    The whole spices and smoking makes the difference.

    1. namaste eugene. thanks for sharing this lovely feedback. so glad to know that you have found this dal makhani recipe best and easy as compared to other recipes. the whole spices and smoking does make a lot of difference. thanks again.

  30. Hi Dassana,
    I followed your recipe to the T and doubled the recipe to make 8 servings. I cannot tell you how amazing it tasted! I had guests over and between 3 people, the whole vessel was emptied!! The dhungar method worked perfectly. This was better than at some restaurants I’ve tasted. Thank you for this recipe!5 stars

    1. hi priyanka, thanks a lot. the dhungar method takes the dal makhani a notch up. glad to read your review. thanks for the rating too.

  31. Hi
    I follow this site regularly
    I absolutely love your recipes
    Keep doing great work
    God bless you5 stars

    1. thank you sandhya for this lovely comment and your best wishes. felt good to read. thanks again.

  32. You are the best Ma’am. I can cook just because I have you. Thank you so much for each and every recipe. And this one is just brilliant.5 stars

    1. thank you chandan. good to read your comment. hugs and welcome. happy cooking.

  33. One of the tastiest dishes I have made and vegetarian. Would recommend you give this a try.5 stars

  34. cool, stylish and perfect recipe, beautifully explained step by step by Dassana madam. Just next to Raisina Recipe… hat’s off.5 stars

    1. thanks jaideep for this feedback and rating. glad to know. happy cooking.

  35. This is lovely and I am going to make it for a party this weekend. One question: I’ll be using an instant pot to cook the pulses. My IP give different times for smaller beans vs. larger and the urad dal looks quite a bit smaller than the rajma. Should I just go with the longer time? I’m not sure how whistles translate to the IP timer but was just planning on going with the recommended cook time for soaked kidney beans. Thank you for all of these beautiful vegetarian recipes!

    1. thanks natalie. go with the longer timing. urad dal is smaller than rajma. they are of the same size as moong beans but take more time to cook than moong beans. by the time the kidney beans (rajma) are cooked, the urad dal will also be cooked completely and have kind of smooth consistency.

  36. Hi there – this looks delicious – but I don’t have a pressure cooker. Is it possible for me to make this recipe without one? How might the dish be affected? Many thanks

    1. yes eleanor, you make dal makhani in a pot. cooking in a pot gives the dish a really good taste, but yes you do need to stir at intervals when slow cooking dal makhani. soak lentils overnight and then cook them covered with enough water in a deep pot. add a few drops of butter or oil so that the water does not froth much while cooking lentils.

  37. Thanks a lot got your recipes Dasanna! You’re amazing ! I follow your recipes to the dot and had amazing dinners ! Love your presentation as well ! All the best to you !5 stars

    1. thank you sarada. glad to read your comment. wish you too all the best.

  38. Thank you Dassana. Your all recipes have real taste of India. Please keep sharing new recipes.

  39. Dassana,
    Hi there. I have only made Mattar Paneer from your blog so far, but have plans to make dal makhani tonight. I have become a fan of this blog and visit it a few too many times a day, in search of what to make NEXT. Ty for the detailed posts and the pictures are truly perfect. I agree with the others, you are making confident and skilled chefs without even knowing it. Its not only because of your perfect recipes, rather the background and cultural explanations that help with the whole picture thus making the dish has become more of a culinary experience than just cooking. I have LOVED sharing this gem. Keep up the hard work and TY again.5 stars

    1. thanks much jahvini for this lovely feedback. so glad to read and makes me feel good too. sure do try dal makhani and you will love it. it is one of the most popular recipes tried by many readers. thanks again and happy cooking.

  40. Best dal makhani recipe so far. Kudos to the efforts and detailed steps. It turned out yummy & everyone asked for the recipe. 🙂5 stars

  41. Hello Mam, Your site is awsome for a person like me who is new to cooking… The added advantage is the pictures… Really helpful… Thanks a lot and keep up the good work…5 stars

  42. Thank you for creating this wonderful blog. Can’t appreciate enough for such detailed tried & tested recipes, also for step by step photo instructions & every little personal touch of yours in every recipe you post.
    I have made many of your recipes, but never left a comment for this great help you do for many people like me. Sorry for my procrastination & thank you too!!!5 stars

    1. thanks deepta for this genuine feedback. no need to feel sorry. it does help me when i get feedback from readers, but even if some readers are unable to comment or share their feedback, it is alright. thanks again and happy cooking.

  43. Every recipe I’ve tried thus far has been amazing! I am especially happy you take the time for step by step pics…it really helps us rookie chefs ????. I’m truly grateful for your blog…its saved me many times. Looking forward to many more meals! Thanks Dassana for all the dedication!5 stars

    1. thanks a lot. glad to ready your comment. most welcome and am happy that the recipes are helping you. happy cooking.

  44. Just made this amazing recipe. Turned out excellent 🙂 thank you so much for all the details!!!5 stars

  45. I am so grateful to you for teaching me how to cook. When I moved to US, I was so bad at cooking that my house-mates had to have an intervention. I did improve after that but my food was average and often un-reliable. It was only after I chanced upon your blog that my entire cooking style and confidence changed. I also learnt about the nuances and differences between recipes which I had never bothered to know about (i.e. why myriad of paneer recipes cooked using the same ingredients are called differently, or different recipes for chole, etc.).
    Now I can say that I cook as good as my mom!! And I have learnt most of it from your blog!!5 stars

    1. thanks you much dhaval. i am so glad that and i feel good also that the recipes on blog are helping folks who want to cook good indian food. comments like yours are also encouraging. thanks again and wish you all the best.

  46. This is the best dal makhni recipe I’ ve ever tried. Every time I make it, it turns out really tasty. I just do it with a little more butter. ????
    Btw you look so cute. ????5 stars

  47. Dear Dassana Amit,
    All the recipes that I have tried from your blog, has turned out tasty. We can see the passion in the way it’s put up in the blog. Tried and tested recipes…I recommend this blog for everyone ????5 stars

    1. thank you akshaya. happy to know this. thanks for sharing the love. warm regards.

    1. you can add salt before. generally salt is added later in dals, lentils and legumes so that they cook well. its said that if added earlier, then the lentils don’t soften and become mushy. but i have seen whether salt is added first or later, the lentils do get cooked well when pressure cooked. could be when cooking in a pan, they must be not cooking well if salt is added earlier.

  48. One of my favorite recipe. This is simply amazing. Everyone in my family just love this.
    Thanks for sharing.5 stars

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

  49. 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?

    1. 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/

      1. Hello. I live in Goa. Wanted to know exactly where did you have that Daal makhani at Benaulim Beach? I will be visiting that beach this weekend, and want to try the daal makhani you had.5 stars

        1. it was johncy restaurant at benaulim beach. their food used to be good. occasionally we would visit some of the restaurants in colva and benaulim. now i no longer stay in goa, but i saw the ratings and i believe it must be good now too.

  50. *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 own5 stars

    1. 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 ????

  51. 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!5 stars

    1. 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.

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

  53. 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 fan5 stars

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

  54. 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 !!!5 stars

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

  55. 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 … 🙂5 stars

    1. 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 !!!

  56. 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 ?


    1. 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.

  57. 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?5 stars

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

  58. 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……:-)5 stars

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

  59. 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!5 stars

    1. 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.

  60. 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 🙂5 stars

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

  61. 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.5 stars

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

  62. 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 tomatoes5 stars

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

  63. 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.5 stars

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

  64. 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
    Sharat5 stars

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

  65. 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 lot5 stars

  66. 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..4 stars

  67. 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?

    1. 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.

  68. 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 u5 stars

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

    1. 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.

  70. I made it today!!! It turned out to be exactly like restaurant one!!! Awesome receipe!!5 stars

  71. 3/4 cup of Urid Dhal, is it just 140grams. I see, it is much more than 140grams. Am i missing something?

  72. 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

    1. 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.

  73. 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?

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

  74. 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.5 stars

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

  75. 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.5 stars

    1. 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.

  76. 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.5 stars

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

  77. 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….

  78. 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 !!!

    1. 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.

  79. 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 .

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

  80. 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.

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

  81. 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?

    1. 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.

  82. 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.

  83. 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)

    1. 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.

  84. 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! Thanks5 stars

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

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

  86. 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.

    1. 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.

  87. 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.

    1. 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.

      1. 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..5 stars

        1. 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.

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

  89. 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. ?5 stars

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

    1. 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.

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

    1. 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.

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

  93. Hi, like every other recipes this one also turned out very well.
    Thank u soo much and keep up the good work5 stars

  94. 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 lot5 stars

  95. 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!!5 stars

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

  96. 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.

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

  97. 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! 🙂5 stars

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

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

  99. 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!1 star

    1. 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.

  100. I tried this dal recipe today. It turned out to be finger licking good. My kids loved it.5 stars

  101. 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.

    1. 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.

      1. 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.5 stars

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

  102. 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!!!5 stars

  103. 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…

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

  105. 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?5 stars

    1. 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.

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

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

  108. 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 🙂

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

  109. 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.

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

  110. 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!

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

  111. 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.5 stars

  112. Hi,
    I followed your recipe and prepared dal makhani. It was delicious. My husband and kid liked it. Thanks
    Meghana5 stars

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

  113. 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 zankhana5 stars

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

    1. 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.

  114. One of the most delicious dal makhni i have ever eaten….. hats off to u again for such a wonderful easy recipe?5 stars

  115. I tried the recipe it turned out to be lip smackingly good. The visuals were so perfect to understand the process so well!. Thanks Dassana5 stars

  116. 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

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

  117. 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.5 stars

  118. 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.5 stars

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

  119. 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?4 stars

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

  120. 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 web5 stars

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

  121. 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.

  122. 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.

  123. 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!

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

  124. 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!

    1. 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.

      1. 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!5 stars

        1. 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.

  125. 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!5 stars

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

  126. 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.5 stars

  127. 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!5 stars

  128. 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.5 stars

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

  129. 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 🙂5 stars

  130. Yummy receipe.
    Detailed well…sothat even an beginner can understand well and try.
    Tried and succeeded.
    Thanks. Looking forward to try more receipes.4 stars

  131. 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 you5 stars

  132. 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.

  133. Making this right now with brown lentils. I burned my tongue on the green chilli! Smells and tastes amazing so far!4 stars

  134. Dassana,

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

    Raksha5 stars

    1. 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.

  135. 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.5 stars

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

  136. 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.5 stars

    1. 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.

  137. 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.

  138. 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!!!!

  139. This is an excellent recipe! However, instead of using cream, I used full fat milk. And my husband still loved the end result!5 stars

  140. 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…☺️

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

  141. 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…5 stars

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

  142. This is the best dal makhani recipe.I have tried it and came out very well.thanks a lot.5 stars

  143. 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:)

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

  144. 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 ?

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

  145. 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.

  146. 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.

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

  147. 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!

    1. 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.

  148. 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!

    1. 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.

  149. 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!!5 stars

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

  150. 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 . .4 stars

  151. 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.5 stars

    1. 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.

  152. 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 …

    marina5 stars

    1. 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.

  153. Hello,
    thanks a lot for this recipe. I have tried veganized version inspired by this, but with Mung Beans. It was great as well. 5 stars

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

  154. 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…..

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

  155. 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.

    1. 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.

      1. That’s good, you could maybe simply add that info to the recipe! 45 – 60 mins is fine for me.5 stars

  156. 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!5 stars

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

  157. 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 😀5 stars

  158. 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 .. !!

    Swapnil5 stars

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

  159. 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.

    1. 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.


  160. 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 !

    1. 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.

  161. 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!

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

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

  163. 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

    1. 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.

  164. 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 😉

    1. 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.

      1. 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).5 stars

        1. 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”.

  165. 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.5 stars

    1. 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.

  166. 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 🙂

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

  167. Ww!! Your blog is really impressive….kudos to you!! and definitely this one is a must try!!!
    cheers!15 stars

  168. 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. 🙂5 stars

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

  169. 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…5 stars

  170. 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.5 stars

  171. 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!

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

      1. 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!

        1. 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.

  172. 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.

      1. Hi Dassana,

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

  173. 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 🙂5 stars

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

  174. 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.

  175. 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 whole4 stars

  176. 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…

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

      1. 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 !!

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

        2. 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?

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