Dal Makhani Recipe | Restaurant Style Dal Makhani At Home

Dal Makhani Recipe: One of the most popular dishes in India, Dal Makhani is a cuisine-defining recipe from Punjab. While every Punjabi worth their salt claims their own recipe to be the best, we think our delicious Dal Makhani recipe is superb and can match (or even better 😊) the tastiest found across the fields of Punjab, and restaurants in the country.

Traditionally, this Dal Makhani is slow-cooked and prepared over many hours, but our use of a pressure cooker to cook this recipe makes it easy and fairly quick. You still need to soak the sabut urad dal (whole black gram) for at least 8 hours, preferably overnight, but the cooking part is a breeze.
 

Rajma (red kidney beans) is commonly used in Dal Makhani, but we have purposefully omitted it from our Dal Makhani recipe. This makes a much better tasting and textured dish as you will see when you sample this dal. The makhan or butter, along with cream added to this restaurant style dal makhani recipe is why it’s called “makhani” – resulting in a deliciously rich and creamy dish. Absolutely glorious!
 

Serve this makhani dal hot with naans or other tandoori breads of your choice…we often have it with fresh parathas. And if you’re preparing a large quantity for a party, then make it a day earlier – it tastes even better the next day.

Learn how to make this restaurant-style Dal Makhani recipe with a step by step video tutorial. Find the detailed list of all ingredients needed to cook delicious Dal Makhani along with preparation method and cook time.