01
PreparationWash and soak urad dal in water overnight, rubbing thoroughly to remove impurities.
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Watch out
Wash thoroughly by rubbing, otherwise surface dirt will remain.
Ingredients:soaked black lentil (200 g)
Tools:bowl
0:00 / 9:44
Authentic Restaurant-Style Dal Makhani
groups4 servingsspeedMediumcountertopsPrep: 120 minsskilletCook: 180 minsscheduleTotal: 300 minsoutdoor_grillStewedlocal_fire_departmentMild
Allergens:warningDairy
Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
skilletInstruction
6 Steps Total
schedulePrepare in advance
- circleBlack lentils need to be soaked overnight in advance.8h
00:01:58
02
Active CookingIn a heavy bottom pot, add soaked black lentil and 3 tbsp garlic water. Add water and let it cook on a low flame for at least 1.5 hours, skimming off the scum regularly until done. Once cooked, add ¼ cup butter.
local_fire_departmentlow flame, 1.5 hourslightbulb
Watch out
Skim off the scum regularly, otherwise the dal will taste bitter and muddy.
Ingredients:soaked black lentilgarlic water (3 tbsp)butter (0.25 cup)
Tools:heavy bottom pot
03
Active CookingHeat ½ cup ghee in a pan, add 1 tbsp ginger garlic paste, 1.5 tsp degi red chilli powder, and 1.5 cup tomato puree. Sauté until the tomato puree is well cooked, adding a splash of water to prevent burning. Add this tempering to the cooked dal.
local_fire_departmentmedium heatlightbulb
Watch out
Do not burn the ginger garlic paste, otherwise it will impart a bitter taste to the tempering.
Ingredients:ghee (0.5 cup)Ginger Garlic Paste (1 tbsp)Degi red chilli powder (1.5 tsp)tomato puree (1.5 cup)
Tools:pan
04
Active CookingUsing a wooden churner (mathni), traditionally mash the dal until smooth and creamy. Add ¼ cup butter and 1 tsp salt, and cook until well combined.
local_fire_departmentmedium heatlightbulb
Watch out
Mash firmly to break down the lentils, otherwise the texture will remain coarse and watery.
Ingredients:soaked black lentilbutter (0.25 cup)Salt (1 tsp)
Tools:wooden churnerwooden spoon
05
Active CookingwarningStay safe
Hot ghee will splatter when water is added; stand back and add water carefully to avoid burns.
In a separate pan, heat 2 tbsp ghee, add 1 tsp kasuri methi, ½ tsp degi red chilli powder, and 2 tbsp water. Pour this tempering into the dal, add ¼ cup butter, and bring to a boil.
local_fire_departmentmedium heatlightbulb
Watch out
Stand back when adding water to hot ghee to avoid oil splatters.
Ingredients:ghee (2 tbsp)kasuri methi (1 tsp)Degi red chilli powder (0.5 tsp)butter (0.25 cup)
Tools:pan
06
Active CookingServe hot in a serving bowl through a strainer funnel, garnish with fresh cream swirl, butter cubes, and serve with hot roti or jeera rice.
Ingredients:Fresh cream (0.5 tbsp)butter (0.25 cup)
Tools:serving bowlstrainer funnel
groceryAll Ingredients
soaked black lentil200 g
garlic water3 tbsp
butter1 cup
ghee0.5 cup
Ginger Garlic Paste1 tbsp
Degi red chilli powder1.5 tsp
tomato puree1.5 cup
kasuri methi1 tsp
Fresh cream0.5 tbsp
Salt1 tsp
blenderAll Tools Needed
bowlheavy bottom potpanwooden churnerwooden spoonserving bowlstrainer funnel
