Recipe of Dal Makhni : (Restaurant Style)
Have you ever tasted Dal Makhni at a restaurant and thought, “Why can’t I get this same richness at home?”
That smooth, buttery texture... the smoky flavor... the deep, comforting taste — it's the stuff food dreams are made of.
But what if we told you that you don’t need to be a chef or own a fancy tandoor to get it right? All you need is the right ingredients, the right cookware, and one perfect recipe of Dal Makhni.
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What Makes the Restaurant-Style Dal Makhni So Special?
Dal Makhni is not just another dal — it’s a slow-cooked, buttery masterpiece that originated in Punjab and found its place in every North Indian feast.
The richness comes from whole urad dal (black lentils), rajma (kidney beans), lots of butter, and a good amount of patience.
But the real game-changer is how you cook it.
That's why this blog will walk you through a step-by-step recipe of Dal Makhni, using ingredients you already have and tips that bring restaurant magic to your home kitchen.
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Why Use Triply Cookware for Dal Makhni?
Before jumping into the recipe of Dal Makhni, here’s a quick but important note: if you want that slow-cooked, creamy texture, Triply cookware can be your best friend.
The triple-layered construction ensures:
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Even heat distribution
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No burning at the bottom
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Better simmer control
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No metallic reaction with tomatoes
So whether it’s a Triply Kadhai or Triply Pressure Cooker, your dal will turn out rich and perfectly cooked every single time.
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Ingredients for the Recipe of Dal Makhni
Here’s what you will need:
🌾 For Boiling:
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1 cup whole black urad dal
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¼ cup rajma
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4 cups water
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1 tsp salt
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½ tsp turmeric
🍅 For the Gravy:
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3 tbsp butter
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1 tbsp oil
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1 tsp cumin seeds
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1 tbsp ginger-garlic paste
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1 medium onion, finely chopped
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1 cup fresh tomato puree
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1 tsp Kashmiri red chili powder
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1 tsp garam masala
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Salt to taste
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1 tbsp kasuri methi (crushed)
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¼ cup fresh cream
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Step-by-Step Recipe of Dal Makhni
🔥 Step 1: Soak and Pressure Cook
Soak urad dal and rajma overnight or for at least 8 hours.
Drain the water and pressure cook with salt, turmeric, and 4 cups of water for about 8–10 whistles.
The dal should be completely soft and almost mashable — this is key to a creamy texture in any recipe of Dal Makhni.
🍳 Step 2: Prepare the Gravy Base
In a Triply Kadhai, heat butter and oil. Add cumin seeds and let them crackle.
Now add chopped onions and sauté until golden brown.
Add ginger-garlic paste and cook until the raw smell disappears.
Next, add tomato puree and cook on medium flame until the oil starts separating.
This step ensures your gravy has the perfect flavor base in the recipe of Dal Makhni.
🌶️ Step 3: Add Spices
Add red chili powder, garam masala, and salt.
Stir well and cook the masala until it looks rich and thick.
🫕 Step 4: Mix in the Dal
Now add the cooked dal-rajma mixture into the gravy.
Add about 1 to 1.5 cups of water (depending on how thick you want it), and mix well.
This is where the magic happens — simmer it on low flame for 30–40 minutes, stirring every 5–10 minutes to avoid sticking.
In almost every restaurant-style recipe of Dal Makhni, this slow cooking step makes all the difference.
🧈 Step 5: Final Touches
Add crushed kasuri methi and fresh cream.
Stir gently and simmer for another 10 minutes.
Adjust salt and spice if needed. For extra richness, add a small blob of butter before serving.
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Pro Tips to Perfect the Recipe of Dal Makhni
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Use fresh cream at the end for a smooth finish. Avoid boiling too much after adding cream.
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A small piece of charcoal in a steel bowl inside the kadhai (covered with lid for 5 mins) can give it a smoky tandoori flavor.
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The more you slow cook, the better the taste and texture.
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Always use Triply cookware or heavy-bottomed pans to avoid burning or uneven cooking.
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Serving Suggestions for Dal Makhni
The best way to enjoy this classic dish is with:
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Butter Naan
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Jeera Rice
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Lachha Paratha
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Roti or Garlic Naan
Garnish with a swirl of cream, fresh coriander, and a tiny cube of butter.
Trust us, no one can resist a bowl made from this recipe of Dal Makhni.
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Why This Recipe of Dal Makhni is a Must-Try
✔️ Restaurant-style flavor at home
✔️ Budget-friendly ingredients
✔️ Simple steps with pro-level tips
✔️ Cooked using Triply cookware for a premium finish
Whether you are preparing it for a dinner party, a weekend treat, or just because you are craving something rich and comforting — this recipe of Dal Makhni is going to become your go-to.
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Final Thoughts – Make It, Share It, Love It 💛
Now that you know the exact recipe of Dal Makhni, don’t wait for your next restaurant outing. Bring that taste home today!
Try it out in your favorite Triply Kadhai, and feel the difference in flavor and quality.
Want more such recipes? Visit our full recipe section and don’t forget to explore our Triply cookware collection on Omichef.com.
Because great food deserves great cookware.
