Dal Makhni Restaurant Style – bharatzkitchen

  • Yield : 1 big Bowl
  • Servings : 4 - 5 people
  • Prep Time : 30m
  • Cook Time : 1:30 h
  • Ready In : 1:30 h

i have been working on my dal makhni recipe since la long time, people ask me all the time ” when are you going to post dal makhni” “were is the dal restaurant style recipe” and my point has always been quality over quantity yes things take time… while working on the video I realised that the creaminess in the gravy is never due a ton of butter or cream its always because of cooking the starch present in the dal and at home people dont have such a long time to cook dal and yes its actually a 4 hours process, but in this vide I have tried to reduce the cooking time and make things much easier.. I know it will still take you 1.5 hors atleast but the results will be worth it trust me on that So I hope you like the recipe lease do comment 🙂



120 or ½ cup gms Whole Black Urad dal

30 gms or ¼ cup Rajma

30 gms or 1/8 cup Chana Dal

*Whole Spice Mix

1 – 1.5 tsp Salt (or as per your taste)

**3.5 – 4 Cups Water

½ Cup Full Fat Milk

1-Inch Ginger Sliced

1 Green Chilli (if you like spicy add more)





1 onion mid size

½ cup puree

½ – ¾ cup cream (add less)

½ cup butter

2 tbsp oil / Ghee

1 tbsp ginger garlic paste

½ tsp turmeric powder

½ tsp salt

***Ground Spice Mix


*Whole spice

1 Tej Pata or Bay Leaf

1 Badi Elachi or Black Cardamom

4 -5 Cloves or Laung

1 Cinnamon or Dal Chini



  • Add 1 Cup while pressure cooking chana dal
  • Add 1 Cup while pressure cooking black dal and rajma
  • Add 1 Cup while cooking the starch process
  • Add 0.5 – 1 Cup While Tempering also add ½ Cup Milk


***GROUND SPICE MIX (I have kept the combination spicy)


3 tsp Coriander Powder

½ Red Chili Powder

1 tsp Kashmiri Mirch

¾ tsp Amchur Powder or Mango Powder

½ tsp Ginger Powder or Sauth Powder

½ tsp Garam Masala

2 tsp Kasuri Methi or Fenugreek Leaves





  • Boil chana dal separately first only if you want a smooth restaurant like dal
  • you need to grind Black Dal and Rajma otherwise the wont release to starch soon 
  • Always slow cook the dal i.e. cook on a low flame
  • make sure you brown the onions very well 

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