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Rajasthan Dal Makhani - Creamy Restaurant Style. www.keviniscooking.com
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4.67 from 3 votes

Dal Makhani - Creamy Restaurant Style

If you're a fan of lentil soups than my authentic Dal Makhani - Creamy Restaurant Style is for you. Start with soaking the black lentil and kidney beans overnight. This richly spiced lentil soup is amazing and I'l share my tips from Indian chefs I talked to while there.
Prep time does not include soaking the lentils overnight. Key tip number one is soaking overnight. Second key tip Pureeing half of cooked lentils. Be careful as this is hot. The heat expands in a sealed blender.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Soup
Cuisine: Indian
Keyword: authentic lentil soup recipe, creamy lentil soup, spiced lentils
Servings: 8 servings
Calories: 205kcal


  • 1 cup dried whole black lentils urud dal
  • 1/2 cup dried red kidney beans rajma
  • 4 cups water
  • 1 medium onion the balance chopped
  • 1 tbsp butter or ghee
  • 2 Serrano chilis chopped
  • 2 tsp fresh ginger paste
  • 3 cloves garlic minced
  • 1 1/2 tsp cumin seeds
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne powder
  • 2 cloves whole
  • 3 green cardamom pods
  • 1 3- inch cinnamon stick break in half
  • 1 cup tomato sauce
  • 1 cup of water
  • 1/2 cup heavy cream optional
  • 1/8 tsp liquid smoke optional
  • salt


  • Pick through the dried lentils and kidney beans, removing any debris like little rocks. Soak them in water overnight.

Stovetop method:

  • Rinse the lentils and kidney beans and pour them into a large stock pot and cover with water by an inch. Add half an onion to the water. Bring to a boil for 10 minutes, lower heat to simmer and cook for 20 minutes. Discard onion half. Go to Cooking for Both method below.

Pressure Cooker method:

  • Rinse the lentils and kidney beans and pour them into pressure cooker. Cover with water by an half an inch. Add half an onion to the water. Close lid and cook for 20 minutes. Discard onion half. Go to Cooking for Both method below.

Cooking for Both method

  • While the lentils cook, in another stock pot (if using pressure cooker method) add butter or ghee and brown the the chopped onions. Add the chiles, ginger paste, garlic, cumin, chili powder, cayenne, cloves, cardamon, broken cinnamon stick and sauté for several minutes until aromatic. Remove the cloves, cardamom and cinnamon from pot and place in a piece of cheesecloth. Tie and set aside.
  • Stir in the tomato sauce, water, cooked lentils and kidney beans. Simmer on low for at least 40 minutes. As this simmers the lentils break down. Carefully place half in a blender and puree. Be careful as this is hot, keep lid vented slightly. Pour back into the soup pot and stir (or use an immersion hand blender and pulse several times). Don't puree completely with hand blender, you still want some lentil texture. Add the spice bag and continue to simmer for 10 more minutes. The soup becomes creamier as it simmers, almost a velvety consistency. Remove spice bag and discard.
  • If you’d like it creamier and thicker, add the cream or omit. Add the liquid smoke (unless you're cooking this on a charcoal fire!), this is optional, but the flavor is great. Salt to taste and stir to incorporate in the lentils.
  • Serve this garnished with chopped cilantro and lots of dosa, naan, roti, flatbread, pitas or whatever bread you like.


Serving: 1g | Calories: 205kcal | Carbohydrates: 26.8g | Protein: 9.6g | Fat: 7.6g | Saturated Fat: 4.4g | Trans Fat: 0.1g | Cholesterol: 24.2mg | Sodium: 201.1mg | Fiber: 5.5g | Sugar: 3g