A true star of north Indian cuisine, our Dal Makhani brings together black lentils (urad dal) and rajma kidney beans, cooked over a very gentle heat for hours until reaching that signature silky texture. The secret is patience: melted butter, fresh cream and mild spices bind it all into a generous, almost velvety sauce with a deeply savoury, lightly smoky flavour. A vegetarian dish that holds its own against any meat curry, served piping hot with a swirl of cream to finish.
Goes great with
The perfect pairing: buttery naan meets the creamy texture of the dal.
Light, fragrant cumin basmati rice to balance the richness of the dish.
Fancy doubling up on legumes? This chickpea curry pairs beautifully at the table.
A dish with a story
Dal Makhani was born in 20th-century Delhi, popularised by the Moti Mahal restaurant, also the birthplace of tandoori chicken and butter chicken.
Traditionally slow-cooked overnight over gentle embers (“dum”), it remains a pillar of Punjabi family meals, often reserved for special occasions given its long preparation.
Today it’s an unmissable classic in Indian restaurants worldwide, served just as happily as street food as in refined Indian dining.
The precise history of Moti Mahal is told in several competing versions by the founding families themselves: we’re giving you the most widely accepted account, with no guarantee of absolute historical accuracy.
Frequently asked questions
Is Dal Makhani spicy?+
No, it’s one of our mildest, creamiest dishes — perfect if you want to discover Indian cuisine gently.
Is this dish vegan?+
No, it contains butter and cream. We can adapt it without dairy on request, subject to kitchen availability.
Is it served with rice or bread?+
Dal Makhani is served on its own as a side; we recommend pairing it with a naan or basmati rice.
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