Creamy black lentil Dal Makhani curry.
Savor the velvety richness of our slow-cooked Dal Makhani, a comforting black lentil curry and a beloved classic from Sula.
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Indian Dishes Indian Recipes

Restaurant-Style Dal Makhani Recipe: The Sula Secret

Dal Makhani is one of the most loved Indian dals, a true cornerstone of North Indian cuisine. The term “Makhani” means “buttery,” which perfectly describes this rich, velvety dish. It’s cooked with whole black lentils (urad sabut), often with a touch of kidney beans (rajma), simmered on low heat for hours to achieve its unique depth of flavor and creamy texture. The addition of butter and cream is what gives it its signature richness.

Healthy plant-based assortment of Indian dishes.

Rich and creamy Dal Makhni

You can enjoy it with garlic naan or fluffy rice. This dal is a perfect choice for special occasions and is a staple in almost every Indian restaurant in Vancouver.

This slow-cooked Dal Makhani is also a customer favorite at Sula Indian Restaurant, where we serve some of the most loved vegan meals in Vancouver.

This Recipe is personal contribution of Chef Kailash

chef making dishes at an indian restaruant in Vancouver

Ingredients

To Cook the Dal:

  • ¾ cup whole black lentils (urad sabut)
  • ¼ cup red kidney beans (rajma)
  • 1 tsp salt
  • 3.5 cups water

For the Masala & Finishing:

  • 1 tbsp ghee
  • 3 tbsp butter (divided)
  • 1 white onion, finely grated
  • 2 tsp ginger garlic paste
  • ½ cup tomato puree
  • ½ tsp Kashmiri red chili powder
  • ¼ tsp garam masala
  • ½ tsp salt (to taste)
  • 1.5 cups water
  • ½ tsp sugar (optional)
  • ¼ cup cream
  • Extra butter for garnish
  • Charcoal piece (for smoky flavor, optional)

Method

  1. Soak the lentils and kidney beans overnight. Pressure cook with salt for 15–20 minutes.
  2. Mash slightly and let it simmer on low heat while you prepare the masala.
  3. Heat 2 tbsp butter and 1 tbsp ghee. Sauté onions until golden brown.
  4. Add ginger-garlic paste. Cook for 2 mins, then add tomato puree. Cook till oil separates.
  5. Combine the cooked dal with the masala. Add spices, water and simmer uncovered for 45 minutes.
  6. Stir in sugar (optional), remaining butter, and cream. Simmer 10 more minutes.
  7. Use the dhungar method with charcoal if smoky flavor is desired. Garnish and serve hot.

Sula’s Tips for Home Cooks

  • Slow cooking is key to a rich and creamy dal.
  • Be generous with butter and cream for restaurant-style richness.
  • Stick to basic spices—garam masala and red chili powder are enough.
  • Use white onions for a sweeter base.
  • Tomato puree ensures smooth texture.
  • Add sugar to balance tomato acidity.
  • Try the dhungar method for a smoky finish.

Where to Find the Best Dal Makhani in Vancouver

Don’t feel like cooking? Visit Sula Indian Restaurant to enjoy authentic Indian food prepared by our expert chefs. Whether you’re browsing for food near me or exploring delivery near me options, we’ve got you covered.

Explore our Vegan menu choices at Commercial Drive or Main Street locations. We’re proud to be among the most vegan friendly restaurants near me.