Dal Makhani
Dal Makhani (ถั่วดำตุ๋นเนย)
Black urad and kidney beans soaked overnight, then simmered about eight hours with tomato, ginger, garlic, butter and cream.
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · GrabFood and LINE MAN nearby · or order direct on WhatsApp — over ฿1,000 we deliver anywhere in Bangkok, free
About Dal Makhani
Dal makhani is Punjab's most celebrated lentil dish, born in the dhabas around Delhi and Amritsar where pots of it would sit over dying embers through the night. The slow cook is not a flourish but the entire secret, and it is the step most kitchens abandon because it ties up a burner for hours.
Whole black urad and red kidney beans are soaked overnight, then simmered on a low flame for around eight hours with tomato, ginger, garlic, butter, and fresh cream. Over that long cook the urad breaks down into a silky, almost custard-like texture that no shortcut can match, and we do not skip it. The masalas are ground fresh each day, and the breads and gravies are all made here. The kitchen is halal-friendly with no pork on the premises; the dish is built on butter and cream and is therefore not vegan, though ghee elsewhere can be swapped for oil on request for other dishes.
The flavour is mild, deep, and earthy, the lentils carrying a buttery, faintly smoky richness with the cream rounding everything into a smooth, indulgent whole. There is little chilli heat; the appeal lies in the slow-built depth rather than spice, which makes it widely approachable. The texture is its signature, thick and velvety rather than loose.
It pairs beautifully with butter naan or jeera rice, both of which suit the rich, creamy consistency, and a swirl of extra cream on top is traditional. It works as the comforting anchor of a North Indian spread and is a dependable choice for diners of every spice tolerance.
The kitchen cooks to order from 9 AM to 11:30 PM every day, with last orders half an hour before close; Phetchaburi MRT is about five minutes away on foot.
The rest of the vegetarian cooking — dals, sabzis, paneer, the thalis — is on our vegetarian menu, and the halal page explains the sourcing behind all of it. It sits in our Vegetarian Main Courses menu, and regulars often order it alongside Paneer Butter Masala.
รายละเอียด Dal Makhani (ถั่วดำตุ๋นเนย)
ถั่วดำและถั่วแดงคัดสรรตุ๋นช้าๆ ราว 8 ชั่วโมงกับเนยแท้ ครีมสด และมะเขือเทศจนเข้มข้นนุ่มลิ้น ตำรับดั้งเดิมปัญจาบสูตรลับ หอมกรุ่นด้วยกะซูรีเมทีและเครื่องเทศคัดสรร
Frequently Asked Questions
What type of lentils are used in this dish?
Whole black gram (urad dal) and red kidney beans (rajma), soaked overnight before they go on the flame.
How is it made so creamy?
Time. It simmers on a low flame for around eight hours, which breaks the urad down into a silky texture on its own, and it is finished with butter and fresh cream.
Is this preparation vegan?
No — it is finished with butter and cream, so it is vegetarian rather than vegan. For a dairy-free lentil dish, ask for our Dal Fry tempered in oil instead of ghee.
What pairs best with it?
Butter naan or jeera rice — both stand up to the richness. A swirl of cream on top is traditional.
Is the spice level high?
No. It is mild and earthy; the depth comes from the eight-hour cook rather than from chilli.
How much is it and how do I order?
฿210 dine-in at 2055 New Phetchaburi Road, Bang Kapi, Huai Khwang, Bangkok 10310. Call or WhatsApp +66 97 923 7281, or order on GrabFood or LINE MAN — direct WhatsApp and app orders over ฿1,000 are delivered free anywhere in Bangkok.
