Dal Makhani in Calgary

About Our Dal Makhani

There is no shortcut to dal makhani. The lentils are soaked, then held at a low simmer for hours so the starch breaks down on its own and thickens the dal naturally – that slow cook is the entire difference between a good dal and a great one.

We keep the spicing restrained on purpose: tomato, ginger, garlic and a little garam masala, so the earthiness of the urad comes through. Butter and cream go in at the very end, and it arrives at the table in a kadai with fresh naan alongside.

What Makes Our Dal Makhani Special

• Whole black urad lentils and kidney beans, soaked overnight
• Simmered for hours so it thickens naturally, without flour
• Restrained spicing that lets the lentils lead
• Finished with butter and cream for a silky texture
• Served in a kadai with fresh tandoori naan

How to Enjoy Dal Makhani at Tamarind

Perfect Pairings

Dal makhani belongs with garlic naan, and it is the classic partner to butter chicken on a shared table. With basmati rice it becomes a complete vegetarian meal on its own.

Spice Level & Dietary Notes

Vegetarian and mild. It contains dairy from the butter and cream, and it is gluten-friendly when you order it with rice instead of naan.