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Copyright © 2025 Foodies Only
5 min
20/01/2026
Unlike most Indian dishes, where proper portion sizes are critical to the success of the dish, dal makhani is a unique dish in that it benefits from cooking in a significantly greater quantity. In fact, when made in larger quantities, the cooking method allows for a higher degree of patience and for those who appreciate the benefits of time in the kitchen.
The way to make a successful large-batch dal makhani is to remember that when cooking for large numbers, proper time and temperature control and careful management of the level of fat used are of far greater importance than simply trying to force-feed the food into the bistro. For the finished dal to be smooth and creamy, the consistency of the dal must be balanced and cohesive; therefore, by following a controlled manner of cooking, with a measured approach to adding seasoning, fat, and cream, that cohesive property will be retained even when cooking the dal in large quantities for a banquet.
It’s important to remember that there are specific guidelines for cooking this dish for 50 people. For instance, spices, butter, and cream do not simply multiply when scaling up for a larger group; therefore, it is essential to stick with a measured portion when seasoning and to balance out the acid to ensure that the tomatoes won’t overpower the other elements of the dish.
Hydration is extremely critical when cooking lentils at this scale, and first soaking the lentils thoroughly and then cooking until soft and tender will result in a much better overall dal. Cooking in wide, heavy-bottomed vessels is also highly recommended, as this will assist in providing even heat throughout the original cooking process.
Large quantities of dal require that the masala be cooked separately and added to the dal in small amounts so that you have full control of the flavour intensity, and that burning does not occur at the base of the dal. The way heat is trapped in large quantities varies when compared to smaller quantities; therefore, the best way to develop flavour with large quantities of dal is to cook them down slowly over low heat, rather than hurrying to develop flavour.
Dal makhani is rich because of timing, not because of an increase in the amount of butter used. When making large quantities of dal, adding all of the fat at once will cause the dish to be greasy, as well as dull. You should add the fat in layers; some for flavour absorption during the cooking process, and the remainder just before serving for aroma and mouthfeel. This way, you can make the dal rich but not heavy.
In bulk, dal thickens at different rates due to the variance in how the temperature of the dal is maintained. Because of this, it is crucial to stir the dal often—particularly while scraping down the bottom of the pot—to prevent burning. Slow, gentle simmering allows proper breakdown of starch to produce a creamy texture without having to use large quantities of cream. Using a covering lid will assist in preventing excessive evaporation from the dal, while ensuring the consistency of the dal is restored.
Allowing the dal to rest enhances the flavour of the dal. Thus, allowing the dal to sit for 4–8 hours—or overnight—will allow the flavours to meld and smooth out. All of the final seasoning, butter, and cream must be added just before serving so that the dal has finished resting and is being reheated.
Cooking dal makhani in bulk for 50 persons isn't about having lots of power or just throwing everything together, but about how much control I have over my ingredients. By properly preparing the lentils and controlling the spices, layering fat and cooking with large vats are just ways to show that I respect the length of time required to create the true flavour, comfort and integrity of the dish that I am cooking. Bulk cooking doesn't take away flavour; if anything, it amplifies it.
