Dal Makhani Instant Pot Recipe
Learn how to make rich and creamy Dal Makhani in the Instant Pot! This easy recipe brings you classic Indian flavors in under an hour.
Servings: 4 people
Equipment
- Instant Pot or electric pressure cooker
- Spatula or wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Blender or immersion blender (optional for tomato puree)
- Ladle for serving
Ingredients
- 1 cup whole black lentils urad dal
- ¼ cup red kidney beans rajma (optional)
- 4 cups water
- 3-4 tablespoons butter or ghee
- 1 medium onion finely chopped
- 1 tablespoon ginger garlic paste
- 1 cup tomato puree
- 1-2 teaspoon red chili powder adjust to taste
- 1 teaspoon garam masala
- ¼ cup heavy cream
- 2 teaspoon Salt
- Fresh cilantro chopped (for garnish)
- ½ teaspoon Fenugreek (optional)
Instructions
Soak the Lentils and Beans
- Rinse 1 cup of whole black lentils and ¼ cup of red kidney beans under cold water until the water runs clear.
- Soak them in enough water to cover overnight or for at least 6 hours (or 5 hours in boiling water).
Prepare the Instant Pot
- Turn on the Instant Pot and select the Sauté mode.
- Add 3-4 tablespoons of butter or ghee to the pot.
Sauté Aromatics
- Once the butter melts, add the finely chopped onion and sauté until translucent, about 2-3 minutes.
- Stir in the garlic and ginger paste. Sauté for another 1 minute until fragrant.
Add Tomatoes and Spices
- Add the pureed tomatoes to the pot.
- Stir in red chili powder, garam masala, and salt.
- Cook the mixture for 2-3 minutes until it thickens slightly.
Add Lentils and Beans
- Drain the soaked lentils and beans.
- Add them to the Instant Pot along with 3 cups of water.
- Stir well to combine all ingredients.
Pressure Cook
- Cancel the Sauté mode.
- Secure the Instant Pot lid and set the valve to the Sealing position.
- Select the Pressure Cook or Manual mode and set the timer for 30 minutes on High Pressure.
Natural Pressure Release
- Once cooking is complete, allow the pressure to naturally release. This takes about 15-20 minutes.
- After the pressure has fully released, carefully open the lid. Slightly mash the urad dal with a potato masher or immersion blender.
- Add heavy cream and fenugreek and stir to combine.
Simmer to Thicken
- Turn on the Sauté mode again.
- Let the dal simmer for another 5-7 minutes, stirring occasionally to prevent sticking.
- Adjust the consistency by adding a little water if it's too thick, or simmer longer if it's too thin.
Garnish and Serve:
- Turn off the Instant Pot.
- Garnish the Dal Makhani with chopped fresh cilantro and an extra drizzle of cream if desired.
- Serve hot with naan, roti, or steamed basmati rice.
Notes
Vegan Option: Substitute butter/ghee with vegetable oil and heavy cream with coconut cream or cashew cream.
Spice Level: Adjust the red chili powder according to your heat preference.
Soaking Lentils: Soaking is essential for achieving the creamy texture and for proper cooking.
Leftovers: Dal Makhani tastes even better the next day as flavors deepen over time.
Spice Level: Adjust the red chili powder according to your heat preference.
Soaking Lentils: Soaking is essential for achieving the creamy texture and for proper cooking.
Leftovers: Dal Makhani tastes even better the next day as flavors deepen over time.
