Instant Pot Dal Makhani

Dal makhani is a popular lentil curry from north India, specifically Punjab, and is served in Indian restaurants across the world. It is made with black whole urad dal or whole black lentils and kidney beans.

Traditionally dal makhani is slow-cooked for 10-12 hours. But it can be made in an easy way by cooking it in a pressure cooker.

This restaurant-style Instant Pot dal makhani can be made at home with just a few easy steps. It is a popular vegan and gluten-free Indian lentil dish and is commonly served with naan and basmati rice.

Dal makhani translates to buttery lentils in English. Another name used for dal makhani is Madras lentils.

Ingredients

Dal makhani is made with skinned whole black urad dal, also known as matpe beans. A handful of kidney beans are also added.

It is best to rinse and soak the dal and beans for about 6 hours or overnight. After soaking the dal will change to greenish color. Dal makhani can be made without soaking the lentils as well by pressure cooking it longer.

This is a no-onion dal makhani recipe so only tomato puree is used along with some ginger garlic paste. A few basic spices used in Indian cooking are added to get the flavor.

Spiciness can always be adjusted to taste by using more or less red chili powder and garam masala.

Dal makhani is creamy and usually, a lot of butter is added while cooking and after cooking. Some amount of cream is also added but it is optional.

Finally while serving, add some lemon juice and garnish it with some chopped cilantro.

Instructions

Traditionally dal makhani is slow-cooked for 10-12 hours in a slow cooker or on a stovetop. With the Instant Pot, a restaurant-style creamy dal makhani can be cooked in just about an hour's time.

First turn the saute mode on, once the Instant Pot is hot, add ghee (or oil for vegan). Once the ghee is hot, add the bay leaf, and cumin seeds and allow them to crackle.

Add the ginger-garlic paste and saute it for a few seconds and then add the tomato puree and all the spices. Give it a good mix and allow it to saute for 2-3 minutes.

This is a no-onion dal makhani recipe, if you want to add onions you can add them before the tomato puree and saute for 2-3 minutes.

Add the water and deglaze the bottom of the Instant Pot liner with the help of a spatula. Now add in the soaked dal, beans, and salt and give it a quick mix.

Press cancel and come out of the saute mode. Close the lid with the pressure knob in the sealing position. Pressure cook on high-pressure mode for 30 minutes followed by a natural pressure release.

Adjust salt and garam masala to taste. Dal makhani has a creamy texture, I have not added too much butter to keep it healthy, but butter or heavy cream can be added at this stage.

Remove the bay leaf and then insert the hand blender and give it a few quick pulses to make it creamy and smooth in texture. Do not over blend, you are looking for a creamy texture and don't want to end up making a paste.

While serving, add some lemon juice and garnish it with some chopped cilantro.

Substitutions

Heavy cream - to make it vegan, you can use cashew cream or coconut milk.

Butter - to make it vegan, use oil or vegan butter.

Variations

Onions - This is a no-onion dal makhani recipe, if you want to add onions you can add them before the tomato puree and saute for 2-3 minutes.

Spicy - Spiciness can always be adjusted to taste by using more or less red chili powder and garam masala.

Dal paratha - Leftover dal makhani will dry up a bit once stored in the fridge and is perfect for making stuffed flatbread or paratha. You can add some chopped onions and mix them in the dal for the stuffed paratha filling.

Serving suggestions

Dal makhani goes well with Indian bread like naan, roti or chapati, laccha paratha. It is also served with plain rice, brown rice, jeera rice, or peas pulao.

To make a complete meal, a few accompaniments like raita (yogurt condiment), papad (lentil crackers), and pickles, can be served on the side.

Equipment

This restaurant-style dal makhani is made in the 6 qt. Instant Pot. To blend it into creamy buttery lentils after cooking, I have used the Cuisinart immersion hand blender.

Storage

Dal makhani can be stored in the refrigerator for 3-4 days and it can simply be reheated in a saucepan, microwave, or in the Instant Pot before eating.

Leftover dal makhani will dry up a bit once stored in the fridge and is perfect for making stuffed flatbread or paratha. You can add some chopped onions and mix them in the dal for the stuffed paratha filling.

Dal makhani works well for meal planning and is one of the perfect one-pot make-ahead meals to freeze. It can be stored in the freezer for up to 3 months. Once it completely cools down you can portion it and store it in freezer-safe containers or zip-lock bags.

When you are ready to eat, simply thaw it by putting the container in the fridge overnight. If you forget or run short of time, you can defrost it in the microwave.

FAQ

If you enjoyed this recipe, you may also like

• Mixed lentils
• Toor dal
• Chana dal
• Spinach dal
• Rajma masala
• Indian vegetarian Instant Pot recipes

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