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Dinner, Lunch, Main Course
Instant Pot Dal Makhani
10
minutes
minutes
1
hour
hour
1
hour
hour
10
minutes
minutes
Servings:
6
people
Author:
Alpa Jain
Dal makhani is a nutritious Indian lentil curry also known as Madras lentils. It is a vegan, gluten-free, and one-pot meal that is served with Indian bread or basmati rice. Check out this Instant Pot dal makhani recipe.
Equipment
Instant Pot 6 qt
Hand blender
Ingredients
▢
1
cup
Whole black urad dal
(matpe beans, soak overnight)
▢
¼
cup
Red Kidney beans (rajma)
(soak overnight)
▢
3
cup
Water
▢
1
cup
Tomato
(pureed from 2 medium tomatoes)
▢
1 ½
tablespoon
Garlic paste
▢
1
tablespoon
Ginger paste
Oil and spices
▢
2
tablespoon
Oil
(or ghee)
▢
1
teaspoon
Cumin seeds
▢
1
count
Bay leaf
▢
1
teaspoon
Cumin powder
▢
1
teaspoon
Coriander powder
▢
1
teaspoon
Red chili powder
(adjust for spiciness)
▢
¼
teaspoon
Turmeric powder
▢
1 ¼
teaspoon
Salt
▢
1
teaspoon
Garam masala
For Finishing
▢
Chopped cilantro
▢
Lemon juice
▢
2
tablespoon
Butter
(optional)
▢
2
tablespoon
Heavy cream
(or coconut milk, optional)
Instructions
Drain the water used for soaking the dal and beans.
Turn on the saute mode on the normal setting.
Once the Instant Pot is hot add the oil (or ghee).
Once oil is hot, add the cumin seeds and allow them to crackle.
Add bay leaf, ginger paste, and garlic paste.
Saute it for a few seconds and add the tomato paste.
Add all the remaining spices and salt (from oil and spices* ingredient list).
Saute for about a minute or two and then add the water.
Deglaze the bottom of the Instant Pot liner with the help of a spatula.
Add dal and beans.
Press cancel to come out of the saute mode.
Lock the lid with the pressure knob in the sealing position.
Cook on the high-pressure mode for 30 minutes followed by the natural pressure release.
Open the lid and give the dal a quick mix.
With the immersion blender attachment of a hand blender, give a few quick pulses (about 8-10) to make the dal of a creamy consistency.
Adjust salt and garam masala to taste, if needed.
Optionally, add 1-2 tablespoons of butter and heavy cream (or coconut milk for vegan) after cooking.
Nutrition
Calories:
170
kcal
(9%)
|
Carbohydrates:
21
g
(7%)
|
Protein:
9
g
(18%)
|
Fat:
5
g
(8%)
|
Saturated Fat:
1
g
(6%)
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Sodium:
502
mg
(22%)
|
Potassium:
129
mg
(4%)
|
Fiber:
8
g
(33%)
|
Sugar:
1
g
(1%)
|
Vitamin A:
326
IU
(7%)
|
Vitamin C:
6
mg
(7%)
|
Calcium:
46
mg
(5%)
|
Iron:
4
mg
(22%)