Instant Pot Dal Makhani Recipe
This Instant Pot Dal Makhani is creamy, rich, and full of flavor. Now you can easily make this popular Indian restaurant dish at home—no more takeouts needed! I love making it in bulk and freezing portions for quick and convenient meals later.
Servings 4 -6
Calories 308kcal
Ingredients
- ¾ cup Whole Urad dal (Black lentils)
- ¼ cup Rajma (Red kidney beans)
- 1 tablespoon Oil
- 1 Bay leaf
- 3 Cloves
- ½ inch Cinnamon stick
- 2 Black cardamoms
- ½ cup Red onion finely chopped
- ½ inch Ginger
- 3 Cloves Garlic
- 1 Green chili Crush ginger, garlic, green chili together into paste
- 1 medium Tomato Pureed (~ 1 cup)
- Salt to taste
- 2 ½ cups Water for pressure cooking
- 2 tablespoons Butter
- ½ teaspoon Smoked paprika
- ½ teaspoon Garam masala
- 1 teaspoon Kasoori methi (Dried fenugreek leaves)
- ¼ cup Heavy whipping cream or fresh cream or malai
Instructions
- Wash or rinse whole urad dal and rajma together in a bowl for 2 times or until water is not cloudy anymore.
- Soak them in enough water (about 2 inches above the lentils) for at least 8 hours or overnight.
- Once soaked, drain the lentils and discard the soaking water.
- Turn on the instant pot with saute mode. Add oil. Once the oil is hot, add the whole spices: bay leaf, cinnamon, cloves, and black cardamoms. Sauté for about a minute, or until the spices release their aroma.
- Add the chopped onion and sprinkle a little salt to speed up the cooking process. Sauté the onion until it softens and turns light pink or translucent.
- Add the crushed ginger, garlic, and green chili. Sauté for another minute, or until the raw smell of the ginger and garlic disappears.
- Add the tomato puree to the pot and cook for 3-4 minutes, stirring occasionally.
- Add red chili powder and the remaining salt, and mix.
- Add the drained lentils and fresh water to the pot. Stir everything to combine.
- Press Cancel to turn off the sauté mode. Cover the Instant Pot with the lid, ensuring the valve is in the sealing position.
- Set the Instant Pot to Manual (High Pressure) and cook for 25 minutes. Once the cooking time is up, allow the pressure to release naturally.
- Open the Instant Pot lid. The lentils should be soft and almost mushy.
- Add butter and smoked paprika. Stir well.
- Turn the sauté mode back on and let the dal makhani simmer for 5-7 minutes.
- Add crushed kasoori methi and garam masala. Mix.
- Lastly, pour in the heavy whipping cream and stir well.
Video
Notes
- Soaking lentils for at least 8 hours is recommended. When properly soaked lentils are cooked they get a creamy, soft texture. So the quick soaking method won’t work here.
- The amount of butter and cream in this recipe is ideal for guests or special occasions. For everyday meals, feel free to reduce the quantities to suit your preference.
- I highly recommend adding smoked paprika to get that signature smokey flavor and aroma. Alternatively, you can use the Dhungar method using charcoal.
Nutrition
Calories: 308kcal | Carbohydrates: 32g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 101mg | Potassium: 270mg | Fiber: 11g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 4mg
