Dal Makhani - Instant Pot & Stovetop

This Restaurant style Dal Makhani is a classic Punjabi recipe that is a creamy, protein-rich curry made with whole black lentils (sabut urad dal) and kidney beans (rajma), cooked in a spicy, flavorful onion-tomato gravy along with Indian spices in an Instant Pot pressure cooker. It is best enjoyed with basmati rice or flatbreads like roti, or naan.

The traditional dal makhani recipe has pressure-cooked whole urad and a handful of cooked red kidney beans added to a gravy of onion, ginger, garlic, tomatoes, and Indian spices. The dal is then simmered for hours or slow-cooked and topped with either cream and/or butter.

This Punjabi-style dal makhani is usually served in Indian Restaurants as part of a buffet or can be ordered separately. It is traditionally served with jeera rice, or Indian bread.

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What is Dal Makhani?

Dal makhani or Dal Makhni (pronounced daal makh-nee) literally means "buttery lentils". Dal means lentils, and makhani means buttery. It originated from the Punjab region of the Indian subcontinent. The primary ingredients are whole black lentils (urad), red kidney beans (rajma), butter, and cream.

The dish gets its richness from cream or butter, but it can also be prepared with yogurt, milk, or no dairy. - Source Wiki

Black Gram Lentil & Kidney Beans Health Benefits

Consuming black gram lentil/urad dal helps reduce cholesterol and improve cardiovascular health. It is one of the healthy pulses for vegetarians as it boosts energy in the body and has a rich iron content, which fights several health issues.

Kidney beans are among the best sources of plant-based protein. They're also rich in vitamins, minerals, and healthy fibers, which moderate blood sugar levels and promote colon health. 

Ingredients

You will need the following ingredients to make the Dal makhani recipe.

• Lentils: You will need Black whole urad dal (Whole black gram lentils) and Rajma (Kidney Beans) to make this recipe. These lentils are easily available in Indian grocery stores or on Amazon.
• Ginger and Garlic: I used freshly prepared homemade ginger-garlic paste. You can also use minced ginger and garlic.
• Onion: I used finely chopped red onions.
• Tomatoes: I used ripened Roma tomatoes and pureed them to make the base for this curry. You can also finely chop the tomatoes and use them. Canned tomato sauce or crushed tomatoes also work very well.
• Spices & Herbs: I used cumin seeds, bay leaf, turmeric powder, red chili powder, coriander powder, garam masala for spices, and coriander leaves, kasoori methi for herbs. You can increase or decrease the spices according to your choice.
• Butter & Cream: Fats from the butter and cream enhance the taste and richness of the dal makhani. So, do not compromise on adding these ingredients.

How to Make Dal Makhani in Instant Pot

Soak black gram lentils (whole urad dal) and red kidney beans (rajma) for at least 4+ hours in hot water or overnight in 3 cups of water.

Press SAUTE on Instant Pot. Heat 2 tablespoons of butter (or oil), then add whole spices like cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Saute for a few seconds until fragrant.

Then add onions and saute for 3-4 minutes or until onions turn light brown.

Add ginger garlic paste and saute till the raw smell of the ginger-garlic goes away.

Then add 1 cup pureed tomatoes or finely chopped tomatoes. Cook for 2-3 minutes, or till the mixture thickens.

Add spices like red chili powder, turmeric powder, coriander powder, garam masala, and salt. Mix well. Cook the masala until the oil oozes out from the sides.

Next, add the soaked black gram lentils (black urad dal), kidney beans (rajma), and water for cooking. Mix well.

Also, Deglaze the pot, i.e., make sure there is no food particle sticking to the pot to avoid BURN alerts.

Furthermore, close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to "BEAN/CHILI" Mode and set the timer to 30 minutes.

Once the pot beeps, do a NATURAL PRESSURE RELEASE (NPR).

Remove the lid away from you. Set to the SAUTE mode. The dal and rajma should be thoroughly cooked. Mash the lentils and rajma with the back of a spoon or ladle for a thick and creamier consistency.

Crush some kasuri methi between your palms and add to the gravy along with butter and heavy cream. Mix well and simmer the curry for another 10 minutes or until you get the desired consistency.

Don't worry if the curry is liquid by consistency. It will thicken as it cools down.

Instant Pot Restaurant Style Punjabi Dal Makhani recipe is ready. Garnish with coriander leaves and serve hot with naan & jeera rice, and basmati rice.

Stovetop Pot Method

Pressure cook the soaked whole urad dal (black gram lentils) & rajma (kidney beans) with 3 cups of water and a little salt in the traditional stovetop pressure cooker (or Instant Pot).

Instant Pot: Pressure cook on Manual (High Pressure) for 30 minutes with natural pressure release.

Stovetop Pressure Cooker: Pressure cook on high heat for 10 whistles, then reduce to low and cook for 10 minutes. So that's around 15 whistles in total. Wait for natural pressure release.

Note: The cooked black urad dal & rajma beans should be soft and easily mashed when pressed between the finger and thumb. Set aside.

Heat 2 tablespoons of butter (or oil), in a large pan (or Dutch oven). Add whole spices like cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Saute for a few seconds until fragrant.

Then add onions and saute for 3-4 minutes or until onions turn light brown.

Add ginger garlic paste and saute till the raw smell of the ginger-garlic goes away.

Then add 1 cup pureed tomatoes (or finely chopped tomatoes). Cook for 2-3 minutes or till the mixture thickens.

Add spices like red chili powder, turmeric powder, coriander powder, garam masala, and salt. Mix well. Cook the masala until the oil oozes out from the sides.

Next, add the cooked black gram lentils (black urad dal), kidney beans (rajma), along with the stock in which beans were cooked and 1 cup of water (or as required).

Mix very well and simmer the dal uncovered for 25-30 minutes on low heat. The longer this dal simmers, the more creamy it gets and tastes better. Stir regularly so the dal doesn't stick to the bottom of the pan. You will also need to add water while the dal is simmering.

While stirring, mash a few lentils with a spoon or ladle for a thick and creamier consistency.

After the dal has simmered for 30 minutes, Crush some kasuri methi between your palms and add to the gravy along with butter and heavy cream. Mix well and simmer the curry for another 10 minutes or until you get the desired consistency.

Punjabi Dal Makhani recipe is ready. Garnish with coriander leaves and serve hot with naan & jeera rice, and basmati rice.

What to Serve with Dal Makhani?

Dal Makhani pairs extremely well with Indian flatbreads like naan, tandoori roti, paratha, or plain roti.

You can also serve it with jeera rice, or plain basmati rice, along with kachumber salad and mango lassi to make it a complete meal. I like eating with jeera rice.

Storage Suggestions

• Make-ahead: You can make a day ahead and store it in an airtight container until you are ready to serve.
• Store: You can store leftover dal makhani in an airtight container for up to 3 days in the refrigerator.
• Freeze: Allow the dal to cool completely and then freeze it in freezer-safe containers or Ziploc bags for up to 2 months.
• Reheat: Reheat the curry in a microwave or stovetop until warm, and serve. If it's frozen, thaw for a few hours first and then reheat.

Tips to Make the Best Dal Makhani Recipe

• Use a combination of lentils: Traditionally, Dal Makhani is made with a combination of whole black lentils (urad dal) and kidney beans (rajma). This combination makes the dish rich and creamy texture.
• Soaking the legumes overnight: Soaking legumes like whole black lentils and kidney beans, is an important step. Soaking legumes not only softens the texture, and quickens the cooking process, but it also makes the lentils easier to digest by removing phytic acid.
• Don't skimp on butter and cream: These are some of the main components that add taste and richness to the dish.
• Cook on low heat: Dal Makhani tastes the best when it is cooked on low heat for a longer time, as the flavors sink in making the dish creamy and tasty. If you are using Instant Pot, pressure cook for 30 minutes and simmer the dal for another 20-30 minutes.

Variations & Substitutions

• Whole Spices: Using whole spices like bay leaf, cardamom, cloves, and cinnamon adds a great flavor to the dish. If you don't have, skip them.
• Canned Lentils & Beans: If using canned black lentils and kidney beans, Pressure cook for 5 minutes in Instant Pot, followed by natural pressure release. Or 2 whistles if using a stovetop Indian pressure cooker. Adjust water appropriately, as it takes less water to cook canned lentils & beans.
• Use store-bought tomato puree: If you don't have time to make tomato puree at home, then use store-bought canned tomato puree (or tomato sauce).
• Vegan Dal Makhani: use cashew cream or coconut cream in place of heavy cream. Also, substitute butter with plant-based butter or oil.

Recipe FAQs

More Instant Pot Lentil Recipes

• Dal Tadka – Dal prepared with split pigeon peas lentils, and assorted spices.
• Chana Dal - Dal prepared with split chickpeas lentils, and assorted spices.
• Rajma Masala - Curry prepared with dry or canned red kidney beans and cooked in a spicy, flavorful onion-tomato gravy along with a few spices.
• Green Lentil Soup – lentil soup made with green lentils, carrots, celery, red bell pepper, and Indian spices.
• Spinach Dal / Palak Dal – Dhal cooked with spinach leaves.
• Whole green moong dal– Dal cooked with whole mung beans.
• Panchmel dal – dal prepared with five varieties of lentils.

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