This Restaurant style Dal Makhani also known as Madras Lentils, is a classic Punjabi recipe that is a healthy, protein-rich curry recipe made with whole urad dal and kidney beans, 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 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 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.
If you love Lentils & Beans and looking for more Instant Pot Indian Recipes? Here are my 22+ Instant Pot lentils & Beans Recipes you must try.
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What is Dal Makhani?
Dal makhani or dal makhni (pronounced daal makh-nee, "buttery lentils") originates 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 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.
Dal Makhani Ingredients
- black gram lentils (whole urad)
- red kidney beans (rajma)
- cumin (jeera) seeds
- ginger garlic paste
- onion
- tomato
- spices
- cream
- butter
- oil
- lemon juice
- coriander leaves
How to Make Dal Makhani in Instant Pot
Soak black gram lentils (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. Add oil to the POT. Once POT is hot, add cumin seeds, bay leaf, let the cumin splutter.
Next, add onions, ginger-garlic paste, and saute until onions turn light brown for 3-4 minutes.
Add finely chopped tomatoes or tomato sauce, and spices like red chili powder, turmeric, coriander powder, and cook for 2-3 minutes.
Next, add the black gram lentils, kidney beans, salt, and water for cooking. Mix well.
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 the SAUTE mode. The dal and rajma should be thoroughly cooked. Mash the lentils with the back of a spoon for a creamier consistency.
Lastly, stir in garam masala, remaining butter, cream, and garnish with cilantro. Mix well. Simmer the curry for 2-3 minutes or until you get desired consistency.
Don't worry if the curry is liquid by consistency. It will thicken when cooled.
Instant Pot Restaurant Style Punjabi Dal Makhani (madras lentils) recipe is ready, serve hot with naan & jeera rice, basmati rice.
What to Serve with Madras Lentils?
Serve Dal Makhani (Madras Lentils) recipe with naan, chapati, jeera rice, or plain basmati rice along with Mango Lassi. I like eating with jeera rice.
Recipe FAQs
This Dal Makhani/Madras Lentils recipe can be made vegan by
1. Replacing butter with vegan butter or oil.
2. Use cashew cream or coconut cream instead of heavy or fresh cream
YES!!!!!!! If you plan to freeze the gravy, skip adding cream and add them at last when you are ready to serve. Just add some fresh cilantro/coriander leaves before serving.
You can freeze this gravy in a freezer-safe container for two months. Just thaw over the countertop for 3-4 hours and then heat again in a pan or microwave and add cream before serving. You can store this dal in the refrigerator for about 4-5 days.
Follow the same steps, turn on SLOW COOK mode, select 8 hours, and leave it aside. Do this in the night, and you will have perfect Dal Makhani cooking away ready for lunch.
This lentil curry takes at least 30 minutes to pressure cook, so you can cook this beans curry along with only brown rice, using the Pot-in-Pot method, all in the same pot.
Yes, you can, Soaking helps cook these lentils faster, and I recommend soaking the beans overnight.
If you do not have time to soak the beans & lentils, then increase the cooking time to 60 minutes.
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 is prepared with five varieties of lentils.
Instant Pot Dal Makhani/Madras Lentils Recipe
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 cup black gram lentils (whole urad)
- ¼ cup red kidney beans (rajma)
- 1 tablespoon oil
- 1 teaspoon cumin (jeera) seeds
- 2 tablespoons ginger garlic paste
- 1 medium onion finely chopped
- 2 large tomato diced or pureed(about 1.5 cups)
- 3 cups water
- salt to taste
- 1 tablespoon lemon juice (optional)
- 2-3 tablespoon cilantro (coriander leaves)
- ¼ cup cream or cashew cream or coconut cream
- 2-3 tablespoons butter or vegan butter
Spices:
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
Instructions
- Soak black gram lentils (urad dal) and red kidney beans (rajma) for at least 4+ hours in hot water or overnight in 3 cups of water.
Instant Pot Method:
- Press SAUTE on Instant Pot. Add oil to the POT. Once POT is hot, add cumin seeds, bay leaf, let the cumin splutter.
- Next, add onions, ginger-garlic paste, and saute until onions turn light brown for 3-4 minutes.
- Add finely chopped tomatoes or tomato sauce, spices like red chili powder, turmeric, coriander powder, and cook for 2-3 minutes.
- Next, add the black gram lentils, kidney beans, salt, and water for cooking. Mix well.Deglaze the pot, i.e., make sure there is no food particle sticking to the pot to avoid BURN alerts.
- 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 lid away from you. Set the SAUTE mode. The dal and rajma should be thoroughly cooked. Mash the lentils with the back of a spoon for a creamier consistency.
- Lastly, stir in garam masala, remaining butter, cream, and garnish with cilantro. Mix well. Simmer the curry for 2-3 minutes or until you get desired consistency.Don't worry if the curry is liquid by consistency. It will thicken when cooled.
- Restaurant Style Punjabi Dal Makhani recipe is ready, serve hot with naan & jeera rice ,steamed rice.
Mel says
Looks delicious! How can I make this on the stove top? I do not have a presser cooker.
Thanks,
Mel
Bhavana Patil says
Hi Mel, You can cover and cook lentils/beans for an hour till the beans can be easily smashed between your fingers.Then follow the same procedure by preparing onion tomato gravy with some indian spices and add the cooked lentils to the mixture.Will update the blog with stove top instructions soon..