Instant Pot Dal Makhani

Dal Makhani served in a steel bowl garnished with cream butter and cilantro

5 from 1 vote

Restaurant style Dal Makhani is a one-pot, healthy, protein-rich curry recipe made with whole urad dal and kidney beans, cooked in a spicy, flavorful onion-tomato gravy along with few spices in an Instant Pot Pressure Cooker

Course Main Course

Cuisine Indian, Punjabi

Keyword instant pot dal makhani, madras lentils

Diet Gluten-Free, Vegetarian

Method Instant Pot/Pressure Cooker

Prep Time 4

Cook Time 40

Total Time 4 40

Servings

Calories 249kcal

Author Bhavana Patil

Equipment

Ingredients

1 cup black whole urad dal (whole black gram lentils)
¼ cup rajma (kidney beans)
3 tablespoons butter divided
1 tablespoon ginger garlic paste
1 medium onion finely chopped, (about 1 cup)
2 large tomatoes diced or pureed (about 1 cup tomato puree)
3 cups water for cooking
salt to taste
¼ cup heavy cream (or cashew cream, coconut cream)
2 teaspoons kasuri methi (dried fenugreek leaves) optional

Spices:

½ teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
½ teaspoon garam masala powder

Whole Spices

1 bay leaf
1 teaspoon cumin seeds
3 cloves
1 inch cinnamon
2 cardamom
1 black cardamom optional

For Garnish:

2 tablespoons coriander leaves (cilantro)
cream as needed

Instructions

Soaking the Lentils

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. Heat 2 tablespoons of butter (or oil), then add whole spices like cumin seeds, bay leaf, cinnamon, cardamom and cloves. Saute for 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 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 (Madras Lentils) 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 and then reduce to low and cook for 10 minutes. So thats around 15 to 20 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 at regular intervals so that 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 the back of 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 desired consistency.
Punjabi Dal Makhani recipe is ready. Garnish with coriander leaves and serve hot with naan & jeera rice, and basmati rice.

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

Tips to Make the Best Dal Makhani

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 one 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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition