Instant Pot Dal Makhani (Madras Lentils)
Authentic Punjabi Dal Makhani (Madras Lentils) made in Pressure Cooker or Instant Pot. This restaurant style Dal Makhani made in the pressure cooker is rich, creamy and flavorful.
Servings: 4
Ingredients
- 1 cup Black gram lentils (Sabut Urad Dal) rinsed and soaked for 4 hours or overnight
- 1/4 cup Red Kidney Beans (Rajma)
- 2 tablespoon Butter or Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 tablespoon Ginger freshly grated
- 1/2 tablespoon Garlic minced
- 3/4 cup Yellow Onion finely diced
- 2 Tomato medium, finely diced or pureed, or use 1/2 cup store-bought tomato puree
- 3 cup Water for cooking
- 3 tablespoon Cream optional
- Cilantro to garnish
Spices
- 1 teaspoon Kashmiri red chili powder adjust quantity if using other chili powder
- 1/2 teaspoon Garam Masala
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1 teaspoon Salt adjust to taste
For Brown Rice
- 1 cup Brown Rice rinsed
- 1 1/4 cup Water
- 1 tablespoon Ghee or Oil optional
- 1 teaspoon Salt optional
Instructions
- Wash and rinse urad dal and rajma in a large bowl. Soak overnight in 3 cups of water.
- Start the pressure cooker in saute mode and let it heat. Add oil and cumin seeds.
- When the cumin seeds change color, add onions, ginger and garlic. Sauté for about 5 minutes.
- Add tomatoes and spices. Stir and saute for another 3 minutes.
- Drain the water from the soaked lentils and beans. Add them to the instant pot. Add 3 cups of water for cooking and give it a stir.
- (optional) In a steel bowl, add the ingredients for brown rice. Please a tall trivet and the bowl of rice on top of the trivet.
- Press cancel and close the lid with the vent in the sealing position. Change the instant pot setting to bean/chili mode, which will set the timer to 30 minutes on high pressure cooking.
- When the instant pot beeps, do a natural pressure release. Open the lid.
- (optional) Using tongs, carefully take out the bowl of brown rice. Then take out the trivet.
- Stir the dal well, and if using, add the cream. If needed, add hot water to get the desired consistency. If you like, add more salt or garam masala to taste.
- Garnish with cilantro. Dal Makhani is ready to be served.
Video
Notes
Vegan Variation: To make this recipe vegan, simply skip the butter and replace it with your preferred plant-based oil or vegan butter. Use coconut milk or cashew cream as a substitute for cream.
Mom's tips to get the perfect reddish color, similar to restaurant-style dal makhani: Soak 2-3 Kashmiri red chilies for 30 minutes. Then, grind them to a paste with some water and add them when you add the tomatoes. Kashmiri chilies are very mild, so they will not make the dal too spicy. Do skip the chili powder in the recipe if you go this route.
Mom’s tip 2: This dal is a bit harder to digest, so she recommends adding a pinch of hing (asafoetida) and some carom seeds when cooking it.
Whole Spices: I kept this recipe simple and did not add any whole spices. You can add a bay leaf and 3-4 cardamom pods if you like, along with the cumin seeds.
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker and has been updated to make it easier.
Nutrition
Calories: 251kcal | Carbohydrates: 39g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 638mg | Potassium: 364mg | Fiber: 13g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 16mg | Calcium: 66mg | Iron: 5.5mg