Living Smart And Healthy

Home » Dal / Lentils / Beans » Dal Makhani – Instant Pot, Pressure Cooker

Dal Makhani – Instant Pot, Pressure Cooker

 This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Thank you for your support!

Dal Makhani or Dal Makhni is a popular lentil recipe from the state of Punjab, India. Creamy, flavorful and aromatic Dal Makhani is made with black gram lentils and kidney beans, one of the classic dal recipes!!
Dal Makhani or Dal Makhni is one of the most popular dal recipes from Punjabi Cuisine. This dal is also known as Madras Lentils. Makhani or makhni means “creamy” in Hindi. This dal makani happens to be one of the most popular dal served in the Indian restaurants around the globe. This restaurant style creamy, flavorful, aromatic Dal Makhani is very easy to make at home and is much healthier and a lighter version of traditional Dal Makhani.

 

 

As growing up in India, I remember this was back in 1980’s, when I went to Amritsar, Punjab on our family trip. On our way to Golden Temple, Amritsar we stopped at one of the roadside dhaba or restaurant and this is where I tried Dal Makhani for the first time. I still mesmerize this creamy and flavorful Dal Makhani served to us. This was one of the best dal I ever had. Creamy, flavorful and aromatic dal served with some Tandoori roti, some onion salad and a tall glass of lassi (buttermilk)  ahhhhh …😋

Traditionally, this dal makhani is slow cooked for few hours for all the flavors and spices to blend in well, cream and butter are also used to bring out the creamy taste and texture in this dal. However, I like to keep my dal very light. I do not use any cream while making this dal. I think this dal when cooked right brings out the creamy texture, since black whole urad dal (black lentils) when cooked adds to the creamy texture and taste of the dish. The recipe I am going to share with you all, is my take on this authentic Dal Makhani without using any cream. Enjoy this healthier version of restaurant style dal makhani right in the comfort of your home  😍

 

 

How to make Dal Makhani?

Soak the black whole urad dal (black gram lentils) and kidney beans overnight or minimum of 8 hours. Next day discard the water the beans and lentils are soaked in. Turn on Instant Pot on saute mode (high). Add oil, cumin seeds, asafoetida, chopped garlic, onions, saute for 2-3 mins or until onions are translucent. Add chopped tomatoes, ginger, green chili. Add dry spices – turmeric powder, coriander powder, red chili powder, dry mango powder and salt to taste. Saute for a min or two. Add drained and rinsed lentils and beans, some water and salt to taste. Turn off Instant Pot. Turn on Instant Pot on manual / pressure cook mode for 30 mins. Let pressure release naturally, around 10 mins. Open the Instant Pot, turn on Instant Pot on saute mode (high) add garam masala, lemon juice, butter. Bring it to a boil, cook the dal for 5-7 mins, stir in-between to avoid any sticking to the bottom. Turn off Instant Pot. Optional- add cream, mix well. Garnish with some cilantro and serve. Enjoy 😋
Note: Cream is optional. I do not add any cream to my dal. If you chose to add cream, add it once the Instant Pot is completely turned off. 

 


Tips and Tricks

    •  
    • Soak whole black urad dal and kidney beans overnight or minimum of 8 hours. Soaking lentils and beans is important, it not only reduces the cooking time but also enhances the flavor of the dish.
    • Cream is optional. I do not use any cream in my recipe. If you chose to add cream, add the cream once the heat is completely turned off.
    • Heavy or light cream may be used.
  • I add a TBSP of butter, but its optional, you can add more or skip completely. The dal will still taste great.
  • This dal thickens over the period of time. Add water to adjust the consistency of the dal.
  • I prefer fresh tomatoes, but you can also add tomato sauce instead of fresh tomatoes. This gives dal a very nice red color, just like a restaurant one.
  • Some also add Kashmiri red chili powder for the red color in the dal.
  • Garam masala powder adds a nice aromatic flavor to this dal. Some recipes also use whole garam masala.
  • I think this dal tastes even better the next day, as all the flavors incorporate well into the dal.
  • I normally make twice the recipe and freeze it for later use. This makes an excellent make ahead dish for any occasion.

 

 

 


How to serve Dal Makhani?

  1. Dal Makhani is served with some Indian flatbread such as tandoori roti or naan. But this dal goes well with steamed white or brown rice as well.
  2.  I like to serve some dry subji (dry curry) along with this dal. My family loves Jeera Aloo with this dal.
  3. Some lemon wedge and onion salad on the side.
  4. Lastly, a glass of lassi or buttermilk.

How to store and freeze Dal Makhani?

  • Dal Makhani stays fresh for 3-4 days in the refrigerator. This dal thickens over the period of time. Add some water to adjust the consistency of the dal.
  • Dal Makhani freezes well too. Skip the cream if freezing the dal. Freeze the dal in a freezer safe container. Dal stays good for upto two months in the freezer. Defrost the dal in the refrigerator overnight. Reheat and serve. If desired add some cream before serving.

 

Dal Makhani / Madras Lentils - Instant Pot, Pressure Cooker

Dal Makhani or Dal Makhni is a popular lentil recipe from the state of Punjab, India. Creamy, flavorful and aromatic Dal Makhani is made with black gram lentils and kidney beans, one of the classic dal recipes!!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Author Jyoti Behrani

Ingredients

  • 1 cup whole black urad dal / black gram lentils soaked overnight or minimum of 8 hrs
  • 1/3 cup kidney beans / rajma soaked overnight or minimum of 8 hrs
  • 4 cup water for cooking dal
  • 1 medium onion chopped
  • 1 large tomato chopped
  • 1/2 inch ginger chopped
  • 4-5 cloves garlic chopped
  • 1 green chili chopped (as per taste)

Dry spices:

  • 2 TSP coriander powder
  • 1/2 TSP red chili powder as per taste
  • 1/4 TSP turmeric powder
  • 1/4 TSP dry mango powder optional
  • 1/4 TSP garam masala
  • 2 TSP cumin seeds
  • 1/8 TSP asafoetida

Other Ingredients:

  • 1 TSP lemon juice as per taste
  • 2 TBSP oil
  • 1 TBSP butter
  • 2 TBSP cream optional
  • salt to taste

For Garnish:

  • Handful of fresh cilantro chopped

Instructions

Instructions for Instant Pot:

  • Rinse and soak lentils and beans for overnight or minimum of 8 hrs.
  • Turn on Instant Pot on saute mode (high). When it displayed "HOT", add oil.
  • Add cumin seeds, asafoetida. Saute for a min.
  • Add onion, garlic, saute for 2-3 mins or until onions are translucent.
  • Add tomatoes, ginger, green chili. Dry spices - coriander powder, turmeric powder, dry mango powder, red chili powder, and salt to taste. Saute for a min or two.
  • Add drained and rinsed lentils and beans, water. Mix well. Turn off Instant Pot.
  • Turn on Instant Pot on manual / pressure cook mode (higfor 30 mins. Let pressure release naturally, around 10 mins. Open the Instant Pot. Turn on saute mode (high).
  • Add garam masala, lemon juice, butter. Bring it to a boil.
  • Cook dal for another 5-7 mins for creamy consistency, stir in-between to avoid any sticking to the bottom.
  • Turn off Instant Pot. Add cream (optional). Garnish with some fresh cilantro and serve. Enjoy!!

Instructions for Pressure Cooker:

  • Follow the same steps as above. After the first whistle, reduce the heat to medium-low, and cook the dal for 30 mins.
  • Let pressure release naturally, around 10 mins. Open the pressure cooker.
  • Add garam masala, lemon juice, butter. Bring it to a boil.
  • Cook dal for another 5-7 mins for creamy consistency, stir in-between to avoid any sticking to the bottom.
  • Turn off heat. Add cream (optional). Garnish with some fresh cilantro and serve. Enjoy!!

Video

Notes

1. Discard the water the lentils and beans are soaked in prior to cooking. Drain and rinse the lentils and beans with fresh water before pressure cooking.
2. Tips and Tricks - checkout the discussion earlier in the post.
3. How to store and freeze dal makhani?-checkout the discussion earlier in the post.
4. The dal does thicken over the period of time. Add some water to adjust the consistency.
5. Tomato sauce may be added instead of fresh tomatoes to bring out a nice red color, just like the restaurant style dal.

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

Leave a Reply

Close Menu
shares