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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Experience the authentic taste of home-cooked Dal Makhani, slow-cooked to creamy perfection in an Instant Pot. This North Indian lentil dish, made with whole black lentils (urad dal) and kidney beans (rajma), is a culinary masterpiece known for its velvety texture and smoky flavour. Our recipe skips the excessive cream, delivering a healthier yet equally delicious version. Perfectly paired with naan or steamed rice, this Dal Makhani brings the warmth of Punjabi cuisine to your...
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Soak the black lentils and kidney beans overnight in water.
Drain the soaked lentils and beans and place them in the inner pot of an Instant Pot (or pressure cooker).
Pour in about 5 to 6 cups of water, adjusting based on your desired gravy consistency.
Add the ginger garlic, bay leaf, cloves, cinnamon powder, and all other spices.
Set the Instant Pot to pressure cook mode for 30 minutes.
Allow the pressure to release naturally.
Once the pressure is released, you'll notice the dal has softened, but the water and dal may appear separate.
Add the chopped tomato and mustard oil and stir well.
Cook the dal again on** slow cook** mode for 30 minutes. It will become creamy.
Prepare the first tadka by spluttering the cumin in melted ghee.
Add the chopped onions and sauté until slightly brown, followed by the chopped tomatoes until soft.
Mix this tadka into the prepared dal.
Prepare the final tadka by melting ghee in a small pan.
Add the methi seeds and let them brown slightly, then add cumin and kasturi methi.
Switch off the heat and add the Kashmiri mirch.
Mix the final tadka into the dal, reserving some for garnish.
Place the dal in a serving bowl and mix in a few tablespoons of heavy cream or malai.
Top with remaining tadka and sprinkle with chopped coriander leaves before serving.
This dal can also be made in a traditional pressure cooker. It would take about 20 minutes after the steam starts to release. The dal would have softened. Open the cooker and continue with the remaining steps.
The second tempering adds a lot of flavor and makes the dal look visually appealing.
To maintain the shelf life of leftover dal, avoid mixing cream into the entire batch. Add cream only to the quantity you are likely to consume, as leftover dal can become rancid due to the lactose in the cream. This dal tastes even better the next day.
Can I make this recipe without an Instant Pot?
Yes, you can use a regular pressure cooker. Cook for about 20 minutes after the steam starts to release, then follow the remaining steps.
What can I substitute for mustard oil?
You can use any neutral oil like vegetable oil or canola oil. Ghee is also a great option for a richer flavor.
How can I store leftover Dal Makhani?
Store it in an airtight container in the refrigerator for up to 3-4 days. If you added cream, consume it sooner to avoid spoilage.
Can I freeze Dal Makhani?
Yes, you can freeze it for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
Is there a vegan alternative to cream for garnishing?
Yes, you can use coconut cream or cashew cream as a vegan alternative for garnishing.
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