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Home » Recipes » Meal Types

THE BEST INSTANT POT DAL MAKHANI

Published: Jan 28, 2022 · Modified: Mar 22, 2025 by Gari · This post may contain affiliate links · 10 Comments

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Instant Pot Dal Makhani is one of the tastiest and most loved dal (pulse) preparation in North India, especially in Punjab. It combines whole black lentils (whole urad dal) and red kidney beans in Indian tomato-based curry. This is then slow-cooked for 3-4 hours or more until the lentils turn soft & creamy.

Instant Pot Dal Makhani in the black wok with salad on the side.

This special dal makhani recipe finds its place in most special occasion dinners, including wedding feasts, in northern parts of India. It is cooked in homes, roadside dhabas, and even five-star hotels, thanks to its popularity. Everyone loves this delicious restaurant-style creamy dal. This Instant Pot Dal Makhani pairs perfectly with Garlic Naan and a side of Punjabi Aloo Gobi.

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Being a Punjabi hailing from Delhi, it is my favorite dal too. This is Indian comfort food that is loved by many. Dal Makhani is made by simmering black lentils (black urad dal) & kidney beans with butter and cream at low heat. This gives the dal a smooth and delicious texture and taste. This dal has such a unique flavor that you cannot resist. It is also a rich source of protein.

My mother makes delicious dal makhani. But when I started cooking it, I had to pass through many trials and errors to get that perfect taste. Finally, after many experiments, failures, and successes, I can now say I have perfected my version of Dal Makhani.

My Instant Pot has helped a lot in this journey. I use it for cooking lentils at high pressure and then cook in a slow cooker setting for 4-8 hours. And it always turns out so good.

dipping garlic naan in instant pot dal makhani

The post contains Helpful Tips & Tricks to make Instant Pot Dal Makhani. But if you're in a hurry, you can also click "Jump to Recipe' under the Heading to go directly to the Recipe Card.

Jump to:
  • 💭DIFFERENCE BETWEEN PUNJABI DAL MAKHANI & MADRAS LENTILS?
  • 🥘INGREDIENTS & SUBSTITUTIONS
  • CAN I MAKE DAL MAKHANI WITHOUT SOAKING?
  • 🔪STEP-BY-STEP INSTRUCTIONS
  • 💭TOP TIP
  • 🍲STORAGE
  • 🧾FREQUENTLY ASKED QUESTIONS
  • OTHER RECIPES
  • The Best Instant Pot Dal Makhani

💭DIFFERENCE BETWEEN PUNJABI DAL MAKHANI & MADRAS LENTILS?

So recently, I stumbled upon a bag of Madras Lentils during my visit to Costco. It is selling under the name of the "Tasty Bites" brand. I was fascinated by the name, so I thought of trying it. When I opened the bag, made it, and it tasted a lot like my Dal Makhani (though a little bland in flavor). I read the ingredients, and it had Adzuki Lentils instead of Whole black Lentils and other ingredients (including water, kidney beans, tomato, onion, cream, butter, salt, oil, chili, and cumin).

Madras lentils have packet ingredients and not fresh ingredients, so that's one of the main reasons the flavor was so bland. Also, it has Adzuki Lentils and not Black Lentils, and I don't know how Adzuki lentils taste, but I like black lentils flavor more.

dal makhani ingredients.

🥘INGREDIENTS & SUBSTITUTIONS

Here are some of the dal makhani ingredients that you will need to make the creamiest lentils:

  1. LENTILS & PULSES: Dal Makhani is made by the combination of Red Kidney Beans and Whole Black Lentils (black gram lentils or whole urad dal).
  2. INDIAN MASALA: You can use the frozen Indian Masala or you can make it from scratch using onion, tomatoes, ginger, garlic, and some spices. I like to use the fresh masala as it provides a better tastes to the lentils.
  3. WHOLE SPICES: This Punjabi Dal Makhani is more popular because of its creamy texture. And it does not need much spices and flavoring. So I add few whole spices especially for the aromatic flavor. You will need bay leaf, cinnamon, cloves, and green cardamom for the recipe.
  4. SPICES: I only use Red Chili Powder and a teaspoon of garam masala powder in the recipe.
  5. CREAM: You can add cream, or you can also use Cashew cream for Vegan Dal Makhani.
  6. BUTTER/OIL: Indian Masala is made in Butter or Ghee (Indian Clarified Btter) to bring out the best flavor in the recipe.
  7. GARNISH: Garnish with some dried fenugreek leaves (Kasuri Methi) along with cilantro and cream.

See the recipe card for quantities.

Instant Pot Dal Makhani topped with butter.

CAN I MAKE DAL MAKHANI WITHOUT SOAKING?

Yes, you can make this easy dal makhani recipe without soaking. You can use canned kidney beans. Or you can pressure cook the lentils without even soaking them. Wash the black lentils couple of times & just pressure cook for 60 minutes at a High-pressure level.

🔪STEP-BY-STEP INSTRUCTIONS

Check the recipe card below for the full recipe, but you refer here for step-by-step photo instructions.

STEP 1 - SOAK LENTILS: Soak a Whole Black Lentils and Kidney Beans overnight or for at least 6-8 hours. This will make them a little soft. They will cook easily and also will be light on the stomach.

soak black lentils & red kidney beans for 6-8 hours.
soak black lentils & red kidney beans for 6-8 hours.
fry onions in the instant pot.
fry onions in the instant pot.

STEP 2- MAKE TADKA: Make tadka by first frying chopped onions in the Instant Pot. Then add chopped & diced tomatoes. (Note: adding diced tomatoes makes a big difference in the overall flavor of dal makhani, so don't forget to add that). Then add ginger-garlic paste and spices (garam masala powder and red chili powder), and let it cook for 2-3 minutes until oil starts to separate.

add whole spices in the instant pot.
Add whole spices to the instant pot.
fry onion until they caramelize.
Fry onion until they caramelize.
add ginger garlic paste and cook and saute for 1 more minute.
Add ginger-garlic paste and cook and saute for 1 more minute.

WHOLE SPICES: I also add whole spices to provide aromatic flavor to my dal makhani. I add black & green cardamom, cloves, and cinnamon in a muslin cloth. Wrap this muslin cloth and tie a knot. Place this in the instant pot.

add tomato puree to the instant pot.
Add tomato puree to the instant pot.
add spices (garam masala, red chili powder) to the instant pot.
Add spices (garam masala, red chili powder) to the instant pot.

STEP 3 - ADD SOAKED LENTILS: Add lentils to the prepared tadka in the instant pot and pressure cook. I usually pressure cook for 30 minutes, but you can increase or decrease the time depending on how long you want to cook in a slow cook setting. When the timer beeps, do natural pressure release (NPR) and do not do a quick release.

STEP 4 - SLOW COOK: Once the pressure is released, open the lid and add 1 cup of water. Using the Slow Cook setting of Instant Pot, slow cook for 1-3 hours. This will make the dal makhani creamy & buttery. Also, sprinkle Kasuri methi (or dried fenugreek leaves). Or you can also cook dal makhani in a Saute setting at a low level (keep stirring in between).

STEP 5 - ADJUST & SERVE: Lastly, add cream to the makhani dal and adjust the spices. (It doesn't need many spices, but you can still adjust according to your taste). Finally, add a big piece of butter to it and serve with Rice or Indian Flatbread.

add soaked black lentils & kidney beans to the pot.
Add soaked black lentils & kidney beans to the pot.
pressure cook for 30 minutes.
Pressure cook for 30 minutes.

STEP 6 - DHUNGAR METHOD: Place a small charcoal piece in a bowl and place that bowl in the instant pot over a trivet. Then add hot ghee/ oil over the charcoal piece and cover the pot with the lid. Let it sit for 5 minutes, and then remove the bowl. This will provide the deep Dhaba-style flavor to the makhani dal.

galric naan dipped in creamy dal makhani.

💭TOP TIP

1. Soak black lentils & kidney beans overnight, or for 6-8 hours at least. This helps in getting the creamy & buttery texture. If dal is not soaked, it won't get an even smooth & creamy texture that the Dal Makhani is known for.

2. The more you cook on low heat, the creamier your dal will be. Also, the slow cooking enhances the flavors, and hence you'll get amazing Dal Makhani. The key to getting the creamiest & yummiest Dal Makhani is to cook at low temperatures or slow cook it.

2. Simmer on low heat for a long time- As I cook in an Instant Pot, I use the Slow Cooker mode for 4-8 hours. But if you don't have that much time, just boil it for 30 mins and cook at a slow cooker setting for 1-2 hours. This dal makhani recipe tastes better if cooked for a longer time in a slow cook setting.

3. Be generous with butter & cream- this is one recipe that gives you an excuse to add lots of butter & cream. So don't cut down on butter & cream. If you do, Dal Makhani won't get its special creamy flavor.

4. This dal makhani recipe doesn't require a lot of spices. I just add a teaspoon of red chili powder and garam masala.

5. Add store-bought tomato puree to get even texture- Along with the regular pureed tomatoes, I always add store-bought tomato puree. This gives a smoother texture to the dal. Adding tomato puree also provides deep red color to the curry.

6. A bit of sugar helps in balancing the flavor- it may sound funny, but adding a pinch of sugar to Dal Makhani helps balance out all the flavors, resulting in better taste. I add about half a teaspoon of sugar to balance the flavor.

7. Add cream at the end to smoothen the texture and make the dal even creamier.

Instant Pot Dal Makhani in  white bowl.

🍲STORAGE

You can store it in the refrigerator or freezer; the taste will remain the same. Store the leftover Dal Makhani in the refrigerator for 3-5 days. You can also freeze it in an air-tight container for 1-2 months. Before using the freezer-stored Dal Makhani, just thaw and heat it in the microwave or in a pan on the stove-top until boiled.
Leftover Dal Makhani tastes much better and goes great with some Garlic Naan. Or you can also add leftover Daal Makhani in the wheat flour and make Missi Roti from the dough.

Punjabi Dal Makhani  garnished with cilantro.

🧾FREQUENTLY ASKED QUESTIONS

CAN I MAKE DAL MAKHANI WITH GREEN LENTILS

Yes, you can make dal makhani with green lentils. Follow the same instructions, and you will get an amazing dal makhani with green lentils. Though you need to compromise with the color of the lentil curry. When using green lentils, the curry will turn greenish-yellow but taste great.

IS DAL MAKHANI HEALTHY?

Though dal makhani is prepared by frying onions in a lot of butter/ ghee. And later, the cream is added to give a more creamy flavor to the dal. To make the dal healthier, limit oil/ butter, and instead of cream, you can add low-fat yogurt.

HOW TO MAKE VEGAN DAL MAKHANI?

To make the recipe vegan, do not add any butter/ghee. Instead, you can use Vegan Butter in the recipe. Also, instead of cream, you can use vegan yogurt or cashew cream at the end.

HOW LONG TO SOAK DAL FOR DAL MAKHANI?

It is best to soak the lentils for at least 6-8 hours for the authentic creamy texture.

WHICH DAL/LENTIL IS USED IN DAL MAKHANI?

Whole black lentils (whole urad dal) and red kidney beans are used to make Punjabi Dal Makhani.

WHAT TO EAT WITH PUNJABI DAL MAKHANI?

This easy dal makhani recipe pairs perfectly with aloo gobi along with garlic or butter naan.

HOW TO INFUSE SMOKY FLAVOR TO MAKHANI DAL?

Place a small charcoal piece in a bowl and place that bowl in the instant pot over a trivet. Then add hot ghee/ oil over the charcoal piece and cover the pot with the lid. Let it sit for 5 minutes, and then remove the bowl. This will provide the deep Dhaba-style flavor to the makhani dal.

IS DAL MAKHANI GLUTEN-FREE?

Yes, this Punjabi Dal Makhani is gluten-free as it does not have any flour.

CAN I USE CANNED BEANS?

Yes, you can use canned beans. Use canned black lentils and kidney beans in the recipe and pressure cook for 5 minutes.

A spoon full of Instant Pot Dal Makhani.

OTHER RECIPES

  1. RAJMA MASALA
  2. DELHI-STYLE CHOLE
  3. PUNJABI DUM ALOO
  4. PUNJABI ALOO GOBI
  5. GARLIC NAAN
  6. AMRITSARI KULCHE
  7. GREEN MOONG DAL

Rate it by clicking the stars below if you liked the recipe. However, if you want to check what is new in my kitchen, check out my Instagram & Facebook.

featured image.

The Best Instant Pot Dal Makhani

Gari
Creamy & buttery Dal Makhani is one of the most popular dish. This is made by simmering whole black lentils & kidney beans at very low heat for a longer time. This dish has a unique flavor and is loved by almost everyone.
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
slow cooking 2 hours hrs
Total Time 2 hours hrs 40 minutes mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 297 kcal

Equipment

Instant Pot
Muslin/ Cheese Cloth or empty tea bag

Ingredients
  

  • 2 tablespoon Ghee
  • 2 tablespoon Oil/Butter
  • 1 cup Whole Black Lentil
  • ½ cup Kidney Beans
  • 4 cups Water
  • ½ Onion chopped
  • 2 Tomatoes pureed
  • ½ cup Tomato Puree or diced tomatoes
  • 1 tablespoon Ginger- Garlic Paste
  • 1 Cloves
  • 4 Green Cardamoms
  • 1 Black Cardamoms
  • 1 Bay Leaf
  • 1 ½ inch Cinnamon stick
  • ½ teaspoon Kashmiri Red Chiili Powder
  • 1 tablespoon Garam Masala Powder
  • Salt as per taste
  • ½ teaspoon Butter
  • ½ tablespoon Sugar
  • ½ teaspoon Kasuri Methi
  • ¼ Cream or Cashew Cream
Prevent your screen from going dark

Instructions
 

  • Soak whole black lentils & kidney beans overnight, or for at least 6-8 hrs.
  • Using the Saute setting, add ghee and oil/butter to the pot. Add onion to it. Once the onions turn carameliz, add tomatoes and store brought diced tomatoes or tomato puree.
  • Once tomatoes turn soft & mushy and oil starts to separate, add spices (Kashmiri red chili powder and garam masala powder), and sugar. Cook for another 1-2 mins.
  • Add whole black lentil, kidney beans, cardamoms (green & black), cinnamon, bay leaf, ginger-garlic paste, and salt to the Instant Pot and add water to it.
    (Note: you can place whole spice sin muslin cloth and tie a knot & add it to the instant pot. That way the whole spices will not ocme in your mouth while eating).
  • Close the lid and with the vent in sealing position, pressure cook for 30 minutes. When the timer beeps, let the pressure release naturally (NPR).
  • When the valve goes down, open the lid. Press the Slow Cook button and cook for 1-2 hrs at a normal setting. Or you can also saute for 30 minutes at low until you get desired consistency (keep stirring in between).
  • Add butter & cream just before serving and garnish with cilantro leaves.
    For authentic flavor, you can perform the Dhungar method.
    DHUNGAR METHOD: Place a small charcoal piece in a bowl and place that bowl in the instant pot over a trivet. Then add hot ghee/ oil over the charcoal piece and cover the pot with the lid. Let it sit for 5 minutes, and then remove the bowl. This will provide the deep Dhaba-style flavor to the makhani dal.
Nutrition Facts
The Best Instant Pot Dal Makhani
Serving Size
 
4 Servings
Amount per Serving
Calories
 
297
Calories from Fat 81
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
2
g
Cholesterol
 
21
mg
7
%
Sodium
 
22
mg
1
%
Potassium
 
429
mg
12
%
Carbohydrates
 
40
g
13
%
Fiber
 
14
g
58
%
Sugar
 
5
g
6
%
Protein
 
15
g
30
%
Vitamin A
 
701
IU
14
%
Vitamin C
 
16
mg
19
%
Calcium
 
65
mg
7
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Rate this Recipe

Notes

For a more creamy texture, you can blend ¼ cup of dal makhani & add it to the Instant Pot along with cream & butter. 
For Vegan Dal Makhani, add Cashew cream instead of regular cream & add vegan butter. 
For authentic flavor, you can perform the Dhungar method.
WHAT TO SERVE DAL MAKHANI WITH?
Dal Makhani goes great with a side of Aloo Gobi and Garlic Naan. 
STORAGE
You can store dal makhani in the refrigerator for 3-5 days. And you can store it in the freezer for 1-2 months. 
 
 
Keyword dal makhani, Instant pot Daal Makhnai, instant pot recipes, lentils,, vegetarian
Tried this recipe?Mention @thisthatmoreworld or tag #thisthatmore!
For other Food Videos!Check out ThisThatMore!

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Comments

    5 from 3 votes (1 rating without comment)

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    Recipe Rating




  1. SunGari says

    December 13, 2019 at 9:26 pm

    Wow... thank you so much, it means a lot. This recipe is very close to my heart, so thank you so much for appreciating it.

    Reply
  2. Maggie says

    March 10, 2020 at 7:11 pm

    This sounds very interesting, but I don’t see where the cream is in the ingredients?

    Reply
    • Monumetric says

      March 11, 2020 at 2:57 pm

      Thank You....add cream just before serving 🙂

      Reply
  3. Jyoti says

    August 08, 2020 at 1:20 pm

    5 stars
    Loved it. It's so yummy and delicious

    Reply
  4. Sree says

    March 12, 2021 at 10:03 am

    5 stars
    Sounds yummy . Will try tonight. Just curious...What is the purpose of adding store brought tomato purée in addition to regular tomato ? Is it for color or something else

    Thanks

    Reply
    • SunGari says

      March 12, 2021 at 1:47 pm

      store-bough tomato puree adds colors as well as flavor to the lentils. But you can skip it too.

      Reply
  5. Jamie says

    March 12, 2021 at 10:48 am

    I dont see an amount for cream or salt? There is an amount for sugar at the end of the list and no instruction to ever add it. Should that be sslt n not sugar?

    Reply
    • SunGari says

      March 12, 2021 at 1:48 pm

      You can add around 1/4 cup of cream and salt as per taste. You can also add around 1 tsp of sugar too.

      Reply
  6. Jo says

    March 18, 2025 at 3:55 pm

    If it’s a double batch is it 3.5 cups of water to it to 7? The water is not in recipe. Thanks

    Reply
    • SunGari says

      March 22, 2025 at 5:43 pm

      If you're doubling the recipe, then double the lentils. For 1 cup you will need 4 cups water. For 2 cups it will be 8 cups.

      Reply

Hey, I'm Gari!

Hi, I'm Gari. Welcome to my Blog, where curiosity meets creativity! I am a content creator and food photographer. Thanks for stopping by. Let's explore, learn, and innovate together!

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