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

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.
5 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
slow cooking 2 hrs
Total Time 2 hrs 40 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 297 kcal

Equipment

Instant Pot
Muslin/ Cheese Cloth or empty tea bag

Ingredients
  

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 3.5 cups of 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.

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. 
 
 
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.
Keyword dal makhani, Instant pot Daal Makhnai, instant pot recipes, lentils,, vegetarian
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