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.
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 Gobiand Garlic Naan. STORAGEYou 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