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Right from my kitchen to yours, I'm excited to share my instant pot dal makhani recipe. It's hearty, warming, and a perfect blend of flavours. You've got urad dal and rajma playing the lead, cooked lovingly in a spicy onion-tomato masala. Creamy, buttery end notes make this dish absolutely delightful. Trust me, one spoonful and you'll be grinning ear to ear. So, let's roll up our sleeves and start cooking!
Ingredients for Instant Pot Dal Makhani
- Whole black lentils: Whole black lentils add a rich, creamy texture and earthy flavor to the dal makhani.
- Red kidney beans: Red kidney beans provide a hearty and meaty texture, enhancing the overall protein content and flavor of the dish.
- Onion: Onions add a sweet and savory depth to the dish, creating a flavorful base for the dal makhani.
- Tomatoes: Tomatoes bring a tangy and slightly sweet taste, balancing the richness of the lentils and beans in the dish.
- Ginger: Ginger adds a warm and aromatic flavor, complementing the spices and enhancing the overall taste of the dal makhani.
- Garlic: Garlic provides a pungent and robust flavor, elevating the dish with its aromatic essence and depth of taste.
- Cumin seeds: Cumin seeds offer a warm and earthy flavor, enhancing the overall aroma and taste profile of the dal makhani.
- Turmeric powder: Turmeric powder adds a vibrant color and earthy flavor, along with its anti-inflammatory properties to the dish.
- Red chili powder: Red chili powder brings heat and a spicy kick, balancing the flavors and adding a depth of warmth to the dish.
- Garam masala: Garam masala is a blend of aromatic spices that adds a complex and warming flavor to the dal makhani.
- Butter: Butter enriches the dish with a creamy and luscious texture, adding a decadent richness to the dal makhani.
- Cream: Cream adds a luxurious and velvety texture, enhancing the richness and creaminess of the dal makhani.
- Fresh coriander leaves: Fresh coriander leaves provide a burst of freshness and a vibrant color, adding a refreshing touch to the dish.
Read more: Instant Pot Gujarati Dal Recipe
Essential Tools for Making This Delicious Dal
- Instant Pot: Essential for pressure cooking the lentils and kidney beans quickly, saving time and infusing flavors efficiently.
- Sauté Mode: Crucial for sautéing onions, ginger, and garlic to build the base flavors of the dal makhani.
- Immersion Blender: Needed to partially blend the dal makhani for a creamy texture while still keeping some whole lentils.
Instant Pot Dal Makhani Recipe: Rich & Creamy
This Instant Pot Dal Makhani is a rich and creamy lentil dish, perfect for a comforting meal. Made with black lentils and red kidney beans, it's a flavorful and nutritious dish that's easy to prepare in your Instant Pot.
Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 cup whole black lentils (urad dal)
- 1/4 cup red kidney beans (rajma)
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 inch piece of ginger, grated
- 3 cloves of garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- to taste Salt
- 2 tablespoons butter
- 1/4 cup cream
- Fresh coriander leaves for garnish
Read more: Creamy Chicken Instant Pot Recipe
Instructions:
- Rinse the lentils and kidney beans, then soak them in water for at least 4 hours or overnight.
- Turn on the Instant Pot to sauté mode and heat the butter. Add cumin seeds and let them splutter.
- Add the chopped onions, ginger, and garlic. Sauté until the onions are translucent.
- Stir in the tomato puree, turmeric powder, red chili powder, garam masala, and salt. Cook for 2-3 minutes.
- Drain the soaked lentils and kidney beans, then add them to the Instant Pot along with 4 cups of water.
- Close the lid, set the vent to sealing, and pressure cook on high for 25 minutes.
- Once done, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
- Stir in the cream and simmer for a few minutes until the dal thickens.
- Garnish with fresh coriander leaves before serving.
Notes:
For best results, soak the lentils and kidney beans overnight. This helps them cook faster and become more tender.
Nutrition value:
Calories: 320kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 6gCholesterol: 25mgSodium: 600mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 100mgIron: 4mg
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Tried this recipe?Let us know how it was!
Read more: Instant Pot Creamy Corn Chowder Recipe
Tips for Making Instant Pot Dal Makhani Ahead of Time
Make Ahead Instructions
- Prepare the dal makhani as per the recipe.
- Let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the dal makhani completely.
- Transfer to a freezer-safe container or ziplock bag.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Adding a pinch of asafoetida while cooking lentils can help reduce bloating and aid in digestion.
Common Questions About Preparing Dal Makhani in an Instant Pot
FAQ:
Can I use canned lentils and kidney beans for this recipe?
It's best to use dried lentils and kidney beans for this recipe to ensure the right texture and flavor.
How can I make this recipe vegan?
To make this recipe vegan, you can substitute butter with oil and use plant-based cream instead of dairy cream.
Can I skip soaking the lentils and beans?
Soaking the lentils and beans helps them cook faster and more evenly, but if you're short on time, you can skip this step and adjust the cooking time accordingly.
Is it necessary to use an Instant Pot for this recipe?
While an Instant Pot makes the cooking process quicker, you can also make this dal makhani on the stovetop by simmering the ingredients until the lentils and beans are tender.
How long can I store leftovers of this dal makhani?
You can store leftover dal makhani in an airtight container in the refrigerator for up to 3-4 days. Just reheat it on the stovetop or in the microwave before serving.
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