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.
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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
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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