We always called it "maa ki dal." Growing up, I genuinely thought maa meant "mother," not realizing it stood for maah aka whole black gram. Still, the name fit in my head, because this dal always felt like comfort only a mom could make. Rich, creamy, and slow-cooked in spirit, this Dal Makhani has always been the maharani of dals in our home.
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Dal Makhani isn't just any ordinary lentil dish. It's a ROYAL creation that tells the story of Punjab's rich culinary heritage. Born in the bustling kitchens of North India, this creamy delight has become synonymous with comfort food for millions of people. It's the perfect combination of humble ingredients transformed into something absolutely EXTRAORDINARY through patience, love, & time.
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Ingredients
- Whole black urad dal - gives the creamy, velvety base that thickens naturally as it cooks.
- Rajma (kidney beans) - adds body and that hearty bite so the dal doesn't feel one-note.
- Onion - builds the savory backbone the makhani flavor sits on.
- Tomato / tomato paste - brings acidity, color, and that signature restaurant-style depth.
- Ginger-garlic - cuts through the richness and keeps the dal from tasting flat.
- Butter - rounds out the flavors and gives the classic silky finish.
- Cream - softens the spices and gives the dal that luxurious feel without heaviness.
- Coriander powder- adds warm, layered aroma right at the end.
- Kashmiri red chili - boosts color without adding too much heat.
- Cumin seeds - adds earthy notes and that essential Punjabi tempering flavor.
- Kasuri methi - ties everything together with a subtle smoky bitterness; the "chef's secret."
See recipe card for quantities.
Do I need to soak the dal overnight to make this recipe?
No! One of the best parts of using the Instant Pot is that you don't have to pre soak your lentils or beans the night before (a minimum of 6-8 hours). If you did already, that's not a problem either! The Instant Pot can handle cooking both soaked and unsoaked beans and lentils, however the time changes. Soaked dal: 25-30 mins high pressure + natural release. Unsoaked dal: 45-55 mins high pressure + natural release
Instructions
- Sauté the base
- Turn on Sauté (Normal). Add oil/ghee.
- When hot, add cumin seeds and bay leaves; let them splutter.
- Add chopped onion and cook 3-4 minutes until soft.
- Add ginger-garlic paste
- Sauté 30-45 seconds.
- Build the masala
- Add tomatoes and tomato paste; cook 2-3 minutes.
- Mix in turmeric, red chili powder, coriander powder, 1 tablespoon kasuri methi, and salt.
- Sauté 1 minute.
- Add dal and water
- Add rinsed whole / sabut urad and rajma.
- Pour in water.
- Stir well and scrape the bottom to prevent burning.
- Pressure cook
- Seal the lid. Pressure Cook on High for 45 minutes.
- Let pressure release naturally for 20 minutes, then quick release the rest.
- Make it creamy
- Open the pot, remove bay leaves, and lightly mash some of the dal against the sides to thicken.
- Turn on Sauté (Low) and simmer 8-10 minutes until glossy.
- Stir in cream, (keep some for the end) and adjust seasoning.
- Tempering
- Heat ghee in a small pan.
- Add garlic slices; cook until lightly golden.
- Add ginger, red chili powder, and green chilies;
- Let it sizzle and pour this over the dal.
- Finish
- Stir in remaining cream, the reserved kasuri methi (crushed between your palms), and optional butter. Let it sit 5 minutes before serving.
Common Problems and Solution
| Mistake | Result | Solution |
|---|---|---|
| Skipping the spice base (onions/garlic & ginger paste) | Flat flavour, missing depth and aromatics | Don’t rush the masala. I let onions become golden. |
| Adding cream or butter too early or too much | Richness overwhelms, texture becomes too heavy | Add cold cream at the end. Start with moderate amount and adjust per your liking |
| Serving immediately without resting | Flavors haven’t melded; slightly under-developed taste | Let the dal sit off heat for 5 minutes before serving. |
Tips and Tricks for Easy Dal Makhani
Here are some tips and tricks to help you make the best Dal Makhani.
- Use white onions for the best flavor, but yellow works too if needed
- Don't add cream or butter if you want to keep the recipe vegan
- Use fresh ingredients like ginger, garlic, and tomatoes
- You can make your own tomato puree instead of using tomato paste for even better flavor
Storage
| What you’re storing | How to store | How long it lasts |
|---|---|---|
| Leftovers in fridge | Let cool completely, transfer to airtight container | Up to 4-5 days in fridge. |
| Freezing | Cool fully, portion into freezer-safe containers leaving space for expansion | Up to 3 months frozen. Thaw overnight in fridge before reheating gently on stovetop with splash of water. |
How to serve
Here are some great ways to serve and combine vegetarian Dal Makhani:
- Serve with warm naan, paratha, or roti for scooping up the creamy dal.
- Pair with basmati rice or jeera rice.
- Add a side of cucumber-tomato kachumber salad or vegan raita to balance the richness with fresh crunch.
- Other recipes to serve alongside: saag paneer, vegetable biryani, roasted cauliflower or aloo gobi (spiced potato-cauliflower) to make a full vegetarian meal spread.
- For a party setting: small bowls of dal makhani with garlic naan and pickled onions make for a cozy buffet starter.
Soniya's Top Tip
Want to Get That Red-Brown Makhani Color (without hours of slow cooking)? Just add a small amount of tomato paste gives the dal that rich color and a deeper, fuller flavor
Related
Looking for other dal recipes like this? Try these:
Serve Dal Makhani with
Instant Pot Dal Makhani Recipe
Servings:
peopleCalories:
Equipment
- Jack's Organic Kidney Beans (8 PACK) - Filled with Protein & Fiber, Heart Healthy, Low Sodium, Non GMO, BPA Free, Ready-to-Eat, 100% Sustainable Packaging with Easy Open Tearstrip, [13.4oz cartons]
Ingredients
- 1.5 cup Black gram dal / whole urad dal
- 1 can Kidney beans
- 2 tablespoon Ghee or oil
- 1 tablespoon Cumin seeds
- 1 Dry bay leaves
- 1 Medium onion finely chopped
- 1 teaspoon ginger Fresh chopped
- 4 Garlic cloves chopped
- 2 tablespoon cilantro Chopped
- ½ teaspoon Turmeric powder
- 2 teaspoon Red chili powder
- 2 Tomatoes finely chopped
- 2 tablespoon tomato paste
- 2 teaspoon Cumin seeds
- 2 teaspoon coriander powder
- 1 tablespoon Dried fenugreek leaves Kasoori methi
- Salt to taste
- 4 cups Water
- ¼ cup Cream optional
Instructions
Sauté the base
- Turn on Sauté (Normal). Add oil/ghee.
- When hot, add cumin seeds and bay leaves; let them splutter.
- Add chopped onion and cook 3-4 minutes until soft.
- Add ginger-garlic paste
- Sauté 30-45 seconds.
Build the masala
- Add tomatoes and tomato paste; cook 2-3 minutes.
- Mix in turmeric, red chili powder, coriander powder, 1 tablespoon kasuri methi, and salt.
- Sauté 1 minute.
Add dal and water
- Add rinsed whole / sabut urad and rajma.
- Pour in water.
- Stir well and scrape the bottom to prevent burning.
Pressure cook
- Seal the lid. Pressure Cook on High for 45 minutes.
- Let pressure release naturally for 20 minutes, then quick release the rest.
Make it creamy
- Open the pot, remove bay leaves, and lightly mash some of the dal against the sides to thicken.
- Turn on Sauté (Low) and simmer 8-10 minutes until glossy.
- Stir in cream,(leave some for the end) and adjust seasoning.
Tempering
- Heat ghee in a small pan.
- Add garlic slices; cook until lightly golden.
- Add ginger, red chili powder, and green chilies;
- Let it sizzle and pour this over the dal.
Finish
- Add in the remaining cream and the reserved kasuri methi (crushed between your palms), and optional butter.
Video
Notes
Soaked Vs Unsoaked Dal
If you do soak:* Make sure the Soak time is at least 6-8 hours (overnight works best).
* Use room-temperature to warm tap water and not hot water as hot water can toughen the skin slightly and doesn't actually speed things up meaningfully. Cook-time difference:
* When using Soaked dal: 25–30 mins high pressure + natural release
* When using Unsoaked dal: 45–55 mins high pressure + natural release Skipping it is totally fine as you just trade time for convenience.
Traci says
Ohhh this looks scrumptious and I lovvvve the color! I just made a vegan dish in my IP last night using very similar spices...and old friend's recipe. Doncha love toasting cumin to get the party started? YUMMM! Pinning now 🙂
Soniya Saluja says
That sounds yum! Do give this dalnmakDal a try.. younwill fall.innlove with it 🙂
cocoandash says
I've never heard of this dish but now I want to try it! It looks delicious!
Soniya Saluja says
Thanks, well as mentioned in the blog post it's a very famous and popular India lentil Dal ! Hope you give it a try someday
Liz @ I Heart Vegetables says
I've been thinking about getting an instant pot and this recipe has me convinced! I love dal!
Soniya Saluja says
It's a nice investment.. I debated alot before buying it 😉 well now I am in love with it.
Pavithra Sivamani says
How do I use raw rajma instead of canned?
Tania | Fit Foodie Nutter says
My family would absolutely love this for dinner tonight! Thank you for a great recipe.
Tami Nieto says
I'm looking for ways to cook vegetarian/vegan AND for ways to incorporate lentils to more dishes! This helps me out a lot! Thank you.
Soniya Saluja says
I am sure that you ans your family will definitely love this flavorful Dal makhani.. 🙂 Thanks for stopping by !
musingsbycj says
I am a Punjabi and I know how much time dal makhni takes... the word instant in front of dal makhni got me interested... i think it is worth trying the recipe for sure... 🙂
Soniya Saluja says
Hello there,Instant pot sure simplifies the process by removing thet guess work of is it ready out. Do give it a try and let us know how it went 😉
Soniya Saluja says
That's great to hear! Who doesn't love Dal Makhani and instant pot 😉
Soniya Saluja says
Glad you found this Dal Makhani useful! Hope you give this version of cooking lentils soon 🙂
Antonet Roajer says
Yummy!! Going to make this for dinner.
Soniya Saluja says
Thanks, that's great... Do share your experience with us!
Lauren Berger says
This looks delish! I pinned this for later 🙂
Soniya Saluja says
Thanks, hope you get a chance to try this soon 🙂
confettiandbliss says
Oh my goodness! My tastebuds have been activated with these gorgeous yummy images! I can hardly wait to try this Instant Pot Dal Makhani. Mmmmm....
catcandothat says
Yum - one of my favourite dishes, so much so I also have a blog post on it!
Raising Sugar Booger says
This looks super yummy! I'm pinning this to try for a family gathering coming up 🙂
Sheree says
This recipe looks delicious, I haven't had Da Makhini before but I am very intrigued now, thanks for sharing!
~xo Sheree
poshclassymom.com
Madison Pollard says
This looks phenomenal and I love that it's gluten free! Where would you recommend looking for the first couple of ingredients?
Marlynn | UrbanBlissLife says
This looks so good and flavorful! I love that it's made in an instant pot!
Heather C. Watson says
That looks delicious!
Food and DIY says
I don't have an instant-pot but this recipe looks SO GOOD!! Seriously making me hungry right now!
Madeline Hall says
Yum looks great! Would love to try this!
Leah says
Love Indian food! Love even more this is an instant pot recipe!!
lynsire says
This looks so good to eat! Not only I love Indian food, but I'm vegan. So this is the perfect recipe for me to try 🙂
Soniya Saluja says
Thanks, hope you give it a try soon !
Sara Welch says
This looks like a really great meal option. It is packed with all the good flavors!
Josh says
Two questions:
When do I put in the other half of the methi?
Can I use canned crushed tomatoes? If yes, how much?
Soniya Saluja says
Hey Josh, Answer to your 1 St question the first half is with the spices and the second half goes in the end after it's cooked.
2 question: yes you can add crushed can tomato( small 14oz) or tomato paste( 3Tbsp).
Do share your feedback with us after you try it!
Josh Gleason says
Thank you! I will let you know how it goes. I'm cooking it tomorrow. One last question-do you soak both dals along with beans? Whole and skinned?
Soniya Saluja says
Yes, wash and soak both the lentil and the beans.
Josh says
Thank you. Making it now but a few things I'm unclear on:
-How long do you cook cumin seeds/bay leaf before adding onion?
-Does this recipe need cumin OR coriander powder, or both? Wasn't sure what "cumin/coriander powder" meant.
-When do you add the coriander leaves?
-Can you do a quick release at the end or must it be a natural release?
Thanks so much! Can't wait to let you know how it came out.
Soniya Saluja says
Sorry I missed this part earlier.
1 you don't have to cook the cumin and bay leaf.just dump the and stir once.when you add the onion. Saute it for few minutes. Keep an eye so it doesn't burn.
2 you get cumin and corriander powder mix in Indian stores.. but if you just have any one that's fine too.
3 Coriander is another name for cilantro. That's in the end.
4 wait for 5 mins then you can do a quick release.
Josh says
And is there a recommended amount of salt? Sorry for all the questions!!
Soniya Saluja says
Hey Josh, not a problem ? you can add 1tsp initially . After the Dal is done taste and add more if needed. We can add more salt but we cannot reduce salt? happy cooking ?
JoAnne Lowe says
This Dal is pure comfort food! When I make it, I freeze in single portions to pull out and pop in the microwave. The blend of flavors is perfection. Love, love it.
April Sears says
I don't have the specific kinds of beans you list as the first 2 ingredients, but I do have lentils. Can I make this recipe with just plain old lentils?
Soniya Saluja says
Hi April, if you dont have red kidney beans/rajma you can skip the And still make this lentil or can canned red kidney beans once the lentils are cooked. if you by any chance have heavy whipping cream I your refrigerator you can add a 1/4 cup in the e d once the lentil cooked.(optional)
Gail Montero says
I love using my instant pot and it is such a breeze to make this tasty Dal Makhani in it!
Noelle says
I love instant pot recipes! It was so simple to make and the flavors were great, thank you for sharing!
Priya Lakshminarayan says
That's my absolute favorite..will try your recipe
Irina says
My family feels like eating Indian curry from time to time, and your curry recipe is just what I want to make to surprise my guys. It sounds delicious! Making it tonight.
Toni Dash says
This is so good!! Love how flavorful it is!!
Sue says
How is Urad dal different from the green lentils I usually use? Can I use the green lentils in this recipe?
Diwakar Mishra says
Wow delicious ? recipe with all well defined steps and images of Punjabi Dal Makhani Recipe
Soniya Saluja says
Thanks,Diwakar!
Joy Touchstone says
Hello!
Is there a substitute for the fenugreek leaves? I. Having a difficult time finding them. Thanks for clarifying the amount for the crushed tomatoes. It wasn't in the recipe.
Soniya Saluja says
Hi Joy, there is no substitution fir dried fenugreek leaves. You can skip it if you can't find it easily. Hope you find it coz it's a very aromatic herb used in Indian cooking. Hope this helps
Geeta says
Wow My first time making this in the instant pot and wow it turned out so amazing! I did make to tweaks to it first I added a tablespoon of butter to the pot For extra creaminess. Then when I opened up the pot I added about a heaping tablespoon of tamarind paste and heaping tablespoon of brown sugar because I felt the dish was missing tanginess to it - I can’t believe how awesome it tasted after I added that! I would highly recommend that versus adding lemon. Next time I will make it with the tamarind paste in the pot to cook with it. Thank you so much for this recipe you made it so easy for me!
I do suggest you update your recipe so that the coriander leaves are added at the end- not while cooking. And differentiate the coriander leaves from the coriander powder. I would just call it cilantro for the fresh leaves.That is confusing a bit for anyone who doesn’t regularly cook Indian food.
Dawn says
Sorry but it was very bland. I followed the recipe exactly.
SS says
@Dawn. Bland?? Are you sure you don't have covid and your taste buds are dead?
Sarah says
@Dawn, did you use the wrong chili powder?
Huda says
Should the tomatoes be peeled or unpeeled?
Soniya Saluja says
Hi Huds, no need to peel the tomatoes.
Ami says
Can I use uncooked kidney beans from a bag instead of canned kidney beans? How much would I add and would it be added with the black lentils at the same time to cook? Thank you.
Ron Snider says
I made the instant pot Recipe today, it turned out great! I happened to have a cup and a half of frozen diced tomatoes and it looked like that was about the same volume as what was suggested, so I use it. For salt I used 2 teaspoons of coarse kosher salt, it seems about right. I had all the spices on hand including the Kashmir red pepper. The dish was perfect… not too hot! Sometimes these Internet recipes are a little too spicy, but this was just perfect. I ran the drained and rinsed can of kidney beans through the little Ninja chopper, rather than trying to mash them manually. After stirring that in, I used a hand blender to blend up the whole thing until it looked about right. Thanks for a great (instant pot) recipe!!
Elena says
Thank you for an authentic Dal recipe. We had it last night and it turned absolutely perfect. I am following gluten-free diet and this is a great addition tp my weekly routine. Thank you! 🙂
Soniya Saluja says
So glad to hear that Elena!
Jon says
I started using your earlier recipe and noticed the cinnamon, cloves & cardamom have disappeared. It appears other spices now call for half the amounts they did before.
Is all that part of the 'simplification', or did I mistakenly double the spices without doubling the lentils?
Shilpa says
I made this today and it was absolutely divine! I did add some garam masala, some whole dried red chilli, and I wanted it slightly thicker so I let it sauté for a bit. And I like some tang, so added some lemon juice. It was so easy to make! Thank you! I gave it to my friends and they all loved it!
Soniya Saluja says
So glad to hear that!
Judith Kashyap says
Hi Im going to make this this weekend and I am unsure how many servings this recipe is for? There will be 6 adults. I'm also making, peas pulao, beans curry and butter chicken. Thank You!
Nalena says
Thank you! very nice instant pot version. I make my own cashew cream instead of cream at the end. 🙂
Sankalp packaged food says
This dal makhani recipe is pure indulgence! Creamy, rich, and bursting with flavors, it truly brings the restaurant experience to your home.
Paul Williams says
I accidentally used coriander instead of cumin! Turned out a little weird, but still pretty good. Next time I'll try to make it the right way. No complaints from the kids.
Changi says
Hello, this recipe was a bit hard to follow. You may want to go back through and update it. You mention cumin seeds twice in the list of ingredients and I realize that one is for the base and the other is for the tempering, but you don't mention which is which. Also, in the "Saute the base" section, you mention ginger/garlic paste, but you don't have that in your list of ingredients. I believe the cut up ginger and garlic are for the tempering. You also include chopped cilantro in the list of ingredients, but then never add it to the finished product (or anywhere else in the recipe).