Dal Makhani is one of the most ordered vegetarian curry recipe in Indian restaurants. No Punjabi get-together is complete without this finger licking and creamy Instant Pot Dal Makhani. Who said Dal Roti is a boring meal? Just indulge in this super delicious, Restaurant Style Dal Makhani and you will fall in love with it!!
Don’t forget to check out the recipe video below
Hello all, as you all know, I come from a Punjabi family back from India and Dal Makhani is a Dal that is made quite frequently in our household. Lentils /Dal are probably the most common food that gets made almost on a daily basis. Of course, we prepare different dal/lentils daily. From Tuar Dal ( split pigeon peas) to Chana Dal (split chickpeas), to Mung Dal (green gram), we make them frequently on a rotating basis. If you like to know the names of Indian Dals, you can go here to read more
How can I achieve the creamy texture for Dal Makhani?
The creamy texture is usually achieved by adding a few tablespoons of cream or milk, however, the dal cannot be preserved more than a few days in the refrigerator. This is one of the reasons you may want to minimize the use of cream to get the creamy texture or make enough to last one meal. This Dal Makhani recipe will ensure that the finger licking food is done and dusted in one go.
Makhani means butter and one of the reasons the Dal is awesome is due to the added butter. You can certainly skip the butter, however, the taste of the Dal Makhani goes to the next level with its addition.
This rich and creamy Instant Pot Dal Makhani aka Dal Makhani is a treat for food lovers. In this recipe, the creamy texture has achieved without any cream or butter, however, you can add some on the top. Dal makhani (“Buttery Lentil”) originated from Punjab region of the Indian Subcontinent and now is well know across the globe and served in most Indian restaurants. Punjabi Dal Makhani/ Creamy Black Lentils with kidney beans is a delectable, rich Punjabi dish with a mix of creamy whole black Urad lentils (black gram) and a handful of kidney beans. A lot of people ask me how to make Dal makhani and I always end up telling them it is easy to make and can be done pretty quickly.
What kind of Lentils do I use for making Dal Makhani?
Dal Makhani / Dal Makhni is usually prepared by using Urad Dal aka split black gram and adding a handful of Kidney beans (Rajma) that enhances the flavor and taste to the next level. Simply put, its Black Dal and Rajma together that gives it this awesome taste.
Dal Makhani / Dal Makhni is known for its flavorful and creamy texture, it’s a versatile dish that can be eaten with almost anything. Rice, Roti, Naan, Bread you name it and it goes perfect with it. We are presenting a simplified version of Dal Makhani or simply put Dal Makhani prepared in Instant Pot. This Dal Makhani recipe is gluten-free and is lip smacking and finger licking delicious !!
Do I need soak Dal overnight for making Dal Makhani?
Usually, the creamy taste is achieved by soaking the Ural Dal overnight and addition of the cream, but hey who has the time to wait a whole day to get this done. I have been making this recipe with a pressure-cooker and wanted to try out the easy Instant-Pot option. All done and dusted in around 45 minutes. This version of the popular dish is a low-calorie variant, which is not only healthy but also tastes as delicious without adding any cream or butter. Try our version which is made in instant pot with just 1 TBSP oil and you will not regret it.
If there is one meal that will make you fall in love with Indian food, it’s Dal Makhani Served with Naan or Kulcha. Daal (also spelled Dal/Dahl/Dhal) is a stew of lentils, cooked with beautifully vibrant spices until all is thick, creamy. Naan is the ever-popular soft and chewy Indian flatbread that you surely must have tried if you’ve ever been to an Indian restaurant. The two make the most perfect pair.
This Vegan Dal makhani can be made in around 45 minutes! The whole meal is a comforting and cozy affair, perfect for a get-together or an easy lunch or dinner easy enough to make at home with minimal planning-ahead. The simplicity of this Instant-Pot Dal Makhani requires no garnish, but I personally love to garnish this Dal Makhani with fresh cilantro, ginger julienne, and red chilies. Served with some perfectly cooked Rice, multipurpose chutney,aachar, chilled pineapple lassi or chilled mango lassi just takes this to a whole other level of deliciousness.
My family loves this Dal, and I make it often. This is an easy recipe that’s quick and inexpensive to make, and I typically have all of the ingredients on hand.
Tips to make Perfect Restaurant Style Dal Makhani at home
- Use fresh garlic, ginger, and tomatoes
- Use white onion if possible
- Grind the tomatoes into a puree instead of store-bought tomato paste
- Minimize the use of cream if you are planning to store it for a few days
- Add butter as per your taste to enhance the flavors
You will also love our Appe pan Recipes for healthy no-fry appetizers
Check Out our other Awesome Instant Pot Recipes
- Instant Pot Chow mein / Lo Mein
- How to cook perfect Quinoa in Instant Pot
- Instant Pot Lemon Rice
- How to cook perfect Rice in Instant Pot (Basmati, Jasmine, Brown)
- Instant Pot Tapioca Pudding
- Rice Pudding
Instant Pot Dal Makhani Recipe Video
Dal Makhani is one of my favorite meals to make… it’s the ultimate comfort food. I love the way the house smells when a large pot of this Dal is simmering on the stove. The Dal still tastes awesome the next day so I always make a large batch, to have as leftovers for lunch the next day :P.
- 1 cup black gram dal / whole urad dal
- 1/4 cup black gram skinned/urad dal(this adds the creamy texture after the dal is cooked )
- 1/4 cup kidney beans/rajma
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 dry bay leaves
- 1 medium onion/ finely chopped
- 2 cloves garlic/grated or crushed
- 1/2-inch piece ginger/ grated or crushed
- 2 tbsp chopped cilantro/Coriander leaves
- 1/2 tsp turmeric
- 1 tsp red chili powder
- 2 medium tomatoes/crushed
- 2 tsp cumin/coriander powder
- 2 tbsp kasoori methi
- Salt to taste
- 6 cups water
Soak the udad dal and kidney beans together for an hour. Be sure to drain the beans and dal before using.
Place the steel liner inside your Instant Pot , and turn on the saute function. Heat oil and add the cumin and bay leaves.
Add the onion, ginger & garlic .
Saute for a couple of minutes until the onion becomes soft.
Add the tomatoes,Salt, turmeric, Red chili powder, and cumin /coriander powder and half of the kasoori methi leaves and stir to mix.
Add the drained, soaked beans and dal . Stir well to mix. Add 6 cups of water .
Cancel the Saute function on the Instant Pot, and put on the lid.
Press the "Beans" function on the Instant Pot which sets it to pressure cook for 35 minutes.
Wait until the pressure has dissipated.
Stir the dal well( Use a potato masher or the ladle to mush some of the dal and beans, making it creamier). If it appears dry, add some water , and turn the saute function until it heats through.
Serve it with hot paratha or naan.
If you want to make it in Instant-pot slow cooker mode.
Cancel the saute mode and select slow cooker mode. Dal will be cooked in slow cooker mode in 4 hours.
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