Instant Pot Dal Makhani Recipe

Author:

Soniya Saluja

Dal Makhani is Indian comfort food at its finest that your family will love. Thanks to the Instant Pot, it is quick and easy to make. This dal curry is perfect for cool days, days when you need a pick me up, and days when you just want to have something that tastes delicious.

4.91 from 240 votes

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Course: Main Course

Cuisine: Indian

Keyword: Dal Makhani, Dal makhni, Instant pot Dal Makhani, Instant Pot Dal Makhni, Madras Lentil

Prep Time: 10

Cook Time: 45

Natural release & Rest Time: 10

Total Time: 1 5

Servings:

4 people

Calories:

470kcal

Equipment

Original Grass-Fed Ghee by 4th & Heart, 16 Ounce, Keto, Pasture Raised, Non-GMO, Lactose Free, Certified Paleo
Rani Kashmiri Chilli Powder
Rani Turmeric (Haldi) Root Powder Spice,
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]
Rani Fenugreek Leaves Dried, All Natural (Kasoori Methi) 100g (3.5oz) ~ Gluten Free Ingredients | NON-GMO ~ Vegan
Organic Urad Dal Black Whole 2 Pounds, Black Matpe Beans or Black lentils, USDA Certified Organic - 24 Mantra Organic
Rani Bay Leaf (Leaves) Whole Spice Hand Selected Extra Large 1.75oz (50g) All Natural ~ Gluten Free Ingredients | NON-GMO | Vegan | Indian Origin (Tej Patta)

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.

Nutrition