Dal Makhani is one of the most iconic dishes in Indian cuisine. Known for its rich, creamy texture and deeply flavorful profile, it has earned a permanent spot on restaurant menus and in the hearts of food lovers worldwide. Traditionally cooked low and slow for hours, this dish relies on whole black lentils (urad dal) and red kidney beans (rajma) simmered with tomatoes, spices, and a generous dose of butter and cream. The result is a dish that feels luxurious, comforting, and nourishing all at once.
Why Dal Makhani is a Staple in Indian Cuisine
Dal Makhani originated in the Punjabi region of India and has since become a celebrated dish across the country and beyond. It epitomizes the art of slow cooking, where simple ingredients transform into something extraordinary. The term “Makhani” refers to the buttery, creamy nature of the dish, while “dal” simply means lentils. Together, they form a meal that’s hearty yet indulgent, making it suitable for everything from special occasions to everyday comfort food.
One of the key reasons Dal Makhani is so beloved is its ability to pair well with a variety of accompaniments. From fragrant basmati rice to soft naan or even crispy parathas, this dish is incredibly versatile. It’s also packed with plant-based protein, making it a satisfying choice for vegetarians and non-vegetarians alike.
Ingredients
- Whole black lentils (sabut urad dal): 1 cup (200g), rinsed and soaked overnight
- Red kidney beans (rajma): 1/4 cup (50g), rinsed and soaked overnight
- Onions (finely chopped): 2 medium (about 200g)
- Tomatoes (pureed): 3 medium (about 300g)
- Garlic (minced): 4 cloves
- Ginger (minced): 1 inch (about 1 tablespoon)
- Butter: 2 tablespoons
- Heavy cream: 1/2 cup (120ml)
- Water: 3–4 cups (750ml–1 liter), divided
- Cumin seeds: 1 teaspoon
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1/2 teaspoon (or to taste)
- Garam masala: 1 teaspoon
- Ground coriander: 1 teaspoon
- Salt: 1 teaspoon (or to taste)
- Fenugreek leaves (kasuri methi): 1 teaspoon (optional)
- Fresh cilantro (chopped, for garnish): A handful
Directions
- Prepare the Instant Pot: Turn on the sauté function. Once hot, add butter and cumin seeds. When the seeds begin to crackle, add the chopped onions. Sauté until the onions turn golden brown.
- Add garlic, ginger, and spices: Stir in the garlic and ginger, cooking for another minute. Add turmeric, red chili powder, and ground coriander. Mix well.
- Incorporate tomatoes and lentils: Pour in the pureed tomatoes and cook until the oil separates, about 3–4 minutes. Add the soaked lentils, kidney beans, salt, and water. Stir to combine.
- Pressure cook: Cancel the sauté function, secure the lid, and set the Instant Pot to manual/high pressure for 30 minutes. Allow natural pressure release for 10 minutes before opening the lid.
- Add cream and final seasoning: Stir in the heavy cream, garam masala, and fenugreek leaves. Simmer for another 5–10 minutes on the sauté setting, adjusting the consistency with additional water if needed.
- Garnish and serve: Sprinkle chopped cilantro on top and serve the dal makhani with steamed rice, naan, or roti.
Nutritional Information (per serving) (Approximately 1 cup per serving; 6 servings total)
- Calories: ~220
- Protein: ~10g
- Fat: ~10g
- Carbohydrates: ~25g
- Fiber: ~7g
- Sugar: ~3g
- Sodium: ~400mg
The Instant Pot Advantage
Traditionally, Dal Makhani is cooked over a slow flame for hours to achieve its signature texture and depth of flavor. This method, while rewarding, is time-consuming and requires careful attention. The Instant Pot, however, changes the game. By using the pressure cooking function, you can replicate that slow-cooked goodness in a fraction of the time.
The Instant Pot also simplifies the process by keeping everything contained in a single pot. There’s no need to use multiple pans for sautéing onions, boiling lentils, or simmering the final dish. This not only reduces cleanup but also ensures that the flavors meld together beautifully. With the Instant Pot, you can enjoy a restaurant-quality Dal Makhani on a busy weeknight or as a last-minute addition to your dinner spread.
A Dish of Balance and Depth
One of the hallmarks of Dal Makhani is its perfect balance of flavors. The lentils and beans provide a hearty base, while the tomatoes and spices bring acidity, warmth, and complexity. Butter and cream round everything out, adding richness and a velvety texture that feels indulgent yet well-rounded.
The dish also showcases the beauty of layering spices. Cumin seeds, turmeric, coriander, and garam masala each play a distinct role in building a complex, aromatic flavor profile. It’s a dish that demonstrates how seemingly simple pantry staples can come together to create something truly special.
Customizing Dal Makhani to Your Taste
While the traditional recipe is already a masterpiece, Dal Makhani is also highly adaptable. If you prefer a more robust, smoky flavor, you can add a pinch of smoked paprika or use a charcoal smoking technique after cooking. For those who like a little heat, extra red chili powder or a finely chopped green chili can be stirred in at the end.
You can also adjust the consistency to suit your preference. Some enjoy a thicker dal that clings to naan, while others prefer a slightly thinner consistency to pour over rice. By simply adding more or less water at the final stage, you can tailor the dish to your liking. The Instant Pot’s sauté function makes it easy to simmer the dal to the exact texture you want.
The Perfect Pairings
Dal Makhani shines brightest when served with traditional Indian breads like naan or paratha. The bread’s softness complements the dal’s creaminess, making each bite a harmonious blend of textures. If you’re serving rice, consider adding a side of jeera (cumin) rice or saffron rice for a fragrant, colorful presentation. A dollop of fresh yogurt or a cucumber raita can also provide a cooling contrast to the rich dal, while a simple salad of sliced onions, lemon wedges, and cucumber adds a refreshing crunch.
For a complete Indian meal, you can pair Dal Makhani with a dry vegetable side dish, such as sautéed okra or stir-fried potatoes, and a crisp papadum. The combination of creamy dal, spiced vegetables, and crunchy accompaniments creates a dining experience that’s both satisfying and well-rounded.
FAQs About Instant Pot Dal Makhani
Is soaking the lentils and beans necessary?
Soaking is highly recommended, as it reduces cooking time and helps achieve the tender, creamy texture that Dal Makhani is known for. If you forget to soak, you can still make the dish, but you may need to increase the cooking time.
Can I use canned beans instead of dried?
While dried beans are traditional, you can use canned kidney beans as a shortcut. Rinse and drain them before adding to the pot. Keep in mind that the flavor and texture might differ slightly.
What can I substitute for cream if I want a lighter version?
To lighten the dish, you can replace heavy cream with unsweetened coconut milk, cashew cream, or a dollop of plain yogurt. These alternatives still provide a creamy texture without adding as much fat.
Can I make this dish vegan?
Absolutely! Replace the butter with a plant-based alternative and use coconut cream or a cashew-based cream substitute. The dish will still be flavorful and satisfying.
What if I don’t have garam masala?
If you don’t have garam masala, you can use a combination of ground cumin, coriander, and a pinch of cinnamon or nutmeg to approximate the flavor. Garam masala adds a warm, aromatic finish, but the dish will still be delicious without it.
Conclusion: A Timeless Classic, Made Easier
Dal Makhani is a dish that never goes out of style. Its rich, creamy texture, complex layers of flavor, and comforting nature make it a go-to choice for any occasion. By using the Instant Pot, you can enjoy this beloved dish with less effort and time, all while preserving its traditional appeal. Whether you’re making it for a cozy family dinner, a festive gathering, or simply to indulge in a taste of authentic Indian cuisine, Instant Pot Dal Makhani is a recipe that promises satisfaction in every spoonful.
Print
Instant Pot Dal Makhani
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
Description
Indulge in the creamy, rich, and flavorful goodness of this Dal Makhani Recipe, a classic North Indian dish. Perfectly spiced and slow-cooked for a luscious texture, this dish pairs beautifully with naan, jeera rice, or paratha. Add the optional smoky flavor for an authentic restaurant-style touch.
Ingredients
For the Lentils:
- 1 cup black whole urad dal (whole black gram)
- ¼ cup rajma (red kidney beans)
- 1-inch cinnamon stick
- 2 small cloves
- 1 green cardamom
- 1 black cardamom
- Salt to taste
- Water, as needed
For the Gravy:
- 2 big tomatoes, pureed (about 1 cup)
- 2 tablespoons butter (plus 1 tablespoon for finishing)
- 1 teaspoon cumin seeds
- 1 tablespoon Kashmiri red chili powder
- ½ cup onion, finely chopped
- 1 teaspoon ginger garlic paste
- 1 heaped teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala powder
- 1 teaspoon kasoori methi (dried fenugreek leaves)
- ¼ cup fresh cream
For Smoky Flavor (Optional):
- 1 small piece of charcoal
- 1–2 teaspoons ghee
Instructions
- Prepare the Lentils:
- Rinse the black urad dal and rajma thoroughly.
- Soak them in water overnight or for at least 8 hours.
- Drain and rinse the soaked lentils. Add them to a pressure cooker with the cinnamon stick, cloves, green and black cardamom, salt, and 3 ½ cups of water.
- Pressure cook for 6 whistles on medium flame. Let the pressure release naturally, then mash the lentils lightly and set aside.
- Prepare the Tomato Puree:
- Blend two large tomatoes into a smooth puree. Set aside.
- Make the Gravy:
- Heat 2 tablespoons of butter in a large pot over medium heat. Add cumin seeds and let them splutter.
- Stir in Kashmiri red chili powder for a vibrant red color.
- Add chopped onions, ginger garlic paste, and a pinch of salt. Sauté until the onions turn golden.
- Add the prepared tomato puree and cook for 5–7 minutes until the raw smell disappears.
- Mix in red chili powder, turmeric powder, cumin powder, and coriander powder. Cook until the mixture thickens.
- Combine Lentils and Gravy:
- Add the mashed lentils to the pot. Pour in 1 cup of water (used to rinse the lentils) and adjust consistency with additional water as needed.
- Cover and cook on low heat for 15 minutes, stirring occasionally.
- Finish the Dish:
- Stir in garam masala powder, kasoori methi, fresh cream, and 1 tablespoon of butter. Mix well and check for salt, adjusting as needed.
- Add Smoky Flavor (Optional):
- Heat a small piece of charcoal directly on the flame until red hot.
- Place the hot charcoal in a small bowl and set it on top of the simmering dal.
- Drizzle ghee over the charcoal to create smoke. Immediately cover the pot with a lid to trap the smoke and let it rest for 2 minutes. Remove the bowl and mix the dal gently.
- Serve:
- Serve the Dal Makhani hot, garnished with a drizzle of cream or a dollop of butter. Pair it with naan, jeera rice, or paratha.
Notes
- Use Fresh Ingredients: Fresh tomatoes and whole spices enhance the dish’s flavor.
- Consistency: Adjust the thickness by adding more water as needed while cooking.
- Smoky Flavor: This optional step adds a restaurant-style twist. If skipping, the dal will still taste delicious.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of water to loosen the consistency if needed.
- Freeze: Dal Makhani freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
