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–+ servings
Lucy Lucy

Instant Pot Dal Makhani

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.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

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

Method
 

Prepare the Lentils:
  1. Rinse the black urad dal and rajma thoroughly.
  2. Soak them in water overnight or for at least 8 hours.
  3. 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.
  4. 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:
  1. Blend two large tomatoes into a smooth puree. Set aside.
Make the Gravy:
  1. Heat 2 tablespoons of butter in a large pot over medium heat. Add cumin seeds and let them splutter.
  2. Stir in Kashmiri red chili powder for a vibrant red color.
  3. Add chopped onions, ginger garlic paste, and a pinch of salt. Sauté until the onions turn golden.
  4. Add the prepared tomato puree and cook for 5–7 minutes until the raw smell disappears.
  5. Mix in red chili powder, turmeric powder, cumin powder, and coriander powder. Cook until the mixture thickens.
Combine Lentils and Gravy:
  1. 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.
  2. Cover and cook on low heat for 15 minutes, stirring occasionally.
Finish the Dish:
  1. 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):
  1. Heat a small piece of charcoal directly on the flame until red hot.
  2. Place the hot charcoal in a small bowl and set it on top of the simmering dal.
  3. 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:
  1. 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.

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