Dal Makhani is my kids favorite go to dal / lentil on a regular basis. It is high in protein and has a smooth texture when cooked properly. It has been cooked for decades and favorite of almost every person from North part of Indian subcontinent. In this recipe we will talk about how to cook instant pot dal makhani.
About Dal Makhani
Talk about delicious Indian food, and especially to a vegetarian the first recipe that will come to mind is the delicious Dal makhani. It is one of those curries that make the taste of the chapati / naan amazing and doubles the taste of rice. And if you’d like to have a lot of protein, and you just want to avoid chapati and rice, you can still enjoy the dal on its own, as it is one of the most delicious fulfilling and protein rich curry. For my family, this dal/lentil is the top of the list. Every single time I make this dal, I see my kids eating to their full appetite, and in fact, sometimes even more.
Dal makhani is an Indian lentil curry that is made with whole urad dal (black lentil), rajmah (red beans), butter, and a lot of spices.
What is dal makhani?
Before we talk about how to make Dal makhani, let’s talk about little bit about this delicious Dal makhani. Let’s learn a little bit more about the originations, etc.
Dal makhani initially was more popular in north India, especially in Delhi and Punjab. Now it’s famous all across India and outside India. Here in United States Dal makhani is on the menu of every single Indian restaurant. In North India’s cities like Delhi and Amritsar, there are food places that are just known for its Dal makhani. Kesar Dhaba in Amritsar is known for its best Dal makhani, which has its origin from almost over 100 years.
Secret to yummy dal makhani is “Double Tadka” and “Desi Ghee”.
— Anu Prabhakar
Dal makhani was first time cooked by the founder of Moti Mahal restaurants Kundan Lal Gujral. He created the original makhani gravy. Kundan Lal came to New Delhi in 1950 and open a restaurant named Moti Mahal in Daryaganj, Delhi. The gravy he invented was named makhani gravy, he used the same gravy to make this dal and the result was super delicious, creamy, fulfilling, and protein rich dal which we now call Dal makhani. Dal makhani became so popular that the first Prime Minister of India also tasted it and became a fan of it.
A Vegan, Gluten Free and Weight Loss Version
Just skip the butter and ghee part of this recipe and replace it with plant based oil like olive oil and this becomes vegan. Please replace heavy whipping cream with cashew milk.
It is gluten free as there is no gluten in this recipe
Being high in protein it can be part of your weight loss plan on a regular basis. Here are some more recipes that you can enjoy if you are working hard to loose weight:
Tips for the best tasting dal makhani in instant pot
- Slow boil the dal for 6-8 hrs in a slow cooker or on a pan in low heat
- Add Cardamom, cloves and cinnamon while boiling
- Add a small quantity of gur (jaggery) to add a little sweet flavor if you like
- Use fresh masala for good flavor
- Add fresh cilantro before serving
- Add butter or ghee in the bowl of dal to enhance the flavor in multiples
- Squeeze little amount lemon to enhance the taste before consuming and too get the best of protein
Ingredients
- Urad Dal (Black Lentil) – 1.5 cup
- Rajmah (Red beans) – .5 cup
- Salt – 1 TSP
- Turmeric – 1 TSP
- Mustard Oil – 1 TBSP
- Water – 4 Cups
- Chopped onion – 1
- Chopped Tomato – 1
- Crushed Garlic – 3 cloves
- Crushed ginger – 1 thumb
- Red chilli powder – 1 TSP
- Cumin seeds – 1TSP
- Coriander poder – TBSP
- Garam Masala – 1 TSP
- Dal Makhani Masala – 1 TBSP
- Olive Oil / Desi Ghee – 2 TBSP
- Milk 1/4 cup
Cooking Instructions for Dal Makhani in instant pot
Boil the Lentil in instant pot
- Add lentil, red bean, salt, turmeric, mustard oil and water in instant pot
- Boil it on pressure cooker mode for 40 mins
- Check if the red beans are cooked properly by flattening it
- If still not cooked, cook again for 5-10 mins
The Tadka – Prepare the tempering for dal makhani
- Put the pan on stove on medium high
- Add olive oil
- Add cumin seeds
- As cumin seeds start to crackle, add garlic
- Add ginger, coriander powder and cook for 30 seconds
- Add onion and roast until it turns translucent
- Add tomato and red chilly powder; cook it for 2 mins
- Add dal makhani masala, garam masala, cook for 1 min
- Tempering is ready
Cook dal makhani
- Add tempering to the dal
- Add whipping cream or milk
- Cook for 5-10 mins
- Serve hot with chapati and rice
Dal Makhani in instant pot
Equipment
- Instant Pot
- Pan for tempering
- Serving spoon
Ingredients
Boil Lentils (Dal)
- 1.5 cup Black Lentil Urad Dal
- .5 cup Red Beans Rajmah
- 1 TSP Salt
- 1 TSP Turmeric
- 1 TBSP Mustard Oil
- 4 cups Water
Tadka (Tempering)
- 1 Onion chopped
- 1 Tomato chopped
- 3 cloves Garlic crushed
- 1 thumb Ginger crushed
- 1 tsp red chilly
- 1 tsp cumin seeds
- 1 TBSP Coriander powder
- 1 TSP Garam Masala
- 1 TBSP Dal Makhani Masala
- 2 tbsp Olive Oil Ghee
Finish
- .5 cup milk
Instructions
Boil Dal
- Add lentil, red bean, salt, turmeric, mustard oil and water in instant pot
- Boil it on pressure cooker mold for 40 mins
- Check if the red beans are cooked properly by flattening it
- If still not cooked, cook again for 5-10 mins
Tadka (Tempering)
- Put the pan on stove on medium heat
- Add olive oil
- Add cumin seeds
- As cumin seeds start to crackle, add garlic
- Add ginger, coriander powder and cook for 30 seconds
- Add onion and roast until it turns translucent
- Add tomato and red chilly powder, cook it for 2 mins
- Add dal makhani masala, garam masala
- Tempering is ready
Cook dal makhani
- Add tempering to the dal
- Add whipping cream or milk
- Cook for 5-10 mins
- Serve hot with chapati and rice
Video
Notes
- Slow boil the dal for 6-8 hrs in a slow cooker or on a pan in low heat
- Add Cardamom, cloves and cinnamon while boiling
- Add a small quantity of gur (jaggery) to add a little sweet flavor if you like
- Use fresh masala for high flavor
- Replace whipping cream with same amount of milk for even lower fat content
- Add fresh cilantro before serving
- Add butter or ghee in the bowl of dal to enhance the flavor in multiples
- Squeeze little amount lemon to enhance the taste before consuming and too get the best of protein
Nutrition
How to save left over dal makhani
Here is the secret that no one will tell you about. The secret that makes the dal makhani so tasty at all dhabas (Indian road side restaurant). Dal makhani is prepared in bulk and refrigerated. Whenever a customer orders call makhani a second tempering is freshly made with same ingredients as per the spice level of the customer. This tempering is ordered to the part that is going to be served to the customer. This creates add own taste and texture that the dhabas have so popular for their dal makhani.
