Instant Pot Dal Makhani

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recipe by Garima Gakkhar https://thisthatmore.blog/

  • Time icon
    Total Time
    11hrs 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    502
based on 2 ratings

Dal Makhani is one of the tastiest and most loved dal (pulse) preparation in North India, especially the State of Punjab. It finds its place in most special occasion dinners, including wedding feasts, in northern parts of India. Thanks to its popularity, it is cooked in homes, roadside dhabas and even five-star hotels. Everyone loves this delicious creamy dal. Being a Punjabi hailing from Delhi, it is my favorite dal too. Dal Makhani is made by simmering black lentils and kidney beans with butter and cream at low heat, which gives the dal a smooth and delicious texture and taste. This has such a unique flavor that you cannot resist. It is also a rich source of protein. My mother makes delicious dal makhani. But when I started cooking it, I had to pass through many trials an errors to get that perfect taste. Finally, after many experiments, failures and successes, I now can say I have perfected my version of Dal Makhani. My Instant Pot has helped a lot in this journey. I use it to cook lentils at high pressure and then let it cook at slow cooker setting for 4-8 hours. And it always turns out to be restaurant style delicious Dal Makhani.

Inspired by: https://thisthatmore.blog/instant-pot-daal-makhani/

recipe updated Apr 3, 2020

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Tomato icon
    Tomato
    3 (420g)
  • Urad daal icon
    Urad daal
    1 cup (240g)
  • Dried kidney beans icon
    Dried kidney beans
    about ½ cup (92g)
  • Ghee icon
    Ghee
    3 tbsp (43g)
  • Butter icon
    Butter
    3 tbsp (43g)
  • Tomato purée icon
    Tomato purée
    ¼ cup (60ml)
  • Kashmiri chili powder icon
    Kashmiri chili powder
    about ½ teaspoon (1g)
  • Garam masala icon
    Garam masala
    1 tbsp (6g)
  • Ground coriander icon
    Ground coriander
    about ½ teaspoon (1g)
  • Fenugreek leaves icon
    Fenugreek leaves
    about ½ teaspoon (2g)
  • Cardamom pods icon
    Cardamom pods
    4
  • Black cardamom icon
    Black cardamom
    2 heads
  • Bay leaves icon
    Bay leaves
    1
  • Ginger-Garlic paste icon
    Ginger-Garlic paste
    2 tbsp (30g)
  • Cloves icon
    Cloves
    6
  • Cinnamon stick icon
    Cinnamon stick
    1¼ cups
  • Water icon
    Water
    3.5 cups (840ml)
  • Sugar icon
    Sugar
    about ½ teaspoon (2g)
  • Salt icon
    Salt
    1 tsp (6g)
  • Single cream icon
    Single cream
    ¼ cup (60ml)
  • Butter icon
    Butter
    about ½ teaspoon (2g)

Tools

  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Soak whole black lentils and kidney beans overnight, or for at least 6-8 hrs
  2. Pre-heat - Sauté, Normal
  3. Add ghee, butter and onion to the inner pot
  4. Sauté - approx 5 min
  5. Add tomato and tomato purée to the inner pot
  6. Sauté - approx 7 min
  7. Add kashmiri chili powder, garam masala, ground coriander and fenugreek leaves to the inner pot
  8. Sauté - approx 2 min
  9. Add urad daal and dried kidney beans to the inner pot
  10. Add spices to the inner pot
  11. Cancel - Sauté
  12. Close and lock the lid and turn the steam release handle to Sealing
  13. Pressure cook - Bean, High, 30 min
  14. Natural release
  15. Remove lid
  16. Cancel - Keep warm
  17. Close and lock the lid and turn the steam release handle to Venting
  18. Cook while stirring occasionally - Slow cook, Normal, 2 hr
  19. Mash with potato masher
  20. Add single cream and butter to the inner pot
  21. Serve
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