Instant Pot Three-Lentil Dal Makhani

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recipe by Bruce Weinstein https://amzn.to/2PjilWY

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    174

This one’s a creamy lentil curry, often made with black lentils and kidney beans. Unfortunately, black lentils are tough to track down outside of specialty markets. Easier to find, red kidney beans do indeed break down and thicken the curry, giving it a characteristic texture. But dried kidney beans make the recipe overly complicated (soaking, pre-cooking separately, etc.). And canned kidney beans end up too squishy under pressure for this long. To solve all those problems, we use a mix of lentils to revamp this dish—even red lentils (sometimes called “pink lentils”), which dissolve under pressure and thicken the dish while giving it an earthy flavor. Although this is a vegetarian main course, feel free to serve it alongside almost anything from the grill. Pork loin would be welcome. Beef ribs, too.

Inspired by: https://recipes.instantpot.com/recipe/three-lentil-dal-makhani/

recipe updated Apr 3, 2020

Ingredients

  • Butter icon
    Butter
    2 tbsp (28g)
  • Garlic clove icon
    Garlic clove
    2 tbsp (17g)
  • Ginger icon
    Ginger
    2 tbsp (11g)
  • Garam masala icon
    Garam masala
    1 tbsp (6g)
  • Ground cumin icon
    Ground cumin
    1 tsp (2g)
  • Ground turmeric icon
    Ground turmeric
    1 tsp (2g)
  • Salt icon
    Salt
    about ½ teaspoon (3g)
  • Cayenne pepper icon
    Cayenne pepper
    about ½ teaspoon (1g)
  • Cinnamon stick icon
    Cinnamon stick
    1
  • Cardamom pods icon
    Cardamom pods
    4
  • Bay leaves icon
    Bay leaves
    2
  • Tomato icon
    Tomato
    1 cup (264g)
  • Red lentils icon
    Red lentils
    about ½ cup (101g)
  • Lentils icon
    Lentils
    about ½ cup (101g)
  • Water icon
    Water
    4 cups (960ml)
  • Heavy cream icon
    Heavy cream
    ½ cup (120ml)

Tools

  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add butter to the inner pot
  2. Pre-heat until hot - Sauté, Normal
  3. Add garlic clove, ginger, garam masala, ground cumin, ground turmeric, salt, cayenne pepper, cinnamon stick, cardamom pods and bay leaves to the inner pot
  4. Stir until fragrant - approx 1 min
  5. Add tomato to the inner pot
  6. Cook while stirring frequently - approx 1 min 30 sec
  7. Cancel - Sauté
  8. Then add red lentils and lentils to the inner pot
  9. Stir until coated
  10. Stir water into the inner pot
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, High, 20 min
  13. Quick release
  14. Discard cinnamon stick, cardamom pods and bay leaves
  15. Add heavy cream to the inner pot
  16. Stir until well combined
  17. Replace lid - 5 min
  18. Stir
  19. Serve
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