Dal makhani is Indian comfort food at its finest that your family will love. Thanks to the Instant Pot, it is quick and easy to make. This dal curry is perfect for cool days, days when you need a pick me up, and days when you just want to have something that tastes delicious. Some recipes are universally loved by every foodie and geographical boundaries don’t matter. Dal Makhani is one such recipe that is loved across the world. LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES! This recipe was originally published in July 2018 and has been updated with Simpler Stove to and instant pot instructions , pictures, new video and pro-tips. Jump to:What is Dal Makhani ?Ingredients to make Dal MakhaniHow to Make Dal Makhani in the Instant PotHow to Make Dal Makhni on the Stove TopTips and Tricks for Easy Dal MakhaniIs Dal Makhani Gluten Free?Do I need to soak the dal overnight to make this recipe?Is this dal recipe vegan?What can we eat with dal makhani?How do you store the Dal Makhani?What does dal Makhani taste like?Can you freeze dal makhani?Tag us!Instant Pot Dal Makhani Recipe
What is Dal Makhani ?
Dal Makhani is a very popular Indian curry made of lentils and butter. Dal means “lentils” and Makhani means “butter.” It is a creamy, rich comfort food found all over the world in Indian restaurants.
Ingredients to make Dal Makhani
To make this delicious comfort food, you’ll need the following ingredients:
Black gram dal or whole urad dal Kidney beans or rajma Ghee/ Olive oil - you could use another oil if you have it on hand Cumin seeds Dry bay leaves Onion - white onions are best for this recipe Garlic and ginger- grated or crushed Chopped cilantro Turmeric powder Red chili powder Tomatoes - crushed Cumin or coriander powder Kasoori methi Salt - add to taste, but you can omit if you are watching how much salt you eat each day
How to Make Dal Makhani in the Instant Pot
The Instant Pot is our preferred way to make this recipe because it makes it super easy and fast. The whole dish is ready in about 45 minutes or less. Here’s how to do it. Start by cleaning the black lentils of any debris. Wash and soak the udad dal/ lentil for about an hour. This will help aid digestion and cut down on the cook time. Once they have soaked, drain the dal /lentil completely and keep it aside.
Turn on the Saute function on the Instant Pot . When HOT add the ghee or oil . Then add the bay leaf and cumin seeds let it crackle . Add in the fenugreek leaves , garlic, and ginger and give it a quick stir.
Once the spices have cooked, add the onion. Saute them for about 2 minutes or until the onions have started to soften. Next add in the tomatoes, salt, turmeric, red chili powder, cumin (or coriander powder), the dal/ lentils and water. Stir it all together and cancel the Saute function on the Instant Pot. Place the lid on the pot and set it to pressure cook on manual for 35 minutes.
When the timer goes off, allow the Instant Pot to naturally release for about 5 to 10 minutes and then release the remaining pressure using the quick release valve. Carefully open the lid and stir the dal well. Add in the canned kidney beans .Use a potato masher, ladle, or other hard spoon to smash up some of the dal and beans. This will add creaminess to the dal. If the dal seems to dry, add in a small amount of water and stir it well. Add a dash of heavy cream if desired . Serve hot with roti, naan, Jeera rice, or your other favorite dishes.
How to Make Dal Makhni on the Stove Top
Soak the urad dal. This will help aid digestion of the beans. Once they have soaked, drain the dal completely. Place the dal, beans, water, onion, ginger, salt and turmeric powder in a stove top pressure cooker and cook on medium heat for 3 to 4 whistles 15 - 20 minutes. After the fourth whistle, set the burner to low and cook for an additional 10 minutes. When the pressure has released, open the lid. Make sure the dal is fully cooked and tender. Add canned rajma and give it a quick stir .(If you didn’t soak the dal, cook until the pressure cooker reaches 4 to 6 whistles and keep it on low to medium heat for 30 to 45 minutes.) To make the tempering, heat butter or oil in a large skillet or pan. When the butter has melted or the oil is hot, add the cumin seeds. Once they start to sputter, add the garlic and tomatoes. Saute until the tomatoes are soft and breaking apart. Next, add in the red chili powder, coriander powder, and dried Kasoori methi or dried fenugreek leaves. Saute the mixture until the oil oozes out from the masala or till the tomato becomes mushy. Once the tempering is done, pour in the cooked dal from the pressure cooker. Simmer on low heat until the dal is soft and well-blended with the tempering. Serve the dal hot with roti, naan, rice, or your favorite dish.
Tips and Tricks for Easy Dal Makhani
Here are some tips and tricks to help you make the best Madras Lentils.
Soaking lentils ahead of time helps aid digestion and reduces cooking times Use white onions for the best flavor, but yellow works too if needed Don’t add cream or butter if you want to keep the recipe vegan Use fresh ingredients like ginger, garlic, and tomatoes You can make your own tomato puree instead of using tomato paste for even better flavor
Is Dal Makhani Gluten Free?
Yes! This recipe does not use any flour or ingredients that contain gluten.
Do I need to soak the dal overnight to make this recipe?
No! One of the best parts of using the Instant Pot is that you don’t have to pre soak your lentils or beans the night before. If you did already, that’s not a problem either! The Instant Pot can handle cooking both soaked and unsoaked beans and lentils.
Is this dal recipe vegan?
We use both cream and butter to help enhance the creaminess and flavors of this recipe. But if you want to keep this vegan, you can by omitting the butter and cream. The dal makhni will still be creamy. The creaminess comes from the split lentils added into the curry.
What can we eat with dal makhani?
This is a very versatile dish. You can serve it with basmati rice, roti, or naan. You could also serve it with this homemade Kulcha. But if you are really looking to elevate your experience eating this dal, you should try it with chutney, aachar, chilled pineapple lassi, or chilled mango lassi.
How do you store the Dal Makhani?
Though foods always taste best freshly made, you can store this curry for later use or to send with your family for a quick, warm homemade lunch. To store, allow the dal makhni to cool down to room temperature. Once it has cooled, spoon it into an airtight container and place in the refrigerator. You can store this for about 4 to 5 days if you did not add extra cream. If you have added cream, you can store it for about 1 to 2 days. You can also freeze the dal. To do this, allow it to cool and place it in a freezer safe container. You can freeze the dal for up to 6 months. To reheat, allow it to defrost and microwave for a few minutes until warmed through or cook over low heat on the stove top in a pan. If you want, you can reheat in the microwave still frozen, just add additional cook time to thaw and heat the dal.
Are you an vegetarian Indian food lover? Then you will love our recipes
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What does dal Makhani taste like?
Dal Makhani is buttery and melts in your mouth without a bit. The Dal is fille with rich flavors of butter or ghee and a blend of Indian spices .
Can you freeze dal makhani?
Yes you can , however it’s best to freeze the dal before adding cream to it. To do this, allow it to cool and place it in a freezer safe container. You can freeze the dal for up to 6 months. To reheat, allow it to defrost and microwave for a few minutes until warmed through or cook over low heat on the stove top in a pan.
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Original Grass-Fed Ghee by 4th & Heart, 16 Ounce, Keto, Pasture Raised, Non-GMO, Lactose Free, Certified Paleo Rani Kashmiri Chilli Powder Rani Turmeric (Haldi) Root Powder Spice, Jack's Organic Kidney Beans (8 PACK) – Filled with Protein & Fiber, Heart Healthy, Low Sodium, Non GMO, BPA Free, Ready-to-Eat, 100% Sustainable Packaging with Easy Open Tearstrip, [13.4oz cartons] Rani Fenugreek Leaves Dried, All Natural (Kasoori Methi) 100g (3.5oz) ~ Gluten Free Ingredients | NON-GMO ~ Vegan Organic Urad Dal Black Whole 2 Pounds, Black Matpe Beans or Black lentils, USDA Certified Organic - 24 Mantra Organic Rani Bay Leaf (Leaves) Whole Spice Hand Selected Extra Large 1.75oz (50g) All Natural ~ Gluten Free Ingredients | NON-GMO | Vegan | Indian Origin (Tej Patta)
