Instant Pot Dal Makhani
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recipe by Garima Gakkhar https://thisthatmore.blog/
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- Total Time
- 11hrs 0mins
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- Serves
- 4
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- Calories
- 487
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 Nov 17, 2021
Ingredients
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- Onion
- 1
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- Tomato
- 3
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- Urad daal
- 125 g
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- Dried kidney beans
- 90 g
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- Ghee
- 3 tablespoons
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- Butter
- 3 tablespoons
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- Tomato purée
- 60 ml
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- Kashmiri chili powder
- ½ teaspoon
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- Garam masala
- 1 tablespoon
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- Ground coriander
- ½ teaspoon
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- Fenugreek leaves
- ½ teaspoon
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- Cardamom pods
- 4
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- Black cardamom
- 2 heads
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- Bay leaves
- 1
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- Ginger-garlic paste
- 2 tablespoons
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- Cloves
- 6
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- Cinnamon stick
- 170 g
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- Water
- 840 ml
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- Sugar
- ½ teaspoon
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- Salt
- 1 teaspoon
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- Single cream
- 60 ml
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- Butter
- ½ teaspoon
Tools
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Instant Pot
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Inner pot
Step preview
- Soak whole black lentils and kidney beans overnight, or for at least 6-8 hrs
- Pre-heat the inner pot - Sauté, Normal
- Then add ghee, butter and onion to the inner pot
- Sauté - Sauté, approx 5 min
- Then add tomato and tomato purée to the inner pot
- Sauté - Sauté, approx 7 min
- Then add kashmiri chili powder, garam masala, ground coriander and fenugreek leaves to the inner pot
- Sauté - Sauté, approx 2 min
- Then add urad daal and dried kidney beans to the inner pot
- Add spices to the inner pot
- Close and lock the lid and turn the steam release handle to Sealing
- Pressure cook - Bean, High, 30 min, then allow natural pressure release
- Remove lid
- Close and lock the lid and turn the steam release handle to Venting
- Cook while stirring occasionally - Slow cook, Normal, 2 hr
- Mash with potato masher
- Add single cream and butter to the inner pot
- Serve