Instant Pot Dal Makhani
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
1 hr 5 mins
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Total Time
1 hr 20 mins
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Servings
6
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Calories
408 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Instant Pot Dal Makhani
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Create all the creamy and rich magic of Dal Makhani, without the wait. The Instant Pot cuts down the time this amazing Indian Dal recipe cooks to just over 1 hour! It's a miracle of taste and convenience!
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Ingredients
- 1 ½ cups urad dal (whole black dal - see pic above)(rinsed with cold water)
- 8 garlic cloves (minced)
- 1.5 inch fresh ginger (minced) (4cm)
- 1 tsp chilli powder
- 1 tsp paprika
- 1 tsp garam masala
- 1 tbsp vegetable oil
- 1 tsp salt
- 1 can tomato pulp
Extra ingredients
- 1 stick butter (unsalted)
- ½ cup whipping/double cream
- 1 tsp salt
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Instructions
- Add the dal, garlic, ginger, chilli powder, paprika, garam masala, vegetable oil, salt and tomato to the Instant Pot. Stir in 6 cups of water then put on the lid to seal.Cook on 'High Pressure' for 1 hour.
- Release the steam, then remove lid and stir well. The dal will be cooked and the sauce a little creamy.Stir in all the butter and cream, the turn on the 'Sauté' feature and cook the sauce for a further 10-15 minutes to reduce the sauce into a thick, creamy texture. Be sure to stir regularly to avoid sticking.Turn off the pot, check for seasoning - it will most likely need more salt.
Notes
- Serving:
- Serving:
- Make it Vegan
- Make it Vegan
- Stovetop
- Stovetop
- Storage & Reheating:
- Storage & Reheating:
- Serve my Instant Pot Dal Makhani with Indian breads like roti, naan, paratha or chapati. It's equally delicious with fluffy basmati rice.
- I will often serve it alone or paired with other curries both vegetarian or meat.
- Switch the butter and cream for vegan butter and coconut cream to make a vegan dal makhani
- Cook on the stove top the same way, only cook gently for 3+ hours until the lentils are soft and creamy. You may want to add a little more water from time to time using this method to avoid the sauce drying up. Stir regularly to stop it sticking and burning on the bottom.
- Fridge: Dal Makhani will stay fresh in the fridge for 5-6 days.Reheat in a microwave for 3-4 minutes until piping hot or in a pan until hot.
- Freezer: This is an excellent contender for freezing. I freeze mine in single portions for over 3+ months. Cook from frozen in the microwave for 7-8 minutes, stirring frequently (add a little water if it dries out too much). You can also defrost thoroughly and reheat in a pan until piping hot.
Nutrition Information
Show Details
Calories
408kcal
(20%)
Carbohydrates
33g
(11%)
Protein
14g
(28%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Cholesterol
68mg
(23%)
Sodium
1019mg
(42%)
Potassium
256mg
(7%)
Fiber
12g
(48%)
Sugar
3g
(6%)
Vitamin A
1232IU
(25%)
Vitamin C
10mg
(11%)
Calcium
78mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 14g | 28% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 68mg | 23% |
| Sodium | 1019mg | 42% |
| Potassium | 256mg | 5% |
| Fiber | 12g | 48% |
| Sugar | 3g | 6% |
| Vitamin A | 1232IU | 25% |
| Vitamin C | 10mg | 11% |
| Calcium | 78mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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