5.0 from 6 votes
Instant Pot Dal Makhani
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!
Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
Servings: 6
Calories: 408 kcal
Course:
Side Dish , Main Course
Cuisine:
Indian
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 tick butter (unsalted)
- ½ cup whipping/double cream
- 1 tsp salt
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.
Cup of Yum
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
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
% 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.