Instant Pot Dal Makhani (Madras Lentils)
User Reviews
4.9
270 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Soaking time
8 hrs
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Total Time
1 hr
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Servings
4
-
Calories
251 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Dal Makhani (Madras Lentils)
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Authentic Punjabi Dal Makhani (Madras Lentils) made in Pressure Cooker or Instant Pot. This restaurant style Dal Makhani made in the pressure cooker is rich, creamy and flavorful.
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Ingredients
- 1 cup Black gram lentils (Sabut Urad Dal) rinsed and soaked for 4 hours or overnight
- 1/4 cup Red Kidney Beans (Rajma)
- 2 tablespoon butter or oil
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 tablespoon ginger freshly grated
- 1/2 tablespoon garlic minced
- 3/4 cup yellow onion finely diced
- 2 tomato medium, finely diced or pureed, or use 1/2 cup store-bought tomato puree
- 3 cup water for cooking
- 3 tablespoon cream optional
- cilantro to garnish
Spices
- 1 teaspoon Kashmiri red chili powder adjust quantity if using other chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon Coriander powder (dhaniya powder)
- 1 teaspoon salt adjust to taste
For Brown Rice
- 1 cup brown rice rinsed
- 1 1/4 cup water
- 1 tablespoon ghee or oil optional
- 1 teaspoon salt optional
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Instructions
- Wash and rinse urad dal and rajma in a large bowl. Soak overnight in 3 cups of water.
- Start the pressure cooker in saute mode and let it heat. Add oil and cumin seeds.
- When the cumin seeds change color, add onions, ginger and garlic. Sauté for about 5 minutes.
- Add tomatoes and spices. Stir and saute for another 3 minutes.
- Drain the water from the soaked lentils and beans. Add them to the instant pot. Add 3 cups of water for cooking and give it a stir.
- (optional) In a steel bowl, add the ingredients for brown rice. Please a tall trivet and the bowl of rice on top of the trivet.
- Press cancel and close the lid with the vent in the sealing position. Change the instant pot setting to bean/chili mode, which will set the timer to 30 minutes on high pressure cooking.
- When the instant pot beeps, do a natural pressure release. Open the lid.
- (optional) Using tongs, carefully take out the bowl of brown rice. Then take out the trivet.
- Stir the dal well, and if using, add the cream. If needed, add hot water to get the desired consistency. If you like, add more salt or garam masala to taste.
- Garnish with cilantro. Dal Makhani is ready to be served.
Equipments used:
Notes
- Vegan Variation: To make this recipe vegan, just skip the butter and replace it with plant-based oil or vegan butter of your liking. Use coconut milk or cashew cream in place of cream.
- Mom's tips to get the perfect reddish color similar to restaurant-style dal makhani: Soak 2-3 Kashmiri red chilis for half an hour. Then, grind them to a paste with some water and add them when you add the tomatoes. Kashmiri chilies are very mild, so they will not make the dal too spicy. Do skip the chili powder in the recipe if you go this route.
- restaurant-style dal makhani: Soak 2-3 Kashmiri red chilis for half an hour. Then, grind them to a paste with some water and add them when you add the tomatoes. Kashmiri chilies
- Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker and has been updated to make it easier.
Nutrition Information
Show Details
Calories
251kcal
(13%)
Carbohydrates
39g
(13%)
Protein
15g
(30%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
7mg
(2%)
Sodium
638mg
(27%)
Potassium
364mg
(10%)
Fiber
13g
(52%)
Sugar
3g
(6%)
Vitamin A
800IU
(16%)
Vitamin C
16mg
(18%)
Calcium
66mg
(7%)
Iron
5.5mg
(31%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 15g | 30% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 638mg | 27% |
| Potassium | 364mg | 8% |
| Fiber | 13g | 52% |
| Sugar | 3g | 6% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 16mg | 18% |
| Calcium | 66mg | 7% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
270 reviews
Excellent
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