Instant Pot Dal Makhani (Madras Lentils)
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
50 mins
-
Soaking time
8 hrs
-
Total Time
1 hr
-
Servings
4
-
Calories
251 kcal
-
Course
Main Course
-
Cuisine
Indian
Instant Pot Dal Makhani (Madras Lentils)
Description
Instant Pot Dal Makhani (Madras Lentils) features whole black gram lentils (sabut urad dal) and red kidney beans slow-cooked in a spiced tomato mixture. The recipe leverages an electric pressure cooker to reduce traditional simmering times, maintaining the creamy, thick texture typical of dal makhani. Aromatics such as cumin seeds, fresh ginger, garlic, and onions are sautéed before adding pureed tomatoes and spices like Kashmiri chili powder, coriander, and garam masala. The lentils and beans are soaked overnight to ensure even cooking.
The dish yields a rich, deep flavor with a mildly spicy and buttery profile enhanced by butter and optional cream. The cooking method ensures tender beans that meld well with the spiced sauce. Brown rice cooked alongside offers a wholesome accompaniment, balancing the dal's creamy texture without overpowering it.
This recipe can be adapted to vegan preferences by substituting butter and cream with plant-based alternatives. Additional tips include using Kashmiri red chilies soaked and pureed to achieve a restaurant-style reddish color without excess heat. The dal serves as a fulfilling main dish or side and benefits from stirring after cooking to bring out its creamy nature.
Ingredients
- 1 cup Black Gram Lentils rinsed and soaked for 4 hours or overnight, also known as Sabut Urad Dal
- 1/4 cup red kidney beans rajma
- 2 tablespoon butter or oil
- 1 teaspoon cumin seeds aka 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 optional, or oil
- 1 teaspoon salt optional
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.
Notes
- Farm fresh butter can be swapped with oil or vegan butter for a plant-based version.
- Soaking beans overnight helps to achieve soft, evenly cooked textures.
- Adding Kashmiri red chili paste enhances the reddish color while keeping heat mild.
- The recipe was developed for a 6-quart Instant Pot and can be adjusted for other pressure cooker sizes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
You'll Also Love
