Instant Pot Dal Makhani with Brown Rice
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Calories
328 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Dal Makhani with Brown Rice
Description
Dal Makhani is prepared by soaking black gram and kidney beans before cooking them in an Instant Pot with cumin, onion, garlic, ginger, turmeric, Kashmiri chili powder, salt, and diced tomatoes. The pressure cooking softens the beans thoroughly while allowing the spices to integrate deeply. A pot-in-pot technique permits cooking brown rice at the same time for a complete meal.
After cooking, cream is stirred into the dal to add richness, garam masala enhances aroma, and chopped cilantro along with dried fenugreek leaves offer fresh herbal notes. The final consistency is creamy but with some texture from the lentils and beans.
This preparation provides a filling, spiced vegetarian protein option that can be served on its own or with the accompanying brown rice. The one-pot pressure cooking method reduces active cooking time and effort.
For quicker preparation, dry beans can be pressure cooked longer or soaked less with added water. The recipe also allows vegan substitutions such as oil instead of ghee and coconut or cashew cream instead of dairy cream. Stove-top and non-pressure cooking adaptations are described for flexibility.
Ingredients
- 1 cup black gram beans (adzuki beans or whole brown lentils) **
- ⅓ cup red kidney beans **
- 1 tablespoon neutral cooking oil ghee or butter, generic cooking oil
- 1 teaspoon cumin seeds
- 1 medium yellow onion finely diced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- ¼ teaspoon Turmeric ground
- 2 teaspoons Kashmiri red chili powder
- 2 teaspoons kosher salt
- 2 cups tomato diced
- 2 cups water
- ½ cup light cream **
- 1 teaspoon garam masala
- ¼ cup cilantro chopped
- 1 tablespoons fenugreek leaves optional, dried, aka Kasoori Methi
Optional Pot in Pot rice
- 1 cup brown rice rinsed and drained
- 2 cups water
- 1 teaspoon salt
Instructions
- Rinse and soak black gram beans and red kidney beans in 3 cups of water. Overnight or 6-8 hours. Drain the water after soaking and keep the beans aside.
- Set Instant Pot to sauté mode and heat oil. Add cumin seeds to the oil and allow them to sizzle. Add onions and mix well.
- Add ginger, garlic, turmeric, red chili powder, salt, tomatoes and beans. Add water and mix well.
- To make pot-in-pot brown rice (optional step)- Add rice, water, and salt to a stainless steel container. Put a tall trivet over the beans. Place the rice container on the trivet.
- Close Instant Pot with pressure valve to sealing. Pressure Cook (Hi) for 30 minutes followed by Natural Pressure Release. See notes for stove top method.
- Open Instant Pot and set to sauté mode. Carefully take out the Rice container and the trivet. Stir in cream, add garam masala and garnish with cilantro and dried fenugreek leaves.
Notes
- For convenience, if beans are not soaked, increase water and pressure cooking time to achieve soft lentils.
- Use oil instead of ghee and non-dairy cream for a vegan version.
- Dry beans require longer cooking and extra water; adapt accordingly if using stove-top or no pressure cooker.
- If cooking on stove-top, simmer covered on low-medium heat until lentils are soft, adjusting water as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 12g | 24% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 1185mg | 49% |
| Potassium | 746mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 471IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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