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Instant Pot Dal Makhani (Without Onion And Garlic)

No onion, no garlic instant pot recipe for Dal Makhani - a north Indian lentil dish from Punjab that is popular for its creamy, silky and melt in mouth textures.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Soaking time
6 hrs
Total Time
1 hr 40 mins
Servings: 6
Calories: 179 kcal
Course: Main Course , Dinner
Cuisine: Indian

Ingredients

Pantry
  • 150 gm Whole Black Gram Beans Sabut Urad: ¾ cup/5.2 oz
  • 50 gm Split Urad lentil Dhuli Urad Dal: ¼ cup/ 1.8 oz
  • 50 gm red kidney beans Rajma: ¼ cup/1.8 oz
Dairy/Fridge
  • 28 gm butter Makhan: 2 tablespoon / 1 oz
  • 60 gm heavy whipped cream ¼ cup / 2.1 oz
  • 828 ml water Pani: 3.5 cup/ 28 fl. Oz.
Produce
  • 400 gm tomato Tamatar: 4 medium size, roughly chopped
  • 15 gm ginger Adrak: 1 inch of knob, roughly chopped
  • 3 gm green chili Hari Mirch: 3 green Thai chilis or one serrano, roughly chopped
  • 10 gm cilantro Hara Dhaniya: 2 tablespoons/ ¼ of bunch, finely chopped.
Spices/oils
  • ¼ teaspoon hing
  • 1 tablespoon cumin seeds Jeera
  • 2 bay leaves 2 in number
  • 1 cinnamon stick 1-inch piece
  • ¼ teaspoon cloves 6-7 in number
  • ¼ teaspoon green cardamom 4 in number
  • ½ teaspoon turmeric powder Haldi
  • 2 teaspoon coriander powder
  • ½ teaspoon red chili powder
  • 1 teaspoon dry mango powder
  • 2 tablespoon kasoori methi
  • ¼ teaspoon nutmeg freshly grated
  • ½ teaspoon salt Namak: ½ teaspoon, adjust as per taste
  • 2 tablespoon mustard oil Ghee / choice of oil

Instructions

    Cup of Yum
  1. Wash and rinse whole black gram/ urad beans, kidney beans/rajma and dehusked black gram lentils/ dhuli urad dal 3-4 times in fresh water. Then let them soak in water for at least 5-6 hours or overnight.
  2. Once lentils and beans are thoroughly soaked, start preparing masala for dal makhani.
  3. To make masala for dal makhani, add roughly chopped tomatoes, ginger, green chili, and soaked whole dry red chili in a Nutribullet blender jar and blend everything into a puree.
  4. Set the Instant Pot to ‘Sauté’ mode and adjust the setting to ’Normal’ heat level. When the display reads ‘Hot’, add mustard oil or ghee to the inner pot.
  5. Now add hing, and cumin seeds to the oil. When the cumin seeds start to splutter, add the whole spices – bay leaf, cinnamon stick, black cardamom, and cloves, and fry them for 30 seconds.
  6. Cook the tomato puree until all the water is evaporated and oil starts oozing out from the sides of the puree. Tip: while cooking, tomato puree splatters a lot, to avoid the mess, cover the pot with a lid.
  7. Once, the tomato puree starts separating the oil add salt, turmeric powder, coriander powder, and red chili or cayenne pepper. Stir all the spices into tomato puree. Masala is ready to add soaked lentils and beans into it.
  8. Now drain the water from the soaked beans and lentils and add to the tomato masala, and 3.5 cups of water. Mix well.
  9. Close the Instant Pot, and move the vent to the sealing position.
  10. Pressure cook or manual cook on high pressure for 16 minutes, NPR.
  11. It will take around ‘18 minutes’ to build the pressure and after pressure cooking is over around same time ‘18 minute’ to release the pressure.
  12. Once the pressure is released on its own, open the lid and stir.
  13. Now set the Instant Pot to ‘Sauté’ mode and adjust the setting to ’low’ heat level. Set the time for 15 minutes using the ‘+ or – ‘ sign.
  14. Add two tablespoons of butter and let the dal simmer on low heat uncovered for around 15 minutes.
  15. After 15 minutes of simmering, add kasoori methi and, freshly grated nutmeg, and heavy whipped cream, let the dal simmer on low heat for another 5 minutes.
  16. Now add chopped cilantro, and dry mango powder and mix well.
  17. Delicious Dal makhani is ready to serve.
  18. Garnish it with cilantro, some swirls of cream and a dollop of butter before serving.
  19. Enjoy with naan, paratha, or with some Navratan rice pulao.

Notes

  • To make Dal Makhani vegan:• This recipe is already getting cooked in mustard oil which is a plant-based oil. If you don’t have mustard oil then you can use any plant-based oil available to you. Avocado oil would be great too.• Substitute butter with your favorite vegan butter and cream with cashew cream. I would not recommend adding coconut cream as it will change the flavor profile of authentic dal makhani.
  •  
  • Note: I have used camellia brand red kidney beans and I have never face any problem in perfectly cooking them. However, people had issues in past that Indian stores red beans, different brands, different batches cook differently and require different time.
  • Note: I have used camellia brand red kidney beans and I have never face any problem in perfectly cooking them. However, people had issues in past that Indian stores red beans, different brands, different batches cook differently and require different time.

Nutrition Information

Calories 179kcal (9%) Carbohydrates 19g (6%) Protein 8g (16%) Fat 9g (14%) Saturated Fat 3g (15%) Cholesterol 13mg (4%) Sodium 186mg (8%) Potassium 189mg (5%) Fiber 6g (24%) Sugar 2g (4%) Vitamin A 695IU (14%) Vitamin C 9mg (10%) Calcium 46mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 179

% Daily Value*

Calories 179kcal 9%
Carbohydrates 19g 6%
Protein 8g 16%
Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 13mg 4%
Sodium 186mg 8%
Potassium 189mg 4%
Fiber 6g 24%
Sugar 2g 4%
Vitamin A 695IU 14%
Vitamin C 9mg 10%
Calcium 46mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.