Delicious, creamy, and rich Dal Makhani made in an Instant Pot. Dal makhani is one of our all-time favourite recipes. This Instant Pot Dal makhani recipe is a time-saver recipe as you just need to bring all the ingredients, transfer them into the Instant Pot and sit back while your Instant Pot is creating its magic.
I have already shared an authentic dal makhani recipe here on the blog, and if you guys are following this space regularly, then you might know that we are die-hard dal-chawal lovers. After coming to Canada, I made authentic dal makhani at our friend's house and they really appreciated my efforts. I was then planning to make this rich dal makhani in my Instant Pot too. Finally, our experiment was successful, and here I am sharing a foolproof method to make dal makhani in your very own Instant Pot.
What is dal makhani?
What is dal makhani? Who invented the dal makhani recipe? I have got your answers.
Dal makhani is lentil base, rich and creamy curry/stew recipe basically made with whole black gram, red kidney beans, butter and fresh cream. It is made by simmering the lentils on a low flame for hours. However, we can easily get pressure cookers now, so preparation time is reduced.
Do you know? The founder of the dal makhani recipe is Mr Kundan Lal Jaggi, who was born in Pakistan and became a refugee in India after the partition. This is the man who also invented the world-famous butter chicken recipe.
Dal makhani is one of the must try recipe from Indian cuisine.
Dal Makhani
Authentic Dal makhani is a slow cooker recipe where lentils are cooked for a few hours, which definitely enhances the flavours of the recipe. However, the version I am sharing today is very delicious, and you should not ignore it 😉
This instant pot dal makhani is prepared in an hour. Lentils are soaked for 3 hours. I always prefer to soak my lentils before using them, as it helps in better digestion.
What goes best with dal makhani (what to serve with)?
Plain steamed rice and garlic butter naan are my personal favourites to serve with dal makhani. But not to worry, folks, this recipe goes best with any paratha and pulao. You can optionally make some paneer curry with paratha and dal makhani too. Remember, Dal makhani is a stew recipe.
Can we store this dal makhani?
Yes, why not? This dal makhani at room temperature stays fresh for a whole day(24 hours). This recipe stays fresh up to 5 days in the refrigerator. Always store in an air-tight container. I have not tried freezing this recipe, but I will update it soon.
Reasons to love this recipe,
- Rich and creamy - yeah, this dal is a rich and creamy recipe.
- A smooth and mushy stew
- One-pot meal
- Can be prepared in advance - you can prepare this recipe in advance for a party
- A must-try recipe
- Easy to prepare
- Made with easily available ingredients
- Protein-rich recipe
- Easy and comfy recipe
Watch us making🎥
Ingredients
Hero ingredients: whole black gram and red kidney beans are the hero ingredients of the dal makhani recipe. I have not try any substitute or any other pulses.
Spices and seasoning: I used red chili powder, turmeric powder, coriander powder, cumin, black cardamom and salt. The use of spices in the right amount is crucial here.
Fresh Cream: The use of fresh cream makes this recipe very unique. I used fresh half-and-half cream here. You can always use homemade cream.
Other: onions, tomatoes, garlic and fresh cilantro, oil are the rest of the ingredients.
How to (with pictures)
Soak pulses for 3 hours at least before use.
Start the Instant Pot in sauté mode and heat oil in it. Add cumin and black cardamom. When cumin starts to crackle, add onion and minced garlic. sauté for 2 minutes.
Add salt, red chili powder, turmeric powder, coriander powder and mix well.
Add soaked rajma(kidney beans), urad(whole black gram) and water.
Change the Instant Pot setting to manual or pressure cook mode for 60 minutes(1 hour) at high pressure with a vent in sealing position.
When the Instant Pot beeps, let the pressure release naturally.
Now, open the lid and gently mix and mash the curry with the back of your spatula.
Also, add fresh cream and mix well.
Garnish with cilantro and serve hot.
Similar recipes,
- instant pot red sauce pasta - this is the first recipe we tried in an instant pot
- instant pot rajma
- instant pot sambar
- instant pot chole tikka masala
- instant pot moong dal fry recipe
FAQs
Yes, soaking lentils for at least 3-6 hours helps them cook faster and improves digestion. However, you can skip soaking and slightly increase the cooking time.
Instant Pot Dal Makhani typically takes about 60 minutes under high pressure, plus natural pressure release time.
Creaminess comes from slow cooking, slightly mashing the lentils, and adding butter or cream. Proper cooking time and simmering help achieve that rich texture.
Yes, you can make a lighter version using milk, yogurt, or skipping dairy entirely. The dish will still be flavorful but less rich.
Yes, Dal Makhani freezes well. Store in freezer-safe containers for up to 2-3 months. Thaw overnight and reheat before serving.
Natural release helps lentils soften further and prevents splattering, especially for thick, starchy dishes like dal.
Absolutely! Replace butter with oil and cream with coconut milk or cashew cream for a delicious vegan version.
Recipe
Instant Pot dal makhani
Equipment
Ingredients
pulses/lentils
- 1 cup whole black gram , sabut urad
- ¼ cup red kidney beans, rajma
- 2 cups water, to soak pulses
other
- 2 tablespoon oil
- ½ teaspoon cumin
- 1 clove black cardamom
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 large tomato, grated or puree (1 cup apporx)
- salt, to taste
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon corinader powder
- ½ cup fresh cream
- cilantro, for garnishing
- 4 cups water, to cook lentils
- 1 tablespoon salted butter, optional
Instructions
- Soak black whole gram and kidneybeans for 3 hours atleast.1 cup whole black gram , ¼ cup red kidney beans, 2 cups water
- Start the instant pot in sauté mode and heat oil in it. Add cumin and black cardamom. When cumin starts to crackle, add onion and minced garlic. sauté for 2 minutes. Also add tomato puree.2 tablespoon oil, ½ teaspoon cumin, 1 clove black cardamom, 1 medium onion, 3 cloves garlic, 1 large tomato
- Add salt, red chili powder, turmeric powder, coriander powder and mix well.1 teaspoon red chili powder, ½ teaspoon turmeric powder, ½ teaspoon corinader powder, salt
- Add soaked rajma(kidney beans), urad(whole black gram) and water.4 cups water
- Change the instant pot setting to manual or pressure cook mode for 60 minutes(1 hour) at high pressure with a vent in sealing position.
- When the instant pot beeps, let the pressure release naturally.
- Now, open the lid and gently mix and mash the curry with the back of your spatula.
- Also, add fresh cream, butter and mix well.½ cup fresh cream, 1 tablespoon salted butter
- Add some butter if you like. Garnish with cilantro and serve hot.cilantro
Notes
- Always soak black gram and kidney beans for 3 hours at least.
- You can add butter along with cilantro, however, it is totally optional.
- Use either store-bought and homemade cream.
- If you want to make this recipe dairy-free, then completely avoid butter and replace fresh cream with cashew cream or cashew milk.
- Check FAQs and other sections for details.
Priya, you are the instant pot guru. I bet the added cream and butter add a little extra deliciousness to this recipe.
awww thank you dear 🙂 This is one our all time favorite combo.
It's getting quite warm here now but I'd still happily go for a big bowlful! This looks wonderful!
Thank you Hannah.
What a comforting and delicious dish. And so packed with wonderful flavors! 🙂 ~Valentina
Thank you, Valentina:)
Dal makhani sounds delicious, Priya! Talk about comfort food at its best! And I bet the kitchen smells amazing when you've got a pot of this going. 🙂
Thank you David 🙂