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Dal Makhani is Indian comfort food loved by all. It’s a flavorful mixture of lentils and herbs simmered together that results into ultra delicious curry. This Instant Pot Dal Makhani recipe shows how easy and convenient it is to make this classic Indian Curry in electric pressure cooker.
Similar to Rajma Masala ( Red Beans Curry) , Aloo Matar ( Potato and Peas Curry) and Chana Masala ( Chickpea Curry ) this Dal Makhni is Indian soul food. This curry served with plain rice is full of satisfying comfort vibes
Dal Makhani Recipe Highlights
- Vegan,
- Gluten free,
- Soy free and dairy free
- Full of plant Protein, fiber and nutrients
- Easy to make at home
- Budget friendly and cost effective
- Taste like restaurant’s
Other Names
Dal Makhani can be spelled as Daal Makhani or Dahl Makhani. You will find this curry sold as Madras Lentils in ready to serve boxes in the grocery stores. It often is served in Indian Buffet Restaurants. You find it served in large gatherings, parties and weddings too.
This earthy rustic Restaurant Style Dal Makhani is very easy to make at home.You will notice substantial cost savings compare to ordering it from restaurants or buying it in ready made pouches. Most ingredients are easy to find in Indian grocery stores or on Amazon.
Popular Indian Curry
This delicious North Indian Curry is popular in Punjab, Delhi and surrounding areas. It is also served by roadside street food vendors called “Dhaba”.
Dal Makhani is made with combination of whole black urad dal (Black Gram Matpe Beans) and red kidney beans. A tangy tomato based Makhani Sauce make this recipe very delectable. Simple home-made food at it’s best !
In literally translation, Daal Makhani means lentils /beans with cream sauce. However, in this recipe , I am not using any cream. When cooked well, the urad dal will give more than enough rich creamy texture. No need to add unnecessary extra cream and the high calories that go with it.
Instant Pot Dal Makhani
Less complicated, low calorie but filling and hearty are the buzzwords that I like to hear when meal planning.
Healthy food has to be comforting and sustainable. Simple, traditional recipes offer you that option. You will love this easy to make Daal Makhani and it’s rich delicious taste.
Using Instant Pot, you will cook this curry in a breeze. Trust me, restaurant style entrée without much of hard work and with better quality ingredients. What’s not to love about it?
Dal Makhani Ingredients
The Lentil / Daal Mix Ingredients
- Whole black urad dal ( Black Gram Matpe Beans) Soaked in water overnight.
- ½ cup red kidney beans , soaked in water overnight.
Hint : In case you forget to soak the beans and lentils, don’t worry. Instant Pot will still cook it tender and mushy . Just add more time and water while cooking.
The Makhani Sauce Mix :
1 tablespoon cooking oil ( traditionally butter or ghee is used. If you are not vegan you can use it)
1 can tomato puree or 3 medium tomatoes crushed
1 cup water
1 teaspoon Cumin Seeds
1 teaspoon Garam Masala
1 tsp. Cumin-Coriander powder
¼ teaspoon cinnamon powder
¼ teaspoon cardamom seeds crushed
1 teaspoon each- grated ginger and garlic
½ teaspoon heaped chili powder
1 tablespoon raw sugar
½ teaspoon salt, adjust per taste
1 tablespoon dried fenugreek leaves ( called Kasuri Methi ) This dry herb brings out the unique flavor to many Indian curries.
How to make Dal Makhani
Soak the black urad dal and red kidney beans in cold water overnight. Drain, rinse and set aside. Soaked beans and lentils more than double in size. They absorb the flavors better and cooking time is reduced. ( As mentioned earlier, if you are cooking un-soaked beans, please increase the water in cooking by another cup )
Press the SAUTE button on the Instant Pot. Let it heat up for a minute. Add the oil and the cumin seeds. Once they start to sizzle and brown, add all the ingredients listed under Makhani sauce. Stir well and let it cook for 2-3 minutes while stirring.
Cancel SAUTE. Your quick Makhani sauce is ready.
Add the soaked lentils and beans to the pot in the Makhani sauce , add 1 cup of water and mix well. Close the lid, place the valve on sealing and press the BEAN setting.
Takes about 30 minutes at high pressure once InstantPot comes to pressure. Once it’s done cooking, let it NPR ( natural pressure release). Once the silver pin drops, open the lid. Mix everything well.
Mash the lentils and beans with a spoon to get the thicker, creamier consistency.
Stir well . Crush some dried fenugreek leaves on your palm and add them to curry. Mix well. Garnish with chopped cilantro and extra dried fenugreek leaves if desired. Serve warm and enjoy !
Serving Suggestions
Daal Makhani pairs well with Jeera rice. You can also eat it with garlic naan, paratha, roti , bread, quinoa or couscous.
Typically it is served along the side of cut raw onions and lemon wedges to get the perfect rustic feel. You can just eat bowlful like a chili with variety of toppings also.
This recipe can be doubled. It freezes well. You can use it for meal prep. You might have to add little water while reheating.
Adding few Amazon Affiliate links to get the pictured Ethnic Indian Copper Serving Bowls From Amazon. These serving bowls can be used to serve biryani, curry and daal. You can use these unique bowl for all types of cuisine. They are easy to maintain and clean since heavy-duty stainless steel is used on the interior.
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★ If you make this INSTANT POT DAL MAKHANI RECIPE do let us know how you like it by ★ star rating it and leaving a comment below.
Instant Pot Dal Makhani
Prajakta Sukhatme
Dal Makhani is Indian comfort curry loved by all. It’s a flavorful mixture of lentils and herbs simmered together. This Gluten-free and Vegan Daal Makhani can be made in Instant Pot.
4.75 from 24 votes
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course dinner
Cuisine Indian
Servings 6 cups
Calories 146 kcal
Ingredients
The Lentil / Daal Mix :
- [1 cup whole black urad dal Black Gram Matpe Beans Soaked in water overnight.]
- ½ cup red kidney beans soaked in water overnight
To make Makhani sauce :
- 1 tablespoon cooking oil traditionally butter or ghee is used. If you are not vegan you can use it
- [1 teaspoon Cumin Seeds]
- 1 cup tomato puree or 3 medium tomatoes crushed
- 1 cup water
- [1 teaspoon each grated ginger and garlic]
- [1 teaspoon garam masala]
- [1 teaspoon cumin-coriander powder]
- [¼ teaspoon cardamom seeds crushed]
- ¼ teaspoon cinnamon powder
- [½ teaspoon heaped red chili powder – adjust per taste]
- [1 tablespoon raw sugar]
- ½ teaspoon salt adjust per taste
- [1 tablespoon dried fenugreek leaves called Kasuri Methi ]
Instructions
Soak the black urad daal and red kidney beans in cold water overnight. Drain, rinse and set aside. Soaked beans and lentils more than double in size. They easier absorb the flavors and cooking time is reduced.
Press the sauté button on the Instant Pot, once heated, add the oil or butter and allow it to heat up for a minute. Add the cumin seeds and once they start to brown, add all the ingredients listed under Makhani sauce. Stir well and let it cook for 3-4 minutes while stirring. Cancel Sauté. Your quick Makhani sauce is ready.
Add the lentils and beans to the pot with Makhani sauce , add 1 cup of water and mix well. Close the lid, place the valve on sealing and press the Bean setting. Takes about 30 minutes at high pressure once InstantPot comes to pressure. Once it’s done cooking and beeps, let it NPR ( natural pressure release)
When the silver pin drop, open the lid. Mash the beans slightly with a spoon to get the thicker consistency.
Stir well. Crush some dried fenugreek leaves in your pinch and mix well. garnish with cilantro and dried fenugreek leaves if desired.
Serve with rice of your choice, any choice roti , quinoa or couscous. You can just eat bowlful like a chili with variety of toppings also.
Notes
The cooking time does not include The overnight soaking time for the lentils and beans, the time to build the pressure and time to naturally release the pressure after cooking.
For un-soaked dry beans and lentils : Add 1.5 extra cup of water and choose 50 mins high pressure cooking time.
Nutrition
Serving: 1cupCalories: 146kcalCarbohydrates: 17gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 11mgSodium: 466mgFiber: 5gSugar: 5g
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