Dal Makhani Instant Pot | Dal Makhani Restaurant Style | Easy Dal Makhani Recipe | Urad Dal Recipe
Recipe Information
Dal Makhani
Cultural Context
Dal Makhani is a popular dish from North India, particularly Punjab, known for its rich, creamy texture and deep flavors. Traditionally, it is slow-cooked overnight to enhance its taste. This dish is often served with naan or rice and is a staple in Indian households and restaurants alike, showcasing the culinary heritage of Indian cuisine.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil is a healthier fat option.
cream
🥗Healthier: coconut milk
💰Cheaper: milk
Coconut milk provides a creamy texture with fewer calories.
black lentils
🥗Healthier: green lentils
💰Cheaper: split peas
Green lentils are nutritious and often less expensive.
Turn on the Instant Pot on sauté mode.
Add 2 to 3 tablespoons of olive oil (or any oil of your choice).
Once hot, add 1 teaspoon of cumin seeds and wait for them to splutter.
Add 1 tablespoon of freshly grated garlic and 1 teaspoon of freshly grated ginger; sauté for a few seconds until fragrant.
Add 1 small finely chopped onion and sauté for a few minutes until light golden brown.
Add 2 large pureed tomatoes and cook until the oil separates from the mixture, which is important for flavor.
Add 1 teaspoon of salt and 1 teaspoon of kashmiri red chilli powder, along with approximately 1/4 cup of water to prevent burning.
Cook until the oil separates again after a few minutes.
Add 3/4 cup of black gram whole (sabut urad dal) and 1/4 cup of red kidney beans that have been soaked for at least 7-8 hours or overnight.
Add 4 cups of water and give it a final mix.
Cancel the sauté mode, close the lid, and ensure it's on sealing.
Pressure cook at high pressure for 30 minutes.
After the timer goes off, wait for 5 to 10 minutes, then quick release the pressure.
Open the lid carefully and check that the lentils and kidney beans are well cooked; if undercooked, add 1/2 cup of hot water and pressure cook for a few more minutes.
Cancel the pressure cook mode and turn on the sauté mode again.
Add 1 teaspoon of dried fenugreek leaves, 2 tablespoons of butter, and 1 teaspoon of garam masala.
Add 1/4 cup of heavy whipping cream (or homemade cream) and stir; cream is optional and can be substituted with 1/2 cup of whole milk.
Cover and let it simmer for a few more minutes.
In a small skillet, melt 2 tablespoons of butter for tempering.
Add approximately 1 teaspoon of finely chopped garlic and sauté for a few seconds until the raw smell is gone.
Add finely chopped cilantro and turn off the heat.
Add 1/4 teaspoon of red chilli powder to the tempering and pour it over the served dal.
Mix well and garnish with cream and cilantro before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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