Instant Pot Dal Makhani | Easy Quick Dal Makhani | Urad Dal Recipe | rekha kakkar
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.
Soak 1 cup black lentils and 1 cup kidney beans overnight.
Drain and rinse the lentils and beans.
In an Instant Pot, add butter and sauté 1 tablespoon chopped ginger and 1 tablespoon chopped garlic until fragrant.
Add 1 cup fresh tomato puree and spices (Kashmiri red chili powder, regular red chili powder, cinnamon); mix well.
Add the soaked lentils and beans to the pot.
Pour in enough water to cover the lentils and beans, then seal the Instant Pot.
Set the Instant Pot to cook for 30 minutes on high pressure.
After cooking, release the pressure and check the texture of the lentils and beans.
Add 1 cup of milk and 1 tablespoon of kasuri methi; stir to combine.
Adjust seasoning if necessary and let it simmer for a few more minutes before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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