Dal Makhani in Instant pot | Protein Rich Lentil Gravy

Dal Makhani is a rich, creamy-textured dal, loaded with flavors, packed with the goodness of lentils and beans. Serve this delicious meal with steamed rice. It can be prepared in less than 30 minutes using Instant pot. For vegan use vegan butter and cashew cream as substitute.

MAIN INGREDIENTS

Dal / Lentils – 3/4 cup Whole Black Urad Dal (Black Lentils) and 1/4 cup Rajma (Red Kidney Beans)

Butter – 1 tablespoon of Unsalted Butter, for vegan use any type of cooking oil or vegan butter

Onion – 1 medium size Onion, finely chopped

Tomatoes – 3 medium size Tomato Puree, add chopped tomatoes to the blender and make into puree (or 1 cup of canned tomato puree)

Ginger Garlic paste – 1 tbsp Ginger-Garlic Paste 

Whole spices – 1/2 teaspoon Jeera / Cumin Seeds 

Ground Spices – Turmeric Powder,  Kashmiri Red Chili Powder (or paprika), Coriander Powder, Garam Masala and Salt for seasoning

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : Preparation

• Rinse well and soak whole black urad Dal (black lentil) and rajma (kidney bean) in water for overnight. 
• Add 3 medium size chopped tomatoes to blender and make into puree (or use 1 cup of canned tomato puree)

STEP 2 : Instant pot Method

Set Instant pot to saute mode high, add 1 tbsp of unsalted butter. Once the butter stops sizzling, add cumin seeds, chopped onions and saute for 4 mins or until golden brown.

STEP 3 :

• Now add ginger garlic paste and sauté for 1 min, until raw smell goes away.
• Reduce the heat (switch to saute mode low).
• Add tomato puree and all the spices – turmeric, kashmiri chili powder or paprika, coriander powder, garam masala and cook for 2 mins. Make sure no browning sticking at the bottom of the pot.

STEP 4 :

• Switch off the heat (press cancel).
• Drain water from soaked lentils and beans, add them to the instant pot.
• Add 1.5 teaspoon salt and 3 cups of water, give a good mix.
• Cover instant pot with lid  and select manual / pressure cook mode high for 20 minutes.
• After 20 mins, let pressure release automatically. 

STEP 6 : Final Preparation

Carefully open the lid. Stir and smash the dal mixture for few times using spatula.

STEP 7 : Serving

Garnish the dal with fresh cream (optional), dollop of butter, few coriander leaves and serve it hot with jeera rice or steamed rice.

TIPS AND TRICKS:

This dal tends to thicken very quickly so whenever you feel that the dal is very thick, add HOT water, remember the water should be hot, even when you cook this dal in advance. 

Dal will be really thick if it gets cold, reheat, adjust the consistency with hot water, bring to a boil before you serve.

Vegan – Instead of regular unsalted butter, use vegan butter or cooking oil.
and for fresh cream use cashew cream as substitute.

How to Store – Refrigerate leftover in an airtight container for up to 3 days. Before serving warm it up in microwave for 1 min or cook at medium heat for 2 mins on stove top. If required add little water to adjust the consistency of dal and add salt as required.

How to Freeze – You can freeze the dal for 2 to 3 months. Avoid adding fresh cream to the dal mixture if your planning to freeze. Add cream to the dal, right before serving.

OUR LATEST FEATURED VIDEO

Dal Makhani in Instant pot | Protein Rich Lentil Gravy

Author: sdarunkumar1987 Cuisine:Indian Courses:Main Lunch Dinner

Difficulty:BeginnerPrep time: 5 minutesCook time (includes pressure cooking): 30 minutesRest time: 40 minutesTotal time: 35 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

Dal Makhani is a rich, creamy-textured dal, loaded with flavors, packed with the goodness of lentils and beans. Serve this delicious meal with steamed rice.

Ingredients

• 3/4 cup Whole Black Urad Dal / Black Lentils
• 1/4 cup Rajma /  Red Kidney Beans
• 1 tablespoon Unsalted Butter, for vegan use cooking oil or vegan butter
• 1/2 teaspoon Jeera / Cumin Seeds 
• 1 medium size Onion, finely chopped
• 1 tablespoon Ginger-Garlic Paste 
• 3 medium size Tomato Puree (to the blender add tomatoes and make puree)
• 3 cups Water
• 1.5 tsp Salt (as per taste)

Ground Spices

• 1/4 teaspoon Turmeric Powder
• 2 teaspoon Kashmiri Red Chili Powder (or paprika)
• 2 teaspoon Coriander Powder
• 1 teaspoon Garam Masala

Garnish

• 1 tablespoon Unsalted Butter
• Few Cilantro / Coriander Leaves

Instructions

Preparation

1. Rinse well and soak whole black urad Dal (black lentil) and rajma (kidney bean) in water for overnight. 
2. Add 3 medium size chopped tomatoes to blender and make into puree (or use 1 cup of canned tomato puree)

Instant pot Method

3. Set Instant pot to saute mode high, add 1 tbsp of unsalted butter. Once the butter stops sizzling, add cumin seeds, chopped onions and saute for 4 mins or until golden brown.
4. Now add ginger garlic paste and sauté for 1 min, until raw smell goes away.
5. Reduce the heat (switch to saute mode low).
6. Add prepared tomato puree and all the spices – turmeric, kashmiri chili powder or paprika, coriander powder, garam masala and cook for 2 mins. Make sure no browning sticking at the bottom of the pot.
7. Switch off the heat (press cancel).
8. Drain water from soaked lentils and beans, add them to the instant pot.
9. Add 1.5 teaspoon salt and 3 cups of water, give a good mix. 
10. Cover instant pot with lid  and select manual / pressure cook mode high for 20 minutes.
11. After 20 mins, let pressure release automatically.

Final Preparation

12. Carefully open the lid. Stir and smash the dal mixture for few times using spatula.

Serving

13. Garnish the dal with fresh cream (optional), dollop of butter and few chopped cilantro (coriander leaves) and serve it hot with jeera rice or steamed rice.

ASMR Cooking Video

Notes & Tips

• This dal tends to thicken very quickly so whenever you feel that the dal is very thick, add HOT water, remember the water should be hot, even when you cook this dal in advance. 
• Dal will be really thick if it gets cold, reheat, adjust the consistency with hot water, check for seasoning, bring to a boil before you serve.
• Vegan – Instead of regular unsalted butter, use vegan butter or cooking oil.
• and for fresh cream use cashew cream as substitute.
• How to Store – Refrigerate leftover in an airtight container for up to 3 days. Before serving warm it up in microwave for 1 min or cook at medium heat for 2 mins on stove top. If required add little water to adjust the consistency of dal and add salt as required.
• How to Freeze – You can freeze the dal for 2 to 3 months. Avoid adding fresh cream to the dal mixture if your planning to freeze. Add fresh cream to the dal, right before serving.

Keywords:Instant pot Dal recipes, Dal makhani in Instant pot, Instant pot vegetarian recipes, Dal Makhani, Indian Instant pot recipes, Indian dal recipes instant pot, Instant pot Lentil recipe