Restaurant Style Dal Makhani - Instant Pot Recipe

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Apr 2

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**Dal Makhani**, also known as "maa ki dal" is one of the most popular lentils dishes in most North Indian restaurants and loved by all. Now you can easily make this dish with the magic of your Instant Pot!

Dal makhani is a rich and satisfying Punjabi recipe that’s packed with royalty! This was one of my favourites to enjoy at restaurants! It’s not typically made at home, but I’ve tried my hand at making this restaurant favourite. Check out my traditional Restaurant-Style Dal Makhani recipe! But now it’s time to adapt this classic to an Instant Pot recipe!

What Is Dal Makhani?

Dal Makhani is a dish that originates from the Punjab reason. It quite literally means “buttery lentils.” Whole black urad dal (black lentils) and rajma (red kidney beans) are cooked with onions, tomatoes, ginger, garlic, green chilies, and aromatic spices commonly used in Indian cooking, such as garam masala and cumin seeds. We’re going to cook in ghee, butter and cream to make this dish so flavourful and luxurious.

What Makes This Instant Pot Dal Makhani Recipe Great?

This recipe for dal makhani is:

Creamy and buttery - just like the restaurant
Costs less than $1.00 CAD per serving.
Great with rice, roti or naan.
Instant Pot Friendly

Not to worry if you don’t have an Instant Pot. This recipe can easily be adapted to be prepare just as well without one. All you need is a pressure cooker to cook the lentils, or, boil the kidney beans and the urad dal/black lentils on low heat until they mash easily. Check out the recipe here!

Why Make Dal Makhani in the Instant Pot?

As a busy guy, the Instant Pot really comes in handy! Yes, cooking is probably my favourite thing to do (apart from eating!), and I love making my favourite dishes in their traditional ways. However, there’s so much work that goes into getting these recipes up for you guys! Of course there’s the actual cooking involved, but I have videos to edit, these posts to write, Instagram to catch up on, just so much goes on!

The thing is, traditionally we have to soak the lentils and kidney beans for quite some time before cooking. It also takes time to sauté them before making the rest of the dish. I love to eat delicious food no matter what, so sometimes the shortcuts to greatness are necessary! That’s exactly what this Instant Pot Dal Makhani recipe is - a shortcut to deliciousness!

How to Prepare Dal Makhani in the Instant Pot?

For the lentils

1. Add the lentils and kidney beans to the Instant pot with the rest of the ingredients, salt to taste and 3-4 cups of water.

2. Close the lid and set the knob to Sealing mode. Set the Instant Pot to Bean/Chili setting and cook for 45 minutes. Let the pressure release naturally, about 15-20 minutes.

3. Once cooked set the pot aside with the water, do not drain the cooking liquid. Lightly mash the lentils with the back of a serving spoon.

For the tadka

1. Heat a pan on medium heat and add ghee, cumin seeds and hing. Cook until cumin seeds turn reddish brown and are aromatic.

2. In the meanwhile, add ginger, garlic, chillies and tomato to a food processor and blend into a smooth paste.

3. Add the puree to the pan and bring to a simmer. Add salt and deggi mirch and cook, while stirring occasionally to ensure the mixture does not burn. Cook for 5-10 minutes, or until mixture releases oil or appears dry.

4. Add tomato paste to the centre of the pan and cook for about a minute. Stir the tomato paste into the masala and turn off the heat.

For the dal makhani

1. Add the cooked tadka to the Instant Pot with the cooked lentils and cooking water and mix well. Change the Instant Pot to Sauté mode on Low and bring lentils up to a simmer.

2. Crush the kasoori methi between your hands and add to the Instant Pot. Cook for 1-2 minutes.

3. Then, add in the butter, garam masala and mix well.

4. Gradually pour the cream and stir until you get a light brown colour. (If you add too much cream, the dish will turn white, which won't look as appetizing and it will just of just cream!). Simmer for 5-10 minutes or until the lentils thicken and coat the back of a spoon.

5. If the lentils become too thick, add water 1/4 cup at a time to adjust consistency. Once ready, you can leave the lentils in Keep Warm mode.

Enjoy the dal makhani with steamed rice, naan, or roti. Check out some some of my recipes for rice and breads that go well with this delicious dal makhani:

Can You Make Instant Pot Dal Makhani In Advance?

You sure can! This would be a great recipe to make for when you have a vegetarian crowd come visit your home! The Instant Pot is great because you can cook many portions, depending on what model you have! To avoid a mess, you can keep your prepared Dal Makhani in the pot of the Instant Pot, and leave the entire pot in the fridge until you’re ready to serve. Be sure to cover the pot with plastic wrap.

Can You Make Dal Makhani Vegan?

Yup! All of the ingredients in dal makhani are vegan except for the ghee, butter and cream. Simply use a plant-based oil, such as olive oil, for cooking instead of the butter and ghee. To replace the cream, I recommend using full fat coconut milk or coconut cream to garnish your dish.

Watch How to Make Instant Pot Dal Makhani Here:

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!

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Indian, North Indian, Vegetarian, Instant Pot

Indian, North Indian

Yield: 4

Author: Anadi

Instant Pot Dal Makhani Recipe | How to Make Restaurant-Style Dal Makhani | Indian Instant Pothttps://youtu.be/oniJ4Ba84tsInstant Pot Dal Makhani is a popular North Indian vegetarian curry. This Instant Pot dal makhani recipe is a quick way to make this restaurant classic dish right at home with ease! This dal makhani recipe uses whole black lentils, or urad dal, with red kidney beans. They're pressure cooked in the Instant Pot and then the luscious gravy is cooked in here to give you one scrumptious treat from the comfort of your own home!2021-04-02

Restaurant Style Dal Makhani - Instant Pot recipe

Dal Makhani, also known as "maa ki dal" is one of the most popular lentils dishes in most North Indian restaurants and loved by all. This quick Instant Pot version shows you how to use your Instant Pot to recreate restaurant gem.

Prep time: 7 MinCook time: 1 H & 10 MTotal time: 1 H & 17 M

Ingredients

For the lentils

1/4 Cup urad dal/black lentils, soaked for 4-6 hours
2 Tbsp red kidney beans
1 bay leaf
1 inch cinnamon stick
salt to taste

For the tadka

1 Tbsp butter or ghee
1 tsp cumin seeds
3 garlic cloves
1 inch piece ginger, roughly chopped
2-3 green chillies (optional)
1 medium tomato, roughly chopped
1/2 tsp salt
Pinch of hing
1/2 Tbsp deggi mirch
1 Tbsp tomato paste

For the dal makhani

1 Tbsp kasoori methi/dried fenugreek leaves
2 Tbsp unsalted butter
1/2 tsp garam masala
1 Cup half and half cream (10%) or 1/4 Cup heavy cream (35%)
salt to taste

Instructions

For the lentils

Add the lentils and kidney beans to the Instant pot with the rest of the ingredients, salt to taste and 3-4 cups of water.
Close the lid and set the knob to Sealing mode. Set the Instant Pot to Bean/Chili setting and cook for 45 minutes. Let the pressure release naturally, about 15-20 minutes.
Once cooked set the pot aside with the water, do not drain the cooking liquid. Lightly mash the lentils with the back of a serving spoon.

For the tadka

Heat a pan on medium heat and add ghee, cumin seeds and hing. Cook until cumin seeds turn reddish brown and are aromatic.
In the meanwhile, add ginger, garlic, chillies and tomato to a food processor and blend into a smooth paste.
Add the puree to the pan and bring to a simmer. Add salt and deggi mirch and cook, while stirring occasionally to ensure the mixture does not burn. Cook for 5-10 minutes, or until mixture releases oil or appears dry.
Add tomato paste to the centre of the pan and cook for about a minute. Stir the tomato paste into the masala and turn off the heat.

For the dal makhani

Add the cooked tadka to the Instant Pot with the cooked lentils and cooking water and mix well. Change the Instant Pot to Sauté mode on Low and bring lentils up to a simmer.
Crush the kasoori methi between your hands and add to the Instant Pot. Cook for 1-2 minutes.
Then, add in the butter, garam masala and mix well.
Gradually pour the cream and stir until you get a light brown colour. (If you add too much cream, the dish will turn white, which won't look as appetizing and it will just of just cream!). Simmer for 5-10 minutes or until the lentils thicken and coat the back of a spoon.
If the lentils become too thick, add water 1/4 cup at a time to adjust consistency. Once ready, you can leave the lentils in Keep Warm mode.