Slow-cooked Instant Pot dal makhani

Luscious creamy dal makhani is slow-cooked in the instant pot for that restaurant-quality finish with a shortcut to that smoky flavor without charcoal! Completely authentic but with modern makeover.

If comfort food had a personality, Dal Makhani would be the warm, snuggly friend who shows up uninvited with a cozy blanket and a bowl of buttery goodness. And now, thanks to the magic of the Instant Pot, this North Indian classic has gone from “takes all day” to “weeknight superstar” without losing an ounce of its soul.

Let me introduce you to my go-to dish for when I want to impress someone, or just myself. Dal Makhani, which literally means “buttery lentils,” is traditionally slow-cooked for hours until the black urad dal and kidney beans melt into a thick, creamy swirl of magic.

This is my family’s heirloom recipe—but with a little help from some shiny new kitchen gadgets. My mom’s from Old Delhi, where they take their dal makhani very seriously. Like, "do n’t-you-dare-rush-it" seriously. It’s basically a rite of passage to get it just right. Every spoonful has to taste like a warm memory and a flavor bomb rolled into one.

But here’s the twist most people don’t realize: the signature creaminess? It doesn’t come from a truckload of butter or a splash of dairy cream. Nope. The magic comes from the dal itself—those humble black lentils, slow-cooked (or in our modern case, pressure-cooked) until they practically melt into a silky, luxurious texture. The butter and cream are just the icing on the already ridiculously creamy cake.

So yeah, it’s tradition—just with an Instant Pot and fewer raised eyebrows from the aunties about whether you're doing it "the right way." Plus where am I suppose to get charcoal from now? and light it up too? Use a shortcut- smoked paprika to get the same flavor!

Pair it with warm basmati rice or a buttery naan, and boom—you’ve got a dish worthy of your best china or your coziest sweatpants. It's equal parts luxurious and low-effort.And if you are pulling all the stops, make this easy butter chicken too!

Ingredients used to make Kali Dal

You can find most ingredients on Amazon or an Indian store.

Black Dal- whole black urad dal or madras lentils are the basis of this recipe.When you soak it, it might leave out some black color and turn a tiny bit green and that's okay!

Rajma or kidney beans- I am partial to the light brown variety called chitra but others will work too.

Tomatoes - I like to use tomato paste as that has the most reliable taste. You can use canned tomato puree as well. Freshly pureed tomatoes can be used but it will need to be cooked down to get the concentrated flavor that comes from paste or store bought puree.

Butter & Cream- These add creaminess to the dal, which is quite evident in restaurant dal makhani. If you are on a diet, you can skip this. If you slow-cook the dal for 1-2 hours after, you can achieve the similar results.

Spices - Salt, chili powder, and ground coriander seeds are a pantry staple in Indian cuisine. They are used in almost every curry.

Whole Spices - These give a deep flavor to the dal. You can omit or use whatever you have on hand.

Kasoori Methi - Some would argue that dried fenugreek leaves are more important in this recipe than butter. I highly suggest buying this. It has the most amazing, indescribable taste that really lifts most North Indian curries.

Smoke paprika- My secret ingredient that makes the dal smokey without the dhunhar.Dhungar is basically smoking the dal with charcoal.

Making Dal Makhani in Instant Pot

The cooking process is mostly hands-off, except for the initial sauteing steps. The only thing this dish really needs is time.

Step 1: Soak

Add the whole black dal, chana dal, and rajma in a big bowl. Wash and soak in drinking water overnight or for 6-8 hours.

No soak method- If you forget to do this, increase the pressure cooking time per the recipe instructions.

Step 2: Bhuna Masala

You can do this in two ways- in the Instant Pot or in a pan. On days I am rushed, I do it in the Instant Pot. But the days I am cooking to impress, I do the bhuna masala step on stove top, painstakingly browning the onions for the best taste.

Heat the instant pot using saute mode. Once heated through, add oil.

Add the whole spices- cloves, cinnamon, cardamom, and bay leaf. Let them infuse for 5-10 seconds.

To that, add onions and let them cook till translucent. Add the ginger garlic paste, chili powder, coriander powder, and sauté for about 20-30 seconds. This step will let the chili release it's color and aroma in the oil.

Cancel the saute and add the tomato paste, dal, and water.

Step 3: Pressure Cook

Pressure cook on high. At the end of the cooking time, let the pressure drop naturally if possible.

Open the pressure cooker, and mash the dal using a heavy spoon/ potato masher or a mallet. Mashing the dal is extremely important for the texture.Add the butter and kasoori methi.

Choose slow cook mode and set the timer to 2 hours. Cover and let the instant pot do its thing. After 2 hours, your dal is ready!

So go ahead. Spoon me up, Instagram me (I’m photogenic AF), and let me warm your heart—one bite at a time.

Serving Dal Makhani

Serve this creamy slow-cooked dal makhani piping hot with a dollop of butter, a drizzle of cream, and slivers of ginger on top.

Kali dal goes best with Naans or tandoori roti. We love garlic butter naan at home. That said, I can also happily eat it with rice and regular rotis, too.

If I am entertaining or want a full Indian meal, I often pair the dal with one or more of the below.

• Paneer Dish- Palak Paneer or Paneer Butter Masala
• Chicken Dish- Butter Chicken for the win!
• Salad- Finely sliced round onions(check the photo for that)
• Boondi Raita or this spicy raita
• Indian Breads- Either Naans or homemade parathas
• Rice - Jeera Rice or plain basmati rice
• Pickles and papads
• Extra butter for some indulgence

If you enjoyed this Indian slow-cooked dal makhani, check out the recipes below, too.

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Dal Makhani : FAQs