Dal Makhni Recipe

Slow cooked instant pot dal makhani - resturant style recipe thats mostly hands off.

Course Main Course

Cuisine Indian

Keyword black dal, dal, instant pot

Prep Time 10

Cook Time 3 10

Pressure cooking time 1 10

Total Time 1

Servings

Calories 143kcal

Author Chhavi

Equipment

Ingredients

1 Cup Black Whole Dal Black Urad Dal / Madras Dal
2 Tablespoon Rajma Kidney Beans; i like chitra rajma
2 Tablespoon Channa Dal
1 Tablespoon Oil ghee, mustard or avocado or vegetable oil
1 Cup Onion 200 gms; chopped up ; white or yellow
50 grams Tomato paste 2 tablespoon or 1.5 cups fresh pureed tomatoes or 1 cup storebought puree
3 Tablespoon Ginger Garlic Paste fresh is better
3 Tablespoon Butter 2 tablespoon for cooking; tablespoon for garnish
Salt to taste about ½ tsp

Spices

½ Teaspoon Cumin seeds
1 Tablespoon Coriander powder
1 Teaspoon Red Chilli powder adjust as per your need
1 Black cardamom Optional
1 Bay leaf Optional
2 Cloves Optional
1 inch Cinnamon Optional
1 tablespoon Kasoori Methi
2 Tablespoon Cream Skip this for healthier version
1 tablespoon Smoked Paprika or you can do dhungar

Instructions

Cook the dal

Wash and Soak the dals together overnight or 6-7 hours.
Heat the instant Pot in saute mode.
Add the drained soaked dal and 4 cups of water with 1 teaspoon of salt.
If soaked overnight - Pressure cook on high pressure for 40 minutes.
If not soaked - Pressure cook on high pressure for 60 minutes.
Once the cooking is done, let the steam release naturally.Or if you are in a hurry, release after 10 minutes.

Make the base or bhuna masala

Heat a pan. (this step can also be done in the instant pot beore you add the dals.)
Once hot, add oil. Follow it by adding the bay leaf, cloves, black cardamom and cinnamon. Let the spices get heated through for 5-10 seconds.
Add the chopped onions and cook for 15-20 minutes till it's golden brown.
Add the ginger garlic paste ,coriander powder, smoked paprika and chili powder. Give it a mix and let it cook for 10-20 seconds.
Add the tomato paste and give it a stir. Add water if needed. Cook till the oil separates to the sides.

Slow Cook Dal Makhani

Once the instant pot is finished. Let the steam escape naturally or a quick release.
Add 2 tablespoons of butter and kasoori methi. Use a potato masher or a large ladle to mash the dal.
Add the masala to the cooked bhuna masala and mix. Adjust the water so it's not too thick. Adjust the salt.
Slow cook the dal for 1-2 hours, covered. The dal will thicken and then resemble the resturant type of dal makhani.Add ½ cup of water if the dal is too thick.
Add the butter, drizzle cream on top while serving.

Notes

Most important steps

Mash the dal.That's the trick to get a thick dal, without using any other emulsifier.
Slow cook- If you have not tried this before, then you must.The dal literally changes from a home-style dal to a restaurant quality, glossy, creamy, thick indulgent dal.Do this for a minimum of 2 hours and a maximum of 8 hours.
Butter - You really do not need it especially if you slow cook the dal.Really!
Kasoori Methi- This is the umami that's missing in home cooked dals.Buy a pack, add it to dals, rotis, vegetable stir fries.It will elevate north Indian food like nothing else can!

Storing & Freezing

Dal Makhani can stay in the fridge for 5-7 days. It will stay longer if you don't use cream or butter.

It freezes beautifully! I always make a large batch of the dal and freeze it in single-person servings in a zip-lock bag. This way, I am just 15 minutes away from ordering naan and heating the dal for my all-time favorite indulgent meal.

Nutrition