Dhaba Style Creamy and Delicious Dal Makhani in the Instant Pot

How to Make Creamy Dal Makhani in Instant Pot

Hello Everyone,

Very Popular Creamy textured Indian beans and lentils curry “Dal Makhani” made in the Instant Pot. Dal Makhani, which translates to “Buttery Lentils,” and this is very similar to Madras Lentils we get at Costco. This curry tastes very delicious and flavourful and loaded with butter and ghee. To make this curry beans and lentils is soaked in water overnight and then cooked till it is very soft and tender and creamy. Dal Makhni tastes even better the second day, so try and make one day before and enjoy it the next day.

Black gram lentil or whole Urad is an essential ingredient in the making of dal makhani. The spice powder freshly ground garam masala lending a warmth to the dish. The stovetop method of preparing dal makhani takes more than hours, and in the instant pot, your dal makhani will be ready in less than 30 minutes.

Video Recipe:

Here are some more Indian Beans and Lentils Recipes to Try:

Preparation Time: 10 Minutes; Cooking Time: 20 Minutes.

Each Serving of Dal Makhani Contains 212 Cal.

Ingredients:

Black Gram Lentils / Whole Urad ½ Cup
Kidney Beans ¼ Cup
Black beans ¼ Cup
Onion 1 medium, finely chopped
Tomato Puree 1 cup
Ginger-garlic paste 1 Tbsp
Red chili powder 1 Tbsp
Turmeric ½ Tsp
Coriander powder 1 Tsp
Cumin powder 1 Tsp
Garam Masala 1 Tsp
Salt 1 Tsp
Kasuri Methi(Dried fenugreek leaves) ½ Tsp
Coriander leaves 2Tbsp, chopped
Milk cream / Heavy cream 2-3 Tbsp
Ghee 1 Tbsp
Butter 1 Tbsp
Water 1 ½ Cup

Instructions:

Wash and soak Urad, kidney beans, and black beans in the water for 5-6 hours or overnight.
Turn on the saute mode of the instant pot and heat butter.
Splutter cumin seeds and add finely chopped onion and sauté for 2-3 minutes or until it becomes translucent.
Add tomato puree and ginger-garlic paste and cook for a minute or two.
Add soaked beans, red chili powder, turmeric, coriander-cumin powder, and salt and give it a quick stir.
Add water 1 ½ cup and stir well.
Close the lid of the instant pot and place the vent on the sealing position.
Cook on Manual Mode(Hi) for 12 minutes and then NPR for 10 minutes.
Release the remaining pressure and open the lid and mix well.

Now, turn on the saute mode of the instant pot.
Add butter, milk cream, garam masala, Kasuri Methi, and coriander leaves and mix well.
Cook on sauté mode for 2 - 3 minutes or until everything mixed up well.
Garnish Dal makhani with chopped fresh coriander and fresh cream drizzled on top.
Buttery, creamy and delicious Dal Makhani is ready to serve, serve hot with the chapati, Kulcha, naan, or jeera rice. Enjoy!!!

My Take:

You can make a vegan dal makhani by substituting ghee and butter with oil and cream with cashew cream(by grinding soaked cashews with the water).
You can use canned tomato puree instead of freshly made, as the flavors are more intense in it.
To get the best texture and result, soak the Lentils and Beans in water for at least 5-6 hours.

How to Store Dal Makhani:

Store in an airtight container in the refrigerator for about 4 to 5 days.
You can freeze it for 2-3 months in the freezer, thaw overnight in the fridge, heat, and serve.

Dietary Comment:

The calorie count is based on a 2000 calorie diet.
Per serving contains 212 calories, along with 21 g carbohydrates, 5.9 g dietary fiber, 12 g fats, and 11.7 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

It is good to eat Dal Makhani for Lunch, Brunch, or Dinner.

If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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