Instant Pot Dal Makhani

Easy to make Vegetarian North Indian thali with dal makhani, potato curry, rice and roti. Recipe for creamy restaurant style Dal makhani included.

Author: Pavani

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Prep Time: 15

Cook Time: 1

Soaking Time:: 8

Total Time: 9 15

Course: Main Course, Main Dish

Cuisine: Indian, north indian

Servings: Servings

Ingredients

For the Curry:

1 cup Whole urad dal (Black lentils)
¼ cup Red kidney beans
1 tablespoon Moong dal
3 cups Water, divided
To taste Salt, divided
2 tablespoons Oil
1 tablespoon Unsalted butter or ghee
1 medium Onion, finely chopped
1~2 Green Chilies, finely chopped
1½ teaspoons Ginger+garlic paste
½ cup Tomato puree
1 teaspoon Red chili powder
1 teaspoon Ground cumin
1½ teaspoons Ground coriander
1 teaspoon Garam masala
3 tablespoons Heavy cream
2 tablespoon Cilantro, chopped

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Instructions

Rinse and drain urad dal and red kidney beans. Soak them separately overnight or for at least 8 hours.
1 cup Whole urad dal (Black lentils), ¼ cup Red kidney beans
Drain the water from the lentils and beans. Place them in the instant pot along with the moong dal, 1 teaspoon salt and 2½cups of water. Cook on high pressure/ manual mode for 30 minutes. Let the pressure release naturally for 15 minutes, then quick release the remainder.
1 tablespoon Moong dal, To taste Salt, divided, 3 cups Water, divided
While the lentils are cooking, heat oil and butter/ ghee in a medium size pan. Add the onions, green chilies, and ginger+garlic paste. Cook till the onions are translucent and lightly browned around the edges, about 4~5 minutes.
2 tablespoons Oil, 1 tablespoon Unsalted butter or ghee, 1 medium Onion, finely chopped, 1~2 Green Chilies, finely chopped, 1½ teaspoons Ginger+garlic paste
Add the tomato puree, red chili powder, ground cumin, ground coriander, and salt. Simmer the mixture until oil starts to separate around the edges, about 8~10 minutes.
½ cup Tomato puree, 1 teaspoon Red chili powder, 1 teaspoon Ground cumin, 1½ teaspoons Ground coriander, To taste Salt, divided
Add the onion-tomato mixture to the cooked dal and beans mixture in the instant pot. Swirl ½ cup more water to get all the stick on bits in the pan and add that to the beans as well. Cook again on high pressure/ manual mode for 15 minutes. Let the pressure release naturally for 15 minutes, then quick release the remainder.
Open the lid and stir in garam masala and the cream. Cover with the lid and set aside for 5~10 minutes. Sprinkle with chopped cilantro and serve.
1 teaspoon Garam masala, 3 tablespoons Heavy cream, 2 tablespoon Cilantro, chopped

Notes

If cooking in a pressure cooker - cook for 4~5 whistles on medium flame. Turn off the stove and let the pressure come down naturally.
To the cooked dal and beans mixture, add the onion-tomato gravy and cook on pressure for another 1~2 whistles. Turn off the heat and let the pressure come down.
Optional final tempering: heat 1 tablespoon butter in a small pan, add ½ teaspoon each of Kashmiri red chili powder, garam masala and 2 tablespoons of chopped cilantro. Pour this over the cooked dal just before serving.

Nutrition

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