📝 About This Recipe
Hailing from the heart of Punjab, Dal Makhani is the crown jewel of North Indian cuisine, celebrated for its buttery richness and deep, smoky undertones. This recipe utilizes the Instant Pot to achieve that traditional 'slow-cooked for 24 hours' texture in a fraction of the time, resulting in lentils that are impossibly creamy and soul-warming. It is a luxurious symphony of black urad dal and kidney beans, finished with a touch of charcoal smoke and a generous swirl of cream.
🥗 Ingredients
The Legumes
- 1 cup Whole Black Urad Dal (rinsed and soaked overnight)
- 1/4 cup Rajma (Red Kidney Beans) (rinsed and soaked overnight)
- 4 cups Water (for pressure cooking)
- 1 teaspoon Salt
The Aromatics & Sauce
- 3 tablespoons Ghee (can substitute with unsalted butter)
- 1 teaspoon Cumin Seeds
- 1.5 tablespoons Ginger-Garlic Paste (freshly pounded is best)
- 1 cup Tomato Purée (finely blended fresh tomatoes or canned)
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant red color without excessive heat)
- 1 teaspoon Garam Masala (high-quality blend)
- 1 tablespoon Dry Fenugreek Leaves (Kasuri Methi) (crushed between palms)
The Finishing Touches
- 1/4 cup Heavy Cream (plus extra for drizzling)
- 2 tablespoons Unsalted Butter (added at the very end)
- 2 tablespoons Fresh Cilantro (finely chopped for garnish)
- 1 piece Lump Charcoal (optional, for Dhungar smoky method)
👨🍳 Instructions
-
1
Drain the soaked dal and rajma, rinsing them thoroughly under cold water until the water runs clear. This helps remove excess starch and prevents bitterness.
-
2
Place the drained lentils and beans into the Instant Pot. Add 4 cups of water and 1 teaspoon of salt. Close the lid and set the valve to 'Sealing'.
-
3
Select 'Pressure Cook' on High for 30 minutes. Once the timer ends, allow for a Natural Pressure Release (NPR) for at least 20 minutes to ensure the beans are buttery soft.
-
4
Open the lid and check the lentils. They should be completely soft and mashable between two fingers. Use a potato masher or the back of a large spoon to gently mash about 10% of the lentils; this creates the signature creamy texture.
-
5
Set the Instant Pot to 'Sauté' mode (Low/Normal). In a separate small pan, heat the ghee over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
-
6
Add the ginger-garlic paste to the ghee and sauté for 1-2 minutes until the raw smell disappears and it turns slightly golden.
-
7
Stir in the tomato purée and Kashmiri red chili powder. Cook this 'masala' for 5-7 minutes until the ghee begins to separate from the sides of the paste.
-
8
Pour this aromatic tomato mixture into the Instant Pot with the cooked lentils. Stir well to combine.
-
9
Continue to simmer on 'Sauté' mode for 15-20 minutes, stirring frequently to prevent sticking. The longer it simmers, the better the flavors develop. Add a splash of hot water if it becomes too thick.
-
10
Stir in the garam masala and the crushed Kasuri Methi. These add the final layer of floral and spicy aroma.
-
11
Turn off the Instant Pot. Stir in the heavy cream and the 2 tablespoons of butter. The dal will transform into a beautiful, pale mahogany color.
-
12
Optional: For the 'Dhungar' smoky flavor, heat a small piece of charcoal over a gas flame until red hot. Place a small metal bowl or a piece of foil on top of the dal, put the hot charcoal in it, and pour 1/2 teaspoon of ghee over the coal. Immediately cover the Instant Pot lid for 3-5 minutes to trap the smoke.
-
13
Remove the charcoal bowl, give the dal a final stir, and garnish with fresh cilantro and a swirl of cream before serving.
💡 Chef's Tips
Always soak your lentils for at least 8-12 hours; this ensures even cooking and better digestion. If the dal looks too thin, continue simmering on 'Sauté' mode; the starch from the mashed lentils will naturally thicken the sauce. Kashmiri Red Chili Powder is essential for that restaurant-style red color without making the dish too spicy. Don't skimp on the simmering time after adding the masala; this 'slow-cook' phase is where the magic happens. For a vegan version, substitute ghee/butter with coconut oil and use cashew cream instead of heavy cream.
🍽️ Serving Suggestions
Serve hot with butter-slathered Garlic Naan or Laccha Paratha for the ultimate experience. Pair with fragrant Jeera Rice (Cumin Rice) to soak up the creamy gravy. A side of Sirka Pyaaz (pickled vinegar onions) and a lime wedge provides a perfect acidic contrast to the richness. A tall glass of salty or sweet Lassi complements the earthy flavors of the pulses. Serve alongside a fresh Kachumber salad (cucumber, tomato, and onion) for a refreshing crunch.