Instant Pot Dal Makhani (Madras Lentils)
Authentic Punjabi Dal Makhani (Madras Lentils) made in Pressure Cooker or Instant Pot. This restaurant style Dal Makhani made in the pressure cooker is rich, creamy and flavorful.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Black gram lentils (Sabut Urad Dal) (rinsed and soaked for 4 hours or overnight)
- 1/4 cup Red Kidney Beans (Rajma)
- 2 tablespoon Butter or Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 tablespoon Ginger (freshly grated)
- 1/2 tablespoon Garlic (minced)
- 3/4 cup Yellow Onion (finely diced)
- 2 Tomato (medium, finely diced or pureed, or use 1/2 cup store-bought tomato puree)
- 3 cup Water (for cooking)
- 3 tablespoon Cream (optional)
- Cilantro (to garnish)
- 1 teaspoon Kashmiri red chili powder (adjust quantity if using other chili powder)
- 1/2 teaspoon Garam Masala
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1 teaspoon Salt (adjust to taste )
- 1 cup Brown Rice (rinsed)
- 1 1/4 cup Water
- 1 tablespoon Ghee or Oil (optional)
- 1 teaspoon Salt (optional)
Instructions
- 1
Wash and rinse urad dal and rajma in a large bowl. Soak overnight in 3 cups of water.
- 2
Start the pressure cooker in saute mode and let it heat. Add oil and cumin seeds.
- 3
When the cumin seeds change color, add onions, ginger and garlic. Sauté for about 5 minutes.
- 4
Add tomatoes and spices. Stir and saute for another 3 minutes.
- 5
Drain the water from the soaked lentils and beans. Add them to the instant pot. Add 3 cups of water for cooking and give it a stir.
- 6
(optional) In a steel bowl, add the ingredients for brown rice. Please a tall trivet and the bowl of rice on top of the trivet.
- 7
Press cancel and close the lid with the vent in the sealing position. Change the instant pot setting to bean/chili mode, which will set the timer to 30 minutes on high pressure cooking.
- 8
When the instant pot beeps, do a natural pressure release. Open the lid.
- 9
(optional) Using tongs, carefully take out the bowl of brown rice. Then take out the trivet.
- 10
Stir the dal well, and if using, add the cream. If needed, add hot water to get the desired consistency. If you like, add more salt or garam masala to taste.
- 11
Garnish with cilantro. Dal Makhani is ready to be served.