By Wendy Stoltz, Yuliia Stsepeleva / Last Modified On September 27, 2023

You will love the rich, creamy, and flavorful taste of this Instant Pot Dal Makhani. Combining urad beans, red and black beans, and various aromatic spices create a delicious and satisfying vegetarian curry dish. The cream adds a luxurious touch to the dish, making it even more indulgent and comforting. This recipe is versatile and customizable, so you can adjust it to your preferences.

What is Dal Makhani? Dal Makhani is a popular Indian dish made from black lentils (urad dal) cooked in a creamy tomato-based sauce. It originated in the Punjab region of India and is a staple in North Indian cuisine. The dish is traditionally slow-cooked for several hours to create a rich and creamy texture and is flavored with a blend of aromatic spices. It is typically served with rice, naan, or roti and is a popular vegetarian option in Indian restaurants.

Looking for delicious gluten-free meals that are easy to prepare? We have a wide selection of Instant Pot recipes, which includes everything from hearty soups and stews to savory meat dishes and flavorful side dishes. And for those craving bread, why not try their gluten-free naan recipe that is perfect for dipping in this Instant Pot Dal Makhani? For a Mexican-inspired meal, this Instant Pot carnitas recipe is a must-try, while this Instant Pot chicken fried rice recipe offers a tasty twist on a classic Chinese dish.

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Instant Pot Dal Makhani Recipe

If you're a fan of rich, creamy, and flavorful curries, then you must try this mouthwatering Dal Makhani recipe! This classic North Indian dish is made with urad dal (also known as black lentils), red and black beans, and various aromatic spices and is finished with a luxurious touch of cream. The result is a velvety and satisfying dish that's perfect for any occasion, from a cozy weeknight dinner to a dinner party.

Not only is this recipe easy to follow, but it's also customizable so that you can adjust the spices to your liking.

So, get ready to indulge in a burst of flavors and textures that will transport you straight to the streets of India.

Why You’re Going to Love This Instant Pot Dal Makhani Recipe

Easy to make - With your trusty Instant Pot, this recipe is done in under an hour, so follow my easy steps to a wholesome meal.

Versatile and customizable - This recipe is versatile and customizable, so you can adjust the spices to your preference, making it perfect for anyone who loves to experiment with flavors.

Great nutritional benefits - This Urad dal Instant Pot recipe is a great source of protein, dietary fiber, and essential vitamins and minerals like iron, magnesium, and potassium. 

Ingredients in Instant Pot Dal Makhani

Beans - You will need urid beans, also known as urad beans, black gram beans, beluga lentils, or black lentils, which are the seeds of the Vigna mungo plant. They add a creamy texture and nutty flavor to the dish. You will also need canned red beans and canned black beans.

Tomato - 1 chopped tomato.

Butter - Use some unsalted butter.

Cream - ¼ cup of cream.

Water - 3 cups of water.

Seasoning and spices - Cumin, granulated garlic, chili, ginger, turmeric, fenugreek, garam masala, salt, and pepper.

Onion - 1 onion chopped.

Cilantro - cilantro for serving.

Equipment Needed for This Instant Pot Dal Makhani

Instant Pot - We like the Instant Pot Pro 10-in-1 Pressure cooker. You can get it at Macy's, Amazon, or directly from Instant.

Mixing bowls - These Pyrex mixing bowls can be used to soak the urid beans in.

Spatula - Use a spatula to cook the onions in the Instant Pot in saute mode.

If you have any questions about making Instant Pot Dal Makhani, please leave a comment, and we will get back to you as soon as possible.

How to Make Instant Pot Dal Makhani

1. Pre-soak urid beans for 5-6 hours. This will shorten their cooking time. In a pressure cooker on Saute mode, fry the onion in butter for 4-5 minutes, stirring occasionally.
2. Add urid beans, tomatoes, salt, and all spices except garam masala and pour in 3 cups of water. If you are using raw beans instead of canned beans, add them at this stage.
3. Stir and cook under pressure for 30 minutes. Then gently release the pressure and, open the lid, check the readiness of the beans - they should be soft.
4. Pour in the cream, and add the canned beans and garam masala.
5. Stir and simmer on Saute mode for 5 minutes, stirring occasionally. Serve immediately with fresh cilantro.

Tips for Making the Best Instant Pot Dal Makhani

Adjust the spices - Be sure to adjust the spice levels to your taste. If you like it spicier, add more chili or red pepper flakes. If you prefer it milder, reduce the amount of chili or omit it altogether.

Soak the urid beans - Soak the urid beans overnight or for at least 5-6 hours before cooking. This will help to soften the dal and reduce the overall cooking time.

Use fresh high, quality spices - Use fresh and high-quality spices. This will help to enhance the flavors of the dish.

Add cream - Add cream towards the end of the cooking process to avoid curdling.

Add butter or ghee - Add a dollop of butter or ghee on top of the dal makhani before serving for extra richness.

Frequently Asked Questions

How Do I Store Instant Pot Dal Makhani?

Instant Pot dal makhani can be stored in an airtight container in the refrigerator for up to 3-4 days.

Can I Freeze Instant Pot Dal Makhani?

Yes, it can be frozen for up to 2-3 months. To freeze, let it cool completely, transfer it to an airtight container or freezer bag, and freeze.

Can You Make This Instant Pot Dal Makhani Ahead of Time?

To make this curry ahead of time, you can soak the lentils overnight and prep the spices in advance. This can help to shorten the overall cooking time.

What Substitutions / Replacements Can I Make in This Instant Pot Dal Makhani?

Beans - You can use black gram lentils instead. You can use different types of beans instead of canned red and black beans. Kidney beans are a common substitute.

Butter - Butter can be replaced with ghee or oil.

Vegan - Heavy cream can be substituted with coconut cream or cashew cream for a vegan option. And the butter with oil.

What Can I Eat With Dal Makhani?

Dal Makhani is usually served with:

• Rice
• Gluten-free Naan
• Gluten-free Roti

You can also serve it with a side of vegetables like roasted cauliflower or a simple salad.

What Is The Difference Between Dal Makhani And Dal Bukhara?

Both dal makhani and dal Bukhara are popular Punjabi lentil dishes that are similar in terms of ingredients and cooking methods.

However, the key difference lies in the type of lentils used. Dal makhani is made with black lentils (urad dal) and kidney beans (rajma), while dal Bukhara is made with black lentils only. 

Why Is My Instant Pot Dal Makhani Bitter?

Bitterness in Instant Pot dal makhani can be caused by various factors, including the type of lentils used, the quality of the spices, or the cooking method.

Uncooked or overcooked lentils - One common reason for bitterness is using uncooked or undercooked lentils. To avoid this, it's important to properly soak the lentils and cook them until they are soft and tender.

Spices - Another reason could be over-roasting or burning the spices, which can cause a bitter taste. Be sure to sauté the spices for just the right amount of time and use fresh spices for the best flavor.

Do I Need To Soak The Dal Overnight To Make This Recipe?

Yes, pre-soak urid beans for 5-6 hours.

What Does Dal Makhani Taste Like?

Dal makhani has a rich, creamy, and savory flavor, with a slightly smoky and earthy undertone from the use of spices like cumin and fenugreek. Combining the creamy texture of the cream and the tender lentils makes for a very satisfying and comforting dish.

Continue to Content

Yield: 6 servings

Instant Pot Dal Makhani

Print

You will love the rich, creamy, and flavorful taste of this Instant Pot Dal Makhani. This is a delicious and satisfying vegetarian curry dish.

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 50 minutes

Ingredients

• 1 cup urid beans
• ⅓ cup canned red beans
• ⅓ cup canned black beans
• 1 chopped tomato
• 1 tbsp butter
• ¼ cup cream
• 3 cups of water
• ⅕ tsp cumin
• ⅕ tsp granulated garlic
• ⅕ tsp chili
• ⅕ tsp ginger
• ⅕ tsp turmeric
• ⅕ tsp fenugreek
• ⅓ tsp garam masala
• ½ tsp salt
• ⅕ tsp pepper
• 1 onion chopped
• cilantro for serving

Instructions

1. Pre-soak urid beans for 5-6 hours. This will shorten their cooking time. In a pressure cooker on Saute mode, fry the onion in butter for 4-5 minutes, stirring occasionally.
2. Add urid beans, tomatoes, salt, and all spices except garam masala and pour in 3 cups of water. If you are using raw beans instead of canned beans, add them at this stage.
3. Stir and cook under pressure for 30 minutes. Then gently release the pressure and, open the lid, check the readiness of the beans - they should be soft.
4. Pour in the cream, and add the canned beans and garam masala.
5. Stir and simmer on Saute mode for 5 minutes, stirring occasionally. Serve immediately with fresh cilantro.

Notes

• Pre-soak urid beans for 5-6 hours

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  ChefAide 4 Pieces Silicone Spatula Set, Food Grade Rubber Spatula, Upgrade Strong Handle with Ergonomic Grip, Heat Resistant Up to 600°F for Nonstick Cookware, Cooking Baking Mixing

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 88Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 270mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 2g

This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.