Dal Makhani (Instant Pot or Stovetop)
Dal Makhani - a buttery, velvety North-Indian style lentils with garlic and ginger, made quick with this Instant Pot version! You’ll find that same rich, deep flavor that everyone loves!
Ingredients
- 1 cup whole kaali urad daal (black gram lentils)
- 2 tbsp chana dal (yellow split chickpeas lentils)
- 3 1/2 cup water
- 1 tsp garlic , minced
- 1 tsp ginger , minced
- salt , to taste
- 3 tbsp ghee
- 1 1/2 tsp cumin seeds
- 2 dried red chilies
- 2 tbsp ginger garlic green chili paste
- 1 cinnamon sticks
- 2 cloves
- 1 cup fresh tomato puree , I used a3 medium tomatoes
- 1/4 cup tomato puree , canned
- 1 tsp deggi mirch masala , or use kashmiri or normal chili powder
- 1 tsp red chili powder
- 2 1/2 tsp kasoori methi
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 4 tbsp butter , preferably Amul butter
- 3 tbsp cream , optional
- 1 tsp sugar , if needed to balance the taste
Instructions
Instant Pot:
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Wash your lentils and soak them in room temperature water for at least 8 hours or overnight.
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In your Instant Pot, add your lentils, 3 1/2 cups water, ginger, garlic, and salt.
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Put the lid on and pressure cook for 30 minutes on high in manual mode. Make sure your vent is on the sealing position.
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When the cooking is complete, let the pressure release naturally.
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Open the Instant Pot and slightly mash some of the lentils using a potato masher or the back of a spoon. Transfer this into a separate bowl.
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Now, clean the Instant Pot bowl and then turn on the sauté mode (low).Then add in your ghee, cumin seeds, dried chilies, cloves, cinnamon, and ginger-garlic-green chili paste. Sauté this for 1-2 minutes until fragrant.
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Add in both of your tomato purées, deggi mirch, red chili powder, turmeric powder, kasoori methi, and 1/2 tsp garam masala. Sauté for 5-6 minutes until the tomato purée thickens and you see the ghee around the edges.
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Add back your lentils, butter, and the remaining 1/2 tsp of garam masala. Adjust the salt and add 1 tsp sugar if needed. If you’re using cream, add it in here. Gently mix until combined.
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Let this simmer for 3-5 minutes until it comes up to a boil. Then, switch the Instant Pot to Slow Cook mode and cover with a lid. Cook for 30 minutes to an hour, stirring in between and adjusting the water quantity as needed. I typically like to simmer it for 1-2 hours to develop maximum flavor!
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Serve with naan or rice and enjoy!
Stove Top:
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Wash your lentils and soak them in room temperature water for at least 8 hours or overnight.
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In your pressure cooker, add your lentils, 3 1/2 cups water, ginger, garlic, and salt. Cook for 1 whistle on high flame and 6-8 whistles on medium heat.
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Let the pressure release naturally and then slightly mash some of the lentils using a potato masher or the back of a spoon. Transfer this into a separate bowl.
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Heat a heavy-bottomed saucepan on medium heat and add in your ghee, cumin seeds, dried chilies, cloves, cinnamon, and ginger-garlic-chili paste. Sauté this for 1-2 minutes until fragrant.
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Add in both of your tomato purées, deggi mirch, red chili powder, turmeric powder, kasoori methi, and 1/2 tsp garam masala. Sauté for 5-6 minutes until the tomato purée thickens and you see the ghee around the edges.
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Add back your lentils, butter, and the remaining 1/2 tsp of garam masala. Adjust the salt and add 1 tsp sugar if needed. If you’re using cream, add it in here. Gently mix until combined.
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Let this simmer for 3-5 minutes until it comes up to a boil. Then, cover with a lid and cook for 30 minutes to an hour, stirring in between and adjusting the water quantity as needed. I typically like to simmer it for 1-2 hours to develop maximum flavor!
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Serve with naan or rice and enjoy!