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Dal Makhani (Instant Pot or Stovetop)

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!

Course Main Course
Cuisine Indian
Keyword instant pot
Custom Category Dinner, Indian Main Course, Instant Pot Recipes, Lunch, Main Course
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings 6
Calories 239 kcal
Author Nidhi Bothra

Ingredients

Instructions

Instant Pot:

  1. Wash your lentils and soak them in room temperature water for at least 8 hours or overnight.
  2. In your Instant Pot, add your lentils, 3 1/2 cups water, ginger, garlic, and salt.

  3. Put the lid on and pressure cook for 30 minutes on high in manual mode. Make sure your vent is on the sealing position.

  4. When the cooking is complete, let the pressure release naturally.

  5. 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.

  6. 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.

  7. 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.

  8. 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.
  9. 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!

  10. Serve with naan or rice and enjoy!

Stove Top:

  1. Wash your lentils and soak them in room temperature water for at least 8 hours or overnight.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

  6. 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.
  7. 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!
  8. Serve with naan or rice and enjoy!

Recipe Video

Nutrition Facts
Dal Makhani (Instant Pot or Stovetop)
Amount Per Serving
Calories 239 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Trans Fat 1g
Cholesterol 39mg13%
Sodium 86mg4%
Potassium 116mg3%
Carbohydrates 18g6%
Fiber 7g29%
Sugar 2g2%
Protein 7g14%
Vitamin A 444IU9%
Vitamin C 3mg4%
Calcium 41mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.