Dal Makhani
Dal Makhani
Rich, creamy, and packed with aromatic Indian spices, this Instant Pot Dal Makhani is the ultimate comfort food! Made with hearty lentils, red kidney beans, butter, and a splash of heavy cream, this easy pressure cooker recipe delivers deep, satisfying flavors without hours of simmering. Serve it with warm naan, roti, or basmati rice for a cozy, restaurant-inspired Indian meal you'll want to make again and again!
Ingredients
Instructions
- Soak the lentils and kidney beans overnight in water. Drain and set aside before starting.
- Set the Instant Pot to Sauté mode and add the butter. Allow it to heat up, then add the cumin seeds. Once they begin to brown, add the chopped onion and bay leaves. Continue cooking until the edges of the onion begin to brown.
- Add the ginger-garlic paste and spices, stirring to combine. Add the tomatoes and cook for approximately 5 minutes. If anything begins to stick to the bottom, use a wooden utensil and the moisture from the tomatoes to deglaze the pot and prevent burning.
- Once the tomatoes have broken down, add the soaked lentils, kidney beans, and 3 cups of water. Mix thoroughly.
- Secure the Instant Pot lid, make sure the pressure valve is set to the sealing position, and cook on High Pressure for 30 minutes.
- Once the cooking cycle finishes, allow the pressure to release naturally before opening the lid.
- Stir in the heavy cream (ours was previously frozen) and cilantro.
- Serve with your favorite flatbread or over rice, and enjoy!
Notes
Serving Tip: This rich, creamy dal makhani is delicious served hot with buttery naan, warm roti, or steamed basmati rice. For an extra-indulgent finish, add a small swirl of cream or a little butter just before serving. The flavors also develop beautifully as the dal rests, making leftovers especially satisfying!
Nutrition Facts
Calories
186Fat
6 gSat. Fat
3 gCarbs
24 gFiber
5 gNet carbs
19 gSugar
2 gProtein
9 gSodium
624 mgCholesterol
16 mgTraditional Dal Makhani is typically made with whole black urad dal and red kidney beans. For our version, we used whole mung dal instead because that's what we had on hand! While this gives the dish a slightly different texture and flavor from traditional Dal Makhani, it still turned out rich, creamy, and delicious. Sometimes the best kitchen experiments come from making the most of what you already have!
Red kidney beans contain naturally occurring lectins that require thorough cooking. Ensure that the beans are fully tender before serving. If they're still firm, continue pressure cooking until thoroughly cooked.
