Dal Makhani in Pressure Cooker

Here is my quick and easy dal makhani recipe that can be made in less than 30 minutes in a pressure cooker, pan, or instant pot. This creamy lentil curry captures the smoky depth and buttery richness of authentic Punjabi restaurants or dhabas. Serve dal makhani as a side dish with your favorite Naan bread or jeera rice.

This Punjabi dal makhani is perfect for busy nights! It’s creamy, buttery, and full of flavor. I love how easy it is to make in a pressure cooker. You’ll need whole urad dal (black lentils), kidney beans, ginger, garlic, tomatoes, butter, and cream. Trust me, it's ready in just 30 minutes.

I tried making restaurant-style dal makhni at home many times but something was missing. While experimenting, I discovered the secret wasn't the whole spices, but the magic combination of a generous amount of butter and a specific technique. Here's my perfected recipe, with all the tips to unlock those restaurant-style flavors in your kitchen.

Ingredients Notes

This restaurant-style dal makhani recipe uses simple ingredients that we already have in our kitchen, making it a budget-friendly dish. It's so versatile. If you don’t have red kidney beans (Rajma) skip it, add onions for more flavors, or adjust the spices as per your family's preferences. For the detailed list of ingredients & their measurements, please check out the recipe card below.

1. Whole urad dal (whole black lentils) - It is the main ingredient of this dish. Soaking dal overnight ensures a smooth and creamy texture.
2. Rajma(red kidney beans) - Another base of this recipe, soaking the lentils ensures faster cooking and softer beans.
3. Butter - Don't skimp on this one! Generous amounts of butter are what give this pressure cooker dal makhani its rich and restaurant-style flavors.
4. Cream - A dollop of cream adds richness and creaminess, just like your favorite restaurant version. You can use heavy cream, low-fat cream, or fresh malai for this recipe.
5. Flavoring - Salt, ginger-garlic paste, and Kashmiri red chili powder. Kashmiri red chili powder gives bright red color to the dish and is less spicy. You can substitute with paprika but then add it as per taste.
6. Tomato - Freshly pureed tomato or good quality passata provides tangy sweetness and enhances the overall flavor of makhani dal recipe.
7. Garam Masala Powder - Always use a better brand of garam masala and add it as per taste. You can always add more after taste-testing the curry if you want.
8. Bay Leaf: Adds a mild aroma while pressure-cooking the lentils. Don't forget to remove it after cooking the dal.
9. Oil - Any cooking oil with a neutral flavor and high smoke point can be used.
10. Kasuri Methi Kasuri Methi (Dried Fenugreek Leaves) - Toasting and crushing these leaves releases their unique, earthy aroma, a must-have for authentic flavor.

How to make Pressure Cooker Dal Makhani

Soaking the Dal

1. Rinse urad dal (black lentils) 2-3 times. Soak the dal in water overnight. Separately, soak red kidney beans in another bowl of water overnight.
2. In the morning, drain the water from the urad dal. Refill it with water and rub the dal between your fingers. Drain the water, refill, and repeat this process 2-3 times until the water runs clear. This helps remove the impurities and dal skin.
3. Rinse the red kidney beans once with water and set them aside. 

Cooking the Dal in Pressure Cooker

• Transfer the urad dal and red kidney beans to a pressure cooker. Add salt and a bay leaf. Add enough water to cover the beans and dal (the level of water should be 1 inch above the dal). Close the lid and cook for 5 whistles. Remove from heat and let the pressure release naturally.
• If using an Instant pot - Close the lid and seal the pressure valve. Pressure cook on "High Pressure" for 20 minutes. When the timer goes off, allow for a Natural Pressure Release.
• If you don't have a pressure cooker or Instant Pot you can make dal makhani in a simple pot on the stovetop. Transfer the urad dal and red kidney beans to a pot. Add enough water (the level of water should be 1 inch above the dal) and partially cover with a lid. Cook on medium-high heat until the lentils are cooked. Add more water if required and stir at regular intervals and keep checking the dal. It might take 30-35 minutes to cook.
• Open the lid and remove the bay leaf. Use a potato masher or the back of a ladle to mash some of the lentils. Set this aside.

Making Dal Makhani

1. Heat 2 teaspoons of oil and the butter in a pan or pot over medium-low heat.
2. Add the ginger-garlic paste and cook until light golden brown.
3. Reduce heat and add the Kashmiri red chili powder. Cook on low heat until the oil separates from the spices.
4. Add the tomato puree and salt. Stir to combine and cook over medium heat until the oil floats on top.
5. Add the pressure-cooked dal. Adjust the consistency by adding water (I added 1 cup of water).
6. Cook stirring continuously until it comes to a boil. Reduce the heat to low, and cook it for 15 minutes. Stir continuously to avoid dal sticking to the bottom of the pot.
7. After 15 minutes add cream, kasuri methi, garam masala powder, and butter. Your restaurant style dal makhani is ready to serve.
8. Garnish dal makhani with a dollop of fresh cream, chopped cilantro, and a pinch of roasted kasuri methi for an extra layer of flavor. For an extra flavor punch drizzle fresh lemon juice on top.

Want to add restaurant-style smoky goodness to your homemade dal makhani?

Get a small piece of natural charcoal (no chemicals!), and heat it red hot on a stovetop. Carefully remove it. Place a foil-covered steel cup in your pot and keep the charcoal piece in it. Drizzle 1 teaspoon of ghee on the hot charcoal, immediately cover the pot tight with a lid, and let the smoke infuse for 5-7 minutes. Remove the cup with tongs and discard the charcoal. With this little trick, your homemade dal makhani will be bursting with smoky restaurant-style flavor.

Tips to make the best Pressure Cooker Dal Makhani

1. Soaking the lentils overnight - Soaking the urad dal and rajma overnight is important for a smooth and creamy texture. It also helps with better digestion and reduces bloating and indigestion. Don’t skip this step while making dal makhani in pressure cooker.
2. Mash some of the dal - After pressure cooking dal, mashing a portion of the lentils helps create a thicker, creamier consistency. This is the same texture of Makhani dal that we get at restaurants.
3. The secret of restaurant-style flavors - Once you add dal to the tomato masala, cook stirring continuously over low heat. This will prevent the dal from sticking to the pan and add creamy goodness to the makhani dish.
4. Butter - Do not skip the quantity of butter in this recipe. It's essential for the rich and decadent flavor of restaurant-style dal makhani.
5. Spice it up (or down) - Adjust the amount of Kashmiri red chili powder according to your preferred heat level. Remember, you can always add more but you can't take it away.

Frequently Asked Questions

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For any questions or concerns while making this recipe, please get in touch with me directly at [email protected]. I'll try my best to respond promptly.

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Dal Makhani in Pressure Cooker

Here’s an easy restaurant style dal makhani recipe that can be made in less than 30 minutes in a pressure cooker, pan, or instant pot. This creamy lentil curry captures the smoky depth and creamy richness of authentic Punjabi restaurants or dhaba. Serve dal makhani as a side dish with your favorite Naan bread or jeera rice.

Course Side Dish

Cuisine Indian, Punjabi

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 415kcal

Author Preeti

Equipment

• 1 Pressure cooker or Instant pot or simple pan
• 1 Heavy bottom pot or Kadhai

Ingredients

To cook dal

• ¾ cup Whole urad dal (whole black lentils)
• ¼ cup Rajma (red kidney beans)
• salt to taste
• 1 bay leaf

To make dal makhani

• 2 teaspoon oil
• 1 tablespoon butter (unsalted or salted both work fine)
• 2 tablespoon ginger-garlic paste
• 1 tablespoon Kashmiri red chili powder (substitue paprika)
• 1 and ¾ cups of fresh tomato (pureed (or 1.5 cups to tomato passata)
• ½ teaspoon salt to taste
• ¼ cup cream (heavy cream or fresh cream both works)
• 1 teaspoon Kasuri Methi Roast it on low heat, crush it, and then add
• 1 teaspoon Garam masala powder
• 3 tablespoon butter

Instructions

• Rinse urad dal 2-3 times. Soak the dal in water overnight. Separately, soak red kidney beans in another bowl of water overnight.
• Next day, drain the water from the urad dal. Refill it with water and rub the dal between your fingers. Drain the water, refill, and repeat this process 2-3 times until the water runs clear. This helps remove the impurities and dal skin.
• Rinse the red kidney beans once with water and set them aside.
• Transfer the urad dal and red kidney beans to a pressure cooker. Add salt and a bay leaf. Add enough water to cover the beans and dal (level of water should be 1-inch above the dal). Close the lid and cook for 5 whistles. Remove from heat and let the pressure release naturally.
• If using an Instant pot - Close the lid and ensure the pressure valve is sealed. Pressure cook on "High Pressure" for 20 minutes. When the timer goes off, allow for a Natural Pressure Release.

  If cooking in a pot - Add enough water and partially cover with a lid. Cook on medium heat until the lentils are cooked. Add more water if required and stir at regular intervals. It might take 30-35 minutes to cook.
• Open the lid of pressure cooker and remove the bay leaf. Use a potato masher or the back of a ladle to mash some of the lentils in the pressure cooker. Set this aside.
• Heat 2 teaspoons of oil and the butter in a pan or pot over medium-low heat.
• Add the ginger-garlic paste and cook until light golden brown.
• Reduce heat and add the Kashmiri red chili powder. Cook on low heat until the oil separates from the spices.
• Add the tomato puree and salt. Stir to combine and cook over medium heat until the oil floats on top.
• Add the pressure cooked dal. Adjust the consistency by adding water (I added 1 cup of water).
• Cook stirring continuously until it comes to a boil. Reduce the heat to low, cook it for 15 minutes. Stir continuously to avoid dal sticking to bottom of the pot.
• After 15 minutes add cream, kasuri methi, garam masala powder and butter. Your restaurant style dal makhani is ready to serve.
• Garnish your dal makhani with a dollop of fresh cream, chopped cilantro, and a pinch of toasted kasuri methi for an extra layer of flavor. For and extra flavor punch drizzle fresh lemon juice on top.

Video

Notes

• Soaking the lentils overnight - Soaking the urad dal and rajma overnight is crucial for a smooth and creamy texture. It also helps with better digestion and reduces bloating and indigestion. Don’t skip this step!
• Mash some of the dal - After pressure cooking the dal, mashing a portion of the lentils helps create a thicker, creamier (makhani) consistency.
• Secret of restaurant-style flavors - Once you add dal to the tomato masala, cook stirring continuously over low heat. This will prevent the dal from sticking to the pan and add creamy goodness to the makhani dish.
• Butter - Do not skip the quantity of butter in this recipe. It's essential for the rich and decadent flavor of restaurant-style dal makhani.
• Spice it up (or down) - Adjust the amount of Kashmiri red chili powder according to your preferred heat level. Remember, you can always add more but you can't take it away!
• Fresh tomato - Use fresh, ripe tomatoes or good-quality tomato passata for the best flavor. Avoid overly processed tomato sauces that can be too sweet or acidic.
• Toast the kasuri methi (dried fenugreek leaves) slightly for a deeper, more aromatic flavor before adding it to the dal.
• This Pressure Cooker Dal makhani tastes even better the next day as the flavors have time to meld further. Add some water and reheat on low heat until piping hot. You can store it in the refrigerator for 2 days or freeze it for a longer shelf life.
• Read our full nutrition disclaimer here.