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.
Servings: 6 servings
Calories: 415kcal
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.
Nutrition
Calories: 415kcal