About this easy Instant Pot Black Dal recipe
If you’re a fan of Indian food, you’ve probably heard of dal makhani – a delicious, creamy lentil dish that’s a staple at many Indian restaurants. You’ll be really happy to know that you can easily make this dish in your Instant Pot pressure cooker. And it makes a delicious Dal for busy weeknights or curry nights. Making dal makhani in the Instant Pot is actually quicker and easier than making it on the stove, and it tastes way better than any takeaway version I’ve tried. Plus, you get the added bonus of knowing exactly what ingredients are going into your food, so you can feel good about what you’re eating. I can also tell you this dal tastes as delicious as the ones from the Dishoom restaurant - one of my favourite Indian restaurants in London. Their dal makhani is to die for, but it’s not something I can have every day (or even every week). That’s where my Instant Pot comes in. With a few simple ingredients and the magic of pressure cooking, I can recreate that same creamy, comforting dal makhani at home in a fraction of the time. And this homemade dal I can enjoy every day! Don’t have an Instant Pot, make this Dal Makhani on Stove top.
Why should you make Dal Makhani in Instant Pot?
Serving Suggestions
Serve this restaurant style Black Dal in many ways.
Serve Dal Makhani over rice or along with naan bread, kachumber salad, vegetable raita, and popadom for a comforting meal. Include it as a component of a curry night menu comprising of Brinjal Bhaji, Paneer curry, Garlic naan, onion raita, vegetable pakora and refreshing mango lassi. Serve this restaurant-style dish alongside spicy curries like Rogan Josh, Okra Bhaji, and Chana Masala. For a simple and satisfying meal, enjoy it along with simple Yellow rice and a glass of masala lassi to complement the flavours of the dish.
Storing leftover Dal Makhani
Fridge: To store leftover Dal Makhani, transfer it to an airtight container and place it in the refrigerator within 2 hours of cooking. It can be stored in the refrigerator for up to 4 days. Freezer: To freeze leftover Dal Makhani, allow it to cool to room temperature and then transfer it to a freezer-safe container or freezer bag. Label the container with the date and freeze for up to 3 months. Thaw:To reheat frozen Dal Makhani, defrost it in the refrigerator overnight and then reheat it on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, it can be reheated in the microwave at 30-second intervals, stirring in between until heated through.
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