This is my family’s heirloom recipe. My mother is from the old Delhi area, and they really take their dal makhani very seriously. My only change was moving from a traditional pressure cooker to an instant pot. Unlike most people think, the creaminess in Dal Makhani comes from the dal itself and not dairy cream or butter. I will show you just how to achieve that gorgeous, luscious dal creamy texture you get at restaurants using the instant pot. If you are going all out with a north Indian feast, make butter chicken and garlic naan too! In fact here is an instant pot recipe of butter chicken.
Ingredients used to make Kali Dal
You can find most ingredients on amazon or an Indian store. Black Dal- Urad dal or madras lentils are the basis of this recipe. Rajma- You can use any kinds of kidney beans though the red kidney beans are preferred. Tomatoes - I like to use tomato paste as that has the most reliable taste. You can use canned tomato puree as well. Freshly pureed tomatoes can be used but it will need to be cooked down to get the concentrated flavor that comes from paste or storebought puree. Butter & Cream- These add creaminess to the dal, which is quite evident in restaurant dal makhani. If you are on a diet, you can skip this. If you slow-cook the dal for 1-2 hours after, you can achieve the similar results. Spices - Salt, chili powder and ground coriander seeds are a pantry staple in Indian cuisine. They are used in almost every curry. Whole Spices - These give a deep flavor to the dal. You can omit or use whatever you have on hand. Kasoori Methi - Some would argue that dried fenugreek leaves are more important in this recipe than butter. I highly suggest buying this. It has the most amazing, indescribable taste that really lifts most North Indian curries
Making Dal Makhani in Instant Pot
The cooking process is mostly hands off, except for the initial sauteing steps. The only thing this dish really needs is time.
Step 1: Soak
Add the whole black dal, chana dal, and rajma in a big bowl. Wash and soak in drinking water overnight or for 6-8 hours. No soak method- If you forget to do this, increase the pressure cooking time per the recipe instructions.
Step 2: Bhuna Masala
Heat the instant pot using saute mode. Once heated through, add oil. Add the whole spices- cloves, cinnamon, cardamom, and bay leaf. Let them infuse for 5-10 seconds. To that, add onions and let them cook till translucent. Add the ginger garlic paste, chili powder, coriander powder, and sauté for about 20-30 seconds. This step will let the chili release it’s color and aroma in the oil. Cancel the saute and add the tomato paste, dal, and water.
Step 3: Pressure Cook
Pressure cook on high. At the end of the cooking time, let the pressure drop naturally if possible. Open the pressure cooker, and mash the dal using a heavy spoon/ potato masher or a mallet. Mashing the dal is extremely important for the texture.Add the butter and kasoori methi. Choose slow cook mode and set the timer to 2 hours. Cover and let the instant pot do its thing. After 2 hours, your dal is ready!
Serving Dal Makhani
Serve this creamy slow-cooked dal makhani piping hot with a dollop of butter, a drizzle of cream, and slivers of ginger on top. Kali dal goes best with Naans or tandoori roti. We love garlic butter naan at home. That said, I can also happily eat it with rice and regular rotis, too. If I am entertaining or want a full Indian meal, I often pair the dal with one or more of the below.
Paneer Dish- Palak Paneer or Paneer Butter Masala Chicken Dish- Butter Chicken for the win! Salad- Finely sliced round onions(check the photo for that) Boondi Raita or this spicy raita Indian Breads- Either Naans or homemade parathas Rice - Jeera Rice or plain basmati rice Pickles and papads Extra butter for some indulgence
If you enjoyed this Indian slow-cooked dal makhani, check out the recipes below, too.
