Dal Makhani | Restaurant style recipe | Punjabi dal Makhani | instant pot Dal makhani | best dal makhani in instant pot | dal makhani Dhaba style | how to make dal makhani | easy dal makhani | Indian creamy lentil | curried lentil Check out the detailed recipe Dal Makhani video recipe or 1 minutes Dal makhani shorts. If you like the video pls SUBSCRIBE to my channel.
restaurant style Dal Makhani
Creamy protein-rich dal makhani is a popular dish served in all Indian restaurants. It tastes best when served as a rice accompaniment or as a side for roti variety.
Instant pot Dal Makhani
Traditionally dal is soaked separately then we add cooked dal to onion- tomato base and cook in low flame for around 40 minutes for the best flavor. One-pot Dal makhani with instant pot is super to make. Since we cook everything together it turns so flavorful with less cooking time.
Can I skip soaking and cook for additional time?
Yes, the dal will get cooked but overnight soaking helps for easy digestion and gives the best dal texture so I would highly recommend that.
Why should I wash dal till the water turns clear?
dal tends to have a strong aftertaste if it is not washed well. Always wash well till the water turns clear then prepare IP Dal makhani
Can I add salt while cooking?
When I experimented dal makhani recipe I felt dal cooks best if we add salt after cooking so I would recommend adding salt after cooking
Can I use store-bought tomato puree instead?
Yes, but to make homemade dal makhani preservative free I prefer grinding tomatoes and adding to the dal. Always use tomato puree for dal as it gives the best texture to the dal
Can I prepare vegan Dal makhani?
yes, you can add vegan butter but the taste might slightly differ.
Can I make a pressure cooker dal?
Yes follow the rest of the recipe but pressure cook for 18-20 whistles till both dal are cooked well
Instant pot recipes in TMF
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Ingredients
Soak lentil
- black whole urad dal 1/2 cup
- rajma 2 tbsp
Tomato puree
- Big tomatoes 2 ripe
Temper
- softened butter 2 + 1/2 tablespoon + serving
- clove 1
- bay leaf 1
- cardamom 1
- Small piece of cinnamon
Dal Makhani
- Big onion 1 finely chopped
- Ginger garlic paste 1 tbsp
- gram masala 1 tsp
- Kashmiri chilli powder 2 tsp
- dal makhani powder 1 tbsp
- Pinch of turmeric powder
- Water 2 + 1/2 cup
- Required salt
- Pinch of sugar
- Heavy cream 2 tablespoon + serving
- Coriander leaves
Instructions
- Firstly measure and take black urad dal and rajma; wash well until the water turns clear
- Soak them overnight
- Take 2 ripe tomatoes into the small mixie jar and grind without adding water
- Turn on instant pot in “saute” mode
- Add softened butter and mix well
- When the display shows “hot” add items under “to temper”
- Furthermore, add onion and ginger-garlic paste; saute well till onion turns translucent
- Add tomato puree and mix well bring to boil
- Furthermore add garam masala, Kashmiri chilli powder, dal makhani powder, and a pinch of turmeric powder; mix well cook till the raw smell goes off and tomato thickens
- Furthermore, add dal and mix well; bring to a boil
- Add water and mix well and make sure nothing is stuck to the pan
- Close the lid and cook for 40 mins; do natural pressure release
- Carefully open the lid and mix well. Make sure both dals are perfectly cooked
- Add water, required salt, and pinch of sugar and boil for 4 minutes
- Furthermore, add 1 tablespoon of butter and cook for 5 more minutes
- Finally, add 2 tablespoon of heavy cream; mix well and press “Cancel”
- Serve Dal makhani with butter, cream, and sprinkle coriander leaves
Video
Notes
- You can use store-bought tomato puree instead of homemade
- Alwayssoak dal overnight for best texture and easy digestion
Butter Makes the dal rich and tasty so don't reduce - Always wash both dal well then soak
- Adjust the spices according to your taste
- Preferably add salt only after cooking dal
- Adjust the water according to your desired consistenc
- The cream makes it rich and tasty so don't skip it
- For Dal makhani in a pressure cooker, cook for 18-20 whistles
- You can also cook dals separately then cook them in onion- tomato base
Ingredients:
Soak lentil
black whole urad dal 1/2 cup
rajma 2 tablespoon
Tomato puree
Big tomatoes 2, ripe
Temper
softened butter 2 + 1/2 tablespoon + serving
clove 1
bay leaf 1
cardamom 1
Small piece of cinnamon
Dal Makhani
Big onion 1 finely chopped
Ginger garlic paste 1 tbsp
gram masala 1 tsp
Kashmiri chilli powder 2 teaspoon
dal makhani powder 1 tbsp
Pinch of turmeric powder
Water 2 + 1/2 cup
Required salt
Pinch of sugar
Heavy cream 2 tablespoon + serving
Coriander leaves
How to make instant pot Dal makhani with step
- Firstly measure and take black urad dal and rajma; wash well until the water turns clear
- Soak them overnight
- Take 2 ripe tomatoes into the small mixie jar and grind without adding water
- Turn on instant pot in “saute” mode
- Add softened butter and mix well
- When the display shows “hot” add items under “to temper”
- Furthermore, add onion and ginger-garlic paste; saute well till onion turns translucent
- Add tomato puree and mix well bring to boil
- Furthermore add garam masala, Kashmiri chilli powder, dal makhani powder, and a pinch of turmeric powder; mix well cook till the raw smell goes off and tomato thickens
- Furthermore, add dal and mix well; bring to a boil
- Add water and mix well and make sure nothing is stuck to the pan
- Close the lid and cook for 40 mins; do natural pressure release
- Carefully open the lid and mix well. Make sure both dals are perfectly cooked
- Add water, required salt, and pinch of sugar and boil for 4 minutes
- Furthermore, add 1 tablespoon of butter and cook for 5 more minutes
- Finally, add 2 tablespoon of heavy cream; mix well and press “Cancel”
- Serve Dal makhani with butter, cream, and sprinkle coriander leaves
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