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    Home » Dal recipes » Dal Makhani | Instant Pot Dal Makhani

    Dal Makhani | Instant Pot Dal Makhani

    February 3, 2022 By Vidya Srinivasan Leave a Comment

    32 shares
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    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

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    Dal Makhani

    Restaurant style dal makhani in Instant pot
    5 from 2 votes
    Print Pin Comment

    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

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    Notes

    1. You can use store-bought tomato puree instead of homemade
    2. Alwayssoak dal overnight for best texture and easy digestion
      Butter Makes the dal rich and tasty so don't reduce
    3. Always wash both dal well then soak
    4. Adjust the spices according to your taste
    5. Preferably add salt only after cooking dal
    6. Adjust the water according to your desired consistenc
    7. The cream makes it rich and tasty so don't skip it
    8. For Dal makhani in a pressure cooker, cook for 18-20 whistles
    9. You can also cook dals separately then cook them in onion- tomato base
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    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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