Introduction

Black lentils, spices, butter, and cream are combined to make the delectable, rich, and creamy dish known as dal makhani. Included are directions for the Instant Pot and stovetop.

This rich, creamy, and delectable dal is made with black gram and red kidney beans that have been cooked with lots of butter and special spices. You will enjoy this dal makhani much more if you enjoy eating real Punjabi food.

Total Time for Dal Makhani

Preparation Time	10 mins
Cock Time	2 hrs
Soaking Time	8 hrs
Total Time	10 hrs 10 mins
Servings	4

Ingredients for Dal Makhani

Ingredients for Pressure Cook

• 1 cup of whole black lentil (200 grams black gram – whole urad dal)
• ¼ cup of rajma (red kidney beans) (optional)
• 4 cups of water for pressure cooking – more for pot

Ingredients for Masala/ Temper

• 3 tablespoons of unsalted butter (divided – 1 ½ tbsp + 1 ½ tbsp)
• 1 tablespoon of ghee
• One medium onion, diced finely (65 grams)
• 1 tablespoon of ginger garlic paste
• 1 cup of tomato puree (210 grams)
• 2 teaspoons of salt (adjust to taste)
• ¾ to 1½ teaspoons of red chilli powder (adjust to taste) (I use 1½)
• 1 teaspoon of garam masala (use flavorful one)
• 2 cups of water (preferably boiling hot)
• ½ teaspoon of kasuri methi (dried fenugreek leaves) (optional)
• ¼ cup of cream (more for garnish, heavy cream, whipping cream)

Ingredients for Whole Spices (optional)

• One bay leaf, if desired
• Two green cardamoms, if desired
• One black cardamom, if desired

How To Make Dal Makhani

Preparation

1. Place the rajma and urad dal in a big pot and give them a thorough washing. After draining the water, soak them for 7 to 8 hours in 3 to 4 cups of water. You can immerse them for four to five hours in scalding hot water to shorten the soaking duration.
2. Rinse them well after draining the water.
3. Add four cups of new water, then pressure cook over medium heat for ten whistles. Alternatively, you can cook in a pot until it’s soft and tender, adding more water as needed. If using an instant pot, cook for 20 minutes under high pressure.
4. Rajma and urad dal need to be cooked till very tender. The dal and rajma should be soft enough to mash easily with a spoon. If not, add another half cup of boiling water and simmer over medium heat for an additional three to four whistles.

Make Dal Makhani

1. Heat ghee and butter in a heavy-bottomed pot. Add the full spices and sauté for 30 seconds if using them. After that, add the onions and cook them till golden.
2. Add the ginger-garlic paste and cook, stirring, for 1 minute, or until the raw scent is gone.
3. Once the puree is transferred, simmer it for 3–4 minutes until it thickens.
4. Add garam masala, salt, and chilli powder. Cook the masala till it thickens and has a pleasant aroma.
5. Gently mash the cooked urad dal and add it to the stock. Add one more cup of boiling hot water and stir.
6. Cook over low heat, turning frequently to avoid scorching the bottom, until the dal thickens. In 60 minutes, the dal gets thicker.
7. Continue cooking until thickened by adding an additional ½ to 1 cup of hot, boiling water. This requires thirty more minutes. Cook the dal for a full ninety minutes after adding it to the saucepan.
8. After adding the kasuri methi, pour the cream. Cook, stirring, for a further 6 to 8 minutes, or until thick and creamy.
9. If necessary, taste and add additional salt. Stir in butter well.

Smoking – Dhungar (optional)

1. On top of the dal makhani, place a short length of foil or a tall steel cup. Using tongs, hold a 1 to 2 inch piece of natural wood charcoal and burn it over a direct flame until it turns red hot. Then put it in the steel cup or on the foil that is kept over the Dal.
2. Pour ¼ tsp ghee onto the hot coal very quickly. Put a lid on the pot right away, and give it three to four minutes to smoke. Repeat the smoking process with a second ¼ tsp of ghee on the coal for a richer taste.
3. Serve dal Makhani with fluffy Basmati rice or naan and garnish with butter or cream.

Instant Pot Dal Makhani

1. On the Instant Pot, press the SAUTE button. To the steel insert, add butter and ghee.
2. Add the onions and sauté until translucent after the butter has melted. Sauté the ginger-garlic paste for 30 seconds after adding it.
3. Add the tomato puree, garam masala, and red chili powder. Saute for 3-5 minutes.
4. After draining the lentils, add them. After adding three cups of water, use a wooden spatula to scrub the pot’s bottom and deglaze it.
5. Click the CANCEL button. Put the lid on the Instant Pot securely. Set the handle for the steam release to the sealed position.
6. Once the timer is set for 30 minutes, press the PRESSURE COOK button.
7. The IP will beep when it’s finished. Await the pressure’s natural discharge.
8. Lift the cover. At this point, the dal will appear runny. Not the rajma; instead, add salt and gently mash the urad dal.
9. Click the SAUTE button. Press and hold the saute button twice to change the setting to LOW.
10. Cook, stirring frequently, until thickened. Dal gets thicker when the majority of the moisture evaporates. Optional: Personally, I like to add a cup more of hot water in two batches, ½ cup at a time. Continue cooking until thick and creamy.
11. Add kasuri methi and cream after that. Cook for a few longer until creamy.
12. Add the butter and sprinkle the cream on top of the dal Makhani.

Nutrition Facts of Dal Makhani

410	22g	37g	15g
Calories	Fat	Carbs	Protein

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