I love dal, and Dal Makhani is definitely one of my favourites! There are several different spellings—dal, daal, and dhal—but however you spell it, there’s no denying that it’s delicious. Rich, creamy, and full of warm spices, it’s the kind of comforting dish that makes you want to go back for seconds (and maybe thirds!).
I found this recipe on Sharmi’s Passions and used it as my starting point, making just a couple of small modifications, including adapting it to be Instant Pot friendly. The Instant Pot makes this already comforting dish a little easier to prepare, while still giving the lentils and beans plenty of time to become wonderfully tender and creamy.
I have to say, this is one of the best Indian dishes I’ve made! Even the Hubby was singing its praises—and that’s saying something because he’s not even a fan of dal! When a dish can win over someone who normally passes on dal, you know you have a keeper.
NOTE: She does an additional step at the end of adding charcoal smoke, but I didn’t have any charcoal for this step. It still tasted devine!
Ingredients
Instant Pot
- 1 cup dried black whole urad dal (black lentils)
- 1/3 cup rajma (dried red kidney beans)
- 1 inch cinnamon stick
- 2 small cloves
- 2-4 green cardamom depending on size
- 1 black cardamom*
- 3 1/2 cups vegetable stock
- 1/2 teaspoon salt
Tomato Mixture
- 2 big tomatoes
- 1 teaspoon cumin seeds
- 2 tablespoons butter
- 1 small onion chopped finely
- 1 heaping teaspoon minced garlic or garlic paste
- 1 heaping teaspoon ginger paste
- 1 teaspoon kashmiri chili powder or more to taste
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon roasted cumin powder
- 2 teaspoons coriander powder
- 1/2 teaspoon garam masala
Finishing
- 1 teaspoon garam masala powder
- 1 teaspoon kasoori methi
- 1/4 cup fresh cream
- 1 tablespoon butter
- salt to taste
Instructions
Instant Pot
- Rinse the black whole urad dal and rajma well. Add it to a bowl. Soak in water for minimum 8 hours or overnight. Make sure water is 1 inch above the dal.
- Once soaked, rinse again and add it to pressure cooker along with the cinnamon, cloves, green cardamom, black cardamom if you have it, salt, and stock.
- Instant Pot settings: High for 30 minutes.
- When ready, use a masher or an immersion blender to get it blended.
Tomatoes
- Whiz the tomatoes to a fine puree and set it aside. (Puree should come to 1 cup.)
- To a large pot melt the butter.
- Add the cumin seeds and saute until they splutter.
- Whiz the onion until chopped finely and add to the pan.
- Add the ginger and garlic pastes, and salt to taste.
- Saute for a minute.
- Add prepared tomato puree.
- Saute for a minute then cook until raw smell leaves.
- Add the spices and saute until no water remains and it is thick and almost paste like.
- Add the mashed dal.
- Mix it well. (Add water if it's a really thick consistency. I didn't have to, but it may be needed.)
- Cover with lid and simmer for 15 minutes minimum, stirring occasionally.
Finishing
- Add the spices, cream, and butter, mixing well.
- Check for salt and adjust to taste.