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Dal Makhani Recipe-InstantPot

InstantPot Daal Makhani

Daal Makhani is Indian comfort food loved by all. It’s a flavorful mixture of lentils and herbs simmered together. A perfect InstantPot recipe of just a dump and go. This Glutenfree , Vegan Daal Makhani is loaded with plant protein and super creamy and delicious.

Course dinner, Main Course
Cuisine Indian
Keyword DAAL MAKHANI, GlutenFree, Indian, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Prajakta @ ProfusionCurry

Ingredients

The Lentil / Daal Mix :

  • 1 cup whole black urad dal Black Gram Matpe Beans Soaked in water overnight.
  • 1/2 cup red kidney beans soaked in water overnight

To make Makhani sauce :

  • 1 tablespoon cooking oil traditionally butter or ghee is used. If you are not vegan you can use it
  • 1 tsp Cumin Seeds
  • 1 cup tomato puree
  • 1 cup water
  • 1 tsp cinnamon powder
  • 1 tsp cardamom seeds crushed
  • 1 tsp each grated ginger and garlic
  • ½ teaspoon heaped chili powder
  • 1 tablespoon raw sugar
  • 1 teaspoon salt adjust per taste
  • 1 tablespoon dried fenugreek leaves called Kasuri Methi This dry herb brings out the unique flavor to many Indian entrees.

Instructions

  1. Soak the black urad daal and red kidney beans in cold water overnight. Drain, rinse and set aside. Soaked beans and lentils more than double in size. They easier absorb the flavors and cooking time is reduced.
  2. Press the sauté button on the Instant Pot, once heated, add the oil or butter and allow it to heat up for a minute. Add the cumin seeds and once they start to brown, add all the ingredients listed under Makhani sauce. Stir well and let it cook for 2-3 minutes while stirring. Cancel Sauté. Your quick Makhani sauce is ready.
  3. Add the lentils and beans to the pot with Makhani sauce , add 1 cup of water and mix well. Close the lid, place the valve on sealing and press the Bean setting. Takes about 23 minutes at high pressure once InstantPot comes to pressure. Once it’s done cooking and beeps, let it NPR ( natural pressure release) Mash the beans slightly with a spoon to get the thicker consistency.

  4. Stir well. Crush some dried fenugreek leaves in your pinch and mix well. garnish with cilantro and dried fenugreek leaves if desired. Serve with rice of your choice, any choice roti , quinoa or couscous. You can just eat bowlful like a chili with variety of toppings also.