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Easy Instant Pot Dal Makhani in a bowl with naan and rice on the side.
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Instant Pot Dal Makhani

Enjoy creamy, easy Instant Pot Dal Makhani without the hard work! This healthier, quicker, and beginner-friendly version of the Indian classic makes a high protein, budget-friendly dinner. Just 20 minutes in the kitchen, then let the Instant Pot do the rest! (Gluten Free, Vegan option).
Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
Servings: 5
Author: Bri Beaudoin

Ingredients

  • 1½ cups black gram (urad sabut dal, see note 1)
  • ¼ cup salted butter
  • 1½ teaspoons cumin seeds
  • 1 large diced white onion
  • 1 tablespoon finely grated garlic (4 to 5 cloves, see note 2)
  • 2 teaspoons finely grated ginger (see note 2)
  • 1 cup tomato passata (see note 3)
  • 1½ teaspoon paprika
  • 1½ teaspoon ground coriander
  • 1½ teaspoon garam masala (see note 4)
  • ⅛ to ¼ teaspoon cayenne (see note 5)
  • 1¾ teaspoon fine sea salt
  • 4 cups water
  • 1 dried bay leaf
  • 1 (15 oz / 14 fl oz / 398 ml) can kidney beans (drained and rinsed)
  • ¼ cup whipping cream
  • cilantro (optional garnish, chopped or whole leaves)
US Customary - Metric

Instructions

  • Quick soak: Add 1½ cups black gram to a heatproof boil. Cover with at least 2-inches (5cm) of boiling water (from a kettle). Let sit while you prep/start cooking the other ingredients, at least 10 minutes.
  • Saute: Select the "Saute" setting on your Instant Pot (see note 5). Add ¼ cup salted butter. Once melted, scatter in 1½ teaspoons cumin seeds, stir to coat, and let sizzle for 1 minute. Add 1 large diced white onion and saute until pale golden, stirring occasionally, 8 to 10 minutes. Add 1 tablespoon finely grated garlic and 2 teaspoons finely grated ginger and cook for 1 minute or until fragrant. Pour in 1 cup tomato passata, cook for 4 minutes, stirring frequently so it doesn't stick to the bottom. Add 1½ teaspoon paprika, 1½ teaspoon ground coriander, 1½ teaspoon garam masala, ⅛ to ¼ teaspoon cayenne, and 1¾ teaspoon fine sea salt. Stir well to mix, let cook for 1 minute, then turn off the Saute setting.
  • Cook: Add 4 cups water and 1 dried bay leaf into the mixture, stirring well to mix. Drain and rinse the quick soaked black gram, then add and stir well. Pressure cook on high pressure for 35 minutes. Let the Instant Pot natural release for at least 10 minutes (longer is better).
  • Finish: Remove bay leaf. Drain and rinse 1 (15 oz / 14 fl oz / 398 ml) can kidney beans, then add to the mixture along with ¼ cup whipping cream. Stir to mix. Taste and add more salt, if needed. Spoon dal makhani into bowls, top with cilantro (if using), and serve with rice and/or naan (optional).

Notes

  1. Black Gram: Dal Makhani is typically made with Black Gram (Urad Sabut Dal or Vigna Mungo). They look like small black beans, similar in size to mung beans. Black Gram can sometimes be found in the Indian section of well-stocked grocery stores. Otherwise, find it at an Indian market or online. You can substitute Black (Beluga) Lentils in a pinch, but the dish won't be quite as creamy.
  2. Grated Garlic & Ginger: Use a microplane or fine rasp grater for the garlic and ginger—this helps it meld into the mixture. If you don't have one, mince it as finely as possible (you want it to resemble more of a paste). When measuring grated ginger in a teaspoon, don't pack it down otherwise you'll add too much.
  3. Tomato Passata: Strained, uncooked tomatoes typically sold in a glass jar. Mutti is my favorite brand of passata. If you can't find passata, your next best bet is blending ripe tomatoes then straining—or, if tomatoes aren't in season, blend high-quality whole canned tomatoes.
  4. Garam Masala: This spice blend varies by brand. Fresh spices make a big difference—so prioritize buying from a store that re-stocks often and try to buy small quantities so it gets used quickly in your home.
  5. Cayenne: I use ¼ teaspoon cayenne. It's similar to the "medium" spice level we order from our Indian restaurant. If you typically order "mild", consider using ⅛ teaspoon. And if you don't want any spice, skip the cayenne altogether.
  6. Storage Tips: Leftovers taste even better the next day! Refrigerate for up to 3 to 4 days. Or freeze for up to 3 months.

Nutrition

Calories: 347kcal | Carbohydrates: 40g | Protein: 17g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 921mg | Potassium: 322mg | Fiber: 14g | Sugar: 4g | Vitamin A: 1063IU | Vitamin C: 11mg | Calcium: 83mg | Iron: 6mg