Instant Pot Creamy Dal Makhani
Dal makhani is a rich, creamy North Indian dish traditionally made with whole black gram and kidney beans. This version uses more readily available petit black lentils, simmered with tomatoes, ginger, garlic, and warm spices, then finished with just enough cream for a velvety texture. Similar in heartiness to a thick bean chili but with the layered depth of Indian spices, it’s deeply satisfying over rice or scooped up with warm flatbread.
Servings: FOUR
INGREDIENTS
1 cup dried petit black lentils
1/3 cup dried red kidney beans
1 tablespoon ghee
1 medium yellow onion, finely diced
1 tablespoon freshly grated ginger
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon Kashmiri red chili powder
1 teaspoon ground turmeric
1 tablespoon ground coriander
2 cups chopped fresh tomatoes or 1 cup canned crushed tomatoes
2 1/2 cups water
1 teaspoon garam masala
1/4 cup heavy cream
1 tablespoon dried fenugreek leaves (kasoori methi), optional
1/4 cup fresh cilantro, chopped
Cooked basmati or brown rice or gluten-free flatbread, for serving
PREPARATION
Soak lentils and beans: Place petit black lentils and kidney beans in a large bowl and cover with at least 2 inches of water. Soak overnight. Drain and rinse well.
Sauté aromatics: Set Instant Pot to Sauté mode. Add ghee and heat until shimmering. Add onion, season with salt and pepper, and cook until softened and beginning to turn golden, about 5 to 7 minutes. Add ginger and garlic and cook until fragrant, about 1 minute.
Bloom spices: Add cumin, Kashmiri red chili powder, turmeric, and coriander. Cook, stirring constantly, for 30 seconds until fragrant.
Cook tomatoes: Add tomatoes and cook, stirring occasionally, until they soften and the mixture thickens slightly, about 3 to 4 minutes.
Pressure cook dal: Add soaked and drained lentils and kidney beans and 2 cups water. Stir well, scraping up anything from the bottom of the pot. Lock the lid and set the valve to Sealing. Cook on High Pressure for 15 minutes. When the cooking time is complete, press cancel and leave the Instant Pot untouched for 15 minutes so the pressure releases naturally. After 15 minutes, carefully turn the valve to Venting to release any remaining pressure before opening the lid.
Mash dal: Stir well, then use a potato masher or the back of a wooden spoon to mash about 1/3 of the lentils and beans directly in the pot.
Finish dal: Set Instant Pot to Sauté mode. Stir in garam masala, heavy cream, and fenugreek leaves, if using. Simmer, stirring occasionally, for 3 to 5 minutes until thick and creamy. If dal becomes too thick, add a splash of water. Season with salt and pepper.
Plate: Spoon dal into bowls, garnish with cilantro, and serve with rice or gluten-free flatbread.
Notes:
For a dairy-free version, substitute full-fat coconut milk for the heavy cream.
If using canned kidney beans: Pressure cook the lentils without the kidney beans. Drain and rinse 1 can kidney beans, then stir them into the cooked lentils after pressure cooking. Simmer on Sauté mode for 5 minutes before adding the cream.
Dal thickens considerably as it sits. When reheating, add a splash of water as needed to loosen it.
Serve with basmati or brown rice, quinoa, or gluten-free flatbread. A side of cucumber raita or a crisp green salad balances the richness.
