Create all the creamy and rich magic of Dal Makhani, without the wait. The Instant Pot cuts down the time this amazing Indian Dal recipe cooks to just over 1 hour! It's a miracle of taste and convenience!
Add the dal, garlic, ginger, chilli powder, paprika, garam masala, vegetable oil, salt and tomato to the Instant Pot. Stir in 6 cups of water then put on the lid to seal.Cook on 'High Pressure' for 1 hour.
Release the steam, then remove lid and stir well. The dal will be cooked and the sauce a little creamy.Stir in all the butter and cream, the turn on the 'Sauté' feature and cook the sauce for a further 10-15 minutes to reduce the sauce into a thick, creamy texture. Be sure to stir regularly to avoid sticking.Turn off the pot, check for seasoning - it will most likely need more salt.
Video
Notes
Serving:
Serve my Instant Pot Dal Makhani with Indian breads like roti, naan, paratha or chapati. It's equally delicious with fluffy basmati rice.
I will often serve it alone or paired with other curries both vegetarian or meat.
Make it Vegan
Switch the butter and cream for vegan butter and coconut cream to make a vegan dal makhani
Stovetop
Cook on the stove top the same way, only cook gently for 3+ hours until the lentils are soft and creamy. You may want to add a little more water from time to time using this method to avoid the sauce drying up. Stir regularly to stop it sticking and burning on the bottom.
Storage & Reheating:
Fridge: Dal Makhani will stay fresh in the fridge for 5-6 days.Reheat in a microwave for 3-4 minutes until piping hot or in a pan until hot.
Freezer: This is an excellent contender for freezing. I freeze mine in single portions for over 3+ months. Cook from frozen in the microwave for 7-8 minutes, stirring frequently (add a little water if it dries out too much). You can also defrost thoroughly and reheat in a pan until piping hot.