Instant Pot Dal Makhani – Creamy Masoor Daal and Rajma - Easy Vegetarian Recipe
Ingredients
- Black Masoor Daal - 1 cup
- Rajma Beans - 1/4 cup (cooked)
- Onion - 1 small (sliced)
- Tomato Puree- 1 cup
- Butter - 5-6 Tbsp
- Cream - 1/4 cup
- Oil - 2 Tbsp
- Ginger/Garlic Paste - 1 tsp
- Red Chili Powder - 1 tsp
- Kashmiri Chili Powder - 1 1/2 tsp
- Cumin Seeds - 1 1/2 tsp
- Coriander Powder - 2 tsp
- Turmeric Powder - 1/2 tsp
- Salt - 1 tsp
- Cumin Powder - 1 tsp
- Garam Masala Powder - 1 tsp
- Fenugreek Leaves (Kasuri Methi) - 1 tsp (crushed)
- Fresh Cilantro chopped - 1 Tbsp
This Instant Pot Daal Makhani is a hearty and comforting dish made with black masoor daal and rajma, simmered in a rich tomato-based gravy with butter, cream, and fragrant Indian spices. It's the kind of meal that feels indulgent without requiring hours of stovetop cooking.
Thanks to the InstantPot, the daal becomes perfectly soft and flavorful in a fraction of the time, making it ideal for both busy weeknights and cozy weekend dinners. Serve it hot with basmati rice or roti for a satisfying, home-cooked Indian meal.
Watch our recipe video for step by step instructions on how to make Daal Makhani. We’ve included demonstrations and pro tips to help you out in the kitchen! For our daal makhani calories and nutrition information, see the recipe card below.
Instructions
How to Make Instant Pot Dal Makhani:
1) Wash and soak black masoor dal for about 2–3 hours.
2) In an Instant Pot, add 2 tablespoons of oil and 2 tablespoons of butter. Turn on the sauté mode.
3) Add 1 small sliced onion and sauté until they turn a light golden brown.
4) Add 1 tsp ginger-garlic paste and cook for 2 minutes.
5) Now add 1 tsp red chili powder, 1 1/2 tsp kashmiri chili powder, 1 1/2 tsp cumin seeds, 2 tsp coriander powder, 1/2 turmeric powder, 1 tsp cumin powder, and 1 tsp salt.
6) Add 2–3 tablespoons of water and cook the spices until the oil begins to separate.
7) Drain the soaked daal and add it to the masala.
8) Add 2 cups of water and cook on the multigrain or lentil mode for 15 minutes in the InstantPot.
PRO TIP: If using a pressure cooker, cook until 2 whistles. If cooking in a regular pot, simmer for about 30 minutes or until the dal is tender.
9) Let the pressure naturally release then open the lid and add 1/4 cup cooked or canned kidney beans (rajma).
PRO TIP: You can use canned kidney beans for convenience.
10) Add 1 tsp garam masala and1 tsp crushed kasuri methi and mix well.
11) Next add 1 cup tomato puree, 1/4 cup cream, and 2 tablespoons of butter. Cover and cook for 5–7 minutes.
12) Lastly transfer the dal to a serving dish and garnish with 1 tablespoon of butter, a drizzle of fresh cream, and chopped cilantro.
13) Enjoy with white rice or roti!
This Instant Pot Daal Makhani is a hearty and comforting dish made with black masoor daal and rajma, simmered in a rich tomato-based gravy with butter, cream, and fragrant Indian spices. It's the kind of meal that feels indulgent without requiring hours of stovetop cooking.
Thanks to the InstantPot, the daal becomes perfectly soft and flavorful in a fraction of the time, making it ideal for both busy weeknights and cozy weekend dinners. Serve it hot with basmati rice or roti for a satisfying, home-cooked Indian meal.
Watch our recipe video for step by step instructions on how to make Daal Makhani. We’ve included demonstrations and pro tips to help you out in the kitchen! For our daal makhani calories and nutrition information, see the recipe card below.
Leave a review
We value your feedback. Let us know how did you like the recipe.
Recent Recipes
Easy Masala Oats Recipe with Rolled Oats, Vegetables, and Warm Masala Flavor
Enjoy a bowl of Masala Oats packed with rolled oats, vegetables, cumin, ginger, and flavorful masalas. This easy and savory vegan breakfast recipe brings together the comfort of Indian spices with the goodness of oats for a filling and wholesome start to the day.
Masala Oats is a warm and satisfying breakfast recipe that brings together the goodness of rolled oats with the bold, comforting flavors of Indian spices. Made with onions, tomatoes, carrots, bell peppers, peas, cumin, ginger, and masalas, this savory vegan oats recipe is a great option for mornings when you want something quick, filling, and flavorful.
This recipe is the perfect balance of healthy and comforting. The rolled oats make it hearty, while the vegetables add freshness, color, and texture. Whether you enjoy it as a quick breakfast, light lunch, or cozy evening meal, Masala Oats is healthy comfort food that feels familiar, nourishing, and full of homemade flavor.
Watch our recipe video for step by step instructions on how to make Masala Oats. We’ve included demonstrations and pro tips to help you out in the kitchen! For our masala oats recipe calories and nutrition information, see the recipe card below.
Aloo Kulcha Recipe - Soft Vegetarian Indian Bread Stuffed with Spiced Potatoes
Make delicious homemade Aloo Kulcha with a soft, fluffy dough and a savory spiced potato filling. A comforting vegetarian Indian potato flat bread recipe for lunch, dinner, or weekend meals.
Aloo Kulcha is a comforting vegetarian Indian bread made with a soft, homemade dough and a flavorful mashed potato filling. The dough is prepared with maida, yogurt, warm milk, and a little oil or ghee, then rested until it becomes soft and easy to roll. Inside, the potato filling is mixed with roasted cumin, coriander seeds, ginger, green chilies, onions, cilantro, and classic spices for a bold, savory taste.
Each kulcha is stuffed, rolled, and cooked on a hot tawa until golden spots appear, then brushed with butter or ghee for a rich finish. Serve this vegetarian Aloo Kulcha hot with chole, yogurt, pickles, or chutney for a satisfying meal that brings the warmth of North Indian flavors right to your table.
Watch our recipe video for step by step instructions on how to make Aloo Kulcha. We’ve included demonstrations and pro tips to help you out in the kitchen! For our aloo kulcha recipe calories and nutrition information, see the recipe card below.
Chinese Bhel Recipe with Crispy Hakka Noodles - Easy Vegetarian Indo-Chinese Street Food Snack at Home
Make restaurant-style Chinese Bhel at home with crispy fried Hakka noodles, colorful vegetables, Schezwan sauce, and crunchy peanuts. This easy vegetarian recipe is full of flavor and perfect as a snack, appetizer, or light meal.
Chinese Bhel is a crispy, colorful Indo-Chinese snack made with fried Hakka noodles, fresh vegetables, peanuts, and bold sauces. The noodles are boiled, lightly coated, fried until crunchy, then tossed with cabbage, carrots, bell peppers, green onions, and a spicy Schezwan-style sauce mixture.
This vegetarian recipe is perfect for anyone who loves street food flavors with plenty of texture in every bite. The crispy noodles, sautéed vegetables, and crunchy peanuts make it a fun ASMR-style recipe, while the oven-baked or air-fried noodle option gives you a lighter way to enjoy this favorite at home.
Watch our recipe video for step by step instructions on how to make Chinese Bhel. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Chinese Bhel recipe calories and nutrition information, see the recipe card below.
