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.
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