MAKE DAL MAKHANI AT HOME AND YOU MAY NEVER ORDER IT IN AGAIN.
Makhan in Hindi means butter. Use ghee or plant-based alternatives. No matter. Both are delicious. This recipe will be adjusted for the 6-quart pressure cooker this week. If you want to make it in your smaller Instant Pot, just use 2 cups urad dal, 1/2 cup rajmah, and adjust the other ingredients down. You'll need 7 cups of water. Keep the cooking time the same. Remember, these recipes are works in progress. Feel free to email me with your feedback.
Instant Pot Dal Makhani
8-Quart Instant Pot
Warm Up: 20 min. Cook: 30 minutes Cool Down: 30 min.
Total: 1 hour 20 minutes
Makes: 13 cups
3 cups sabut urad dal (whole, dried black dal with skin), picked over and washed
1 cup rajmah (dried red kidney beans), picked over and washed
1 medium red or yellow onion, roughly chopped
1 (2-inch piece) ginger, peeled and roughly chopped
6 cloves garlic
3-10 fresh Thai, Serrano, or cayenne chiles, stems removed
2 tablespoons ghee or vegetable oil
1 pinch hing (asafoetida)
2 teaspoons cumin seeds
1 teaspoon turmeric powder
1 (2-inch) cinnamon stick
2 cassia leaves or 4 bay leaves
½ teaspoon fenugreek seeds
1/2 cup tomato paste
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons red chile powder
1 teaspoon cardamom seeds, ground
1 tablespoon garam masala
2 tablespoons kasoori methi (dried fenugreek leaves), lightly hand-crushed to release flavor
2 tablespoons salt
9 cups water
¾ to 1 cup cream (dairy or alternative – I use cashew)
Place urad dal and rajmah in a deep bowl and soak in boiling, hot water while you prep remaining ingredients.
In a food processor, grind the onion until smooth. Transfer to a bowl.
In the same food processor (no need to clean), grind the ginger and garlic together until smooth and transfer to a bowl.
Lastly, process the chiles until smooth. Transfer to a bowl.
Select SAUTE setting and adjust to NORMAL. When the indicator flashes HOT, add oil. Once hot, add hing, cumin seeds, turmeric, cinnamon stick, and bay leaves. Mix well and cook 1 minute until the seeds are reddish-brown. Because the oil pools to the sides, push spices into the oil along the border of the inner pot so they can cook fully.
Add fenugreek seeds. Cook 30 seconds. Be careful not to overcook, as these seeds get bitter quickly.
Add onion and mix well. Cook 1 to 2 minutes until opaque and slightly brown. Be careful adding the onion as the water may splash when it hits the oil.
Add ginger and garlic. Cook another minute. Add fresh chiles. Turn pressure cooker off.
Add tomato paste, ground cumin, ground coriander, red chile powder, ground cardamom, garam masala, kasoori methi, and salt. Mix well.
Add drained legumes. Add water.
Adjust the pressure cook to the MORE setting and pressure cook on HIGH for 30 minutes. Cool down naturally. Carefully open the lid.
Gently fold in cream.
Serve over basmati rice or with Indian bread like roti or naan.
Watch the video! Here is an hour-long Facebook Live class on how to make this in your Instant Pot.
And, here's the reveal ...
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