This restaurant style Punjabi dal makhani is a spin on a classic, made quicker and easier in the Instant Pot. Pantry staple lentils get a spicy twist with a perfectly creamy and luscious gravy. While this dal makhani may taste like it cooked for hours, it only takes 30 minutes! Pair this recipe with baingan bhartha and classic kachumber salad, two Indian vegetarian favorites, for a feast!
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Why This Recipe Works
It cuts the cooking time in half: By using the Instant Pot, this dal comes together in 30 minutes. That is much faster than making this on the stovetop or even in a slow cooker.
It tastes like a slow cooked version: You would never guess that this dal comes together in 30 minutes. The flavours are rich, and the dal is extremely tender, much like the dal that is cooked overnight in restaurants.
Great source of protein: Lentils and kidney beans are amazing sources of protein, and make a great meatless main option. You will be left full and satisfied - you won't even miss the meat! If you are looking for another great way to use lentils, try them in my lentil tabbouleh salad!
Ingredients
- Whole urad dal (lentils)
- Red kidney beans
- Butter
- Tomato puree
- Ginge & garlic paste
- Kashmiri red pepper
- Garam masala
- Heavy cream
- Salt
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
START WITH...
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Soaking the lentils - If you have time, I highly suggest soaking the lentils and kidney beans for at least 3 hours. You can always increase the cooking time in the Instant Pot if you do not pre-soak.
Drain the soaked lentils and kidney beans, and add to the Instant Pot with water and salt. Cover with the lid, and ensure that the knob on the top is set to sealing position. Pressure cook on HI for 10 minutes.
While the lentils are pressure cooking, saute ginger & garlic paste in butter in a skillet. Add the spices to the ginger & garlic, and combine. Cook for 1-2 minutes.
Add the tomato puree to the skillet, and cook for 5 minutes or until the excess water has evaporated and the tomato mixture has thickened. Season with salt and remove from the heat.
Quick release the pressure once the lentils are done cooking. Set the Instant Pot to sauté on HI. Remove the top layer of the water off of the lentils.
Add the tomato puree mixture to the lentils, and combine. Lightly mash some of the lentils down to make the dal thicker. Let the dal simmer for 10 minutes.
Finish the dal with heavy whipping cream and butter.
Expert Tip
If you did not soak your lentils and kidney beans you can still make this recipe, however the pressure cooking time will increase. You will need to pressure cook the lentils and kidney beans for 40 minutes on HI, with a quick release.
Substitutions
- Heavy whipping cream: You can use half and half cream for a lighter alternative, but it will alter the 'creamy' factor of the dal.
- Kashmiri red pepper: You can use a mix of sweet paprika and cayenne pepper for a kick of spice.
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Instant Pot
- Sauce pan or skillet
Storage
You can store leftover dal in an airtight container, and keep it in the fridge for 2-3 days.
Alternatively, it will keep well in the freezer, in an airtight freezer-friendly container, for up to 6 months.
You can reheat the dal on the stove, or in the microwave.
Recipe FAQs
The best things to serve with dal makhani are plain rice, onion pulao, or naan. You can also serve with plain roti, parantha, or eat it all on its own!
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Restaurant Style Punjabi Dal Makhani {Instant Pot}
Ingredients
Dal
- 1 cup Whole urad dal
- ⅓ cup Kidney beans - dry
- 4 cups Water
- 2 teaspoon Salt
Tomato Mixture
- 1 tablespoon Butter
- 2 tablespoon Ginger & garlic paste
- 1 tablespoon Kashmiri red pepper
- 1 teaspoon Garam masala
- 1 cup Tomato puree
- Salt to taste
- ¼ cup Heavy cream
- 1 tablespoon Butter
Instructions
- Soak the dal: Soak the lentils and kidney beans in water for 3 hours.
- Pressure cook: Drain the soaked lentils and kidney beans, and add to the Instant Pot with water and salt. Cover with the lid, and ensure that the knob on the top is set to sealing position. Pressure cook on HI for 10 minutes.
- Start the tomato base: While the lentils are pressure cooking, saute ginger & garlic paste in butter in a skillet. Add the spices to the ginger & garlic, and combine. Cook for 1-2 minutes.
- Finish the tomato base: Add the tomato puree to the skillet, and cook for 5 minutes or until the excess water has evaporated and the tomato mixture has thickened. Season with salt and remove from the heat.
- Release the pressure: Quick release the pressure once the lentils are done cooking. Set the Instant Pot to sauté on HI. Remove the top layer of the water off of the lentils.
- Add the tomato base: Add the tomato puree mixture to the lentils, and combine. Lightly mash some of the lentils down to make the dal thicker. Let the dal simmer for 10 minutes.
- Finish the dal: Finish the dal with heavy whipping cream and butter, and serve with plain rice, onion pulao, or naan.
✱Recipe Notes
- If you did not soak your lentils and kidney beans you can still make this recipe, however the pressure cooking time will increase. You will need to pressure cook the lentils and kidney beans for 40 minutes on HI, with a quick release.
Ramneet says
I love how quickly this came together in the IP... I made this for my mom and grandma and they loved it.
Sunena Anand says
So happy to hear, Ramneet!
Manbir says
Delish!