Restaurant Style Dal Makhani Recipe from Scratch in Our Instant Pot
22Dal Makhani just hits different—rich, creamy, and packed with slow-simmered flavor. The kind of cozy comfort food that makes you want to grab a big spoon and never look back. 10/10 would make again.
Ingredients
1 cup whole mung dal (lentils), soaked overnight
1 cup red kidney beans, soaked overnight
2 tablespoons butter or ghee
1.5 tablespoon cumin seeds
1 medium onion chopped
2 bay leaves
4 teaspoons ginger garlic paste (or half grated ginger, half minced garlic)
1.5 teaspoon turmeric
2 teaspoon garam masala
2 teaspoon salt adjust to taste
1/4 teaspoon Kashmiri red chili powder or to taste
3/4 teaspoon black pepper
2 roma tomatoes chopped
3 cups water
1 teaspoon chopped cilantro (optional)
2 oz heavy cream
Directions
1. Soak the lentils and beans overnight in cold water. Drain and set aside before starting.
2. Set Instant Pot to sauté, add the butter and wait for it to heat up. Once hot, add the cumin seeds and when they start to turn brown, add the chopped onion and bay leaves. Keep cooking until the onion begins to brown in the edges.
3. Add the ginger garlic paste, spices and mix to combine. Add the tomatoes and cook for 5 minutes. If anything starts to stick to the bottom, use a wooden utensil and the water from the tomatoes to help deglaze to prevent burning.
4. Once the tomatoes break down, add the lentils, beans, and 3 cups of water, mixing well.
5. Secure the lid and cook for 30 minutes at high pressure making sure that the pressure valve is closed.
6. Allow for a natural release before opening the lid.
7. Stir in the heavy cream (ours was previously frozen) and cilantro.
8. Have with your favorite flat bread or server over rice and enjoy!
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