How to Cook the Perfect Punjabi Dal Makhani Instant Pot?

Punjabi Dal Makhani is one of the most popular dishes in North India. It’s made with whole black lentils which are also known as Kaali Dal or Urad dal in Hindi. Traditionally, Rajma or kidney beans are also used in a small quantity to make this food. This article discusses the Punjabi Dal Makhani instant pot recipe that will offer the same creamier texture that you find in Indian Restaurants.

You’ll also find expert tips along with the answers to some most frequently asked questions in this post. So, let’s get started.

What is Punjabi Dal Makhani?

Punjabi Dal Makhani literally means buttery lentils. It’s made with whole black lentils or sabut urad dal/kaali dal and kidney beans or rajma. It offers a rich gravy based on tomatoes and features a lot of spices and it’s usually served with rice and Indian flatbreads.

Punjabi Dal Makhani offers a luscious, silky, and creamy texture and aroma that’s irresistible. The creamy texture is achieved mainly by the addition of cream, butter, and tomatoes but the cooking process also matters.

The lentils and beans are usually soaked before cooking and you can also follow the slow-cooking process where the lentils and beans continue to cook for hours. The instant pot recipe that we discussed above doesn’t take much time and will suit you best if you live a busy life.

How to Make Dal Makhani in Punjabi Style?

You can follow the step-by-step guide discussed below to make Dal Makhani in Punjabi Style. In the Punjabi version, onions are added and usually chopped tomatoes are used. The level of spice is also a little bit higher but it depends on your ingredients and cooking method.

Punjabi Dal Makhani Instant Pot Recipe

The following is an easy Punjabi Dal Makhni instant pot recipe that you can follow at home.

Punjabi Dal Makhni Ingredients

• Whole black urad dal: ¾ cup
• Rajma or kidney beans: ¼ cup
• Fresh water: 3 cups
• Onions: ½ cup (finely chopped)
• Green chilies: 1 teaspoon (chopped)
• Ginger-garlic paste: 2 teaspoons
• Fresh tomatoes: 2 large-sized or 1 cup pureed tomatoes
• Cumin seeds: ½ teaspoon
• Cloves: 3 to 4
• Green cardamoms: 2 to 3
• Black cardamom: 1
• Cinnamon: 1-inch stick
• Bay leaf (Tej Patta) or: 1
• Red chili powder: ½ teaspoon (you can also use smoked paprika or cayenne pepper)
• Ground nutmeg powder or grated nutmeg: 2 to 3 pinches
• Heavy cream or low-fat cream (or mixture): 2 tablespoons
• Dry fenugreek leaves (Kasuri Methi)
• Salted or unsalted butter: 3 tablespoons
• Garam Masala Powder: ½ teaspoon
• Salt: (according to your taste)
• Ginger julienne: 1-inch
• Coriander leaves: 2 (chopped)

Step by Step Instructions to Follow

1. The first step is to soak both kidney beans and urad dal in enough water overnight or for 6-8 hours. You must not use hot water to soak kidney beans/rajma and whole/sabut urad dal. Or did you know that you can skip this step and cook dal makhani instant pot without soaking? But you’ll need to cook unsoaked lentils and beans for a bit longer.
2. Rinse the kidney beans and urad dal thoroughly a couple of times to get rid of residue and debris.
3. Drain the lentils and beans and set them aside. Make sure that you use fresh urad dal and rajma because the old ones will take a lot more time to cook properly.
4. Heat 3 tablespoons butter or oil (according to your preferences) in your instant pot on the saute mode. You can use both unsalted and salted butter for this purpose.
5. Add all the spices including cumin seeds, cinnamon, black cardamom, green cardamom, cloves, and tej patta or bay leaf.
6. Saute the spices till they become sputter and aromatic.
7. Add finely chopped onions to your instant pot and stir and saute the mixture till onions become soft and lightly golden.
8. Add ginger-garlic paste to the pot and let the mixture cook.
9. Keep stirring the mixture until the raw smell of garlic and ginger goes away.
10. Add chopped green chiles to the mixture and stir again for a couple of minutes.
11. Now you can chop fresh tomatoes and add them to your instant pot. You can also use pureed tomatoes if you want by blending them in a mixer jar or blender.
12. Add chopped or pureed tomatoes to the mixture and stir again so that they’re evenly distributed.
13. Now add red chili powder, nutmeg powder, or grated nutmeg to the mixture and let it cook for 2-3 minutes.
14. After that, you’ll need to add soaked urad dal and rajma to your instant pot along with water and seal the pot with the lid by turning off the saute mode.
15. Let the mixture cook for about 25-30 minutes on pressure cook mode. If you’re using unsoaked lentils and beans, you’ll need to cook them for 45-50 minutes.
16. Wait for the natural pressure release.
17. Remove the lid and test the doneness of the lentils and beans. If you feel they need to be softer, you can cover the pot and let the mixture cook for 5-10 more minutes.
18. Now Punjabi Dal Makhni will start to thicken and you’ll need to add heavy cream and a half to one teaspoon of salt according to your taste.
19. Now turn on saute mode again and let the food cook for 5-8 minutes.
20. Stir Punjabi Dal Makhani gently to get cream and salt distributed evenly.
21. Add garam masala powder and Kasuri methi and let it cook for 3-4 minutes. Keep stirring Punjabi Dal Makhani during this time.
22. Mash some urad dal and beans with a spoon or use a potato masher for this purpose to make your Punjabi Dal Makhani creamier. It’ll allow urad dal and beans to melt in your mouth and you won’t feel resistance in any bite.
23. Turn off your instant pot and transfer Punjabi Dal Makhani to your desired container.
24. Garnish it with ginger julienne and coriander leaves before serving.

Expert Tips

• The traditional way of cooking almost all types of lentils and beans includes the soaking process. It allows the lentils and beans to absorb water and get rid of residue and debris and also reduces the phytic acid to improve digestion. However, you can cook Punjabi Dal Makhani in an instant pot without soaking them overnight or for 6-8 hours.
• Never forget to rinse your soaked lentils and beans in water. Always use fresh water to cook Punjabi Dal Makhani to achieve the best results.
• The cooking time of Punjabi Dal Makhani reduces significantly (about 20 to 25 percent) if you soak them in water for 6-8 hours. You can cook black urad dal and rajma in an instant pot, pressure cooker, or pan.
• You can use both chopped and pureed tomatoes for this recipe but traditionally in Punjabi Dal Makhani, chopped tomatoes are used.
• It’s important to use fresh lentils and beans for this recipe because old products will need a lot more time to cook properly. So, you won’t be able to cook Punjabi Dal Makhani that melts in your mouth.
• You can use smoked paprika instead of chili powder if you want to enjoy a unique smoky flavor. However, it entirely depends upon your personal preferences.
• Using garam masala powder for this recipe is optional. If you don’t like to add it, you can skip that step and you’ll still enjoy a rich flavor. Don’t use more than half a teaspoon of garam masala powder if you want to use it.

Learn How to Make Peshawari Dal Makhani?

Can I Make Punjabi Dal Makhani without Garlic and Onions?

Onion is one of the most important ingredients of most Punjabi dishes, and Punjabi Dal Makhani is no exception. But it certainly doesn’t mean that you can’t make Dal Makhani without it. In fact, you can skip both garlic and onions but you’ll need to add a pinch of hing (asafoetida) before adding the ginger paste.

Is Adding Cream to Punjabi Dal Makhani Necessary?

Yes, adding cream to Punjabi Dal Makhani is important because it balances the tanginess of tomatoes and the earthly flavor of beans and lentils. You can follow this recipe without adding cream but you won’t be able to achieve the delicious taste of this dish that you find in Indian restaurants.

How Long Can I Store Punjabi Dal Makhani?

You can store your leftover Punjabi Dal Makhani in your refrigerator for up to 3 to 4 days. While reheating, you might need to add some water because it dries up in the refrigerator or freezer. You can reheat it in your microwave or stovetop. Punjabi Dal Makhani can be stored in a freezer for up to 3 months.

What Can I Eat with Punjabi Dal Makhani?

You can serve Punjabi Dal Makhani with brown rice, jeera rice, plain white rice, tandoori roti, chapati, or garlic naan. To make a complete meal, you can also add some side dishes such as raita to your Punjabi Dal Makhani.

Is Punjabi Dal Makhani Vegan-Friendly?

All lentils and beans are vegan friendly, but Punjabi Dal Makhani includes butter and cream, which make it a non-vegan dish. However, you can use vegan-friendly ingredients to make it a vegetarian food.

You can swap dairy butter with vegan butter or vegetable oil, and instead of using daily cream, you can use coconut cream or cashew cream.

Are There Any Health Benefits of Punjabi Dal Makhani?

There are many health benefits of Punjabi Dal Makhani, including the following:

• Dal Makhani offers a lot of iron that boosts your body’s energy.
• The dish is loaded with fiber that promotes digestion and also regulates your liver’s functions.
• The black gram lentils are a great source of magnesium, calcium, and potassium and these minerals are beneficial for your cardiovascular health, nervous system, and bones.
• Punjabi Dal Makhani is great for your hair and skin.

Which Cream Can I Use in Punjabi Dal Makhani?

Traditionally, homemade malai or fresh cream is used in Punjabi Dal Makhani. However, you can use vegan or dairy cream bought from the store as well.

Can I Use Sour Cream in Dal Makhani?

If you like extra delightful tanginess and sourness, you can use sour cream in Punjabi Dal Makhani. It’ll offer a unique taste with the same velvety and creamy texture.

Dal makhani = Mix of 5+ pulses: lentils, beans. Green chutney + sour cream to top. Naan on the side. #Yum

— WSU CAHNRS (@wsucahnrs) January 10, 2017

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