Dal Makhani Instant Pot Recipe (2024)

FAQs

What are the ingredients of dal makhani? ›

Vigna mungo

Dal makhani / Main ingredient (black gram)

Serve warm dal makhani with Indian breads like roti, naan and parathas for dipping. You can also eat it with basmati rice. I like to serve it with cooked green vegetables like kale or Swiss chard, which help digest milk fat.

First pour water at the bottom of the steel insert and then place a steam rack or trivet that comes with the IP. Then place the rice bowl at the bottom and then the dal on top. Pressure cook for 10 mins and wait for the pressure to drop naturally.

The pressure inside the cooker builds up rapidly, exceeding the safety limit. The sudden release of this excessive pressure can result in an explosion, sending hot steam and food flying in all directions. Not only can this cause severe burns and injuries, but it can also damage your kitchen.

When the water starts boiling, it's very important to remove the scum that accumulates at the top — if you don't do this your daal may taste slightly odd and a bit bitter.

Of course, you can always add more salt later, taste throughout and add salt until the flavor is just right. Salted butter helps you to enhance the taste. Make sure to use it while cooking the dal. And then serve dal again with a piece of butter.

dal makhani uses a darker lentils brown and lack lentils, and is cooked with a heavy dose of butter making it thick and creamy, rajma (kidney beans are sometimes added to it as well). It is a rich Punjabi Veg Delicacy. Dal fry involves the lentils being fried before stewing them.

Making a good Dal Makhani is easy & needs only a few ingredients but it does take time as the lentils need to be slow cooked. So this is an amazing dish to make for a weekend or special festive meal. Serve this Dal Makhani with fluffy Basmati Rice, Jeera Rice, garlic Butter naan, Tandoori Roti, Chapati or roti.

You can easily thicken the dal by simmering it a bit more (uncovered, of course), or thin it out a bit with some extra water. If you'd like to make it smoother (and the dal is already completely tender), just whisk it a few times. Some recipes tell you to puree the dal in a blender, but I rarely do so.

Good for heart health: Rajma contains soluble fiber, which helps to lower bad cholesterol levels and reduce the risk of heart disease .

How do you get the burnt taste out of dal makhani? ›

If, by chance your masala or tadka is burnt, add 1-2 tbsp of ghee into the dish. This will not only remove the burnt smell from the dish but improve the taste and flavour of it as well.

You can easily substitute with other split lentils. The cook time will vary, with the chana dal likely taking the longest, so you need to keep an eye on the dal as it cooks.

Let the dal remain soaked for 30 minutes to 2 hours depending on the type of dal. Split pulses can be soaked for 30 minutes or 1 hour and whole pulses should be soaked for 2 hours. This will not only break down complex carbs but will also cut down cooking time. Again wash 3-4 times before using.

The bad news is, when starchy foods are pressure cooked, they form acrylamide, a harmful chemical that, when consumed on a regular basis may lead to health issues like cancer, infertility, and neurological disorders.

Pressure Cooking: Bottom Line

Like any method of cooking, pressure cooking does destroy some of the nutrients in food, but it actually preserves more than any other cooking method.