Go Back
+ servings
Instant Pot Dal Makhani

Dal Makhani Recipe

The easiest recipe for buttery creamy and luscious dal makhani. Black lentils and kidney beans along with spices are cooked to a creamy consistency in this makhani dal.
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: indian cuisine, north indian
Keyword: dal, dal makhani, Punjabi dal
Prep Time: 5 minutes
Cook Time: 1 hour
Soaking Time: 6 hours
Servings: 8 Servings
Calories: 160kcal
Author: Rekha Kakkar


  • Instant Pot


  • 200 grams Black Lentils/ whole Urad Dal
  • 50 grams Red kidney beans small
  • 2 Tablespoon Herbed butter salted
  • 1 tablespoon ginger chopped finely
  • 1 tablespoon garlic grated
  • 1 cup fresh tomato puree approximately 3 medium sized tomatoes
  • 1 teaspoon Kashmiri red chilli powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon Salt
  • 1 cup whole milk
  • ¼ teaspoon Kasuri Methi
  • 2 tablespoons butter


  • For this I first start instant pot on sauté mode. Next the first step is to flavors it up. This is one of my secret making best tasting Dal Makani . Use herbed butter, this is coriander and chive butter it adds the best flavour from the start itself.
  • But you could start with regular salted butter.If you have regular Amul butter it tastes best. But do not let me bar you here you can pretty much use any salted butter available if you do not have any of the specific I have mentioned.
  • I also use a lot of finely chopped ginger. I personally feel that flavour of any recipe depends upon how you use your ingredients and not on how many ingredients. my way of cooking is lesser ingredients and maximum flavour.
  • moving on, add in the grated garlic-and Sauté till butter is all bubbly and herbs are fragrant. Next add in 1 cup fresh tomato puree these are nothing but fresh tomatoes blended into puree. If you do not have fresh tomatoes go ahead and use peeled tomatoes from the can but if you are using canned tomatoes mash them before adding.
  • Cook these tomatoes with ginger and garlic. Many dal makhani recipes will ask to use to many spices but as far as I know real authentic dal makhni is cooked very simply. The flavour comes from garlic and one more herb which I am using. The real taste of dal makhani is mainly slow cooking dal and a lot of butter.
  • Add Kashmiri Red chilli powder along with tomatoes this gives the characteristic red colour to the dal makhni. For heat use regular red chilli powder. salt for the seasoning.
  • Now tomatoes are cooked we can tell this because they have started releasing butter. Its time to add soaked lentils. I am adding soaked urad dal (black lentils)and soaked kidney beans. This reduces cooking time and helps to make dal creamier.
  • Mix them with tomatoes and add water. Now close the lid of the Instant pot, take care that valve is at sealing position and put this on on beans and chillies mode.
  • After cooking is complete force release the pressure by moving the valve to Venting position and open the lid once pressure is fully released.
  • Add in about 1 more cup of hot water and 1 cup of milk. Some people add cream here but I feel it adds more heaviness than taste so I prefer to use milk you do what you like. The creamy texture will anyways come from cooking and not from cream. So I avoid too much cream.
  • Now again I am closing the lid, valve back to sealing position and this time I am pressure cooking on low for 15 minutes.
  • This time you do not force release the pressure allow it to release naturally and still before opening check to release any residual pressure.
  • Now this is the texture we are looking at. This looks slightly thin but do not worry… once this will cool down it will all be perfectly creamy. Now its time to add another layer of flavours Kasumi methi
  • Dal is cooked very simply, the flavour comes from garlic and one more herb which I am using here.
  • Kasumi methi …. yes! other than garlic kauri methi is the flavour in real dal makhani. Always crush this before adding it helps to release the flavour.
  • Next add in a little bit more butter I have added 2 tablespoons of butter you may add more if you wish to.
  • Now Dal makhani is done! Enjoy this as Dal makhani and Naan combination or Dal makhani with paratha also tastes great!



  • Soak Black Urad dal and kidney beans( rajma) for 6-8 hours. This is a must for the creamy texture of makhani dal. 
  • For the best Dal Makhani do not go overboard on spices, the flavour comes from liberal use of butter and slow cooking of dal.
  • DO NOT be tempted to use less butter for the real deal!


Calories: 160kcal | Carbohydrates: 17g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 219mg | Potassium: 119mg | Fiber: 6g | Sugar: 2g | Vitamin A: 528IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 2mg