restaurant style Dal Makhani
Creamy protein-rich dal makhani is a popular dish served in all Indian restaurants. It tastes best when served as a rice accompaniment or as a side for roti variety.
Instant pot Dal Makhani
Traditionally dal is soaked separately then we add cooked dal to onion- tomato base and cook in low flame for around 40 minutes for the best flavor. One-pot Dal makhani with instant pot is super to make. Since we cook everything together it turns so flavorful with less cooking time.
Can I skip soaking and cook for additional time?
Yes, the dal will get cooked but overnight soaking helps for easy digestion and gives the best dal texture so I would highly recommend that.
Why should I wash dal till the water turns clear?
dal tends to have a strong aftertaste if it is not washed well. Always wash well till the water turns clear then prepare IP Dal makhani
Can I add salt while cooking?
When I experimented dal makhani recipe I felt dal cooks best if we add salt after cooking so I would recommend adding salt after cooking
Can I use store-bought tomato puree instead?
Yes, but to make homemade dal makhani preservative free I prefer grinding tomatoes and adding to the dal. Always use tomato puree for dal as it gives the best texture to the dal
Can I prepare vegan Dal makhani?
yes, you can add vegan butter but the taste might slightly differ.
Can I make a pressure cooker dal?
Yes follow the rest of the recipe but pressure cook for 18-20 whistles till both dal are cooked well
Instant pot recipes in TMF
North Indian curry
Hotel-style recipes
Jeera rice
Ingredients:
Soak lentil
black whole urad dal 1/2 cup rajma 2 tablespoon
Tomato puree
Big tomatoes 2, ripe
Temper
softened butter 2 + 1/2 tablespoon + serving clove 1 bay leaf 1 cardamom 1 Small piece of cinnamon
Dal Makhani
Big onion 1 finely chopped Ginger garlic paste 1 tbsp gram masala 1 tsp Kashmiri chilli powder 2 teaspoon dal makhani powder 1 tbsp Pinch of turmeric powder Water 2 + 1/2 cup Required salt Pinch of sugar Heavy cream 2 tablespoon + serving Coriander leaves
How to make instant pot Dal makhani with step
Firstly measure and take black urad dal and rajma; wash well until the water turns clear
Soak them overnight
Take 2 ripe tomatoes into the small mixie jar and grind without adding water
Turn on instant pot in “saute” mode
Add softened butter and mix well
When the display shows “hot” add items under “to temper”
Furthermore, add onion and ginger-garlic paste; saute well till onion turns translucent
Add tomato puree and mix well bring to boil
Furthermore add garam masala, Kashmiri chilli powder, dal makhani powder, and a pinch of turmeric powder; mix well cook till the raw smell goes off and tomato thickens
Furthermore, add dal and mix well; bring to a boil
Add water and mix well and make sure nothing is stuck to the pan
Close the lid and cook for 40 mins; do natural pressure release
Carefully open the lid and mix well. Make sure both dals are perfectly cooked
Add water, required salt, and pinch of sugar and boil for 4 minutes
Furthermore, add 1 tablespoon of butter and cook for 5 more minutes
Finally, add 2 tablespoon of heavy cream; mix well and press “Cancel”
Serve Dal makhani with butter, cream, and sprinkle coriander leaves
