Inspired by the famous black dal at Dishoom restaurant in London, this Instant Pot dal makhani recipe is incredibly rich and creamy yet it takes a fraction of the time of the original. It’s nutritious, gluten-free and vegetarian-friendly. Serve with rice, chapati or naan bread.
1.5 cups / about 300 g dry black dal lentils (known as Ural dal)
1 litre water
1/2 teaspoon salt
1.5 tablespoon butter
1/2 medium onion, finely diced
1 tbsp garlic paste (minced or grated garlic)
1 tbsp ginger paste (minced or grated)
2/3 teaspoon red chili powder
1 teaspoon garam masala powder
4 tablespoons tomato paste (80 g)
1.5 teaspoons salt
3 cups water
1 tablespoon fenugreek leaves (optional)
3 tablespoons butter (90 g)
1/3 cup heavy cream (double cream)
- Add the dry black dal lentils to a large bowl and fill with cold water. Using your hands, rub the lentils in the water a few times and strain. Fill with clean cold water and repeat, strain again. Rinse the lentils this way 4 times.
- PART 1. Add the rinsed, drained lentils to the Instant Pot and pour in about 1 litre (4-4.5 cups) of water, add salt and stir. Pop the lid on top, lock and set to Manual/Pressure Cook for 5 minutes at HIGH pressure. The Instant Pot will take about 10 minutes to come to pressure and the timer will begin. Once the timer is done, allow the pressure to release naturally. Note, the cooking continues during the release at a slower rate.
- Once the pressure is released, open the lid and strain the pre-cooked lentils. Leave in a sieve.
- PART 2. Rinse and wipe the inner pot and return to the pressure cooker. Press the Saute function and once the pot is hot, add about 1.5 tablespoons of butter or ghee (25 grams) and onions and cook for 1-2 minutes to soften.
- Then add the garlic and ginger paste and stir through. Now add the chilli powder and garam masala spices, stir through and add the pre-cooked lentils, tomato paste, and salt. Stir through and cover with cold water, about 3 cups. Stir through really well, making sure the scrape the bottom from any stuck bits.
- Cook on Sauté for 15 minutes, stirring frequently! The lentils will slow integrated into the cooking broth, thickening it along the way. Some of the water will also evaporate.
- PART 3. After about 15 minutes, add 3 more tablespoons of butter and fenugreek leaves, if using. Cook on Saute for 5-7 more minutes, stirring frequently once again. Then add the cream and stir for 5 more minutes.
- Serving Size: 2/3 to 1 cup of cooked dal
- Calories: 295
- Sugar: 3.2 g
- Sodium: 797.1 mg
- Fat: 11.7 g
- Saturated Fat: 7 g
- Carbohydrates: 36 g
- Fiber: 6.2 g
- Protein: 13.4 g
- Cholesterol: 30.4 mg
Keywords: Gluten-Free, Lentils, Curry