Instant pot Overnight Dal Makhani

Dal Makhani is an absolute treat, made with black lentils cooked with spiced, tomatoes and cream & butter. It is one of the most beloved dishes from North India and is known worldwide! This is my version of making this delectable dish at home that will transport you to any restaurant or dhaba in India.

The success to this dish is the mix of spices and slow cooking and adding the fat in intervals. I cook it for 6-8 hours so the instant pot is perfect for making it because i leave it to slow cook overnight- trust me when i say this, it is just amazinggggg. You can definitely make it without an instant pot but just be careful with the low flame and you’ll need to stir in intervals so that it does not burn or stick. This recipe is a favorite for anyone who has it be it friends, family. Just keep patience and let it cook (YES i know its too tempting) but the end result is SO worth it!

Pairs perfect with any Indian bread, especially Naans or laccha parathas. Definitely indulgent this dish is one of my favorite recipes for sure.

Happy Cooking!

Servings: 6-8 servings

Prep Time: 3 hours

Cooking Time: 10+ hours

Total Time: 12+ hours

Ingredients: 

• 1 1/4 cup Black urad dal

• 1/4 cup red chori (small rajma like lentils)

• 1/4 cup kidney beans (rajma)

• 2 tbsp ghee

• 3/4 cup finely chopped red onions

• 2.5 tbsp ginger paste or grated ginger

• 2.5 tbsp garlic paste

• 1 medium tomato chopped

• 5 tbsp tomato paste

• 1 stick butter (about 114g)

• 3/4 cup heavy cream

• 2-4 tsp salt (as per taste)

• 1.5 tsp sugar

• 1/2 tsp pepper

• 1 tbsp kasthuri methi

• 1/2 tsp garam masala

• 1/4 tsp amchur powder

Dry Spices:

• 1 1/2 tsp cumin seeds

• 2 bay leaf

• 1 large cinnamon stick

• 2-3 dried red chilli

• 1.5 tsp coriander seeds

• 1-2 black cardamom

• 2-3 cloves

Spice powders:

• 1 tsp hing

• 1/2 tsp turmeric

• 2 tsp red chilli powder

• 1/4 tsp ajwain powder

• 1.5 tsp jeera powder

• 1.5 tsp coriander powder

Garnish:

• Cream

• Butter

• Chopped coriander

Directions: 

1. Wash the lentils well- about 3-5 rinses changing the water every time. Soak the dal and lentils (chori and kidney beans) for 15 mins in warm water.

2. Put the Instant pot on saute mode (NORMAL) and add ghee.

3. Add all the dry spices to the ghee and mix. Cook it till fragrant.

4. Add the chopped onions and cook it till translucent.

5. Add ginger garlic paste and mix it in and cook for 2-3 mins.

6. Add 1 tbsp of butter and once it starts melting add the spice powders in and mix.

7. Add the tomato and tomato paste and cook it till the tomato starts breaking down. It can take 4-6 minutes.

8. Add the salt, pepper and sugar and mix it all together.

9. Add all the soaked lentils and mix it together with the cooked paste. Cook it for 2 mins.

10. Add 1 tbsp of butter and mix it in and cook for 1 min.

11. Add 3 1/2 cups of water ( 1.5 times the grains) and mix it all together.

12. Put the lid on and put the IP on bean/grain mode for 30 mins. Once done, let the pressure release naturally.

13. Put the Ip on saute mode (LOW) and start cooking it.

14. Add 2-3 tbsp of butter and 1/2 of the cream and cook it for 10 mins stirring frequently.

15. Add another 2-3 tbsp of butter and 1/2 of the cream and cook it for another 10 mins stirring frequently.

16. Cover the lid and put the IP on slow cook mode for 8 hours. I leave it to cook overnight- I’ve even left it on for 12 -16 hours. You do not need to stir in between if using an instant pot.

17. Once slow cooked, remove the lid and add the Kasthuri methi, amchur and garam masala.

18. Put the IP on saute mode (NORMAL) and cook till it comes to boil.

19. Once it comes to a boil, the dal is ready.

20. Garnish with cream, butter and coriander leaves.

21. Serve warm.

Notes/Tips:

• Make sure to wash the lentils well before soaking. Wash them 3-4 times till the water is no longer murky.

• If you do not have chori, add 1/3 cup kidney beans.

• If you are using tomato puree, not paste you will need to add double the quantity as it is not as concentrated.

• You need to let the dal slow cook to get its flavor. The longer it cooks, the better it is.

• If you like dal a little thinner, add more water (about 1/4-1/2 cup).

• If you are not using an instant pot/slow cooker- make sure the slow cooking is done on a very low flame and you stir it in intervals so that it does not burn or stick.

• Adding the butter and cream in intervals makes a difference in the cooking and flavor, do not add it all together.

• You can easily make this dal from before and keep, it tastes amazing (even better some say) the next day.

• You can even freeze it for 1-2 months.