Instant Pot Dal Makhani Without Cream

I love Dal Makhani when it has that soft, buttery texture and the dal almost melts into the gravy. But making the traditional version can take a long time, especially when you’re cooking at home on a busy day.

So for this Instant Pot version, I wanted to keep the things that make Dal Makhani special—whole black urad dal, rajma, butter, tomatoes and a slow final simmer—but skip the heavy cream.

The result is a thick and creamy Dal Makhani without cream. The Instant Pot takes care of the long cooking part, and the final simmer is what brings everything together.

If you’ve never made Dal Makhani at home before, don’t worry about getting the consistency perfect immediately. I’ll show you what the cooked dal should look and feel like at each important stage.

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Why You’ll Love This Recipe

• No heavy cream: The creamy texture comes from properly cooked and partly mashed urad dal.
• Instant Pot friendly: Most of the cooking happens without having to stand near the stove.
• Beginner-friendly: I’ve included simple visual cues so you can tell when the dal is actually cooked.
• Rich and buttery: You only need 2 tablespoons of butter for the whole recipe.
• Restaurant-style option: A quick dhungar finish gives it a lovely smoky aroma.
• Great for leftovers: The flavors settle nicely after resting and reheating.

What Is Dal Makhani?

Dal Makhani is a Punjabi-style dish made mainly with whole black urad dal, usually along with rajma, tomatoes, butter and spices.

The word makhani refers to the buttery richness of the dish. Traditional and restaurant versions often use cream or malai as well, although the exact recipe varies from one kitchen to another.

For this recipe, I’m leaving out the heavy cream. Instead, the urad dal is cooked until very soft, some of it is mashed, and the finished dal is simmered until it becomes thick and silky.

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Ingredients

For the Dal

Whole Black Urad Dal

1 cup whole black urad dal (sabut urad dal)

This is the main ingredient, so don’t substitute it with split urad if you’re looking for the classic Dal Makhani texture.

Rajma

¼ cup rajma (kidney beans)

Rajma gives the dal a slightly earthy flavor and adds body. You can make this without rajma, but I prefer the texture when both are used.

Water

4 cups water

You’ll use this for pressure cooking. Keep some of the cooking liquid instead of throwing it away because it can be useful when adjusting the final consistency.

Salt

½ teaspoon salt

This goes into the pressure cooker. More salt can be added later after the masala and dal are combined.

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For the Masala

Butter

1 tablespoon butter

This goes into the masala.

Oil

1 tablespoon neutral oil

Using a little oil along with the butter makes sautéing easier.

Onion

1 medium onion, finely chopped

Cook the onion until soft and lightly golden. You should see the raw onion smell disappear and the pieces become soft before moving to the next step.

Ginger-Garlic Paste

1 tablespoon ginger-garlic paste

Freshly crushed ginger and garlic can also be used.

Tomatoes

2 medium ripe tomatoes, finely chopped or pureed

Tomatoes give the masala its acidity and base flavor. If your tomatoes are very sour, taste the finished dal before adding anything extra.

Spices

• 1 teaspoon Kashmiri red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala
• Salt, as needed

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For Finishing

• 1 tablespoon butter
• 1 teaspoon kasuri methi, crushed
• Fresh coriander, chopped
• 2–4 tablespoons hot water, if needed

Total butter: 2 tablespoons

I’m mentioning this separately because it is easy to lose track of butter while cooking. Use 1 tablespoon for the masala and 1 tablespoon at the end.

You don’t need heavy cream for this version.

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How to Make Instant Pot Dal Makhani

1. Soak the Urad Dal and Rajma

Rinse the urad dal and rajma a few times.

Add them to a large bowl and cover generously with water. Let them soak for 8 hours or overnight.

Drain and rinse once more before cooking.

I wouldn’t skip the soaking if you’re making this for the first time. It gives you a much more predictable cooking result, especially with whole urad dal and rajma.

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2. Pressure Cook the Dal

Add the soaked urad dal and rajma to a 6-quart Instant Pot.

Add:

• 4 cups water
• ½ teaspoon salt

Close the lid and set the steam release valve to Sealing.

Select Pressure Cook or Manual, choose High Pressure, and set it for 30 minutes.

I recommend using the actual pressure time instead of the Bean/Chili program because it makes the recipe easier to reproduce.

Once cooking is complete, let the pressure release naturally for 15–20 minutes. Then carefully release any remaining pressure.

Check the dal before continuing

This is more important than the exact number on the timer.

The urad dal should be so soft that you can easily crush it between your fingers or mash it with the back of a spoon. The rajma should have no hard center.

If the beans are still firm, add a little hot water if needed and cook for another 5–10 minutes on High Pressure, followed by another natural release.

Different batches of beans can behave differently, so don’t worry if yours needs a little extra cooking time.

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3. Sauté the Onion and Ginger-Garlic

Once the pressure has completely released, open the Instant Pot.

You may see some cooking liquid sitting around the cooked dal. Don’t throw it away. You’ll use it later if the dal needs loosening.

Turn the Instant Pot to Sauté.

Add:

• 1 tablespoon oil
• 1 tablespoon butter

Add the chopped onion.

Cook for 5–7 minutes, stirring occasionally, until the onion is soft and lightly golden.

Add the ginger-garlic paste and cook for about 1 minute.

At this point, the raw smell should be gone before you add the tomatoes.

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4. Cook the Tomato Masala

Add the tomatoes.

Cook for 5–8 minutes, stirring regularly.

The tomatoes should break down and the mixture should look thick rather than watery.

Add:

• Kashmiri red chili powder
• Turmeric powder
• Coriander powder
• Cumin powder

Stir and cook for another minute.

If the masala starts sticking to the bottom, add a tablespoon of water and gently scrape the bottom with a wooden or silicone spatula.

You don’t need to cook the masala until it becomes completely dry.

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5. Add the Dal and Mash Some of It

Add the cooked urad dal and rajma to the tomato masala.

Stir everything together.

Now take a potato masher or the back of a spoon and mash some of the dal and beans.

Don’t turn the whole thing into a smooth paste.

I like leaving some whole urad dal and rajma visible because it gives the finished Dal Makhani a much nicer texture.

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6. Simmer Until Thick and Creamy

Keep the Instant Pot on Sauté and simmer the dal uncovered for 15–20 minutes.

Stir occasionally so the bottom doesn’t catch.

This is the stage where the texture changes.

At first, the dal may look a little loose. As it simmers, the liquid reduces and the mashed urad thickens the gravy.

If it becomes too thick, add hot water a tablespoon at a time.

If it still looks watery, give it a little more time.

What should the finished consistency look like?

Run a spoon through the center of the dal.

The path should stay visible for a moment before slowly coming back together. The dal should coat the back of the spoon instead of running like a thin soup.

Don’t worry if it looks slightly looser than you want while it’s very hot. It will settle as it rests.

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7. Finish With Butter and Kasuri Methi

Add:

• 1 tablespoon butter
• ½ teaspoon garam masala
• 1 teaspoon crushed kasuri methi

Stir gently and cook for another 2–3 minutes.

Taste and adjust the salt.

Finish with chopped coriander.

At this point, the dal should smell buttery, tomato-rich and slightly earthy from the urad and spices.

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Optional Dhungar for a Smoky Flavor

If you want that smoky aroma you often get from restaurant-style Dal Makhani, you can finish it with dhungar.

Heat a small piece of natural lump charcoal until hot.

Place a small heatproof bowl over the finished dal and put the hot charcoal inside.

Add a few drops of ghee or oil to the charcoal.

Once it starts smoking, cover the pot for about 1–2 minutes.

Remove the charcoal and bowl carefully.

I would keep this short the first time you try it. The smoky flavor develops quickly, and too much can overpower the dal.

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My Tips for Creamy Dal Makhani Without Cream

There are three things I pay the most attention to with this recipe:

1. Cook the urad until really soft

If the center is still firm, the finished dal won’t have that creamy texture.

2. Mash only part of the dal

You want some of the beans to break down into the gravy while keeping some whole for texture.

3. Give it time to simmer

The Instant Pot cooks the beans, but the uncovered simmer gives the finished dish its thicker consistency and brings the masala and dal together.

The Key to Creamy Dal Makhani Without Cream

There are three things that matter most:

1. The urad dal must be completely tender.
2. Mash part of the cooked dal rather than leaving every bean whole.
3. Simmer uncovered after combining it with the masala.

Together, these give the dal its thick, cohesive texture without needing heavy cream.

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Expert Tips

Use whole black urad dal

Look for whole black urad dal or sabut urad. Split urad will cook differently and won’t give you the same texture.

Don’t depend only on the 30-minute timer

Thirty minutes is the starting point for soaked beans. If your dal is still firm, cook it longer. The texture of the beans is a better guide than the clock.

Keep the cooking liquid

That liquid has flavor and starch from the beans. I prefer using it to loosen the dal instead of immediately adding plain water.

Don’t mash everything

A completely smooth dal doesn’t have the texture I want here. Keep some whole urad and rajma in the finished dish.

Let it rest before serving

Once you turn off the heat, let the dal sit for 5–10 minutes. This gives the consistency a chance to settle before you serve it.

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Common Mistakes

The beans are still hard

Don’t try to fix undercooked beans by simmering them in the tomato masala.

Add some hot water if needed and pressure cook again for another 5–10 minutes.

The Dal Makhani is too watery

Keep it uncovered on Sauté and let some of the liquid evaporate.

Give it a stir every few minutes.

The dal is too thick

Add hot water little by little until you get the consistency you like.

The Instant Pot bottom is sticking

Add a splash of water and gently scrape the bottom.

This is especially important before continuing with the Sauté step.

The tomato flavor is too strong

Let the dal simmer a little longer before changing the seasoning. Taste it again after the flavors have had time to come together.

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Ingredient Substitutions

Can I skip rajma?

Yes.

You can make Dal Makhani with whole black urad dal alone. The texture will be slightly different, but it still works.

Can I use ghee instead of butter?

Yes. Ghee works very well in this recipe.

Can I make this dairy-free?

Yes. Replace the butter with a suitable plant-based cooking fat and leave out cream.

If you’re making it for a vegan diet, double-check packaged spice blends too—some contain dairy solids.

Can I use split urad dal?

You can, but I wouldn’t recommend it for this particular recipe. Whole black urad gives the characteristic Dal Makhani texture.

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Can You Make Dal Makhani in a Stovetop Pressure Cooker?

Yes. Use the same soaked urad dal and rajma with the cooking water.

Once the cooker reaches full pressure, cook for approximately 6–8 whistles over medium heat, then allow the pressure to release naturally.

Whistle counts can vary between pressure cookers, so use the softness of the beans as your final test. If they’re still firm, give them a few more whistles.

Once the dal is cooked, prepare the masala, combine everything and simmer uncovered until thick.

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Instant Pot Size and Batch Notes

This recipe is written for a 6-quart Instant Pot.

Urad dal and rajma expand while cooking, so don’t exceed the manufacturer’s recommended maximum fill level for foods that expand.

An 8-quart Instant Pot can also be used. The cooking method remains the same.

If you’re doubling the recipe, check the maximum-fill guidance for your particular pressure cooker before increasing the quantities.

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Storage and Reheating

Refrigerator

Let the dal cool and store it in an airtight container for 3–4 days.

Freezer

For meal prep, I like the idea of freezing it in individual portions. That way, you only thaw what you need.

Reheating

Reheat gently in a saucepan or microwave.

Add a little water before reheating because the dal becomes much thicker after refrigeration.

Stir well and adjust the consistency and salt before serving.

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What to Serve With Dal Makhani

For a simple North Indian-style meal, serve it with:

• Jeera rice
• Steamed basmati rice
• Garlic naan
• Tandoori roti
• Plain roti
• Lachha paratha

My easiest combination would be Dal Makhani + jeera rice + sliced onion + cucumber. You don’t need a complicated side dish to make it feel like a complete meal.

If you’re making a bigger North Indian dinner, you can also serve it with a paneer dish or vegetable pulao.

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Frequently Asked Questions

Is Dal Makhani traditionally made with cream?

Many classic and restaurant versions use cream or malai along with butter. The exact recipe varies between homes and restaurants.

This recipe intentionally leaves out heavy cream and uses well-cooked urad, mashing and simmering to create the creamy texture.

Can I make Dal Makhani without cream?

Yes. That’s exactly what this recipe is designed for.

The most important thing is making sure the whole black urad dal is completely tender before you start the final simmer.

How long does soaked urad dal take in an Instant Pot?

Start with 30 minutes on High Pressure, followed by a 15–20 minute natural release.

If the beans are still firm, cook for another 5–10 minutes.

Do I need to soak the dal?

For this recipe, I recommend soaking the urad dal and rajma for 8 hours or overnight. It gives a more predictable cooking result.

Is this Dal Makhani vegan?

The recipe as written is vegetarian, not vegan, because it uses butter.

For a vegan version, replace the butter with a suitable plant-based cooking fat.

Why does my Dal Makhani get thicker in the refrigerator?

The cooked dal continues to absorb moisture as it cools.

Add a splash of water while reheating and stir until you get the consistency you want.

Can I freeze Dal Makhani?

Yes. Cool it completely, portion it into freezer-safe containers and freeze.

Thaw and reheat gently, adding a little water if needed.

How do I get smoky restaurant-style Dal Makhani?

Use the optional dhungar method with hot charcoal, ghee or oil, and keep the smoking time short.

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Nutrition Information

Approximate nutrition per serving, assuming 6 servings and the full 2 tablespoons of butter:

• Calories: ~260 kcal
• Protein: ~12 g
• Carbohydrates: ~36 g
• Fat: ~8 g
• Fiber: ~10 g

These numbers are estimates and can change depending on the ingredients and actual serving size.

If you’re planning a North Indian dinner, serve this Dal Makhani with our [Paneer Bhurji].