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Instant Pot Dal Makhani
Lavanya

Instant Pot Dal Makhani Without Cream

Creamy, buttery Dal Makhani made with whole black urad dal and rajma, pressure cooked in the Instant Pot and finished without heavy cream.
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Prep Time 10 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Indian, punjabi
Calories: 256
Ingredients Method Notes

Ingredients
  

  • 1 cup whole black urad dal
  • ¼ cup rajma
  • 4 cups water
  • ½ teaspoon salt
  • 1 tablespoon neutral oil
  • 2 tablespoons butter divided
  • 1 medium onion finely chopped
  • 1 tablespoon ginger-garlic paste
  • 2 medium ripe tomatoes finely chopped or pureed
  • 1 teaspoon Kashmiri red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ teaspoon garam masala
  • 1 teaspoon kasuri methi crushed
  • Additional salt to taste
  • 2 –4 tablespoons hot water as needed
  • Fresh coriander for serving

Method
 

  1. Soak the whole black urad dal and rajma in plenty of water for 8 hours or overnight.
  2. Drain and rinse the soaked beans.
  3. Add them to the Instant Pot with 4 cups water and ½ teaspoon salt.
  4. Pressure cook on High for 30 minutes.
  5. Allow a natural pressure release for 15–20 minutes.
  6. Turn on Sauté mode. Add oil and 1 tablespoon butter.
  7. Cook the onion until soft and lightly golden.
  8. Add ginger-garlic paste and cook for 1 minute.
  9. Add tomatoes and cook until softened and thickened.
  10. Add chili powder, turmeric, coriander powder and cumin powder. Stir well.
  11. Add the cooked dal and rajma to the masala.
  12. Mash some of the dal with the back of a spoon or potato masher.
  13. Simmer uncovered for 15–20 minutes, stirring occasionally.
  14. Add remaining butter, garam masala and kasuri methi.
  15. Adjust salt and consistency with hot water if needed.
  16. Garnish with fresh coriander and serve hot.
  17. For an optional smoky flavor, finish with a brief dhungar.

Notes

  • The dal should be very soft before you start the final simmer.
  • Don't worry if it looks slightly thin immediately after pressure cooking; it thickens as it simmers.
  • For a cream-free creamy texture, mashing some of the cooked urad and allowing the dal to simmer are key steps.
  • Leftovers can be refrigerated for 3–4 days or frozen for longer storage.
  • Add a little hot water when reheating because the dal thickens considerably when chilled.
Serve with: jeera rice, basmati rice, naan, roti or paratha.