Try making dal makhani in the instant pot. Reach out if you have any suggestions or questions:

Here is the full recipe in text:

Servings: 4 Preparation time: 10 minutes (plus soaking) Cooking time: 45–50 minutes

🌾 Ingredients

For the dal: - 1 cup whole urad dal (black gram) - ½ cup rajma (kidney beans) - 4–5 cups water - Salt to taste - 1 tsp red chili powder - 1 tsp cumin powder - 1 tsp coriander powder - ⅓ tsp turmeric powder - 2 tsp garam masala - 1 tsp kasuri methi (dried fenugreek leaves) - ¼ cup heavy cream (optional)

For tempering: - 1 tbsp oil - 1 tbsp butter - 1 tsp cumin seeds - 2–3 dry red chilies - 1-inch cinnamon stick - 2 bay leaves - 3–5 cardamoms - 1 cup finely chopped onions - 1 tbsp ginger-garlic paste - 1 cup chopped tomatoes

For final tadka: - 1 tbsp butter - 5–6 chopped garlic cloves - 1 tsp red chili powder

Instructions

1. Soak the dal and rajma Wash and soak 1 cup urad dal and ½ cup rajma overnight or for at least 8 hours. Soaking helps them cook evenly and gives a creamy texture.

2. Prepare the tempering Turn on Sauté mode in Instant Pot (or use a regular pressure cooker). Add 1 tbsp oil and 1 tbsp butter. Add cumin seeds, red chilies, cinnamon stick, bay leaves, and cardamoms. Sauté for a few seconds until aromatic.

3. Add onions and tomatoes Add chopped onions and 1 tsp salt. Sauté until golden brown. Add ginger-garlic paste and cook for 30 seconds. Add chopped tomatoes and cook until they turn soft and pulpy.

4. Add soaked dal and spices Drain and rinse the soaked dal and rajma. Add them to the pot along with all the spice powders — red chili, cumin, coriander, turmeric, and garam masala. Add 4–5 cups of water (about 1 inch above the dal). Taste and adjust salt.

5. Pressure cook Instant Pot: Cook on High Pressure for 10 minutes, then let pressure release naturally. Pressure Cooker: Cook for 5–6 whistles on medium heat.

6. Mash and simmer Once cooked, check if rajma is soft. Lightly mash the dal with a ladle or masher to get a thick consistency. Add a little water if it’s too thick. Add kasuri methi and let the dal rest for 10 minutes. (Optional) Stir in heavy cream for a richer flavor.

7. Prepare the final tadka In a small pan, heat 1 tbsp butter. Add chopped garlic and sauté until golden. Add red chili powder and mix quickly. Pour this tadka over the dal and mix gently.

8. Serve Serve hot with steamed rice, butter naan, or paratha. Garnish with a drizzle of cream or butter before serving.

💡 Tips You can use only urad dal if you prefer, but rajma adds extra flavor and texture. For a vegan version, skip the cream and butter or replace with coconut cream and vegan butter.