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Dal makhani (Stovetop & Instant pot)
BY SWASTHI , ON MAY 8, 2020, — 110 COMMENTS

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Dal makhani recipe with stovetop and instant pot instructions. Dal makhani is a classic
Indian dish made with whole urad dal, rajma, butter and spices. It is one of the most
popular lentil dishes originated in the Punjab region of India and Pakistan. Dhal or DAL
REFERS TO LENTILS and makhani translates to buttery. Dal makhani literally means
buttery dal.

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Traditionally dal makhani was prepared by simmering lentils on wood/coal fire for several
hours. This slow cooking for prolonged hours yield a creamy, thick and best tasting buttery
dal.

This Punjabi dal makhani recipe is a keeper and has never failed to amaze my family &
guests. I am sure you will love how rich, creamy, flavorful and delicious it tastes!

Chana masala, rajma, chole, dal tadka and dal makhani are some of the most popular
dishes made with legumes in Indian cuisine. These are not only popular on the restaurant
menus but also in most North Indian households.

Making a good dal makhani is easy & needs only a few ingredients but it does take time as
the lentils need to be slow cooked. So this is an amazing dish to make for a weekend or
special festive meal.
Serve this dal makhani with garlic BUTTER NAAN, tandoori roti, roti, JEERA RICE or
basmati rice.

Here are my tips to make the best

Tips
Soak black lentils and rajma for at least 8 hours. Well soaked lentils cook up to a creamy
texture which is very important to make a delicious dal makhani. To speed up the soaking
process, you may soak them in boiling hot water for 4 hours.

Precook the lentils well before adding them to the makhani masala. Even slightly
undercooked dal will not work well here.

Butter is the key ingredient to make a flavorful dal makhani. Be generous & use a good
amount of butter. In India, cultured butter is used which actually brings an amazing flavor.
You can also use the regular butter like the way I did.

But be generous & add a good amount of it. If you are on a low fat diet, cut down your
portion size instead of making a low fat dal makhani.

I prefer to use half butter and half ghee for cooking the masala as using only butter burns
quickly. You may use one for the other.

Slow cooking lentils on a lowest heat brings out the best flavors. Dal makhani served in
restaurants is so much flavorful as the lentils are cooked overnight or whole day on slow
fire.
Without simmering you won’t really get the essential flavors in your dal makhani. I suggest
simmering for at least 90 mins after adding the cooked lentils to the tempering or masala.

Spices are used in minimum quantities here to keep the flavor of slow cooked black lentils
dominant. Most standard Indian restaurants use whole spices like bay leaf, black
cardamoms & green cardamoms especially in the tempering.

These spices make a huge difference as they release a unique aroma to the dal when slow
cooked for several hours. However you may use either whole spices or ground spices or a
mix of both. More in the recipe notes.

Smoking dal makhani – Traditionally made dish is cooked on coal fire for long hours which
naturally imparts a smoky aroma to the dish. To some extent the smoky flavor can be
recreated at home by smoking the final dish. This step is optional. I have shown it in detail
in the video you may take a look.

If you prefer to smoke your dal makhani, ensure you use wood coal that has no additives or
fuel added to it. Many people also add liquid smoke to the dish to get that strong flavor.

Serving suggestions
Dal makhani goes very well with Indian breads like BUTTER NAAN, roti, tandoori roti and
even with JEERA RICE or plain basmati rice.

How to double the recipe?

To double this recipe, double all the ingredients.
Pressure cook the lentils for the same amount of time.
I slow cook the dal makhani for longer than 2 hours after adding the cooked lentils to
the masala.

Ingredients & Substitutes

Lentils – I use black lentils (whole urad dal) and red kidney beans (rajma). For 1 cup urad
dal I use ¼ cup rajma. Many people also add a small quantity of chana dal (Bengal gram)
for texture. If you prefer you can use 2 tbsp in the recipe or may substitute rajma with
chana dal.

Cream – Cooking cream, whipping cream, heavy cream or homemade malai (cream) works
well. If using homemade malai, then blend it well in a small blender jar until smooth. Then
transfer this to a small cup and stir together a few tbsps of dal makhani. Then pour that to
the pot. This way cream will not split.

Kasuri methi or dried fenugreek leaves – A small quantity of kasuri methi makes a huge
difference here. However if you do not have you may skip it. There is no substitute.

How to freeze and reheat?

For best flavors, cool it immediately, transfer to smaller freezer safe glass bowls & freeze
within 2 hours of cooking. This way the flavors are retained to a maximum extent. When
you prefer to use, thaw it in the fridge overnight or for 10 to 12 hours.

To reheat, transfer to a pot and cook until bubbling & very hot. If needed pour little water.
Alternately transfer to a steel bowl and reheat in instant pot (PIP) on a high pressure for 3
to 4 mins. I do not add any water for reheating in the IP.

Similar recipes
CHOLE RECIPE
CHANA MASALA
RAJMA RECIPE
INSTANT POT DAL & RICE

Punjabi dal makhani recipe

 DAL MAKHANI
Dal makhani is a delicious, rich & creamy dish made with black
lentils, spices, butter and cream. Instructions included for
stovetop and instant pot.

Prep Cook Soaking Total Servings Author

Time Time time Time 4 to 5 SWASTHI
10 2 hours 8 hours 2 hours
minutes 20 30
minutes minutes

INGREDIENTS (1 CUP = 240ML )

To pressure cook
1 cup whole black lentil (black gram or whole urad dal)
¼ cup rajma (red kidney beans) (optional)
4 cups water for pressure cooking – more for pot

Tempering or masala
3 tablespoons unsalted butter (divided – 1 ½ tbsp + 1 ½ tbsp)
1 tablespoon GHEE
 1 medium onion finely chopped (65 grams)
1 tablespoon GINGER GARLIC PASTE
1 cup tomato puree (210 grams)
2 teaspoons salt (adjust to taste)
¾ to 1½ teaspoons red chilli powder (adjust to taste) (I use 1½)
1 teaspoon GARAM MASALA (refer notes)
2 cups water
½ teaspoon kasuri methi (dried fenugreek leaves) (optional)
¼ cup cream (more for garnish)

Whole spices (optional)

1 bay leaf (optional)
2 green cardamoms (optional)
1 black cardamom (optional)

HOW TO MAKE THE RECIPE

Preparation
1. Add urad dal and rajma to a large pot and rinse them well a few times. Drain
the water and soak them in 3 to 4 cups of water for 7 to 8 hours. To reduce
the soaking time, you may soak them in boiling hot water for 4 to 5 hours.
2. Later drain the water and rinse them well.
3. Pour 4 cups fresh water and pressure cook for 10 whistles on a medium
heat. You can also cook in a pot until soft and tender adding more water
whenever needed. If cooking in instant pot, pressure cook on high pressure
for 20 mins.
4. Both urad dal and rajma must cook to very soft. When mashed with a spoon
the dal and rajma must be soft and get mashed well easily. If not then pour
another half cup water and continue to cook for another 3 to 4 whistles on a
medium heat.

How to make dal makhani

1. Heat a heavy bottom pot with butter & ghee. If using whole spices, add them
and saute for half a minute. Then add onions and fry until they turn golden.
 2. Stir in ginger garlic paste and saute for 1 minute until the raw smell goes
away.
3. Then transfer tomato puree and cook for 3 to 4 minutes until thick.
4. Add salt, chilli powder & garam masala. Saute well until the masala smells
good and turns thick.
5. Mash the cooked urad dal slightly and pour it along with the stock. Pour
another 1 cup water & mix.
. Cook on a low flame until the dal thickens stirring often in between to
prevent burning the bottom. After 60 mins, the dal thickens.
7. Add another ½ to 1 cup water and continue to cook until thick. This takes
another 30 mins. Totally cook for about 90 mins from the time you added
the cooked dal to the pot.
. Then add kasuri methi and pour cream. Stir and cook again for 6 to 8 mins
until it becomes thick and creamy.
9. Taste and add more salt if needed. Add butter and mix well.

Dhungar – smoking (optional)

1. Place a small piece of foil or a tall steel cup on the dal makhani. Hold 1 to 2
inch piece of natural wood charcoal with a tong and burn it on direct fire until
red hot. Then place it on the foil kept over dal or in the steel cup.
2. Quickly pour ¼ tsp ghee on the hot coal. Immediately cover the pot and
allow to smoke for 3 to 4 mins. For stronger flavor, add another ¼ tsp ghee
on the coal and repeat the smoking.
3. Garnish dal makhani with butter or cream & serve with naan.

Instant pot dal makhani

1. Press SAUTE button on the Instant pot. Add ghee and butter to the steel
insert.
2. Once the butter melts, add onions and saute until transparent. Add ginger
garlic paste and saute for 30 seconds.
3. Pour the tomato puree, red chilli powder & garam masala. Saute for 3 to 5
mins.
 4. Drain the water from the lentils and add them. Pour 4 cups water and
deglaze the pot by scrubbing the bottom with a wooden spatula.
5. Press CANCEL button. Secure the Instant pot with the lid. Position the steam
release handle to sealing.
. Press PRESSURE COOK button and set the timer to 30 mins.
7. When the IP finishes it will beep. Wait for the pressure to release naturally.
. Open the lid. Add salt & slightly mash the urad dal, not rajma.
9. Press SAUTE button. Adjust the setting to LOW by pressing the saute button
twice.
10. Cook further stirring often until thick. Optional – I prefer to add 1 more cup
of water in 2 batches, ½ cup each time. Cook further until really creamy and
thick.
11. When most of the moisture evaporates, dal turns thicker. Then add cream
and kasuri methi. Continue to cook until creamy.
12. Stir in the butter and garnish dal makhani with cream.

Tried this recipe?

Mention @SWASTHISRECIPES or tag #SWASTHISRECIPES!

VIDEO
 NUTRITION (estimation only)

Calories: 410kcal | Carbohydrates: 37g | Protein: 15g | Fat: 22g | Saturated Fat:
13g | Cholesterol: 59mg | Sodium: 1217mg | Potassium: 350mg | Fiber: 16g |
Sugar: 4g | Vitamin A: 664IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 5mg

NOTES

1. You can halve the recipe to make 2 to 3 servings. Cut down the cook time to
60 mins.
2. Older stock of lentils & beans (aged) often take longer to cook. So buy them
from a store which sells fresher stocks.
3. If you do not like to use rajma, just skip them. Keep all the quantities of
ingredients same.
4. You may use whole spices in tempering – 1 black cardamom, 2 to 3 green
cardamoms and 1 bay leaf.
5. You can use bottled or homemade tomato puree. To make the puree, chop
and blend a little over 1 cup tomatoes to make 1 cup puree.
. You can cook the lentils in a pot if you don’t have a cooker. It may take about
60 to 90 mins. Add more water than mentioned in the recipe.
7. Simmer the dal for at least 90 minutes to get the best texture. If you double
the recipe, simmer for longer.
. Dal makhani tastes best when slow cooked on a low flame for long time. So
do not cook even on a medium flame.
9. To get the authentic taste you can cook the dal for as long as 3 hours on the
lowest flame, adding more water as needed.
10. Keep stirring consistently to prevent burning.
If you are a beginner or new to Indian cooking, I highly suggest you to check the
supporting step by step photos for best results. Step by step photos with
description available below after the recipe card.
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Preparation
1.Soaking lentils: Add urad dal & rajma to a large pot and rinse thoroughly a few times. If
using chana dal, add it as well have to the pot. I have not used it. Drain the water and pour
fresh water. Soak them for at least 6 to 8 hours. To speed up the soaking process you may
pour boiling water and soak for 4 hours.

2.Cooking lentils: After they are soaked well, drain the water and pour fresh water.
Pressure cook on a medium heat for 10 whistles. It takes about 35 to 40 mins. If using an
Instant pot pressure cook for 20 mins. If cooking in a pot add more water as required and
cook until they become tender.
3.Check if cooked well: When the pressure releases naturally, open the lid and check if the
dal is well cooked. Both rajma and urad dal have to be softened. Press down a rajma and
few urad dal in between your thumb and fore finger. They should get mashed very well
easily. They should not be aldente or even slightly hard.

If they are undercooked, you may add more water and cook for a little longer.

How to make dal makhani

4.Heat a heavy bottom pot. Add butter and ghee. If using whole spices, saute them for half
a minute. Then add onions and saute until golden or light brown.

5.Then stir in the ginger garlic paste. Saute for 1 minute until the raw smell disappears.

6.Next add the tomato puree and saute for a while.

7.Stir in salt and spice powders – red chilli powder and garam masala.

8.Saute until the masala cooks well and turns thick. The masala begins to smell good when
done.

9.Mash the cooked lentils slightly and transfer to the pot along with the stock. Stir well and
add 1 cup water.
10.Stir and continue to cook on the lowest possible heat stirring often to avoid burning.
After 60 mins, you will need to add another half cup water each time and cook until the dal
thickens. I add about 2 cups water in total (1 + ½ + ½).

11.Continue to cook on a low flame for a total of 80 mins stirring every now and then to
prevent the dal sticking at the bottom.

12.Taste the dal makhani. Add salt and crushed kasuri methi. Crush the kasuri methi in
your palms before adding it. This brings out the flavor.
13. Stir in the cream and continue to cook for another 10 mins. If you are making ahead for
later use, you may add cream, butter and kasuri methi when you reheat it. So just make the
dal makhani without all of the 3, cool and refrigerate or freeze. When you reheat add all of
them.

14.This was the consistency I got after 90 mins of total cooking. Thick, creamy & flavorful.
Then stir in the butter.
Optional – Smoking dal makhani.
Please avoid this if you are a novice cook. Dal makhani tastes good even without this step.

Place a tall steel cup or bowl in the center of the pot. Ensure it doesn’t get submerged in
the dal. Hold a piece of wood coal with a tong. Hold it over direct fire. For extra safety use a
stove lighter or a candle instead of a larger source of fire.

After a few minutes, the coal will turn red & hot. Then carefully place it inside the cup and
pour ¼ tsp of ghee. You will immediately see fumes emitted by the coal. Cover the pot
immediately and leave for 3 to 4 mins.

You may repeat pouring another ¼ tsp ghee to smoke for longer. Smoking too long will
leave a very strong flavor so 3 to 4 mins is good enough.

Garnish dal makhani with cream. Serve hot with BUTTER NAAN or jeera rice.
FILED UNDER: DAL RECIPES, INSTANT POT, LATEST RECIPES, NORTH INDIAN VEGETARIAN, POPULAR
RECIPES, RECIPES FOR KIDS, VEG CURRY RECIPES, VEGETARIAN RECIPES

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About swasthi
I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind
Swasthis recipes. My aim is to help you cook great Indian food with my time-tested
recipes. After 2 decades of experience in practical Indian cooking I started this blog to
help people cook better & more often at home. Whether you are a novice or an
experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking
skills.
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Comments

Nrusingha Narayan Dash says

MAY 8, 2020

Excellent

REPLY

swasthi says

MAY 8, 2020

Thank you!

REPLY

Herman Joseph says

MAY 7, 2020

Thanks for the recipe

REPLY

swasthi says

MAY 7, 2020

You are welcome!

REPLY

Pratidnya says

MAY 3, 2020

True guide lines….. Yummy recipes…

REPLY

swasthi says

MAY 6, 2020

Thank you

REPLY
Frank says

APRIL 30, 2020

Really wonderful recipe and fantastic website – thank you so much!!

REPLY

swasthi says

APRIL 30, 2020

You are welcome!

Thank you

REPLY

harshini kanuparthy says

APRIL 24, 2020

like your website…i am mew to cooking and whenever i want to cook any basic
recipes like dal makahani sambar ,my go to recipes are yours ..very clear
explanations regarding the quantities ..very good work

REPLY

swasthi says

APRIL 24, 2020

Hi Harshini
Glad to know. Thank you
 REPLY

Dipal says

MARCH 8, 2020

Hi Swathi!
I was searching for paneer butter masala recipe and came across hours. I tired your
recipe and tuned out to a restaurant style like you claim. Everyone LOVED it.
Now I am going to try your daal makhani , my mouth is already watering!
Thank you for posting great recipes 🙏
REPLY

swasthi says

MARCH 9, 2020

Hi Dipal,
You are welcome! Thank you so much for the comment. Glad you all loved it.
Hope you love the dal makhani too.
🙂
REPLY
Jane says

DECEMBER 20, 2019

How long would 8-10 whistles be? Wondering if my instant pot conversion would be
about 30 minutes? As always, thank you! You are amazing at responding and so
helpful in your replies. 🙂
REPLY

swasthi says

DECEMBER 20, 2019

Hi Jane,
You are welcome! Yes pressure cook on high for 30 mins. Thank you! Have a
great time!
🙂
REPLY

Shrikant P says

OCTOBER 13, 2019

Believe it or not, I didn’t know anything about Dal Makhani until very recent times. I
am 75 year old and living outside India for last 50. By the way, I am from
Maharashtra. I love cooking. Recently, one of my young female friends prepared Dal
Makhani and it was out of this world. She gave me her recipe, but I lost it. While
googling, I found your recipe and I prepared accordingly. It turned out great and all of
my friends who have knowledge of Dal Makhani loved it. Thanks for sharing. I will
definitely try your other recipes. Wonders of the internet are immeasurable.

REPLY
 swasthi says

OCTOBER 18, 2019

Hi Shrikant sir,
You are welcome. Glad your dal makhani turned out good. Thank you so much for
the comment. Yes you are right about the internet.

REPLY

Sam says

SEPTEMBER 30, 2019

Can we use green urad instead of black? 🤔

REPLY

swasthi says

SEPTEMBER 30, 2019

Hi Sam,
Dal makhani is always made with black gram as it imparts a unique aroma when
slow cooked and then turns thick & creamy. This cannot be achieved with any
other dal. But if you are looking for a good green dal recipe, then yes you can use
this recipe by reducing the cook time and doubling the spices. You can also use
coconut milk instead of cream. Green dal is good to cook after a 4 hours of soak
instead of overnight. Hope this helps.

REPLY