Instant Pot Dal Makhani is one of the most loved Punjabi dal recipes—creamy, rich, and made with whole black lentils and rajma. This Punjabi dal makhani recipe combines whole black lentils (whole urad dal) and red kidney beans in an Indian onion-tomato masala. This is then slow-cooked for 3–4 hours or more until the lentils turn soft & creamy, creating that classic creamy black lentil curry everyone loves.
This special dal makhani recipe is a staple at most special-occasion dinners, including wedding feasts, in northern India. It is cooked at home, in roadside dhabas, and even in five-star hotels, thanks to its popularity. Everyone loves this delicious restaurant-style dal makhani. This Instant Pot Dal Makhani pairs perfectly with Garlic Naan or Plain Basmati Rice.
If you enjoy rich Punjabi flavors, you’ll love pairing this with my Delhi-Style Chole (Chickpea Curry) on another night.
The post contains helpful tips and tricks for making Instant Pot Dal Makhani. But if you're in a hurry, you can also click "Jump to Recipe' under the Heading to go directly to the Recipe Card.
Jump to:
- What Is Dal Makhani? (Creamy Punjabi Black Lentil Curry)
- Why Make Dal Makhani in an Instant Pot Instead of the Traditional Way?
- 🥘 Ingredients for Instant Pot Dal Makhani
- Soaking vs No-Soak: How to Make Dal Makhani Even If You Forgot
- Which Method Should You Choose?
- 🔪 How to Make Instant Pot Dal Makhani (Step-by-Step)
- Pro Tip
- 💭Expert Tips for Perfect Instant Pot Dal Makhani Every Time
- Pro Tip
- How to Fix Dal Makhani That's Too Thick or Too Thin
- Dal Makhani Variations: Vegan, Healthy & Dhaba-Style
- What to Serve with Dal Makhani
- Storage, Freezing & Reheating
- Nutrition Snapshot
- 🧾FREQUENTLY ASKED QUESTIONS
- More Lentil Recipes
- Instant Pot Dal Makhani (Creamy Restaurant-Style)
- Loved this recipe?
What Is Dal Makhani? (Creamy Punjabi Black Lentil Curry)
Dal Makhani is a rich, creamy, delicious North Indian lentil-based recipe made with urad dal (whole black lentils) and rajma (kidney beans), simmered in an onion-tomato-based curry. It is usually simmered on low heat for 6–8 hours, or until it develops a smoky, creamy, buttery, melt-in-your-mouth flavor. You’ll often see it described as a classic urad dal and rajma recipe in Punjabi kitchens.
Quick Summary
| What is it | It is a popular Punjabi dal recipe (lentil-based curry) made with whole black lentils (urad dal) and kidney beans. |
| Why is it different from other lentils | It is creamy, buttery, and smoky from long hours of cooking at low heat, making this dal special and different from other lentil recipes. |
| Traditional Method | The traditional method requires this dal to cook on low heat for at least 3–4 hours or more for that authentic flavor. |
| Instant Pot Version | You can get the same flavor with less cooking and babysitting using the Instant Pot. |
The Instant Pot version delivers the same authentic flavor of traditional Dal Makhani while reducing cooking time, as the dal is pressure-cooked. Then it is simmered to bring out that creamy, buttery flavor without standing over the stove for long hours. This makes it a true Instant Pot Indian lentil curry for busy days.
| Traditional Method | Instant Pot Method |
| 6–8 hours simmering | 45–60 minutes total |
| Constant stirring | Hands-off cooking |
| Stove-top only | One-pot meal |
| Deep, smoky flavor | Same flavor, less time |
Why Make Dal Makhani in an Instant Pot Instead of the Traditional Way?
Traditional dal makhani is usually simmered for 6–8 hours on low heat. Because the dal is slow-cooked, it becomes extremely creamy, buttery, and smoky. Because of that, it takes a long time to cook, requires frequent stirring, and needs a lot of patience. The Instant Pot changes the game completely for making restaurant-style dal makhani at home.
Time
To cook dal the traditional way, it requires 6–8 hours of simmering on low heat. With the Instant Pot, cooking time is reduced considerably while still giving the same flavor and taste.
Texture Advantages of Pressure Cooking
Pressure cooking has its advantages, as it cooks dal and beans evenly and deeply. It gives that same creamy, buttery texture throughout, just like a slow-simmered black lentil curry.
🌙 Hands-Off & Weeknight-Friendly
You don’t need to babysit the cooking process in the Instant Pot. Once the tadka is done and the lentils and beans are added to the Instant Pot, there is no need to stir or check.
You can prepare dinner, do your chores, help with homework, and relax.
Pro Tip:
When you don't have much time but still crave that traditional, authentic dal makhani flavor, the Instant Pot comes to the rescue. It takes less time to cook but delivers the same flavor.
🥘 Ingredients for Instant Pot Dal Makhani
Lentils & Beans (The Foundation)
- LENTILS & PULSES: Dal Makhani is made with a combination of red kidney beans and whole black lentils (black gram lentils or whole urad dal). This urad dal and rajma recipe is what gives the dish its signature body and richness.
- INDIAN MASALA: You can use frozen Indian masala, or make it from scratch with onion, tomatoes, ginger, garlic, and spices. I like to use fresh masala because it gives the lentils a better taste.
Aromatics & Spices
- WHOLE SPICES: This Punjabi Dal Makhani is known for its creamy texture and requires few spices. So I add a few whole spices, especially for aroma. You will need bay leaf, cinnamon, cloves, and green cardamom for this recipe.
- SPICES: I only use Red Chili Powder and a teaspoon of Garam Masala in the recipe.
Creaminess Options
- CREAM: You can add cream, or you can also use Cashew cream for Vegan Dal Makhani.
- BUTTER/OIL: Indian Masala is made in Butter or Ghee (Indian Clarified Butter) to bring out the best flavor in the recipe.
- GARNISH: Garnish with some dried fenugreek leaves (Kasuri Methi) along with cilantro and cream.
- See the recipe card for quantities.
Soaking vs No-Soak: How to Make Dal Makhani Even If You Forgot
Dal Makhani is usually made with lentils that are soaked overnight, which cook properly and give it a creamy texture. But with an Instant Pot, you can achieve the same texture even without soaking the lentils.
Traditional Soak Method
When using the traditional method, dal is usually soaked overnight, for 6–8 hours.
Benefits:
- Faster cooking time.
- Easier to digest compared to unsoaked dal
- Gives that creamy, melt-in-mouth flavor
Soaking lentils overnight helps them cook faster and can make them easier to digest, since soaking legumes improves digestibility.
Instant Pot Method
The Instant Pot cooks the dal properly, whether you soak it or forget to. Either way, the Instant Pot wins every time.
When it works best:
- You forgot to soak
- Last-minute plans, or you're craving it at the last minute
- Busy weekdays
Extra time needed:
- Add 20–25 more minutes to the pressure-cooking time when using unsoaked lentils
- Give it extra time to rest after pressure cooking for a softer texture
Which Method Should You Choose?
- Choose Soaked when you have time to plan ahead and soak the lentils, cooking for guests, and want a creamy restaurant-style flavor.
- Choose No-Soak when you forget to soak the lentils or want something comforting quickly.
🔪 How to Make Instant Pot Dal Makhani (Step-by-Step)
- Check the recipe card below for the full recipe, and refer to this post for step-by-step photo instructions for this Instant Pot dal makhani.
Step 1: Rinse & Prep the Dal:
Rinse dal and rajma until the water runs clear, then soak the dal overnight for at least 6–8 hours.
Why this step matters: It helps remove excess starch from the lentils, ensuring they cook evenly and perfectly.
Step 2: Build Flavor in Sauté Mode
- Press the Sauté button and add oil or butter to the pot.
- Onion browning level: Add the onions and sauté until golden brown and caramelized. This brings natural sweetness to the dal makhani.
- When to add garlic & ginger: Once the onions are caramelized, add the ginger-garlic paste or chopped/minced garlic and cook for 1 minute.
4. Add tomatoes and cook for 3–5 minutes, or until they turn mushy. You can use fresh, canned, or cherry tomatoes.
5. Toasting spices correctly: Add spices and cook for 1 more minute until you can smell the aroma.
Step 3: Pressure Cook
6. Add soaked lentils: Once the base of the curry is ready, add the soaked lentils.
7. Water ratio: Add water in a 1:3 ratio so the dal is submerged and cooks properly.
8. Add whole spices: In a tea bag or muslin cloth, add whole spices, including bay leaf, cinnamon, green cardamom, and cloves, and place it in the Instant Pot.
9. High-pressure timing: Close the lid and cancel sauté. Pressure cook on high for 30 minutes for soaked dal and 45 minutes for unsoaked dal.
10. Natural vs quick release: Let the pressure release naturally (NPR), which usually takes 15–20 minutes.
Pro Tip
Avoiding the “Burn” notice: After the base masala is ready or after adding tomatoes, make sure to scrape the bottom to prevent anything from sticking. Then add water and dal, and scrape again before closing the lid and pressure-cooking.
Step 4: Mash, Simmer & Finish
11. Open the lid and take about ¼ cup of dal, then mash it with a spoon or a potato masher.
Why mashing matters: It helps achieve a creamy texture without adding extra cream. It gives the same texture and flavor that we get by simmering dal for long hours.
12. Kasuri methi bloom: Crush kasuri methi between your palms and add it to the Instant Pot. This gives a restaurant-style aroma. Even if you’ve never cooked Indian food before, this one step makes a big difference.
13. When to add butter/cream: Add butter and cream at the end for a silky, creamy texture.
14. Garnish with cilantro and add a splash of lemon juice.
💭Expert Tips for Perfect Instant Pot Dal Makhani Every Time
- Choose the Right Dal: Always use urad dal (whole black lentils) and rajma (kidney beans). Using fresh dal straight from the packet makes a big difference. Old dal takes longer to cook and won’t give that creamy, buttery texture easily.
- Don’t Rush the Masala: When you make the onion-tomato masala, let it cook slowly until the oil starts to separate from the edges. This is the base of the curry, so it needs to be cooked properly to develop that rich flavor.
- Use the Right Water Ratio: Stick to a 1:3 ratio (1 cup dal to 3 cups water). Too little water can cause a Burn notice. Too much water makes the dal thin. This ratio gives the perfect consistency.
- Let Pressure Do the Heavy Lifting: Once the timer is done, allow natural pressure release (NPR). Do not open the vent. If the dal still feels firm, add ½ cup of water and pressure cook for another 15 minutes.
- Mash for Creaminess: Take about ¼ cup of dal and mash it lightly using a spoon or potato masher. This thickens the dal naturally and makes it creamy.
- Add Dairy at the End: Add butter and cream at the very end for extra richness. You can use cashew cream for a vegan version or paneer cream for a protein-rich option.
- Kasuri Methi Is Non-Negotiable: Crush kasuri methi between your palms and add it to the dal. This brings that dhaba-style aroma. Do not skip this step if you want an authentic flavor.
- Rest Improves Flavor: Dal Makhani tastes even better after resting. The flavors deepen and become more creamy. If you cook it today and eat it tomorrow, it turns heavenly.
- Adjust in Stages: Don't add everything at once. Add salt after adding water and before pressure cooking. Add spices right after making the masala. Add cream just before serving.
Pro Tip
The secret to a creamy and silky texture is not adding more cream or butter. It's the slow transformation of the ingredients that makes this dal unforgettable and delicious.
How to Fix Dal Makhani That's Too Thick or Too Thin
Dal Makhani is supposed to be thick, creamy, and delicious. It is not meant to be thin and soupy. Here's how to fix that:
Too Thick?
If the consistency is too thick, add 2–3 tablespoons of hot water or milk to even out the texture. Then simmer for 2–3 minutes more. Add more if needed, but don’t forget to simmer the dal each time.
Too Thin?
If the dal turns out too thin, simmer it on low heat until it reaches the desired consistency. Or take about ¼ cup of dal and mash it. This will help thicken the dal naturally.
Ultra-Creamy Restaurant Finish
For a restaurant-style finish, take out ¼ to ¾ cup of dal, mash it, and add it back to the pot. This brings extra creaminess. Finish with butter and swirl it around—this gives the dal a rich, glossy texture.
Dal Makhani Variations: Vegan, Healthy & Dhaba-Style
- Vegan Instant Pot Dal Makhani: You can replace butter with vegan butter and add cashew cream or coconut cream.
- Healthy / Low-Fat Version: Add just 1 tablespoon of oil when sautéing. Skip the cream and add blended paneer or tofu cream instead. Blend paneer or tofu with a little water and stir it into the dal.
- Extra Smoky Dhaba-Style: Use the Dungar Method by adding ghee to a hot charcoal piece and placing it over the dal. Cover for 2–3 minutes until the smoky flavor infuses. You can also add 1 drop of liquid smoke at the end.
What to Serve with Dal Makhani
Naan vs Roti vs Rice
- Naan: Serve it with buttery, garlicky naan.
- Roti: For a simple, light meal, serve it with roti or chapati.
- Basmati Rice: Serve with basmati rice for a cozy and comforting feel.
Complete Meal Combos
- Dal makhani with roti and Delhi-style matar chaat for a festive, street-style meal.
- Pair it with my Instant Pot Punjabi Dum Aloo for a full Punjabi-style dinner.
- Dal makhani with Sweet Potato Chaat or stir-fry veggies.
Kid-Friendly Combos
- Plain rice topped with a dollop of butter
- Naan triangles for dipping in dal makhani
- Serve with yogurt or mango lassi
Storage, Freezing & Reheating
Dal Makhani is perfect for meal planning and stays good for a long time.
- Refrigerator Storage: Dal Makhani stays good for 4–5 days in an airtight container. It tastes even better the next day because the flavors have had time to absorb properly.
- Freezer Tips: Freeze in portion-sized containers or silicone trays. Thaw the dal overnight before reheating. It stays good for up to 3 months in the freezer.
- Reheating Without Breaking the Dal Reheat in the microwave or on the stovetop: Add 1–2 tablespoons of water and heat on low on the stovetop until hot and bubbly. For the microwave, place the dal in a microwave-safe bowl and heat, stirring in between to ensure even heating and no burning.
Nutrition Snapshot
Dal Makhani is not only comforting but also nutritious. It is made with lentils and kidney beans, making it a good source of plant protein and fiber.
Macro Tweaks
- Use less butter and cream for a lighter version
- Add cashew cream or coconut cream for a vegan option
- For more protein, add paneer cream or tofu cream
🧾FREQUENTLY ASKED QUESTIONS
Yes, you can make Dal Makhani without soaking in an Instant Pot. Just add 20–25 more minutes to the pressure cooking time, then let the pressure release naturally (NPR). The texture will still be creamy, but soaked dal gives a slightly better silky consistency.
Make sure to cook the dal long enough for that texture. Don’t forget to mix in the blended or mashed dal for that restaurant-style finish. Add cream just before serving.
For soaked dal, pressure cook for 30 minutes. For unsoaked dal, pressure cook for 40–45 minutes. Let the pressure release naturally (NPR) for the best texture.
Cook it over low heat, stirring occasionally, and add a pinch of salt. Also add kasuri methi, butter or cream, and a small splash of lemon juice.
More Lentil Recipes
- AIR FRYER BROCCOLI & CHICKPEAS
- Lentil Dal Soup (Healthy, No-Cream, Dump-and-Go)
- DAHI BHALLA (DAHI VADA CHAAT)
- SPICED CARROT & LENTIL SOUP
Instant Pot Dal Makhani (Creamy Restaurant-Style)
Ingredients
- 1-2 tablespoon Oil/Butter
- 1 cup Whole Black Lentil
- ½ cup Kidney Beans
- 4 cups Water
- 1 Onion chopped
- 1 Tomatoes pureed
- ½ cup Tomato Puree or diced tomatoes
- 1 tablespoon Ginger- Garlic Paste
- ½ teaspoon Kashmiri Red Chiili Powder
- 1 tablespoon Garam Masala Powder
- 1 Cloves
- 4 Green Cardamoms
- 1 Black Cardamoms
- 1 Bay Leaf
- 1 ½ inch Cinnamon stick
- Salt as per taste
- ½ teaspoon Butter
- ½ teaspoon Sugar
- 1 teaspoon Kasuri Methi
- ¼ Cream or Cashew Cream or Paneer/Tofu Cream
Equipment
Method
- Rinse dal and rajma until the water runs clear, then soak the dal overnight for at least 6–8 hours.Why this step matters: It helps remove excess starch from the lentils, ensuring they cook evenly and perfectly.1 cup Whole Black Lentil, ½ cup Kidney Beans
- Press the Sauté button and add oil or butter to the pot. Add the onions and sauté until golden brown and caramelized. This brings natural sweetness to the dal makhani.1-2 tablespoon Oil/Butter, 1 Onion chopped
- Once the onions are caramelized, add the ginger-garlic paste or chopped/minced garlic and cook for 1 minute.1 tablespoon Ginger- Garlic Paste
- Add tomatoes and cook for 3–5 minutes, or until they turn mushy. You can use fresh, canned, or cherry tomatoes. Add spices and cook for 1 more minute until you can smell the aroma.1 Tomatoes pureed, ½ teaspoon Kashmiri Red Chiili Powder, 1 tablespoon Garam Masala Powder, ½ cup Tomato Puree or diced tomatoes
- Deglaze the pot, making sure nothing sticks to the bottom, then add the soaked lentils.1 cup Whole Black Lentil, ½ cup Kidney Beans
- Add water to the pot. In a tea bag or muslin cloth, add whole spices, including bay leaf, cinnamon, green cardamom, and cloves, sugar, and salt; place them in the Instant Pot.4 cups Water, 1 Cloves, 4 Green Cardamoms, 1 Black Cardamoms, 1 Bay Leaf, 1 ½ inch Cinnamon stick, Salt as per taste, ½ teaspoon Sugar
- Close the lid and cancel sauté. Pressure cook on high for 30 minutes for soaked dal and 45 minutes for unsoaked dal.
- Let the pressure release naturally (NPR), which usually takes 15–20 minutes.
- Once pressure is released, open the lid and take about ¼ cup of dal, then mash it with a spoon or a potato masher.Why mashing matters: It helps achieve a creamy texture without adding extra cream. It gives the same texture and flavor that we get by simmering dal for long hours.
- Crush kasuri methi between your palms and add it to the Instant Pot. This gives a restaurant-style aroma. Even if you've never cooked Indian food before, this one step makes a big difference1 teaspoon Kasuri Methi
- Add butter and cream at the end for a silky, creamy texture. Garnish with cilantro and add a splash of lemon juice.½ teaspoon Butter, ¼ Cream or Cashew Cream or Paneer/Tofu Cream
Nutrition
Notes
-
Texture control –
“Dal thickens as it cools. Add a splash of hot water while reheating to bring it back to a creamy consistency.” -
Flavor boost tip –
“For a deeper, restaurant-style taste, simmer on Sauté (Low) for 10–15 minutes after pressure cooking.” -
Make-ahead benefit –
“Dal Makhani tastes even better the next day, making it perfect for meal prep.” -
Vegan swap –
“To make it vegan, replace butter and cream with cashew cream or coconut cream.” -
Heat adjustment –
“Adjust red chili powder based on your spice tolerance.”
- Refrigerator Storage: Dal Makhani stays good for 4–5 days in an airtight container. It tastes even better the next day because the flavors have had time to absorb properly.
- Freezer Tips: Freeze in portion-sized containers or silicone trays. Thaw the dal overnight before reheating. It stays good for up to 3 months in the freezer.
- Reheating Without Breaking the Dal Reheat in the microwave or on the stovetop: Add 1–2 tablespoons of water and heat on low on the stovetop until hot and bubbly. For the microwave, place the dal in a microwave-safe bowl and heat, stirring in between to ensure even heating and no burning.
- Naan: Serve it with buttery, garlicky naan.
- Roti: For a simple, light meal, serve it with roti or chapati.
- Basmati Rice: Serve with basmati rice for a cozy and comforting feel.
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SunGari says
Wow... thank you so much, it means a lot. This recipe is very close to my heart, so thank you so much for appreciating it.
Maggie says
This sounds very interesting, but I don’t see where the cream is in the ingredients?
Monumetric says
Thank You....add cream just before serving 🙂
Jyoti says
Loved it. It's so yummy and delicious
Sree says
Sounds yummy . Will try tonight. Just curious...What is the purpose of adding store brought tomato purée in addition to regular tomato ? Is it for color or something else
Thanks
SunGari says
store-bough tomato puree adds colors as well as flavor to the lentils. But you can skip it too.
Jamie says
I dont see an amount for cream or salt? There is an amount for sugar at the end of the list and no instruction to ever add it. Should that be sslt n not sugar?
SunGari says
You can add around 1/4 cup of cream and salt as per taste. You can also add around 1 tsp of sugar too.
Jo says
If it’s a double batch is it 3.5 cups of water to it to 7? The water is not in recipe. Thanks
SunGari says
If you're doubling the recipe, then double the lentils. For 1 cup you will need 4 cups water. For 2 cups it will be 8 cups.