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    Home » Beans and Lentils

    Instant Pot Dal Makhani | Madras Lentils

    Published: May 31, 2022 · Modified: May 31, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 90 Comments

    5437 shares
    Jump to Recipe

    North Indian comfort food, Dal Makhani is a lightly spiced creamy lentils dish that is cooked to perfection with warm spices such as garam masala and turmeric. Traditionally slow-cooked for hours, this easy, hands-off Instant Pot recipe delivers authentic flavor and creamy texture in less than an hour! Best part is that you can also cook brown rice at the same time using pot in pot method.

    dal makhani served with naan and rice

    The recipe was originally posted in Oct 2017 and has been updated with new photos and video

    Jump to:
    • What are Madras Lentils
    • What is Dal Makhani
    • Difference between Madras Lentils and Dal makhani
    • Ingredients for Dal Makhani
    • How to make Daal Makhani in Instant Pot
    • How to serve Dal Makhani
    • Storing
    • Variations and Substitutions
    • Frequently Asked Questions
    • More Vegetarian Indian recipes
    • Recipe

    What are Madras Lentils

    Have you tried Costco "Tasty Bites Madras Lentils"? They are similar to the North Indian Dal Makhani except lighter on spices. And if you are curious, here are the ingredients on the package - water, tomatoes, lentils(adzuki beans), onions, red kidney beans, cream, butter, oil, salt, ginger, cumin, and chilies.

    Dal Makhani in a white bowl

    What is Dal Makhani

    Dal Makhani or Makhni is a North Indian(Punjabi) dish made with whole black urad dal (black gram beans) and rajma (red kidney beans) cooked with butter, onion, tomatoes, ginger garlic paste, spices and cream. This restaurant-favorite dish, is easy to make at home, especially in the Instant Pot that using this mostly hands-free recipe. A protein-packed, gluten-free and vegetarian meal that the whole family will enjoy.

    Difference between Madras Lentils and Dal makhani

    So here is the basic difference between Madras Lentils and my Dal Makhani recipe:

    • Whole black gram beans are used to make Dal Makhani, while the Costco Madras Lentils has adzuki beans
    • Dal Makhani also has garlic, cumin powder, coriander powder, and garam masala.
    daal makhani in a white bowl

    Ingredients for Dal Makhani

    • Soaked Whole Urad Dal and Rajma - See recipe notes if you are using dry beans
    • Onion, tomatoes, ginger-garlic paste
    • Spices - cumin seeds, turmeric, red chilli powder and garam masala
    • Garnish - Cream, cilantro and dried fenugreek leaves
    dry and soaked beans in bowls

    How to make Daal Makhani in Instant Pot

    • Rinse and soak black gram beans (whole urad) and red kidney beans (rajma) in 3 cups of water for 6 hours or overnight.
    • Set Instant Pot to Sauté mode and heat oil. Add cumin seeds and onions and mix well. 
    • Add ginger, garlic, turmeric, red chili powder, salt, tomatoes and beans (photos 1 - 2).
    steps showing adding onions, lentils and tomatoes to Instant Pot
    • Add 2 cups of water and give a quick stir.
    • For optional pot in pot brown rice, place a tall trivet over the beans.Add rice, 2 cups of water, and salt in a stainless steel container. Place rice container on the trivet (photos 3 - 4)
    steps showing how to cook pot in pot lentils and rice
    • Close the Instant Pot with the pressure valve to sealing. Pressure Cook for 30 minutes followed by Natural Pressure Release. Open the Instant Pot and set it to sauté mode.
    • Carefully take out the rice bowl and the trivet. Mash the beans with the back of a spoon for a creamy texture. Stir in cream, garam masala and garnish with cilantro. (photos 5 - 6)
    pictures showing cooked rice in pot and madras lentils in Instant Pot

    How to serve Dal Makhani

    Serve Dal Makhani with brown rice with a side of beet raita or cucumber salad. If you are gluten free, you can also pair it with Jowar Roti or Chilla. In India, Dal makhani is often served with Naan, Roti or Parathas and Jeera rice.

    Storing

    Any leftovers can be refrigerated for up to 5 days making it a perfect for meal prep. This is also a great make ahead recipe as the flavors continue to develop over time. I often cook Dal Makhani a night before especially when I have to serve it for a party or get-togther. You can also freeze Dal makhani - I would recommend leaving out the cream and adding it just before serving.

    Variations and Substitutions

    1. Don't have time to soak the beans? - Add an extra one cup of water and pressure cook for 60 minutes
    2. Stove Top Recipe - Pressure cook for 45 minutes on medium heat and allow the pressure to release naturally
    3. Vegan Dal Makhani  - Use coconut cream or cashew cream(blend cashews in water)Variations
    4. Diced tomatoes can be substituted with store bought tomato puree

    Frequently Asked Questions

    Can I use dry beans?

    Absolutely! I prefer soaking the beans overnight. But you can cook them unsoaked, by simply increasing the cooking time to 60 minutes and adding an extra cup of water.

    More Vegetarian Indian recipes

    • Spinach dal
    • Black eyed peas curry
    • Rajma Masala

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Dal makhani served in a white bowl
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    4.62 from 84 votes

    Instant Pot Dal Makhani with Brown Rice

    A creamy lentil dish cooked with whole black lentils and kidney beans, lightly spiced to enjoy as a chili or over rice!
    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course: Main Course
    Cuisine: Indian
    Servings: 6
    Calories: 328kcal
    Author: Archana Mundhe

    Equipment

    • Instant Pot Pressure Cooker
    • Tall Trivet
    • Stainless steel pot

    Ingredients

    • 1 cup black gram beans (adzuki beans or whole brown lentils) **
    • ⅓ cup red kidney beans **
    • 1 tablespoon oil (ghee or butter)
    • 1 teaspoon cumin seeds
    • 1 medium yellow onion finely diced
    • 1 tablespoon ginger paste
    • 1 tablespoon garlic paste
    • ¼ teaspoon ground turmeric
    • 2 teaspoons Kashmiri red chili powder
    • 2 teaspoons kosher salt
    • 2 cups tomatoes diced
    • 2 cups water
    • ½ cup light cream **
    • 1 teaspoon garam masala
    • ¼ cup cilantro chopped
    • 1 tablespoons dried fenugreek leaves optional

    Optional Pot in Pot rice

    • 1 cup brown rice rinsed and drained
    • 2 cups water
    • 1 teaspoon salt

    Instructions

    • Rinse and soak black gram beans and red kidney beans in 3 cups of water. Overnight or 6-8 hours. Drain the water after soaking and keep the beans aside.
    • Set Instant Pot to sauté mode and heat oil. Add cumin seeds to the oil and allow them to sizzle. Add onions and mix well.
    • Add ginger, garlic, turmeric, red chili powder, salt, tomatoes and beans. Add water and mix well. 
    • To make pot-in-pot brown rice (optional step)- Add rice, water, and salt to a stainless steel container. Put a tall trivet over the beans. Place the rice container on the trivet.
    • Close Instant Pot with pressure valve to sealing. Pressure Cook (Hi) for 30 minutes followed by Natural Pressure Release.
    • Open Instant Pot and set to sauté mode. Carefully take out the Rice container and the trivet. Stir in cream, add garam masala and garnish with cilantro and dried fenugreek leaves.

    Video

    Notes

    Don't have time to soak the beans? - Add an extra one cup of water and pressure cook for 60 minutes
    Vegan Dal Makhani  - Replace ghee with oil. Use coconut cream or cashew cream(blend cashews in water)
    Variations - If using dry beans, add an extra 1 cup of water and increase the pressure cooking time to 60 minutes 
    Stove Top Recipe - Pressure cook for 45 minutes on medium heat and allow the pressure to release naturally

    Nutrition

    Calories: 328kcal | Carbohydrates: 55g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 1185mg | Potassium: 746mg | Fiber: 8g | Sugar: 2g | Vitamin A: 471IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 3mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. InspiresN says

      October 02, 2017 at 11:57 am

      Love this dish , great comfort food as well!

      Reply
      • Archana says

        October 02, 2017 at 4:26 pm

        Thank you! A perfect recipe for cool weather.

        Reply
        • Linda McBratney says

          September 18, 2018 at 10:32 pm

          How much water do you add when you add the beans? I can't see it in the recipe?

          Reply
          • Archana says

            September 18, 2018 at 10:45 pm

            Hi Linda! You need to add 2 cups of water

            Reply
    2. Megala says

      October 02, 2017 at 12:17 pm

      Delicious mouth-watering recipe!

      Reply
      • Archana says

        October 02, 2017 at 4:25 pm

        Thank you!

        Reply
    3. Tracy says

      October 02, 2017 at 3:49 pm

      What size is the stainless steel container, for the rice?

      Reply
      • Archana says

        October 02, 2017 at 4:25 pm

        Hi Tracy, It is 6-1/2" X 3" stainless steel container

        Reply
        • Tracy says

          October 03, 2017 at 7:35 am

          Thank you! I will be making this. It looks so good!

          Reply
          • Archana says

            October 03, 2017 at 2:10 pm

            Tracy, you are welcome! Let me know how you like it!!

            Reply
    4. chefkreso says

      October 03, 2017 at 5:08 pm

      Delicious, great autumn recipe!

      Reply
      • Archana says

        October 03, 2017 at 6:30 pm

        Thank you!

        Reply
    5. Kellie says

      October 05, 2017 at 8:20 am

      I first saw this recipe on the FB Instant Pot page...I posted that I'd try the recipe soon. Well, made it yesterday. A wee bit of heat (fine with me!) and wonderful flavour! Really enjoyed; will go in regular rotation at my house. Thanks!

      Reply
      • Archana says

        October 05, 2017 at 10:25 am

        Hi Kellie! So happy to hear that you tried and enjoyed this yummy recipe! Thank you for your lovely comments! It is on repeat in my home too 🙂

        Reply
    6. Kalbap says

      October 07, 2017 at 2:09 pm

      Archana, loved this flavorful lentil dish. It is wholesome and without the grease and cooked without the sweat, thanks to the Instapot!

      Reply
      • Archana says

        October 07, 2017 at 2:13 pm

        Hello Kalyani! Thank you for your lovely comments. I am SO happy you enjoyed this dish and are using your Instant Pot!

        Reply
    7. Bethany Medina says

      October 10, 2017 at 10:57 pm

      First time making something with these slice combos, amazing!!!

      Reply
      • Bethany Medina says

        October 10, 2017 at 11:03 pm

        Spice combos 🙂

        Reply
        • Archana says

          October 11, 2017 at 3:29 pm

          Hi Bethany, Let me know how you like it and if you have any questions since it is your first time using these spices.

          Reply
    8. Laura Serrano says

      October 16, 2017 at 2:28 pm

      If you don't soak the beans overnight, do you still add 2 cups of water or more?

      Reply
      • Archana says

        October 16, 2017 at 5:15 pm

        Add extra 1-2 cups of rice for unsoaked beans.

        Reply
    9. Stefanie says

      October 30, 2017 at 11:37 am

      Would the cooking times differ if you don't cook the rice?

      Reply
      • Archana says

        October 30, 2017 at 11:43 am

        I like the soaked kidney beans to cook really soft, so 30 minutes is a good cook time for me. You can always reduce it to 25 mins for slightly firmer kidney beans. Hope this helps.

        Reply
    10. S says

      November 15, 2017 at 8:46 pm

      This might be a silly question but thought I would ask anyways! I have a HUGE tub of leftover Sour Cream - can I use this instead of the cream? or would that not work and/or curdle? any other tips on how to use this leftover sour cream is greatly appreciated 🙂

      PS: I tried your palak paneer and it came out wonderful! I am so happy because it seemed like a big task before but now with the IP it is so easy and delicious!!

      Reply
      • Archana says

        November 16, 2017 at 12:12 am

        Sour cream will not taste the same. What you can do is stir in a little in the end, taste and if you like the taste add more. IT will not curdle if you stir it in the end. AndI am so glad that you enjoyed the palak paneer. I make it often with chopped frozen spinach and its a breeze!

        Reply
    11. SR says

      November 16, 2017 at 10:21 am

      I made this the other day and it came out very well. I had to use an immersion blender to get it more to the consistency I wanted but the taste was very good! Thank you.

      Reply
      • Archana says

        November 16, 2017 at 5:10 pm

        Thank you for your lovely feedback. I am glad you enjoyed the flavors. And I love your idea to using immersion blender to make it creamier.

        Reply
    12. Shalvini says

      February 14, 2018 at 11:11 pm

      Superb recipe!
      Hit in my home... hubby loved my this valentine gift

      Reply
      • Archana says

        February 14, 2018 at 11:25 pm

        Oh yay!! Thank you for the feedback!! Happy Valentine’s Day ❤️

        Reply
    13. Elena says

      February 25, 2018 at 9:58 pm

      Hi Archana, I’m planning on making this tomorrow night. Can I use yogurt at the end instead of cream?

      Reply
      • Archana says

        February 25, 2018 at 10:28 pm

        Hi Elena, Yes yogurt works. Just make sure you add some of the cooked beans to the bowl of yogurt and bring the temperature of the yogurt up. Then stir in the yogurt in the daal. Doing this prevents yogurt from getting curdled. Let me know how you like it.

        Reply
    14. Audree says

      March 21, 2018 at 3:53 pm

      This sounds really good, but what if you don’t have an Instant Pot? How long do you cook for in a regular Dutch Oven Pot? Do you cover it? At what temp would you cook it at? Thanks!

      Reply
      • Archana says

        March 21, 2018 at 3:56 pm

        Hi Audrey, it will come out delicious in Dutch oven too. I would cook on medium low heat until the beans are soft are mushy. I would say about an hour. And yes covered will cook faster. You may need to add extra water.

        Reply
    15. Nabiha says

      April 24, 2018 at 10:41 am

      Look so delicious! I don’t have a hand held blender, though. What do you suggest?

      Reply
      • Archana says

        April 24, 2018 at 10:58 am

        Hi Nabiha, you can mash the lentils using back of a spoon or even skip that step since the beans are cooked so soft.

        Reply
    16. Jitha says

      July 23, 2018 at 11:07 am

      Hi. I love your recipes.
      If I use bean mode, the time remains same or do i change it?
      Thanks in advance

      Reply
      • Archana says

        July 23, 2018 at 11:08 am

        Same time!

        Reply
      • Archana says

        July 23, 2018 at 11:09 am

        Assuming you are using soaked beans?

        Reply
        • Jitha says

          July 23, 2018 at 2:01 pm

          Yes. I soaked in the morning tocook in the evening.
          Thank you for prompt reply

          Reply
          • Archana says

            July 23, 2018 at 2:02 pm

            You are welcome!

            Reply
        • Jitha says

          July 23, 2018 at 7:19 pm

          Thanks for prompt reply. Yes.. I am soaking the beans.. soaked in the morning to make it in the evening

          Reply
    17. Dinesh says

      September 30, 2018 at 10:18 pm

      Amazingly easy recipe and made it. Have to take a few pictures once I put it into a bowl.

      Reply
      • Archana says

        October 01, 2018 at 11:22 pm

        Thank you for the feedback!

        Reply
    18. Q says

      January 28, 2019 at 11:26 am

      Hello! I'd like to double the recipe, should I also double the water?
      Thanks

      Reply
      • Archana says

        January 28, 2019 at 6:40 pm

        yes!

        Reply
    19. Rebecca says

      March 08, 2019 at 10:59 pm

      This turned out delicious! I love the packaged ones from Costco and was hoping to find a good copycat recipe to replace it in my life (less plastic waste). This one tasted extremely similar... yummy. And it was very easy to make. Thank you for this!5 stars

      Reply
    20. Katy says

      May 16, 2019 at 2:31 pm

      My wife and I both had seconds and loved it! So easy to make, and I just made rice on the stove since I don't have the type of trivet and bowl you need to do the rice in the IP. Thank you so much for sharing this recipe -- I have already recommended it and will try a lot more from your site!
      PS: I accidentally put in WAY more turmeric than the recipe called for. It was still great!5 stars

      Reply
      • Archana says

        May 16, 2019 at 2:35 pm

        Thank you so much for your feedback and kind words! I am so glad you enjoyed the flavors. Can’t wait to hear what you make next

        Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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