4.75 from 4 votes
Madras Lentils/Daal Makhani
Madras Lentils/Daal Makhani with Brown Rice - Instant Pot
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
A creamy lentil dish cooked with whole black lentils and kidney beans, lightly spiced to enjoy as a chili or over rice!
Course: Main Course
Cuisine: Indian
Keyword: Daal Makhani
Servings: 6
Calories: 316 kcal
Author: Archana Mundhe
Ingredients
Ingredients for Madras Lentils/Daal Makhani:
  • 1 cup Black Gram Beans/adzuki beans/whole brown lentils
  • 1/3 cup Red Kidney Beans
  • 1 tablespoon oil ghee or coconut oil
  • 1 teaspoon cumin seeds
  • 1 cup finely diced onion
  • 1/4 teaspoon turmeric powder
  • 2 tablespoon fresh ginger grated
  • 2 cups tomatoes diced
  • 2 teaspoon kosher salt
  • 2 teaspoon kashmiri red chili powder
  • 1/2 cup light cream or coconut cream or cashew cream
  • 1 teaspoon garam masala optional for non-spicy lentils
  • cilantro for garnish
Rice:
  • 1 cup brown rice
  • 1 tsp salt
Instructions
  1. 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.
  2. Set Instant Pot to Sauté(more) mode. Once the "Hot" sign displays, add oil and cumin seeds. Add onions and mix well.
  3. Add turmeric powder, fresh ginger, tomatoes, salt, red chili powder and beans. Add 2 cups of water and mix well. 

Next step is to make pot in pot brown rice (optional).
  1. Rinse and drain rice. Add rice, 2 cups of water and salt in a stainless steel container. Put a tall trivet over the beans. Place rice container on the trivet.
  2. Close Instant Pot with pressure valve to sealing. Cook on Manual / Pressure Cook (Hi) for 30 minutes followed by Natural Pressure Release.

  3. Open Instant Pot and set to sauté mode. Carefully take out the Rice container and the trivet. Stir in cream, add garam masala (optional) and garnish with cilantro. Enjoy hot! 

Recipe Video

Recipe Notes

Notes to make a more authentic daal makhani:

1.Add 1/2 tablespoon of cumin powder, 1/2 tablespoon coriander powder, 1 tablespoon of minced garlic along with ginger and red chili powder. 2. Add 1 tablespoon kasoori methi {dried fenugreek leaves} along with fresh cilantro in the end. 3. You can also add more or less red chili powder and garam masala to adjust the spice level.

Notes to make dairy free: 1. Replace ghee with oil 2. Use coconut cream or cashew cream(blend cashews in water)

I prefer soaking the beans overnight. If you decide to cook them unsoaked, increase the cook time to 60 minutes. 

 

Nutrition Facts
Madras Lentils/Daal Makhani with Brown Rice - Instant Pot
Amount Per Serving
Calories 316 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 11mg 4%
Sodium 1190mg 50%
Potassium 763mg 22%
Total Carbohydrates 54g 18%
Dietary Fiber 7g 28%
Sugars 3g
Protein 11g 22%
Vitamin A 7.9%
Vitamin C 11.4%
Calcium 7.8%
Iron 20.5%
* Percent Daily Values are based on a 2000 calorie diet.