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Madras Lentils/Daal Makhani
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4.62 from 57 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

Ingredients

  • 1 cup black gram beans or adzuki beans or whole brown lentils
  • 1/3 cup red kidney beans
  • 1 tablespoon oil **
  • 1 teaspoon cumin seeds
  • 1 medium yellow onion finely diced
  • 1/4 teaspoon ground turmeric
  • 2 tablespoons fresh ginger grated
  • 2 cups tomatoes diced
  • 2 teaspoons kosher salt
  • 2 teaspoons Kashmiri red chili powder
  • 2 cups water
  • 1/2 cup light cream **
  • 1 teaspoon garam masala
  • 1/4 cup cilantro chopped

Optional Pot in Pot rice

  • 1 cup brown rice
  • 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 turmeric, fresh ginger, tomatoes, salt, red chili powder, and beans. Add water and mix well. 

The next step is to make a pot in pot brown rice (optional)

  • Rinse and drain the rice. Add rice, water, and salt in a stainless steel container. Put a tall trivet over the beans. Place rice container on the trivet.
  • Close Instant Pot with pressure valve to sealing. Cook on Manual / 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 (optional) and garnish with cilantro. Enjoy hot! 

Video

Notes

Notes to make a more authentic dal 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)
Variations:
  • If using dry beans, add an extra 1 cup of water and increase the pressure cooking time to 60 minutes 

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
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