DAL MAKHANI RECIPE (INSTANT POT & STOVETOP)
Dal makhani is a delicious, rich & creamy dish made with black lentils, spices, butter and cream. Instructions included for stovetop and instant pot.
Provided by Swasthi
Categories Side
Time 10h10m
Number Of Ingredients 17
Steps:
- 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.
- Later drain the water and rinse them well.
- 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.
- 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 hot water and continue to cook for another 3 to 4 whistles on a medium heat.
- 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.
- Stir in ginger garlic paste and saute for 1 minute until the raw smell goes away.
- Then transfer tomato puree and cook for 3 to 4 minutes until thick.
- Add salt, chilli powder & garam masala. Saute well until the masala smells good and turns thick.
- Mash the cooked urad dal slightly and pour it along with the stock. Pour another 1 cup hot boiling 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.
- Add another ½ to 1 cup hot boiling 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.
- Taste and add more salt if needed. Add butter and mix well.
- 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.
- 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.
- Garnish dal makhani with butter or cream & serve with naan.
- Press SAUTE button on the Instant pot. Add ghee and butter to the steel insert.
- Once the butter melts, add onions and saute until transparent. Add ginger garlic paste and saute for 30 seconds.
- Pour the tomato puree, red chilli powder & garam masala. Saute for 3 to 5 mins.
- Drain the water from the lentils and add them. Pour 3 cups water and deglaze the pot by scrubbing the bottom with a wooden spatula.
- 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.
- When the IP finishes it will beep. Wait for the pressure to release naturally.
- Open the lid. You will see the dal being runny at this stage. Add salt & slightly mash the urad dal, not rajma.
- Press SAUTE button. Adjust the setting to LOW by pressing the saute button twice.
- Cook further stirring often until thick. When most of the moisture evaporates, dal turns thicker. Optional - I prefer to add 1 more cup of hot water in 2 batches, ½ cup each time. Cook further until really creamy and thick.
- Then add cream and kasuri methi. Continue to cook until creamy.
- Stir in the butter and garnish dal makhani with cream.
Nutrition Facts : Calories 410 kcal, Carbohydrate 37 g, Protein 15 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 59 mg, Sodium 1217 mg, Fiber 16 g, Sugar 4 g, ServingSize 1 serving
MADHUR JAFFREY'S PRESSURE COOKER DAL (DAL MAKKHANI)
In many ways, the electric pressure cooker's moist environment was meant for Indian food: It cooks dried beans quickly, sometimes without even a soak, and is conducive to saucier dishes like this dal. Adapted from "Madhur Jaffrey's Instantly Indian Cookbook" (Knopf, 2019), this recipe is a relatively fast way to a rich, satisfying dish. You can make your own garam masala (see Tip), or simply use store-bought. Don't skip the tarka: Thinly sliced onions are cooked in ghee until deep in color and then tossed with paprika and chile powder, adding a bright flavor that cuts through the rich dal. Serve it with Indian flatbreads, like naan, roti or parathas, though Ms. Jaffrey also recommends whole-wheat pita.
Provided by Krysten Chambrot
Categories dinner, beans, soups and stews, main course, side dish
Time 9h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Prepare the beans: Wash urad and beans, and soak them overnight at room temperature, in water that covers them generously. Drain them.
- Put the beans into an electric pressure cooker. Add tomatoes, ginger, garlic, chile powder, 1 teaspoon salt and 4 cups water. Close and seal the lid, then set to cook on high pressure for 30 minutes, before letting the pressure release naturally. (If pressure still hasn't released naturally after 15 minutes, quick-release the pressure.)
- As pressure releases, prepare the tarka: Put the oil or ghee in a small frying pan over medium heat. When hot, arrange the onions in a single layer. Stir and fry them, turning now and then, until they turn reddish gold and crisp, 5 to 7 minutes. Sprinkle with paprika and chile powder, and remove from heat.
- Once the pressure has released, hit cancel to reset the pressure cooker. Open the lid carefully, venting the steam away from you. Stir the dal. Using a potato masher, crush the dal as much as you can. Taste, adding salt as needed.
- Select the sauté setting, and set to normal. Add the cream, garam masala and 1 tablespoon butter, and stir until dal reaches desired consistency. Transfer dal to a serving dish and add another dollop of butter on top. Top with tarka.
More about "dal makhani recipe instant pot recipe for zucchini"
INSTANT POT DAL MAKHANI RECIPE | MY HEART BEETS
Web Feb 5, 2016 Easily! There are very few steps – we saute onions first, then garlic, ginger, spices, and eventually tomatoes. Add soaked lentils to the …
From myheartbeets.com
4.9/5 (65)Category Dinner, Lunch
From myheartbeets.com
4.9/5 (65)Category Dinner, Lunch
- Press the sauté button on the Instant Pot, add the oil and allow it to heat up for a minute. Add the cumin seeds and once they start to brown, add the onion and bay leaf. Stir-fry for 6-7 minutes or until the onion begins to brown.
- Add the garlic, ginger, spices and stir, then add the tomatoes. Cook for 5 minutes, or until the tomatoes break down.
INSTANT POT BLACK DAL (DISHOOM-INSPIRED DAL MAKHANI …
Web Aug 9, 2020 5186 shares You will love in love with this creamy and buttery Instant Pot black dal recipe inspired by the famous signature Dal …
From instantpoteats.com
4.8/5 (13)Calories 295 per servingCategory Main
From instantpoteats.com
4.8/5 (13)Calories 295 per servingCategory Main
- Add the dry black dal lentils to a large bowl and fill with cold water. Using your hands, rub the lentils in the water a few times and strain. Fill with clean cold water and repeat, strain again. Rinse the lentils this way 4 times.
- Add the rinsed, drained lentils to the Instant Pot and pour in about 1 litre (4-4.5 cups) of water, add salt and stir. Pop the lid on top, lock and set to Manual/Pressure Cook for 5 minutes at HIGH pressure. The Instant Pot will take about 10 minutes to come to pressure and the timer will begin. Once the timer is done, allow the pressure to release naturally. Note, the cooking continues during the release at a slower rate.
- Rinse and wipe the inner pot and return to the pressure cooker. Press the Saute function and once the pot is hot, add about 1.5 tablespoons of butter or ghee (25 grams) and onions and cook for 1-2 minutes to soften.
ONE-POT INSTANT POT DAL MAKHANI RECIPE + VIDEO
Web Jan 11, 2021 How To Make Instant Pot Dal Makhani. Wash ½ cup whole black lentils, ¼ cup red kidney beans, and 1 tablespoon Bengal gram, with water and soak them together in 5-6 cups of water for 8-10 hours or …
From whiskaffair.com
From whiskaffair.com
INSTANT POT DAL & RICE RECIPE - SWASTHI'S RECIPES
Web Apr 5, 2022 Add mustard, cumin, red chili and green chilli. When the mustards pop, add curry leaves, ginger and garlic. Saute for a minute. 2. Add chopped tomatoes, salt, turmeric and red chilli powder. Saute for a …
From indianhealthyrecipes.com
From indianhealthyrecipes.com
THREE-LENTIL DAL MAKHANI – INSTANT POT RECIPES
Web Cooking Technique Max Pressure Cook, Pressure Cook, Sauté Main Ingredient Butter, Lentils Prep Time 10 minutes Cook Time 25 minutes Servings 6 servings Ingredients 2 tbsp butter or ghee
From recipes.instantpot.com
From recipes.instantpot.com
DAL MAKHANI - SPICE CRAVINGS
Web Jan 31, 2022 884 Jump to Recipe Dal Makhani is a rich and creamy north-Indian curry made with black lentils, kidney beans, aromatic herbs, and toasted spices. Here's a restaurant-quality recipe for this flavor …
From spicecravings.com
From spicecravings.com
INSTANT POT DAL MAKHANI - A QUICK & EASY RECIPE
Web Dec 14, 2020 My Instant Pot Dal Makhani makes light work of this creamy, decadent labour of love. The most luxurious texture and a full, wholesome and hearty blend of spice and lentils makes for a dish for the …
From cookeatworld.com
From cookeatworld.com
INSTANT POT DAL MAKHANI RECIPE | MYRECIPES
Web 1 ½ teaspoons kosher salt 3 cups, plus 1/8 tsp. water, divided 1 ½ teaspoons cumin seeds ¾ teaspoon cayenne pepper ½ teaspoon garam masala ⅛ teaspoon asafetida powder (optional) ¼ cup heavy cream 1 …
From myrecipes.com
From myrecipes.com
DAL MAKHANI- RECIPE FOR STOVETOP & PRESSURE COOKER
Web Feb 18, 2021 Pour a tablespoon of ghee or oil in the bowl, and you'll immediately hear a sizzle and smoke coming out. Place the bowl in the middle of the pot and cover it. The smoke from the bowl will smoke the …
From myfoodstory.com
From myfoodstory.com
DAL MAKHANI INSTANT POT AND STOVE TOP RECIPE - MINISTRY …
Web May 31, 2022 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). Add 2 cups of water …
From ministryofcurry.com
From ministryofcurry.com
ZUCCHINI TOMATO DAL (INSTANT POT & PRESSURE COOKER)
Web Sep 16, 2021 Add the tomato puree, turmeric powder, coriander powder, green chilly, red chilly powder and let the masala cook for 2-3 minutes. Once the masala is cooked, add …
From cookwithrenu.com
5/5 (3)Servings 4Cuisine IndianCategory Main Course
From cookwithrenu.com
5/5 (3)Servings 4Cuisine IndianCategory Main Course
ZUCCHINI CHANA DAL IN INSTANT POT - CAKEWORKORANGE
Web Mar 11, 2021 Step by Step Instrcutions Wash and soak 1/2 cup Chana Dal for 30 minutes. Press Saute on Instant Pot. Add ghee/oil. Once it turns hot, add cumin seeds and red …
From cakeworkorange.com
From cakeworkorange.com
RESTAURANT STYLE INSTANT POT DAL MAKHANI RECIPE - COOKING WITH PREE
Web Jun 24, 2020 Add the soaked lentils, 31/2 cups water, salt and cook on manual / pressure cook mode for 30 minutes. When done, release pressure naturally. Add the kasuri methi, …
From cookingwithpree.com
From cookingwithpree.com
INSTANT POT DAL MAKHANI RECIPE - MASHED
Web Aug 13, 2021 Set Instant Pot on sauté and add oil and cumin seeds. Cook for a couple of minutes until they start to snap. Add the onion. garlic, and ginger. Stir to combine and …
From mashed.com
From mashed.com
CREAMY INSTANT POT DAL MAKHANI - SIMMER TO SLIMMER
Web Sep 3, 2019 Add cumin seeds once the oil heats up. As the cumin seeds start to sputter, add the spices – bay leaf, black cardamom, and cinnamon stick. Fry them for 30 …
From simmertoslimmer.com
From simmertoslimmer.com
ZUCCHINI DAL | INSTANT POT ZUCCHINI DAL WITH FROZEN MOONG DAL
Web Jul 25, 2020 A simple Indian dal recipe with zucchini and frozen cooked moong dal made in Instant Pot. Call it kootu or stew or dal, it’s a perfect weeknight meal that can be …
From vidhyashomecooking.com
From vidhyashomecooking.com
INSTANT POT DAL MAKHANI - HOOKED ON HEAT
Web Jun 24, 2020 Ingredients 2 tbsp light cooking oil 1 medium-sized onion finely chopped 1 tbsp minced ginger 1 tbsp minced garlic 1 tbsp tomato paste 1/2 tsp red chilli powder salt …
From hookedonheat.com
From hookedonheat.com
INSTANT POT DAL MAKHANI - TRADITIONALLY MODERN FOOD
Web Feb 3, 2022 Instructions. Firstly measure and take black urad dal and rajma; wash well until the water turns clear. Soak them overnight. Take 2 ripe tomatoes into the small …
From traditionallymodernfood.com
From traditionallymodernfood.com
INSTANT POT DAL MAKHANICULINARY SHADES
Web Mar 17, 2023 Cook on the high-pressure mode for 30 minutes followed by the natural pressure release. Open the lid and give the dal a quick mix. With the immersion blender …
From culinaryshades.com
From culinaryshades.com
THREE-LENTIL DAL MAKHANI - INSTANT POT RECIPES
Web Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Remove and discard the cinnamon stick, cardamom pods, and bay …
From stage-recipes.instantpot.com
From stage-recipes.instantpot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love