Dhal Makhani is one of my all time favorite dish. Eaten with soft phulkas, it is just divine! The cooking time of this dish is very long, and by cooking it on stove top, you would to monitor the dish like a child so it does not get burnt.
I have tried this out in the Instant Pot, though the cooking time is long, it gets cooked un-monitored and I can return to a nice hot bowl of dhal at the end.
We usually have this for dinner, I wash and soak the lentils in the morning before going to work with delayed start of 6 hours. By the time I come back from work, the lentils would have been fully cooked and ready for the other additions.
Serves - 4-5
Ingredients Required:
Black Urad Lentil - 1.5 cup
Rajma / Kidney Beans - 1/4 cup
Tomato - 3 or 4 depending on the size
Ginger garlic paste - 1.5 tblsp
Salt - to taste
Turmeric Powder - 2 tsp
Chilli Powder - 2 tsp (or depending on your spice level)
Garam Masala - 2 tsp
Butter - 3 tblsp + 1 tblsp
Cream/Milk - 1/4 cup
How to make:
Method 1: Soaking the dhal for 6 hours
- Wash and soak the lentils in the instant pot with water 2 inches over the lentils. Set the delayed start for 6 hours and manual cook for 60 minutes.
- Make a puree of the tomato and set aside.
- Once the lentils have cooked, NPR.
- Add the tomato puree, salt, ginger garlic paste, spice powders and 1 tblsp of butter. Add water to make it to desired consistency (if required).
- Manual cook for another 40 minutes and NPR.
- Add the butter and cream and give a good mix.
- Serve hot with Phulkas or Rice and some butter on top.
Method 2: Soaking the dhal for 2 hours
- Wash and soak the lentils in hot water for 2 hours.
- Make a puree of the tomato and set aside.
- In the instant pot, add the soaked lentils, tomato puree, salt, ginger garlic paste, spice powders and 1 tblsp of butter. Add water to make it to desired consistency (if required).
- Manual cook for 60 minutes and NPR.
- Add the butter and cream and give a good mix.
- Serve hot with Phulkas or Rice and some butter on top.
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