Madras Lentils Daal Makhani Instant Pot Recipe

Get ready to dive into a bowl of pure comfort with my take on this creamy, spicy Instant Pot black lentil and kidney bean daal—it’s like a warm hug in a bowl, perfect for cozy nights in or impressing your foodie friends!

Savor the richly aromatic taste of Madras Lentils Daal Makhani, made in an Instant Pot with effortless ease. I!

Whole black lentils and kidney beans make up the heart of this dish, lending a satisfying texture and great nutrition to the meal. They are combined with the quintessential spices of Indian cooking—cumin, coriander, and turmeric, of course!—to provide the dish with flavor and color.

Tomato purée makes up the body of the dish, finishing it with a coziness that can only come from a touch of heavy cream.

Madras Lentils Daal Makhani Instant Pot Recipe Ingredients

• Whole Black Lentils (Urad Dal): Rich in protein and fiber, promoting digestive health.
• Kidney Beans: Provide fiber and essential minerals, beneficial for heart health.
• Ghee or Butter: Adds richness and enhances flavor, containing healthy fats.
• Cumin Seeds: Provide earthy aroma, aid in digestion.
• Ginger-Garlic Paste: Boosts immunity, adds zesty spice.
• Turmeric Powder: Known for anti-inflammatory properties, imparts golden hue.
• Tomato Purée: Offers tanginess and richness, source of vitamin C.
• Heavy Cream: Makes dish creamy and indulgent, adds richness.

Madras Lentils Daal Makhani Instant Pot Recipe Ingredient Quantities

• 1 cup whole black lentils (urad dal)
• 1/4 cup kidney beans
• 4 cups water, for soaking
• 3 cups water, for cooking
• 1 tablespoon ghee or butter
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 green chili, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 2 cups tomato purée
• 1/2 cup heavy cream
• Salt to taste
• Cilantro, for garnish

How to Make this Madras Lentils Daal Makhani Instant Pot Recipe

1. Soak and rinse the whole black lentils and kidney beans in 4 cups of water for a minimum of 8 hours or overnight. Drain and set aside.

2. Switch on the sauté function of the Instant Pot and pour in the ghee and oil. When they are hot, toss in the cumin seeds and let them splutter.

3. Add the onion, which has been chopped very finely, and sauté until it is a golden brown color. Then, add the ginger-garlic paste and the chopped green chili, and sauté for another minute.

4. Mix in the turmeric powder, the red chili powder, and the garam masala. Stir for about 30 seconds until you can smell the spices.

5. Include the drained lentils and kidney beans in the pot with 3 cups of water. Stir the mixture thoroughly.

6. Add the tomato purée and sprinkle in the salt. Stir well to combine.

7. Shut the lid of the Instant Pot, place the valve in the sealing position, and cook under high pressure for 30 minutes. Let the pot release pressure naturally.

8. Gently stirring the lentils, open the lid. If the consistency isn’t perfect, adjust it by adding sufficient water.

9. Return to sauté mode on the Instant Pot and stir in the heavy cream. Allow the daal to simmer until it reaches your preferred thickness.

10. Top with some freshly chopped cilantro and eat while hot. With rice or naan, it makes a perfect meal.

Madras Lentils Daal Makhani Instant Pot Recipe Equipment Needed

1. Instant Pot
2. Measuring cups
3. Measuring spoons
4. Large bowl (for soaking)
5. Sieve or colander (for draining)
6. Spoon or spatula (for stirring and sautéing)
7. Knife (for chopping)
8. Cutting board (for chopping)

FAQ

• Q: Can I use canned kidney beans instead of dried ones?A: Absolutely, canned kidney beans can be used. Simply rinse and drain them prior to adding, and alter the cooking time since they do not necessitate soaking or extended cooking.
• Q: How can I make this recipe vegan?A: To prepare this dish in a vegan way, opt for a plant-based oil in place of ghee or butter; coconut milk or a non-dairy cream works well as a substitute for the heavy cream.
• Q: Can I freeze the leftovers?A: Of course! Just allow the daal to cool down thoroughly, and then you can place it into freezer-safe, airtight containers. It will keep well for about three months.
• Q: What is the best way to soak the lentils and beans?A: The lentils and kidney beans should be soaked in 4 cups of water for 8 hours or overnight. This allows the legumes to soften and shortens the time needed to cook them.
• Q: Can I add more spices for enhanced flavor?A: Yes, adjust the spice level as you prefer. You can add more green chili or spices like coriander powder for extra flavor.
• Q: How do I adjust the consistency if it’s too thick?A: You can add a little more water or hold back some of the cream until the very end to adjust the thickness of the daal if you find it too thick.
• Q: Is it necessary to use both ghee and oil?A: You can use both ghee and oil; they give a richer taste. But if you want to use just one for dietary reasons or any other reason, go ahead.

Madras Lentils Daal Makhani Instant Pot Recipe Substitutions and Variations

Whole black lentils (urad dal): You can substitute them with green or brown lentils, though the texture will be slightly different.
Kidney beans: Black beans or cannellini beans may be used as substitutes.
Ghee or butter: For a vegan alternative, use coconut oil or olive oil.
Thick coconut cream or almond milk can be used to replace heavy cream in a recipe to make it dairy-free.
Garam masala: A blend of cumin powder, coriander powder, and a dash of clove and nutmeg can serve as a replacement.

Pro Tips

1. For an extra creamy texture, mash some of the cooked lentils and kidney beans with a spoon or potato masher before adding the cream. This will enhance the richness of the dish.

2. To deepen the flavor, consider dry roasting the cumin seeds in a pan before adding them to the sauté function of the Instant Pot. This releases more aroma and enhances the spice profile.

3. When cooking the onion, ensure it reaches a deep golden brown color. This caramelization adds natural sweetness and depth to the daal, creating a more complex flavor.

4. Add a teaspoon of smoked paprika with the spices for a subtle smoky flavor that complements the creaminess of the dish beautifully.

5. Let the daal sit for at least 10 minutes after cooking before serving. This resting period allows the flavors to meld and develop further, enhancing the overall taste.