Tag Archives: Dal Makkhani

Madhur Jaffrey’s Instant Pot Dal Makkhani (with my tweaks)

I found this recipe at Food52, and just ordered her new Instant Pot cookbook!

  • 1 cup whole urad with skin (also called sabut ma; these are small and black in colour)
  • 1/2 cup dried red kidney beans (called rajma in Indian stores; I prefer the smaller ones)
  • 1 tsp salt (plus more, to taste)
  • 4 teaspoons peeled fresh ginger grated to a pulp (or from a tube)
  • 1 tablespoon crushed garlic (or from a tube/jar)
  • 1 cup pureed or strained tomatoes or passata (I like passata)
  • 1/2 teaspoon chili powder
  • 4 cups water

  • 1 tablespoon butter, plus more if needed
  • 1/2 cup heavy cream
  • 1 teaspoon garam masala

  • 2 tablespoons ghee
  • half a large onion, sliced very thinly (halve from roots to tip)
  • 1/4 teaspoon bright red paprika, mixed with
  • 1⁄4 teaspoon chili powder

IMPORTANT, IN ADVANCE: Wash the beans and soak them overnight in water that covers them generously. Drain them the following day.  Alternatively, put the beans into a large pot and cover generously with water.  On stovetop, bring to a rolling boil for 2 minutes, then let sit as is for a couple of hours.  Drain.

  1. Put the soaked and drained beans into the Instant Pot. Add 1 teaspoon salt, the ginger, garlic, tomatoes, chili powder, and 4 cups water. Close and seal the lid, then cook on HIGH PRESSURE for 30 minutes, and let the pressure drop by itself. Hit CANCEL to reset the cooking program.
  2. 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 another 1/2 teaspoon salt as needed.
  3. Select the SAUTÉ setting and set to Normal. Stir in the 1 tablespoon butter, cream, and garam masala, heating through.
  4. 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. Sprinkle the paprika/chili mixture over the top and quickly pour all the contents of the pan over the beans, spreading it out over the surface. I stir it right in and serve out of the Instant Pot!

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