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Pressure Cooker Dal Makhani

Rich, creamy black lentil dal slow-simmered with butter, cream, tomatoes, and warming spices, traditionally cooked for hours but ready in the pressure cooker in about an hour.

85 minMediumServes 4340 cal/serving

IndianDinnerPressure CookerVegetarianLow CarbGluten-FreeNut-FreeEgg-FreePork-Free

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Ingredients

  • 1 cup whole black lentils (urad dal, rinsed), rinsed
  • 1/2 can kidney beans (15 oz), drained and rinsed
  • 4 tbsp unsalted butter
  • 1 yellow onion, finely diced
  • 4 garlic cloves, minced
  • 2 tsp fresh ginger, grated
  • 2 tbsp tomato paste
  • 1 cup crushed tomatoes (canned)
  • 3 cups water
  • 1 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/4 cup heavy cream
  • 2 tbsp fresh cilantro, chopped

Instructions

  1. 1

    Set the pressure cooker to Saute on medium heat. Melt half the 4 tbsp unsalted butter. Add 1 finely diced yellow onion and cook, stirring, for 6 to 8 minutes until golden. Add 4 minced garlic cloves and 2 tsp grated fresh ginger and cook for 1 minute more.

  2. 2

    Stir in 2 tbsp tomato paste and cook for 2 minutes. Add 1/2 tsp ground cumin, 1/2 tsp ground coriander, and 1/4 tsp cayenne pepper and cook for 30 seconds until fragrant.

  3. 3

    Add 1 cup rinsed whole black lentils (urad dal, rinsed), 1/2 can drained and rinsed kidney beans (15 oz), 1 cup crushed tomatoes (canned), 3 cups water, and 1 tsp kosher salt. Stir to combine.

  4. 4

    Secure the lid and set the valve to sealing. Cook on high pressure for 30 minutes. Allow a full natural pressure release (about 20 minutes).

  5. 5

    Open the lid and stir. The lentils should be completely soft. Set to Saute on medium. Stir in the remaining butter and 1/4 cup heavy cream. Simmer uncovered for 10 minutes, stirring frequently, until the dal thickens to a creamy consistency.

  6. 6

    Stir in 1 tsp garam masala. Taste and adjust salt.

  7. 7

    Serve topped with 2 tbsp chopped fresh cilantro alongside basmati rice or naan.

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Questions

What is Pressure Cooker Dal Makhani?

Rich, creamy black lentil dal slow-simmered with butter, cream, tomatoes, and warming spices, traditionally cooked for hours but ready in the pressure cooker in about an hour. This reference files it under Indian dinner: made in a pressure cooker, rated medium and about 85 minutes start to finish.

What can I use instead of garam masala in Pressure Cooker Dal Makhani?

The entry for Pressure Cooker Dal Makhani calls for 1 tsp garam masala. In its place: Mix two parts each of ground cumin and coriander with one part each of black pepper, cinnamon and cardamom. Curry powder is a different blend but works in a pinch.

Can I use dried beans instead of canned in Pressure Cooker Dal Makhani?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Pressure Cooker Dal Makhani uses 1/2 can kidney beans (15 oz), drained and rinsed.

Is Pressure Cooker Dal Makhani spicy?

Moderately. The heat in Pressure Cooker Dal Makhani comes from 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Pressure Cooker Dal Makhani dairy-free?

Yes. The dairy in Pressure Cooker Dal Makhani is 4 tbsp unsalted butter, 1/4 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Is Pressure Cooker Dal Makhani vegan?

No, though it is vegetarian. What keeps it from vegan is 4 tbsp unsalted butter and 1/4 cup heavy cream. For fully plant-based entries, see the vegan dinner collection.

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