Black Dal Makhani

Black Dal Makhani

Marty McGee @ McGee Home Garden
Authentic Indian Dish, made in a Pressure Cooker 🙂
Prep Time 4 hours
Cook Time 35 minutes
Course Main Course
Cuisine Indian
Servings 8


  • 1 Instant Pot (Pressure Cooker)


  • 1 ½ cup Black Gram or Whole Urad Dal (Lentils) dry, pre-soak for 4+ hours
  • 1 ½ cup Red Kidney Beans 1 can, 15 ounces
  • 2 tbsp Avocado Oil choice of oil or ghee
  • 1 tbsp Cumin Seeds whole
  • 1 large Yellow Onion finely chopped
  • 1 tbsp Ginger fresh minced, or jar
  • 6-8 cloves Garlic minced
  • 2 medium Tomatoes chopped
  • 1+ tbsp Tomato Paste or more, to taste
  • ½ tsp Turmeric Powder
  • 1+ tbsp Red Chili Powder
  • 1 tbsp Coriander Powder
  • 1 tbsp Garam Masala Powder
  • 1 tbsp Fenugreek Powder "AJIKA" recommended
  • 1+ tsp Salt
  • 4 cups Water
  • ¼ cup Cream optional
  • 2 tbsp Fresh Cilantro chopped, optional, for serving


  • Wash and rinse the dal/lentils and soak for 4+ hours

Instant Pot Instructions

  • Turn on the "Saute" function.
  • When hot, add the oil or ghee, bay leaves, cumin seeds.
  • Once the cumin seeds crackle, add ginger, garlic, garam masala, and chopped onions.. stir all together.
  • Saute for a few minutes until the onion becomes soft.
  • Add the tomatoes, tomato paste, salt, turmeric, chili powder, and coriander, and fenugreek powder.. stir all together.
  • Add the dal/lentils, kidney beans, and water.. stir all together.
  • Cancel the Saute function on the Instant Pot, and secure the lid.
  • Turn on the "Manual" function and set timer to cook for 35 minutes.
  • When done, let the pressure release naturally (5-10 minutes).
  • Open the lid and set it aside.
  • Use a ladle to mush some of the dal and beans to make it creamier. If it appears too thick, add some water to get the desired consistency, and turn the saute function until it heats through.
  • Optional: add the cream.
  • Optional: sprinkle with fresh cilantro leaves. Serve with rice, hot paratha, naan, or roti.
Keyword vegan

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