Instant Pot Dal Makhani | Buttery Madras Lentils



1 cup whole Urad dal/Black Matpe Bean

2 cups of Heavy Whipping cream

1 tbsp ginger garlic paste

3 cloves of garlic chopped

2 tbsp red chili powder

1 tbsp Coriander powder

1 tbsp Garam masala

1 tsp Turmeric powder

4 tbsp Butter /Half a stick Asafetida (optional)

2 tomatoes finely chopped

Cilantro leaves, chopped

Half an onion chopped

Salt, as per taste


1.Turn on saute mode, and add Butter.

2.Once the butter is hot, add garlic and saute it for a minute.

3.Add onions and saute it till they turn brown.

4.Add ginger garlic paste, and saute till the raw smell goes away.

5.Add tomatoes and saute itΒ  another 3 minutes or till the tomatoes turn to mush.

6.Add the spices:Turmeric powder, red chilli powder, coriander powder and garam masala powder.

7.Add urad daal and for one cup of urad dal, add one cup of water.

8.Stir them well and close the IP.

9.Switch to manual mode and set the timer to 30 minutes.Make sure the whistle is in ‘sealing’ mode.

10.Do a QR, and open the lid.

11.Make sure the dal is completly cooked. Pressure cook for additional time till its done.

12.Turn on saute mode, add salt and add heavy whipping cream.

13.Let it simmer for a few minutes, garnish with cilantro and then turn off the IP.

Serve hot!

Goes well with rotis,rice and naans.

Serves 4 adults.


2 thoughts on “Instant Pot Dal Makhani | Buttery Madras Lentils

  1. Hello Sandhya many thanks for this amazing recipe it worked really well in my Instant Pot, one question: in the video you said add Hing at the beginning but its not on the recipe list, do you add it and when? (I have some) Many thanks again this recipe was magnificent and tasted like it had been cooking slowly for hours! Many Thanks from UK, Shaun πŸ™‚


  2. Hi Shaun.Thanks for the kind words! I didnt mention the hing in the ingredient list as it is optional.I didn’t use it while making the video.If you want to try using it, you can use it in step 6. πŸ™‚


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