Creamy and luscious with a mild sweetness from drizzled cream, dal makhani is every Indian’s favorites dal recipe. It’s probably one of the most ordered dishes in an Indian restaurant. Paired with Naan or rice, dal makhani it’s often considered as a weekend treat. Today, I am sharing with you Dal Makhani in Multipot that is fuss free and you will love how effortless it is to make it even after a busy work day.
I have prepared dal makhani several times in the past and often, I would soak the daal and pressure cook it before sautéing it with the makhani sauce in a pan. But ever since I tried making it in multipot (you can use Instapot too), I am hooked to this method. I just add everything in the pot for a quick stir and then completely forget about it for the next 20 minutes or so. The dal comes out perfectly delicious every single time. Just like those famous Indian restaurants!
Occasionally, I make a huge batch of makhani sauce and save it for such dishes. Using the makhani sauce will cut down the sautéing time. I just add the makhani sauce with the soaked daal, cover the lid of the multipot and let it cook. How easy is that?
What dal is used for Dal Makhani?
Do you need to soak the mung beans (whole urad dal)?
Soaking the dal will definitely reduce the cooking time. Also, it is said that soaking dal helps to break down the complex sugar that can at times be difficult for digestion. But then again, every human digestive system is different.
So, I do soak overnight but if I am in a rush and completely forgot, I just wash it clean and cook it as is.
For this particular dal makhani in multipot recipe:
- Soaked beans takes 20 minutes to cook
- Un-soaked beans will take 40 minutes to cook
How to prepare Dal Makhani in Multipot?
- Select the sauté mode and pour the oil followed by the whole spices and ginger garlic. Sauté for a while and then, add the onion and dried fenugreek leaves. Dried fenugreek leaf is a key ingredient for this recipe as it gives that intense flavor
- Once the onion is sautéed, add the mung beans, a mix of ground spices, tomato puree, water, salt and sugar. Stir it around.
- Cover the multipot, make sure the valve is sealed and let it pressure cook for 20 minutes. If the dal was not soaked overnight, you need to set the timer for 40 minutes.
- After the timer is done, allow another 5 to 10 minutes for the steam to release on its own. Open the lid and add little butter along with heavy cream for extra richness and sweetness to the dal.
Alternatively, you could definitely prepare this on a stovetop, slow cooking or pressure cooking the dal separately, and then finishing it on a pan. Either way you choose, it’s the ingredients that make this daal always a preferred choice for parties and restaurants.
- ½ cup black mung beans/ whole urad dal, soaked overnight
- 3 garlic cloves, finely chopped
- 1 inch fresh ginger, finely chopped
- 1 medium size red onion, finely chopped
- 1.5 cups tomato puree
- 1 tablespoon oil
- 1 tablespoon butter
- ¼ cup heavy cream
- 1 teaspoon sugar
- 1.5 teaspoons salt
- 1 tablespoon dried fenugreek leaves
- 10 cloves
- 1 cinnamon stick
- 5 green cardamoms
- 2 bay leaves
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri chili powder
- 1 teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon fennel powder
- In a bowl, mix all the powdered spices (turmeric, chili, cumin, coriander and fennewith a little water. Keep it aside to be used later.
- Press the sauté mode in your multipot and pour the oil followed by the whole spices (bay leaf, cinnamon, cardamom and clove). Stir it around and then, add the chopped garlic ginger. Sauté it for a few seconds!
- Add the onion along with the dried fenugreek leaves and 1-teaspoon salt. Sauté for 1 minute. Drain the urad dal/mung beans and add it to the pot along with the spice mix that was kept aside. Add the tomato puree, sprinkle the sugar and stir it around. Let it sauté for 2 minutes.
- Pour 1 cup water and ½ teaspoon salt. Mix it around and cover the lid. Cancel the sauté mode, select the pressure cook mode and set the timer to 20 minutes. If you didn’t soak the dal, set the timer to 40 minutes. Make sure that the valve is toward the sealing.
- Once the cooking is done and you hear the beep noise, cancel the cooking and let the steam release on it’s own. Do not move the valve. It will take about 10 minutes. You will know it’s done when the red button drops down.
- Open the lid carefully as hot steam will come out. Add the butter and heavy cream. Give it a stir. Taste for salt and add any, if needed.
- Serve warm with naan or rice.