Creamy and luscious with a mild sweetness from drizzled cream, dal makhani is every Indian’s favorite's 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 an electric pressure cooker. This is fuss free, and you will love how effortless it is to make it even after a busy workday.
This is a sponsored post, but opinions are my own.
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 Proctor Silex Simplicity Pressure Cooker. I am hooked to this method. I add everything to the pot for a quick stir and then completely forget about it for the next 40 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 and beans, cover the lid of the Proctor Silex Pressure Cooker and let it cook.
How easy is that?
What dal is used for Dal Makhani?
I use black mung beans and a bit of rajma (red kidney beans). The black mung beans make it creamy and the rajma adds a lovely flavor along with a mild bite in between.
Do you need to soak the mung beans?
I always used dried beans that I soak overnight or at least for 5 hours before I prepare the dish. Soaking the beans is said to help break down the complex sugar in the beans. These complex sugars at times can be difficult for digestion.
So, I do soak overnight.
Have you used Proctor Silex Pressure Cooker?
In this current era of busy life, a good, easy to use pressure cooker comes very handy. This electric pressure cooker is a lifesaver and ever since I came across this, I have been using this pressure cooker very regularly.
Proctor Silex® 3 Quart Pressure Cooker is a perfect size for a small family like mine, however, I have cooked for 6 people in the same pressure cooker.
My kitchen is not big, and this petite size found a permanent corner in my kitchen counter without any difficulty at all.
Most people get intimated with the idea of using a pressure cooker and if you are one of them, then start with this one that doesn't come with a lot of buttons!
It pressure cooks, and slow cooks on high or low, as well as sautés, warms and steams.
We eat dal, and beans on a very regular basis and this pressure cooker makes it so effortless for me to prepare these even on a busy weekday.
How to prepare Dal Makhani in Proctor Silex Pressure Cooker?
- 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 soaked beans which is a mix of mung beans and red kidney beans, tomato purée, water, salt and sugar. Stir it around.
A secret ingredient that I feel adds the delicious sweet spicy flavor to the dish is cinnamon powder. Typically, in Indian cooking cinnamon powder is not used, but with makhani sauce, it works wonderfully.
- Cover the pressure cooker and make sure the steam valve is sealed and let it pressure cook for 35 minutes.
- After the timer is done, press cancel, and it releases the steam slowly on its own. Open the lid and add a little butter along with heavy cream for extra richness and sweetness to the dal.
- Finish it with more of the dried fenugreek leaves and garam masala powder.
Alternatively, you could 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 dal always a preferred choice for parties and restaurants.
MORE DAL RECIPES TO TRY
Dal Makhani in Pressure Cooker
- ½ cup black mung beans/ whole urad dal
- ¼ cup red kidney beans
- 3 garlic cloves (finely chopped)
- 1 inch fresh ginger (finely chopped)
- 1 medium size red onion (6 oz, finely chopped)
- 1.5 cups tomato purée
- 2 tablespoons oil
- 1 tablespoon butter
- ¼ cup heavy cream
- 1 teaspoon sugar
- 1 and ½ teaspoons salt
- 1 tablespoon dried fenugreek leaves
- 5 cloves
- 1 cinnamon stick
- 4 green cardamoms
- 2 small bay leaves
- ¼ teaspoon cumin seeds
- ¼ teaspoon fennel seeds
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri chili powder
- 1 teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon fennel powder
- 1 teaspoon cinnamon powder
- 1 teaspoon garam masala powder
- In a big mixing bowl, soak the black mung beans and red kidney beans for overnight.
- Turn on the Proctor Silex Pressure Cooker and press the sauté button.
- Drizzle 2 tablespoons oil and add the whole spices (cardamon, cinnamon stick, bay leaves, cloves, cumin seeds and fennel seeds). Stir it around for a few seconds.
- Next add the finely chopped ginger, garlic and green chili. Stir it around for 1 minute.
- Crush the dried fenugreek leaves between your palm and sprinkle it. Cook for a few seconds.
- Add the chopped onion, season with salt. Stir and cook for 1 minute.
- Drain the soaked beans and add it to the pressure cooker, pour the tomato purée, sugar, salt and all the ground spices (except garam masala powder) mentioned in the ingredient list.
- Give a stir and press the cancel button on the Proctor Silex Pressure Cooker and press the pressure cook button. Set the time to 40 minutes.
- After 40 minutes, press cancel and let the steam release on its own before you open the lid.
- Press the sauté mode again and sprinkle garam masala powder, butter and heavy cream. Stir it around and let it cook for 2 minutes. Check for salt and add more if needed.
- Enjoy Dal Makahani with your choice of bread or rice.