Dal Makhani Recipe in Nutricook Electric Pressure Cooker – Restaurant Style

Dal Makhani is one of the most popular dal recipes from the region of Punjab. The primary ingredients are whole black lentils (known as whole urad dal or kaali dal in Hindi), kidney beans (Rajma in Hindi), butter, and cream.

The traditional method of making Dal Makhani is time-consuming as it is slow-cooked overnight. With this electric pressure cooker, this dal makhani can be prepared in just 20 mins if the lentils are soaked overnight. Using this electric pressure cooker, you can choose different methods of cooking like pressure cooking or slow cooking according to your time and needs.

Here I have soaked the lentils overnight and used pressure cook mode on high for 20 mins with natural pressure release. If using regular lentils, then it can be pressure cooked for 20 mins. If you are using organic lentils, then the cooking time may vary. It takes at least 30 to 35 mins to cook the organic lentils even if it is soaked overnight. So adjust the time accordingly.

You can even use the slow cook mode for 8 hrs. To use the slow cook method lentils must be soaked overnight. Make sure the lid is in the vent position or use any regular lids. When using slow cook mode do not seal the vent. The water ratio for the slow cook mode is 1:4.5. Add ample water, so that the lentils won’t get burnt.

You can also cook the lentils without soaking them in the electric pressure cooker. Personally, I did not like the texture of the lentils. I like the soaking method only. The timing for this may take around 45 to 50 mins in the pressure cook mode or beans mode. Again time will vary for regular lentil and organic lentil. So choose the mode accordingly. Now let us see how to prepare this recipe.

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Dal Makhani Recipe in Nutricook Electric Pressure Cooker - Restaurant Style

Print Recipe

Delicious dal Makhani.

• CourseMain Dish
• CuisineNorth Indian

Servings	Prep Time
4 people	20 min(excluding soaking time)

Cook Time

30 min

Servings Prep Time 4 people 20 min(excluding soaking time)

Cook Time 30 min

Dal Makhani Recipe in Nutricook Electric Pressure Cooker - Restaurant Style Print Recipe Delicious dal Makhani. CourseMain Dish CuisineNorth Indian Servings Prep Time 4 people 20 min(excluding soaking time) Cook Time 30 min Servings Prep Time 4 people 20 min(excluding soaking time) Cook Time 30 min

Ingredients

• 1/2 cup Whole Black Lentils/Black whole urad dal karuppu Ulundu
• 2 tbsp Rajma/Kidney Beans
• 1 Onion finely chopped
• 2 small Tomatoes smooth paste
• 1 tsp Ginger Garlic Paste
• 1/4 tsp Turmeric powder
• 1 tsp Kashmiri Red Chili Powder
• 1/2 tsp Chili powder
• 1 tsp Coriander powder
• 1 tsp Garam Masala Powder
• salt to taste
• 4 tbsp Butter
• 1/2 tsp Cumin seeds/Jeera
• 1 Bay Leaf
• 1 tsp Dry Fenugreek Leaves
• 1 tbsp Coriander Leaves/Kothamalli
• 2 tbsp Cooking Cream

Servings: people

Instructions

1. Soak black gram and rajma in enough water overnight. The next day, wash and drain the water completely and set aside.
2. Turn on SAUTE mode. When the display shows HOT add 2 tbsp butter. Let the butter melt. Add cumin seeds and let them splutter.
3. Now add onion and saute until the onion turns translucent. Then add ginger garlic paste and saute until the raw smell goes. Now add tomato puree and bay leaf. Saute until the oil separates.
4. Now add turmeric powder, Kashmiri chili powder, chili powder, coriander powder, half of the garam masala powder, and saute for a min.
5. Now add soaked dal, required water (1:3), required salt, and mix all thoroughly.
6. Now cancel SAUTE mode. Close the lid. Select PRESSURE COOK mode on HIGH for 20 mins. Natural Pressure Release.
7. Once the pressure releases naturally, open the lid. Cancel WARM mode. Turn on SAUTE mode again.
8. Mix the gravy well. Dals are cooked well. Add dry fenugreek leaves, remaining garam masala powder. If required, adjust salt and water. Cook for another 5 mins. At last, add coriander leaves, 2 tbsp butter and mix well.
9. Transfer to a bowl and garnish with the cream. Serve hot with roti, naan, paratha, or rice.

Recipe Notes

• Soak black gram and kidney beans overnight or for 6 hrs.
• If using regular beans add 1:3 water and pressure cook for 20 mins.
• If using organic beans add 1:3 water and pressure cook for 30 mins as organic beans take a lot of time to cook.
• Without adding the cream, the cooked dal should be creamy in texture. That is a perfect consistency.
• Increase or decrease the spices according to your taste.
• Add cream at last while serving.

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Delicious, buttery, and creamy dal makhani is ready to relish.

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