Make this delicious restaurant-style Indian Dal Makhani Instant Pot recipe at home. Smooth, creamy, spicy, and hearty plant proteins for great taste, and good health.

Why You HAVE To Try This Instant Pot Dal Makhani Recipe
- Quick. Compared to the time it takes to cook lentils on the stovetop, this dal recipe is incredibly quick to make.
- Easy. Barely more effort than your typical pour and cook recipe.
- Authentic. All of the flavors of your favorite Indian dishes.
- Vegetarian. Have a tasty, filling meal without adding meat.
Unless you LOVE to spend all day cooking so that you can eat everything you made in five minutes, you will want to make Dal Makhani according to my super simple recipe.
Dal Makhani has traditionally required hours and hours of very slow cooking to get the lentils to a perfectly soft, creamy cooked stage. Thankfully, the Instant Pot does a fine job of this, although it does take a bit.
I made 1/2 a cup of lentils for about 2-2.5 cups of finished dal and I set the lentils to cook for about 30 minutes. They were perfect when they were done.
What Does Dal Makhani Taste Like?
The first thing you will notice with your first bite of this Dal Makhani recipe is how incredibly creamy it is. Between the perfectly cooked dal and cream added as a finishing touch, it is velvety smooth.
Next, you will notice the lovely flavors of the spices used to make this one of the most popular Indian dishes. There is the slightest bit of spice from the garam masala and cayenne but it is quickly masked by the rich flavors of the cumin, coriander, and turmeric.
Is Dal Makhani Healthy?
Thanks to the high fiber and plant protein content of dal, this recipe is considered quite healthy. If you're looking for a way to increase these things in a Vegetarian or Vegan diet, Dal Makhani is the perfect recipe for you.
If you're concerned about keeping carbohydrates and natural fats low in your diet, you may want to avoid this recipe, as it has 16g carbs and 6g fats per serving.
What Are The Ingredients Of Dal Makhani?
Ok, I know that the list below seems extremely lengthy, especially for a recipe you've never tried before. Rest assured that a majority of the ingredients you will need are spices that you likely already have (or should totally already have for some other tasty dishes) in your pantry.
- whole black urad dal
- Bay Leaves
- Minced Garlic
- Minced Ginger
- Kosher Salt
- Turmeric
- Ground Coriander
- Punjabi garam masala
- Cayenne Pepper
- Ground Cumin
- Water
- Full-Fat Greek Yogurt
- Half and Half, cream, or alternative milk of your choice
- Ghee
- cumin seeds
- Tomato Paste
Which Type of Urad Dal Is Needed for Instant Pot Dal Makhani
You need a particular kind of dal for this called Urad Dal. To add to the confusion, Urad dal can be either split or whole. You need the whole kind. Here's what it looks like.

And here's why you can't just tell me "Oh I love dal" or "I hate dal" Because I'm going to ask you which KIND of dal do you love/hate? These are just a FEW of the dals I have at home.
So the one to the left, labeled Urad (pictured below)? (Actually, I just realized I labeled it Udad, doh! I need to fix that). The creamy white one? It's this same black Urad I have up there, except split and the skin has been peeled off (don't ask me how. I don't know).

Hard to believe they're the same right?
This is one of those dals that's quite thick, but it gets its thickness, not from the typical onion masala that thickens many Indian dishes, but rather from some of the dal itself breaking down and adding a thickness to the finished product.
There are many complicated recipes for this dal on the internet, but I like to keep it simple, yet authentic. Most of us with jobs, families, children just really don't have the time to do all the steps most of the recipes call for.
For more info on how to cook beans and lentils in your pressure cooker, check out my guide on How to Cook Beans in the Instant Pot!
Watch the Video on Making Pressure Cooker Dal Makhani
Which Garam Masala Is Needed For Dal Makhani
But there is one thing I'd urge you to consider taking the extra step for here, which is making the Punjabi Garam Masala. This is a little different from the other Garam Masala recipe I've posted here, although both are super easy and only require you to grind dry spices together. This one is different in that it provides what we refer to in my house as "chest heat".
This dal is a particular favorite during winter, so warming your chest with the spices makes sense I suppose.
I can tolerate a lot of "mouth heat" from the cayenne. But I actually can't tolerate as much "chest heat" (from cinnamon, cloves, etc), or "nasal heat" (from horseradish, wasabi etc.). If you're just not sure if you'll love this dal, then just use whatever Garam masala you have or make your own with this recipe.
Want A More Efficient Way To Make This Dal Makhani?
I decided to be #lazyefficient and mix the spices into the dal itself and cook it that way. You can follow what's in the video (same as the cookbook), or my more streamlined instructions below, and still get a wonderful Dal Makhani either way.
Steps To Make This Dal Makhani Instant Pot Recipe
1. Add dal, bay leaves, garlic, ginger, and water to your Instant pot and cook for 30 minutes under high pressure. Allow to naturally release.

2. Once the dal is cooked, mash it with the back of a spoon. You are doing this to make the dal very creamy and thick.

3. Meanwhile, mix the yogurt with the remaining spices.

4. Heat a small saucepan or a tadka ladle and add ghee. To the hot ghee, add cumin seeds, and tomato paste and cook for a little bit.

5. Add the tomato paste mixture to the dal.

6. Add the yogurt and half and half mixture to the dal.

7. Add a little water if needed, and serve with rice, chappatis, or basmati pilau.

8. ENJOY!
Tips and Tricks for Making Pressure Cooker Dal Makhani
- Use whole black urad dal. If you need to use split urad dal, cook for 10 minutes under pressure.
- You do not need to soak the ural dal. You can just cook it from dry without any prep.
- I ask you to mash the dal with the back of a spoon. This is so that you can have a nice, thick, creamy dal.
- If you are vegan or dairy-free, you can use soy yogurt, coconut oil, and coconut cream in place of the yogurt, ghee, and half and half. We know this works because Joey Leone made it and I saw the video of the finished product and it looks perfect! (Thank you, Joey!)
- This dal freezes very well, and tastes even better the next day so make extra!
- Ideally, you would use Punjabi gram masala for this recipe. If you don't want to, you can use my regular Garam Masala recipe for it. If you don't want to make it, I recommend this one.
Want More Easy Dal Recipes?
- Definitely watch the video and the method for making Pressure cooker dal and rice at the same time.
- If you like creamy dals (which I ADORE btw), then you want to make this fantastic Pressure cooker Langarwali dal for sure.
- You want a light soup that's more Western than Indian, try this Instant Pot Red lentil soup.
- If you want spinach and lentils together, you will like this Instant Pot Lentil soup

If you love this Dal Makhani Instant Pot recipe as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can try it too.
★ Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later!

Equipment
- measuring cup
Ingredients
Cook Under High Pressure
- 1/2 cup (100 g) whole black urad dal, (see picture)
- 2 (2 ) Bay Leaves
- 1 tablespoon (1 tablespoon) Minced Garlic
- 2 teaspoons (2 teaspoons) Minced Ginger
- 1 teaspoon (1 teaspoon) Kosher Salt
- 1/2 teaspoon (0.5 teaspoon) Turmeric
- 1/2 teaspoon (0.5 teaspoon) Ground Coriander
- 1/2 teaspoon (0.5 teaspoon) Punjabi garam masala, (see recipe below) or ordinary garam masala
- 1/4 teaspoon (0.25 teaspoon) Cayenne Pepper
- 1/4 teaspoon (0.25 teaspoon) Ground Cumin
- 1.5 cups (625 g) Water
Mix Together
- 1/4 cup (50 g) Full-Fat Greek Yogurt, (or drained soy yogurt)
- 1/2 cup (121 g) Half and Half, cream, or alternative milk of your choice, or cashew paste
For Finishing
- 2 teaspoon (2 teaspoon) Ghee, (Earth Balance for non-diary)
- 1 teaspoon (1 teaspoon) cumin seeds
- 1 tablespoon (1 tablespoon) Tomato Paste
Instructions
- Wash the dal well and drain.
- Add dal, bay leaves, gingerf, garlic, and water to your Instant Pot.
- Set the Instant pot or pressure cooker to high pressure for 30 minutes. Allow the pot to release pressure naturally for 10 minutes, and then release all remaining pressure.
- Meanwhile, mix together the yogurt, remaining spices, and milk/cream of choice.
- When the dal is ready, open up the Instant Pot and using the back of a spoon, gently mash in some of the dal to make a thicker dal, leaving most of the dal intact.
- Turn your Instant Pot onto its Keep Warm Setting, adding a little water if needed.
- Heat a small saucepan or tadka ladle, add ghee when hot, and add in the cumin seeds which will start to sputter.
- Put in the tomato paste and cook it for a while, until it absorbs all of the ghee.
- Pour this paste into the dal and mix well.
- Pour in your yogurt mixture and mix well, garnish with chopped cilantro if desired, and serve with naan, chappatis, or rice, or eat plain by the spoonful, which is what I do.
Watch The Video
- Use whole black urad dal. If you need to use split urad dal, cook for 10 minutes under pressure.
- You do not need to soak the ural dal. You can just cook it from dry without any prep.
- I ask you to mash the dal with the back of a spoon. This is so that you can have a nice, thick, creamy dal.
- If you are vegan or dairy-free, you can use soy yogurt, coconut oil, and coconut cream in place of the yogurt, ghee, and half and half.
- This dal freezes very well, and tastes even better the next day so make extra!
- Ideally, you would use Punjabi gram masala for this recipe. If you don't want to, you can use my regular Garam Masala recipe for it. If you don't want to make it, I recommend this one.
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Nutrition
Originally Published April 14, 2017
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Grant
Delicious! I didn't have greek yoghurt and substituted sour cream instead (similar fat content/texture?) and this turned out delicious and creamy regardless. It's one of the fastest, easiest Indian recipes I've made from your book. Flavourful, quick, delicious.
Side note: my big local supermarket has a large selection of lentils but no whole black urad dal...went to my local Indian supermarket and they had every type of dal imaginable, including 2lbs of whole black urad dal for $3. Easy!
Jens
It's a really nice recipe, but I felt I couldn't give 5 stars as the metric conversion of the water is wrong and it's not mentioned where garlic and ginger go into the recipe.
I also clicked the 'jump to the video' link at the top and couldn't find a link there.
URVASHI PITRE
You must have pop ups turned off and that is why the video is not showing
jennifer
First of all- I LOVE your recipes!! i am new to Indian cooking and you are making the transition so easy and enjoyable! THANK YOU!!
I have a question- some of our beans came out uncooked, others cooked fine. Do you have any suggestions for more consistent cooking next time? Our family just finished them and want to eat them again immediately! 😀
N Joshi
I just tried this recipe and accordingly I put 1/2 cup of dal and 1 and a half cup of water and bay leaves in the InstaPot. Set it to High Pressure for 30 minutes. After a few minutes, my Instapot shows 'buRN'!
I cancelled it. I think the quantity of water is too less. However as per the weights, for 100 gm of dal, the recipe calls for 625 grams of water. This just doesnt make sense. If the water is 6 and quarter times the weight of dal, it must not be just 3 times the volume. Please correct this or someone else might also be as frustrated as I am right now!
N Joshi
I want to add that after I cancelled and opened the Instapot, the dal was stuck a bit to the bottom, but not totally burned. So I added 3 and a half cups of water ( so 7 times the amount of dal) and the dal turned out fine. However, there is inconsistency in the recipe and the video. The video shows adding ginger and garlic at the beginning when cooking the dal in the instapot. But the recipe says only to add bay leaves. I hadnt seen the video (If you have Ad blocker, the video wont show) and so I hadnt added the garlic and ginger at the start. But the dal was still fine in taste.
Laura Z
My family LOVED this! They aren't normally big dal eaters but this went over really well. I'll definitely be making it again. I served it with rice and naan. I tripled the recipe and was very glad I did. Thanks for posting the recipe 🙂
Anonymous
Nice looking recipe, however the punjabi garam masala link can no longer be found - https://twosleevers.com/punjabi-garam-masala-recipe/
URVASHI PITRE
Thanks for letting me know! I fixed it
mari
Trying to make this recipe right now but the "mix yogurt with spices" what and how much of the spices to mix is not in the recipe. And looked for the video but couldn't find a link for it. Will have to improvise tonight, hoping it turns out as good as it looks in the pictures!
URVASHI PITRE
Hi there. All of that is spelled out in the recipe card at the bottom of the post. Do you see it if you scroll all the way down? The video auto plays on the bottom right side of your screen. If you’ve blocked popups it might not play
Jeff Davidson
Hi Urvashi,
I'm afraid I agree with Mari, the instructions don't make sense. In the recipe card you state:
[to the instant pot] Add ginger, garlic, bay leaves, salt, Punjabi Garam Masala, turmeric, ground coriander, ground cumin, cayenne, and water.
then you state:
Meanwhile, mix together the yogurt, spices, and milk/cream of choice.
but all the spices listed in the recipe went into the instant pot. So the reader is left scratching their head as to which specific spices are mixed with the yogurt.
thank you again, this is a lovely recipe.
best,
URVASHI PITRE
Ah ah I see where the confusion is. Lemme have another look and clean it up. Thanks to you and Mari for letting me know!
Carrie
I cooked the spices in the Instant Pot. Hope that's okay!
Steve
Made tonight. Used Split Urad, so was able to do PIP Basmati with it. Probably could have doubled or tripled for lots of left overs, but plenty after adding the yogurt (yogurt, coconut milk, handful of unroasted cashews, some kidney beans left over from Rajma - zapped in the Vita Mix). Yumm!
Clare
Love this recipe but the calories are completely off- it must be at least 50 cals more per portion as when I calculate just with Greek yogurt and no cream or half and half it’s coming up as 242 cals per portion.
Jeffrey Davidson
I've made lots of recipes but this is my favorite, maybe because I took the time to make the punjabi garam masala.
couple of nits you may want to correct:
- step 3 states: "Meanwhile, mix the yogurt with the spices." (search for it) but in the actual recipe, there are no instructions to add spiced to the yogurt.
- also, I was thrown off by the instructions to "Boli Together", perhaps it should be "Add to instant pot stainless steel container" or "cook under high pressure".
anyhow, these minor nits didn't get in the way of my family's enjoyment! thanks for the wonderful dish!
-
URVASHI PITRE
Thanks for identifying those! fixing