Making Creamy Dal Makhni with Red Kidney Beans is like crafting a masterpiece! This dish features Black Urad Whole lentil and red kidney beans, slow-cooked in a rich, tomato-based gravy. It boasts a creamy, indulgent flavor. Despite its luxurious taste, it’s surprisingly simple to prepare!
DAL MAKHNI
Creamy Dal Makhni with Red Kidney Beans is a unique lentil dish. It’s the only lentil recipe that combines kidney beans with Black Urad Whole lentil. Cooked in the Instant Pot, it's then simmered in a rich tomato-based gravy made with minimal ingredients without any whole spices and finished with butter, heavy whipping cream, and dried fenugreek leaves for a luscious flavor.
This recipe is a restaurant favorite, but no version I've tried compares to my husband's recipe. I could eat it all on its own, without any naan or chapati! Dal Makhni always reminds me of him because he’s the only one who truly does it justice.
Dal Makhni is easy to make in the Instant Pot! This creamy, smooth lentil recipe is cooked in a rich tomato-based gravy. Don’t be fooled by its appearance—it’s not Whole Masoor Dal, it’s Dal Makhni! Originally from North India, Dal Makhni has become popular in many Pakistani homes and is a staple in both Pakistani and Indian restaurants.
IS DAL MAKHNI SAME AS BUTTER CHICKEN?
Dal Makhni is super creamy, just like Butter Chicken! In fact, its name means "Butter Lentil." You can think of it as the lentil version of Butter Chicken, but they look and taste different. Butter Chicken is more orange, while Dal Makhni is brown or blackish. Both are delicious in their own way!
WHAT DOES DAL MAKHNI TASTE LIKE?
It tastes like lentils but has a rich, buttery, and creamy texture. Using a wooden smasher really helps make it extra smooth and brings out its creamy goodness!
INGREDIENTS
- Black Urad Whole Lentil – These are small, round black lentils that look like whole masoor dal, but they’re not!
- Red Kidney Beans – They add a rich, hearty flavor to Dal Makhni.
- Chana Dal – This enhances both the taste and texture of the dish.
- Tomato Puree – You’ll need just two tomatoes to make it.
- Ginger Garlic Paste – I use homemade, but store-bought works too!
- Butter – I prefer sweet salted butter, but any type will do.
HOW TO MAKE DAL MAKHNI?
Wash lentils and beans thoroughly and soak the both of lentils and the beans overnight in Instant Pot's Pot.
In the same instant Pot add ginger garlic paste, salt, red chili powder.
Pressure
It should look like this now.
Mash it with a wooden masher lightly uand keep its consistency coarse. Set aside.
In a blender, blend some tomatoes until smooth like this. Set aside.
Add oil and butter and let it melt. As it's melting, add green peppers.
Now add Homemade ginger garlic paste.
Add salt and powdered spices.
Now add the tomato puree.
Add the lentils and let it cook.
Next add butter, heavy whipping cream and dried fenugreek leaves.
HOW TO STORE IT?
Store Dal Makhni in an airtight container in the refrigerator. When you're ready to eat, simply heat it in the microwave or on the stovetop. It stays fresh in the fridge for 3-4 days. You can also freeze it for 1-2 months! When ready to eat, just thaw and reheat on the stovetop—it’ll taste as fresh as when you first made it!
WHAT TO PAIR IT WITH?
Pair Dal Makhni with fresh Homemade Chapati or Naan if you want add some fresh Green Chutney it will be Chef's Kiss combination.
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Let's Make Dal Makhni!!!
Creamy Dal Makhni With Red Kidney Beans
Ingredients
ingredients in the Instant Pot
- 1 cup black urad whole lentil
- 2 tbsp red kidney beans
- 1 tbsp split desi chickpeas chana dal
- 2 cup water
- 1 tbsp ginger garlic paste
- ½ tsp red chili powder
- 1 tsp kosher salt or as needed
Tomato puree
- 2 medium tomatoes
Gravy
- 2 tbsp olive oil or any neutral oil
- 4 tbsp butter any kind of butter
- 2 green pepper roughly chopped
- 1 tbsp ginger garlic paste
- water
Salt and Powder Spices
- 1 tsp red chili powder
- 1 tsp cumin powder
- ¼ tsp garam masala powder
- ¼ tsp black pepper
- 1 tbsp coriander powder
- ½ tsp kosher salt or as needed
Garnish
- 1 tbsp butter
- 2 tbsp heavy whipping cream
- 1 tsp dried methi leaves
Instructions
- Wash the split desi chickpeas, black urad whole lentil, and red kidney beans thoroughly and let it soak in water overnight (7-8 hours) in Instant Pot's Pot.
Instant Pot
- Place the Instant Pot's Pot in the Instant Pot.
- Add 1 tbsp ginger garlic paste, ½ tsp red chili powder, and 1 tsp salt.
- Close and seal the lid and Pressure 5 minutes or until the lentils and beans are cooked completely.
- Let the steam vent.
- Open the lid.
- With the wooden smasher coarse the lentils and beans. Set aside.
Tomato Puree
- Add tomatoes in a blender.
- Blend the tomatoes until smooth.
Lentil Gravy
- In a medium-size pot, on medium heat, add oil and let it heat up.
- Add butter and as it melt add the green pepper.
- After it melts add ginger garlic paste.
- Sauté it for 5-10 seconds.
- Now add the powdered spices and salt and mix that for 5 seconds.
- Next add tomato puree and mix it well!
- Now add the lentil and bean mixture from the Instant Pot.
- Mix well, now add ½ cup of water.
- Mix everything well for 30-40 seconds.
- Cover the lid and cook it on medium-low heat for 10 minute.
- Open the lid and turn off the stove.
- Garnish with butter, heavy whipping cream, and dried fenugreek leaves.
- Serve it with Chapati or Naan.
- Enjoy!
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