Dal Makhani

DAL MAKHANI INSTANT POT SLOW COOKER | DAL MAKHANI STOVETOP

There is no better meal than creamy dal, ghee rice , Homemade Restuarant Style Garlic and Coriander Naans and Indian Kachumber Salad

Dal Makhani is a classic recipe from the Punjab regions of India and Pakistan. Dal means lentils and makhani means butter. It is quintessentially a Punjabi dish – rich with a thick base of warming onion and garlic. This is a whole urad dal recipe which also has red kidney beans.

The traditional recipe has cooked whole urad and a handful of cooked red kidney beans added to a gravy of onion and garlic, tomatoes and Indian spices. The dal is then simmered for hours and topped with either cream and/or butter.

However, if you do not have much time, you can make it and serve straight away as well. Just give the lentils a little longer in the pressure cooker.

Serve it in everyday Indian meal thali with Indian Onion salad , Round and Soft Rotli, and Brussels Sprouts And Potato Sabji

Dal Makhani is:

Creamy and silky

Warming

Gluten-free

Easily made vegan

High in protein

Tastes so good the next day as well – if not better! Seriously, make extra!!

Daal is comfort food in any South Asian household. I wasn’t a big fan of dal when I was little – it was a chore and I had to eat it because my Mum said it was good for me. The one dal though that would light up my eyes EVERY TIME was Dal Makhani! I just loved it so much and still do to this day – I always eat one more roti than usual whenever it is made!

In our house, this rich and buttery version is only made for special occasions. Usually, we eat the vegan version – without cream, ghee, and butter.

Similiar dal recipes we love :

Mash Daal – a close cousin of Dal Makhani but low in calories

Dhaba-Style Dal Fry

Garlicky Moong Dal with Carrot Greens

Instant Pot Dal Makhani Slow Cooked

You can make the dal in the Instant Pot alone using the pressure cooker, but you won’t achieve the same flavour that is required for a good dal makhani. You save time but compromise on flavour. However, the slow cook mode allows the dal to sloooowly and mimics the stovetop method without having to pressure cook the lentils first.

Just cook the dal using soaked lentils on saute mode and then turn on Slow Cook. Do this in the morning, and have perfect Dal Makhani cooking away ready for dinner. Go about your daily life without worrying about the dal sticking to the bottom of the pan, overflowing or have the smell linger in the house!

This is a great way of getting more use out of your precious Instant Pot! My dad is pro at making this No Onion-garlic Aloo Gobi in the Instant Pot.

Can I use raw beans for Instant Pot Slow Cooking?

Yes, you can. Clean and wash beans under running water and add in the pot. You have to increase the slow cook time up to 12-13 hours to cook though.

🌿Vegan Dal Makhani

You can easily make Dal Makhani vegan and still have the perfect butteriness. In fact, when we make it at home, this is our usual way. It is plant-based and much healthier.

→Take the ghee and butter out of the recipe.

→Use oil only at the beginning of the recipe.

→To get the creaminess without the ghee and butter, make sure that the urad dal has been very well pressure-cooked. These lentils are creamy in their own right when cooked for a long time.

→Or a great trick that I learnt from my Aunt (Mum’s sister) is to blend some of the cooked dal using a hand blender and add it back into the pan – it will seriously thicken up and make the dal extra creamy – be careful to check that you don’t accidentally grind up some of the whole spices!!!

→I would not recommend adding coconut cream as it will change the flavour and not give you authentic dal makhani.

Can I use canned/tinned beans?

I am not sure if black beans aka matpe beans or whole urad are available in cans yet? If yes, use it or you can use black beluga lentils and red kidney beans for both Instant pot and stovetop version.

Kasuri Methi

Kasuri Methi is made from dried fenugreek (methi) leaves and the best is cultivated from the Kastur region of Pakistan. It is used to enhance the flavour of South Asian dishes by crumbling and adding to the food. The secret “restaurant-style” flavour to many dishes comes from adding the Kasuri Methi.

Sometimes it is mistaken that Kasuri Methi is a substitute for fresh methi leaves. The taste profiles are very different so you cannot do a direct substitution in recipes. The species of methi that is used to make Kasuri methi is not the same as the fresh methi leaves.

Storage:

Fridge – the dal keeps well in the fridge for about 4/5 days. Store away from dairy or sweet food as it has a strong aroma. It may need some water when reheating. Best reheated on the stove with a little sprinkle of garam masala to revive it

Freezer – dals freeze really well. Make a big batch and freeze in portions in freezer-friendly containers.

Ingredients for Dal Makhani

Lentils:

Whole urad dal – found in Indian grocery stores, online and in major British supermarkets.

Red Kidney Beans

Base:

Onion and Garlic Paste – get a smooth paste by using a high-speed blender or spice grinder. You won’t get the correct consistency if you chop the onion

Green chilli and ginger – crushed. To save time, you can also crush the onion, garlic, chilli and ginger all together in one

Tomato – pureed tomatoes or use passata – again we want this is smooth as possible – no lumpy bits!

Spices :

Red Chilli Powder

Ground Cumin and Coriander

Whole spices – dry or fresh bay leaves and cloves

Cumin seeds

Garam Masala – added after dal is cooked. If you’re forgetful, add it when adding the other masalas – it won’t make much of a difference

Dried Fenugreek – Kasuri methi – added at the end or add when adding the other masalas

Extras

Oil – use only oil if making vegan.

Ghee – optional

Butter – optional

Cream when serving – optional!

📝Instant Pot Slow Cook Method Step by Step + Video

Note- Follow these step-by-step pictures and watch a video. For exact measurements and full method see printed recipe card below. First – Select SAUTE mode for 10 minutes and add oil (pic 1). Second – Add ghee and let it heat (pic 2) Third – Add bay leaf and cloves. (pic 3) Fourth – Cumin seeds and let it splutter (pic 4) Fifth – Add onion-garlic-ginger and chilli puree and saute until oil leaves the sides of the pan (pic 5) Sixth – Tip in the tomato puree and cook until oil is visible at the surface (pic 6) Seventh – Add red chilli powder and ground cumin-coriander powder (pic 7) Eighth – Add soaked beans (pic 8)

Ninth – Add water and salt (pic 9).

Tenth – Butter (pic 10)

Eleventh – Close the lid (pic 11)

Twelevth – Choose SLOW COOK mode and select +8 hours (pic 12)

Thirteenth – Daal is done (pic 13)

Fourteenth – Add garam masala and dry fenugreek leaves (pic 14). Add cream when serving.

Stovetop Method Step by Step + Video

Cook soaked beans in pan or stovetop pressure cooker with water and leave it aside. One – Heat oil and ghee in a heavy-based pan or kadai. (pic 1)

Two – Add whole spices. (pic 2)

Third – Jeera and onion puree. (pic 3)

Four – Saute till oil is visible again. (pic 4)

Five – Ginger-chilli (pic 5)

Six – Tomato puree and cook further 4-5 minutes.

Seven – Red chilli powder and ground cumin and coriander. (pic 7)

Eight – Boiled beans and water (pic 8)

Nine – Butter and salt (pic 9)

Ten – Cover and cook another 40-45 minutes on very low heat (pic 10)

Eleven – Creamy and thick dal makhani ready (pic 11)

Twelve – kasoori methi and garam masala. Mix well, add cream when serving.

Other Beans Recipes

Red Kidney Bean & Sweetcorn Curry

Rajma Masala

Best Butternut squash and Cannellini Beans Soup

Vegan White Bean Bruschetta

Gujarati Black Chickpea Curry

Low fat Black Bean and Sweet Potato Quesadilla

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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DAL MAKHANI – INSTANT POT SLOW COOK AND STOVETOP METHOD

Equipment

• Instant pot
• Spatula
• Heavy based pan
• Stovetop Pressure cooker

Ingredients

• 1 cup black beans – 1 cup -whole urad 200g
• 2 tbsp. red kidney beans
• 3 tbsp. oil
• 2 tbsp. ghee
• 1-2 bar leaf
• 2-3 cloves
• 1 tsp. cumin seeds
• 1 cup onion and garlic puree see notes below
• 1 tbsp. ginger-green chilli paste
• 1 cup tomato puree see notes below
• 1 tsp. red chilli powder see notes below
• 2 tsp. ground cumin and coriander
• 25 g butter any
• ½ tsp. garam masala
• 1 tsp. dry fenugreek leaves – kasoori methi
• 50 ml cream
• Salt to taste

Instructions

INSTANT POT SLOW COOK

• Clean, wash and soak both beans together in plenty of water for 10-12 hours.
• Once soaked discard the water.
• Arrange the inner pot of Instant pot and select the SAUTE mode for 10 minutes.
• Add oil and ghee, once the HOT sign appears, add bay leaf and cloves.
• Add cumin seeds and once start spluttering add onion puree.
• Keep stirring until water evaporates, add ginger and chilli paste.
• Cook till oil separates.
• Add tomato puree and cook again till oil separates.
• Now tip in red chilli, cumin and coriander powder and mix well.
• Add soaked beans and 3 cups of water.
• Shut the pot with the lid.
• Cancel SAUTE mode and select SLOW COOK.
• Select 8 hours and leave it aside.
• After 8 hours, the daal must be done.
• Add garam masala and kasoori methi.
• Mix well add cream and serve hot.

STOVE TOP METHOD

• Cook soaked beans in a pressure cooker or pan until well done.
• Heat oil and ghee in kadai or pan on medium heat.
• Add bay leaf and cloves. Then add cumin seeds.
• Once splutter add the onion puree and saute for a few minutes.
• Add ginger and chilli puree, cook till oil separates from the mixture.
• Add tomato puree, and cook further 5 minutes.
• Now add Red chilli powder and ground cumin and coriander, mix well.
• Tip in Boiled beans and water.
• Add butter and salt.
• Cover the pan and cook the dal for another 40-45 minutes on low to medium heat.
• Cook until dal is creamy and thick.
• Add crushed kasoori methi and garam masala.
• Add cream when serving.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

DAL MAKHANI – INSTANT POT SLOW COOK AND STOVETOP METHOD

Equipment

• Instant pot
• Spatula
• Heavy based pan
• Stovetop Pressure cooker

Ingredients

• 1 cup black beans – 1 cup -whole urad 200g
• 2 tbsp. red kidney beans
• 3 tbsp. oil
• 2 tbsp. ghee
• 1-2 bar leaf
• 2-3 cloves
• 1 tsp. cumin seeds
• 1 cup onion and garlic puree see notes below
• 1 tbsp. ginger-green chilli paste
• 1 cup tomato puree see notes below
• 1 tsp. red chilli powder see notes below
• 2 tsp. ground cumin and coriander
• 25 g butter any
• ½ tsp. garam masala
• 1 tsp. dry fenugreek leaves – kasoori methi
• 50 ml cream
• Salt to taste

Instructions

INSTANT POT SLOW COOK

• Clean, wash and soak both beans together in plenty of water for 10-12 hours.
• Once soaked discard the water.
• Arrange the inner pot of Instant pot and select the SAUTE mode for 10 minutes.
• Add oil and ghee, once the HOT sign appears, add bay leaf and cloves.
• Add cumin seeds and once start spluttering add onion puree.
• Keep stirring until water evaporates, add ginger and chilli paste.
• Cook till oil separates.
• Add tomato puree and cook again till oil separates.
• Now tip in red chilli, cumin and coriander powder and mix well.
• Add soaked beans and 3 cups of water.
• Shut the pot with the lid.
• Cancel SAUTE mode and select SLOW COOK.
• Select 8 hours and leave it aside.
• After 8 hours, the daal must be done.
• Add garam masala and kasoori methi.
• Mix well add cream and serve hot.

STOVE TOP METHOD

• Cook soaked beans in a pressure cooker or pan until well done.
• Heat oil and ghee in kadai or pan on medium heat.
• Add bay leaf and cloves. Then add cumin seeds.
• Once splutter add the onion puree and saute for a few minutes.
• Add ginger and chilli puree, cook till oil separates from the mixture.
• Add tomato puree, and cook further 5 minutes.
• Now add Red chilli powder and ground cumin and coriander, mix well.
• Tip in Boiled beans and water.
• Add butter and salt.
• Cover the pan and cook the dal for another 40-45 minutes on low to medium heat.
• Cook until dal is creamy and thick.
• Add crushed kasoori methi and garam masala.
• Add cream when serving.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Plain White Milk Barfi is an Indian sweet made from milk powder and is prepared for special occasions. This Milk Powder Barfi Recipe has a crumbly texture just like the Barfi you would find in Indian sweet shops .

The special technique found in this recipe helps you get the best results every single time.

• What is Barfi / Barfee / Burfi
• Why you will love this easy recipe
• Peda vs Barfi
• Milk Powder Barfi Ingredients
• Condensed Milk Barfi
• Can I use khoya or mawa instead of milk powder?
• How to make Milk Barfi
• Tips on how to make Barfi shop style
• Serving
• Storing
• Other Indian Sweets

What is Barfi / Barfee / Burfi

Barfi is a milk-based Indian sweet treat made from simple ingredients. It is set and the end result has a soft crumbly texture. It is mostly made during the festive season and is also called Indian mithai.

The word Barfi comes from the Persian or Hindi word “Barf” meaning “ice”. Barfi is a plain white sweet that can be found across the Indian subcontinent.

Milk Barfi recipe can be made from either whole milk powder or khoya (a traditional method whereby milk solids are produced by reducing milk). Milk and sugar are also components of barfi.

The most basic plain barfi is the milk burfi and but there are plenty of other burfi recipes that follow a similar cooking process.

There are many different types of burfi and all are popular choices depending on the occasion.

These are the types of Barfi that we prepare at home.

Besan Barfi – Besan Burfi is prepared with chickpea flour

Coconut Burfi – similar to coconut ice, this Indian recipe can be made with fresh coconut or dried desiccated coconut often these coconut barfi are also flavoured with rose syrup to make coconut rose barfi

Kaju Barfi – like Kaju katli , this indian dessert is prepared with cashew nuts

Badam Barfi – made with ground almond flour

Chocolate Barfi – this barfi is also made from full-fat milk powder and has a layer of milk chocolate on top

Baklava Barfi

Rose Burfi – a few drops of rose water can be added to the plain barfi mixture to make rose barfi.

Mango Burfi – mango pulp is added to the mixture

Pista Barfi – Pistachio burfi is made from ground pistachio nuts and plain burfi mixture. We have made a double layer Chocolate Pista Burfi

Why you will love this easy recipe

Suitable for vegetarians

One of the best gluten free mithai (check your milk powder is suitable)

Perfect dessert – the crumbly texture is similar to your mithai shop

A great recipe for the festival season whether Diwali, Eid, Holi, Raksha Bandhan

Easy to find basic ingredients and suitable for beginners

Packed with a medley of delicious nuts and aromatic cardamom

Makes a wonderful and thoughtful homemade gift

Peda vs Barfi

Both peda and barfi may seem similar but they definitely have their differences.

Peda or Penda/Pedha has a soft , chewy yet melt-in-the-mouth texture.

Our Rajkot na Peda are an example of this smooth texture.

The best barfi or burfee has a crumbly texture that feels almost flakey . This unique texture arises from the ghee (clarified butter) which shortens the milk powder, giving it that particular finish. The nuts also play their hand too.

Peda and Barfi are often described as Indian fudge . And to some extent, that is the most similar this Indian sweet can get to a British sweet.

We did a fusion recipe and took Cornish clotted cream and Indian Peda to make Clotted Cream Peda

Milk Powder Barfi Ingredients

Full measurement can be found in the recipe card below

Milk Powder – full fat milk powder is the main ingredient for milk barfi. It is easy to find in British and Asian grocery stores. Try to use the full cream milk powder rather than skimmed. If using skimmed milk powder, use heavy/double cream along with the milk.

Use leftover milk powder to make Gulab Jamun

Milk – use whole milk.

Sugar – granulated white sugar works best. Do not use powdered sugar that has cornstarch in it

Ghee – homemade ghee or desi ghee works. As an alternative, use unsalted butter however you will not achieve the same flavour

Nuts – known as dry fruit in Indian. Finely chop or semi-powder your nuts using a grinder. Use a mix of nuts here. The nuts are essential to perfect barfi

Cardamom powder – can be added to the nuts and ground together

Garnish (optional)

Edible silver foil or varq

More chopped nuts

Rose petals

Condensed Milk Barfi

Instead of heating milk and sugar, use ready-made condensed milk.

Heat the condensed milk in a heavy bottom pan. Do not heat for long as the condensed milk is already cooked. As soon as it heats, add the milk powder and follow the next steps.

Can I use khoya or mawa instead of milk powder?

Definitely yes, just dry roast the khoya for a few minutes before making the milk and sugar mixture.

How to make Milk Barfi

This plain milk powder burfi recipe is made in three steps.

First – shorten the milk powder

This step is the best way to achieve crumbly barfi. Simply mixing milk powder into the milk sugar syrup will lead to a sticky mouth texture.

You may need to gently heat ghee in the microwave or pan if it has solidified.

Take dry milk powder in a bowl

Add 1 tsp ghee

Then add 2 tbsp milk

Mix with your fingertips and leave it aside for half an hour

Second – Make Milk Chasni (milk syrup) or Condensed Milk

Take sugar in a heavy base pan or kadai

Add milk

Stir with a spatula on low heat

The milk will go very runny and watery as the sugar melts, don’t worry. This is because sugar has its own water content

Cook the mixture till it goes thick just like a runnier version of condensed milk

Third – Cook Barfi Mixture and Set

Dry roast the milk powder from earlier on a low flame in a separate pan. The colour should not change but you will get a gentle aroma from the milk powder.

Alternatively, cook the milk powder in the microwave for 1 minute

Add roasted milk powder into the chasni

Mix and stir on low to medium heat to bring the mixture together

Within a couple of minutes the mixture will come together. If it seems too dry, add a few tablespoons of milk

Add ground nuts and cardamom powder

Mix well at this stage the mixture will leave the sides of the pan, turn off the heat.

Add little ghee and mix

Spread in a single layer in a greased thali or baking tray lined with parchment paper. Press down gently with the back of a spoon to flatten

Apply silver edible foil aka chandi ka varq (optional) and let the burfi set.

Tips on how to make Barfi shop style

The step where we add the ghee to the milk powder and leave it for a while is to help shorten the milk powder and get that flaky texture.

Do not over mix the barfi mixture or else the barfi will become smooth and not flaky

The right time to remove the mixture from the heat is when the mixture just starts leaving the side of the pan. Another tip is to take a small piece of the mixture and roll between your fingers. If it rolls into a ball, it is set.

Use a lined tray to set the barfi as it will make it easier to remove.

You may need to adjust the amount of milk powder to thicken the barfi if your mixture has become too loose.

Serving

Serve on its own or after a meal for special occasions such as birthdays or festivities.

Decorate with beautiful vark – edible real silver

Storing

Do not store in the fridge, it will stay fresh for 3-4 days at room temperature.

Keep in an airtight container – check for any residual smells in the container, and keep covered.

Wait until the barfi has completely cooled before completely covering and storing away

Freeze barfi for up to 3 months in a freezer-safe container. Allow to thaw at room temperature.

Other Indian Sweets

Easy Indian Dessert Recipes for dinner parties

Ricotta Cheese Peda

Gujarati Shakarpara

Atte ka Halwa

Peanut Chikki

Ricotta Cheese Kalakand

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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MILK BARFI RECIPE

Equipment

• Heavy base pan or kadai
• Spatula
• Tray lined baking tray
• Knife

Ingredients

• 1 ½ cup full cream milk powder
• ¾ cup whole milk
• 2 tablespoon whole milk
• ½ cup sugar
• ½ cup crushed nuts almond, cashew and pistachio
• 1 teaspoon ghee
• ¼ tsp. cardamom powder
• 1 teaspoon ghee

Instructions

• Shorten the 1 1/2 cup full cream milk powder with 2 tablespoon whole milk and 1 teaspoon ghee 1 1/2 cup full cream milk powder, 2 tablespoon whole milk, 1 teaspoon ghee
• Leave aside for 30 minutes.
• Dry roast the milk powder in a pan on low heat for a couple of minutes without burning, or in the microwave for 1 minute.
• Heat the 3/4 cup whole milk and 1/2 cup sugar 3/4 cup whole milk, 1/2 cup sugar
• On low heat until it looks like condensed milk .
• Add roasted milk powder in the milk
• Quickly stir and mix.
• Then add 1/2 cup crushed nuts and 1/4 tsp. cardamom powder and mix. 1/2 cup crushed nuts, 1/4 tsp. cardamom powder
• As soon as the mixture starts leaving the pan, add remaining 1 teaspoon ghee and turn off the heat.
• Spread evenly on the greased plate with ghee and allow it to cool, you may stick some silver edible foil if you want. 1 teaspoon ghee
• Let it cool completely and cut into the desired shape.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This recipe was posted on our blog on 9th of April 2010 since I have updated the post with new content and pictures.