Prep time
10 minutes (plus overnight soaking)
Cook time
50 - 60 minutes
Servings
4
Function
Manual – 45 minutes on High Pressure
What You'll Need
Dal Makhani
A North Indian classic made with whole black urad and rajma, slow-cooked to creamy perfection with spices, butter, and cream. A must-have for special meals.
Ingredients :
For Dal:
1. ½ cup whole urad dal (sabut urad), soaked overnight
2. 2 tbsp rajma, soaked overnight
3. 1 small onion (finely chopped)
4. 1 tbsp ginger-garlic paste
5. 1 small tomato (chopped or puréed)
6. ½ tsp turmeric powder
7. 1 tsp red chilli powder
8. 1 tsp garam masala
9. ½ tsp cumin powder
10. Salt to taste
11. 3 cups water
To Finish:
12. 2 tbsp butter
13. 2 tbsp fresh cream
14. 1 tsp kasuri methi (crushed, optional)
15. Chopped coriander (for garnish)
Procedure :
1. Add soaked urad dal, rajma, onion, tomato, ginger-garlic paste, all spices, salt, and water into the MultiCook.
2. Close the lid and select Manual mode → set to 45 minutes on High Pressure.
3. Once the cycle completes, allow pressure to release naturally.
4. Open the lid and mash the dal slightly using a ladle for a creamy texture.
5. Switch on Sauté Mode and simmer for 5–6 minutes.
6. Add butter and mix until melted.
7. Stir in fresh cream and kasuri methi. Simmer for another 2–3 minutes (do not boil).
8. Keep on Keep Warm mode until serving.
9. Garnish with more cream and chopped coriander.
10. Serve hot with naan, paratha, or jeera rice.
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