Instant Pot Dal Makhani (Madras Lentils)
View original ↗
Piping Pot Curry · by Meeta Arora★ 4.9 (91)

Instant Pot Dal Makhani (Madras Lentils)

NUTRITION · PER SERVING60M COOK
CAL 22%·PRO 36%
CARBS 77G72% OF CAL
12G FIBER3G SUGAR62G OTHER
FAT 7G15% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich and creamy Punjabi lentil and kidney bean curry made in the Instant Pot. Restaurant-quality comfort food that's aromatic and deeply flavorful.

mainindiancurrybowlbeansgluten freevegetarian
View the full recipe on Piping Pot Curry →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 cup Black gram lentils (Sabut Urad Dal) (rinsed and soaked for 4 hours or overnight)
  • 1/4 cup Red Kidney Beans (Rajma)
  • 2 tablespoon Butter or Oil
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/2 tablespoon Ginger (freshly grated)
  • 1/2 tablespoon Garlic (minced)
  • 3/4 cup Yellow Onion (finely diced)
  • 2 Tomato (medium, finely diced or pureed, or use 1/2 cup store-bought tomato puree)
  • 3 cup Water (for cooking)
  • 3 tablespoon Cream (optional)
  • Cilantro (to garnish)
  • 1 teaspoon Kashmiri red chili powder (adjust quantity if using other chili powder)
  • 1/2 teaspoon Garam Masala
  • 1 teaspoon Coriander powder (Dhaniya powder)
  • 1 teaspoon Salt (adjust to taste )
  • 1 cup Brown Rice (rinsed)
  • 1 1/4 cup Water
  • 1 tablespoon Ghee or Oil (optional)
  • 1 teaspoon Salt (optional)
PREP
10M
SODIUM
623MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.