DAL MAKHANI in INSTANT POT | SLOW COOK | By Flamboyant Flavors

Make creamy and rich Punjabi restaurant style Dal Makhani in the Instant Pot. Restaurant Style Dal Makhani is a very popular punjabi dish. This creamy, buttery and mild spicy lentil soup is made with black lentils and kidney beans. The creaminess and richness of cream and butter gives it a heavenly taste. Dal Makhani usually served with naan, roti, Jeera Rice or Tandoori Roti.
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Method as shown in the video.
Ingredients:
¾ cup black lentil / urad dal
¼ cup dark red kidney beans
3 tbsp of ghee or oil
1 tsp of ginger paste
1 tsp of garlic paste
2 tsp of Kashmiri red chili powder
Tomato Puree of 2 fresh tomatoes (3/4 cup)
1 tsp of kasuri methi
2.5 cups of water (total - for cooking)
3 tsp of salt (adjust it as per taste)
1 tbsp of butter
(1/8) cup of cream
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Music in this video
1: Song: Si Senorita
Artist: Chris Haugen
Source: KZbin Audio Library
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#FlamboyantFlavors #dalmakhanirecipe #instantpotrecipes

[@gyaaniji]

Probably the only authentic Dal Makhani recipe online...

[@FlamboyantFlavors]

Thank you so much. Please do share out the link with family and friends.

[@kushagrasingh7731]

Great recipe… what if I keep it on slow cook overnight and add the butter and sauté during lunch time, will that work ?

[@FlamboyantFlavors]

Absolutely! It will still taste the same. I have done that too.

[@jampeldorje7703]

Great one ☝️

[@FlamboyantFlavors]

Thank you!

[@gurjitdhillon3426]

The vent setting on the lid should be on sealing or venting?

[@FlamboyantFlavors]

Vent setting is sealed when slow cooking.

[@Sandeep_mohali]

Cooking for 6 hours. What if all water evaporates and absorbed by dal ?

[@FlamboyantFlavors]

Hi Sandeep, that is a good question. If all water is absorbed by dal in the process of 6 hour slow cooking, add a cup of water at a time until you reach the desired consistency of dal. Keep the instant pot on saute mode and whisk dal so that the water added to it, thickens.

[@meenatube]

Please have written ingredient ist and the recipe in the box below the video. That will be very helpful. Thank you.

[@FlamboyantFlavors]

Yes, i completely forgot this time. I will add in the ingredients in description box. Thank you 😊

[@currency3620]

very nice honey i realy liked it

[@jsang82]

Slow cook for 6 hrs on low mode or high mode? From your video it seems high mode?

[@FlamboyantFlavors]

Yes, slow cook on high mode.

[@mansialmeida7842]

Do uou need to soak the lentils before slow cooking?

[@FlamboyantFlavors]

Yes

[@amansohal8365]

I have instant pot but when i tried making daal on slow cooker mode It never pass preheat Not sure whats the problem

[@FlamboyantFlavors]

Hi! I never had that issue. I have been using my IP for 6+ years now.

[@bhargavA12]

hi slow cook has two settings in instant pot ,low and high...which one did you use?

[@FlamboyantFlavors]

Hi, the setting is shown in the video. My recipes are mostly on high setting

[@bhargavA12]

@@FlamboyantFlavors thanks ,missed the setting in the video.

[@nagpurgal]

Do you need to soak lentils for 8 hours?

[@FlamboyantFlavors]

Hi! Yes, at least 8 hours of soaking lentils is required. I sometimes soak it for 10 hours, too

[@ef2b]

I'm trying to understand how kidney beans are included in slow cooker recipes since I was taught that they must be brought to a "furious boil" to break down lectins in the beans that can make you ill. Is this why you switch to saute at the end? Does that step produce the strong boil needed for kidney beans and is that why the step lasts for 15 minutes, which is about the right amount of time to break down the lectins?

[@nitee2100]

Soaking the kidney beans helps in the process and since the instant pot cooks under pressure despite it being slow cooking it breaks down the lectins and phytates

[@shifaligoyal1720]

Which cream you used

[@FlamboyantFlavors]

Heavy cream