There are three parts to this simplified dal recipe: Plus, it keeps really well in the fridge for 4-5 days and only gets better with time. Using our method, you can enjoy this creamy Instant Pot dal in about 1 hour. We have adapted Dishoom’s recipe for the pressure cooker and simplified a few steps while staying as true to the original as possible. The homemade version featured in Dishoom’s cookbook is reduced down to about 4 hours of cooking, which is still quite long for most cooks until you enlist the help of the Instant Pot. Black lentils are slowly cooked in buttery, spiced sauce for almost 24 hours until incredibly rich, thick and creamy. One of the most delicious black dal recipes we’ve tried comes from London’s Dishoom restaurant.
The name dal makhani literally means “buttery lentils”. The dish gets its richness from the use of cream or butter, but it can also be prepared with yogurt, milk or no dairy.
It is originally from the Punjab region and the primary ingredients are whole black lentils – also known as ural dal – butter and cream (sometimes beans are also used). Black dal or Dal Makhani is one of India’s most loved dishes and one that is worth mastering.
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