Madras Lentils/Daal Makhani with Brown Rice
By :Archana Mundhe
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A creamy lentil dish cooked with whole black lentils and kidney beans, lightly spiced to enjoy as a chili or over rice!
Votes: 9
Rating: 4.44
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Lentils
Prep Time 10 minutes
Cook Time 50 minutes
Servings
6 servings
Ingredients
  • 1 cup Black Gram Beans/adzuki beans/whole brown lentils
  • 1/3 cup red kidney beans
  • 1 tablespoon oil ghee or coconut oil
  • 1 teaspoon cumin seeds
  • 1 cup onion finely chopped
  • 1/4 teaspoon turmeric powder
  • 2 tablespoon fresh ginger grated
  • 2 cups diced tomatoes
  • 2 teaspoon kosher salt
  • 2 teaspoon kashmiri red chili powder
  • 1/2 cup light cream or coconut cream or cashew cream
  • 1 teaspoon garam masala optional for non-spicy lentils
  • cilantro for garnish
Rice
  • 1 cup brown rice
  • 1 tsp salt
Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Lentils
Prep Time 10 minutes
Cook Time 50 minutes
Servings
6 servings
Ingredients
  • 1 cup Black Gram Beans/adzuki beans/whole brown lentils
  • 1/3 cup red kidney beans
  • 1 tablespoon oil ghee or coconut oil
  • 1 teaspoon cumin seeds
  • 1 cup onion finely chopped
  • 1/4 teaspoon turmeric powder
  • 2 tablespoon fresh ginger grated
  • 2 cups diced tomatoes
  • 2 teaspoon kosher salt
  • 2 teaspoon kashmiri red chili powder
  • 1/2 cup light cream or coconut cream or cashew cream
  • 1 teaspoon garam masala optional for non-spicy lentils
  • cilantro for garnish
Rice
  • 1 cup brown rice
  • 1 tsp salt
Votes: 9
Rating: 4.44
Rate this recipe!
Instructions
  1. Rinse and soak black gram beans and red kidney beans in 3 cups of water. Overnight or 6-8 hours. Drain the water after soaking and keep the beans aside.
  2. Set Instant Pot to Sauté(more) mode. Once the "Hot" sign displays, add oil and cumin seeds. Add onions and mix well.
  3. Add turmeric powder, fresh ginger, tomatoes, salt, red chili powder and beans. Mix well.
  4. Add 2 cups of water .
For pot in pot rice (optional)
  1. Rinse and drain rice. Add rice, 2 cups of water and salt in a stainless steel container.
  2. Put a tall trivet ( I have a 2.75 inch one from amazon) over the beans.
  3. Place rice container on the trivet.
  4. Close Instant Pot with pressure valve to sealing. Cook on Manual(Hi) for 30 minutes followed by Natural Pressure Release.
  5. Open Instant Pot and set to saute mode.
  6. Carefully take out the Rice container and the trivet.
  7. Stir in cream, add garam masala (optional) and garnish with cilantro.
Recipe Notes

Notes to make a more authentic daal makhani:

1.Add 1/2 tablespoon of cumin powder, 1/2 tablespoon coriander powder, 1 tablespoon of minced garlic along with ginger and red chili powder. 2. Add 1 tablespoon kasoori methi {dried fenugreek leaves} along with fresh cilantro in the end. 3. You can also add more or less red chili powder and garam masala to adjust the spice level.

Notes to make dairy free: 1. Replace ghee with oil 2. Use coconut cream or cashew cream(blend cashews in water)

I prefer soaking the beans overnight. If you decide to cook them unsoaked, increase the cook time to 60 minutes.

7 replies
  1. Lschneiber
    Lschneiber says:

    Really flavorful dish. I used Adzuki beans and it gave it a nice meaty texture. Served it with Mango chutney! Delish!

  2. Calulu
    Calulu says:

    I just prepared it and I loved them. Delicious flavor and with the rice was a perfect match!

  3. Adriennelee
    Adriennelee says:

    Very tasty with a few tweaks. (I was looking to replicate a Tasty Bites recipe. Pretty much nailed it!) I will use 1 cup of tomatoes next time, maybe. And I only used 1/4 cup of half & half. Didnt have fresh ginger, so I used 1 tsp. dried. Didnt use the garam masala or cilantro.

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