Instant Pot Dal Makhani

The Instant Pot is a GAME-CHANGER. I use it for everything from rice, to chili, to dhal, to porridge! Although this recipe is specifically for an Instant Pot, you could use a regular pressure cooker as well.

Ingredients:

• 1 cup dry whole urad dal, soaked in water overnight

• 1/4 cup dry kidney beans, soaked in water overnight

• 2 1/2 cups water

• 3 tbs unsalted butter

• 1 tbs ghee

• 1/2 tsp cumin seeds

• 1 medium onion, finely chopped

• 1 tbs ginger-garlic paste

• 1 cup tomato puree

• 2 tsp salt

• 1 1/2 tsp chili powder

• 1 tsp garam masala

• 1 bay leaf

• 2 green cardamoms

• 1 black cardamom

• 1/4 cup coconut cream

Method:

1. Press SAUTE on the Instant Pot. Add butter and ghee to the pot.

2. Once the butter melts, add cumin seeds until they begin to splutter.

3. Add onions and sauté until transparent, then add ginger-garlic paste and sauté for 30 seconds.

4. Add the tomato puree, chili powder, garam masala, bay leaf, and cardamom. Sauté for 3-5 more minutes.

5. Drain the water from the lentils and add them. Pour in 2 cups of water and deglaze the pot by scrubbing the bottom with a wooden spoon.

6. Press CANCEL. Secure the Instant Pot with the lid. Press PRESSURE COOK and set the timer to 30 minutes.

7. Wait for the pressure to release naturally.

8. Open the lid, add the salt, and slightly mash the lentils.

9. Press SAUTE. Adjust the setting to LOW.

10. Cook further, stirring often until thick.

11. Add coconut cream. Serve with naan or rice.