Instant Pot Dal Makhani

Ingredients

• 1 cup Whole Black Lentils (Urad Dal)
• 0.25 cup Red Kidney Beans (Rajma)
• 3 tablespoons Ghee or Butter
• 1 teaspoon Cumin Seeds
• 1 tablespoon Ginger Garlic Paste
• 1 cup Tomato Puree
• 1 teaspoon Kashmiri Red Chili Powder
• 0.5 teaspoon Garam Masala
• 0.25 cup Heavy Cream
• 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi)
• 4 cups Water
• 1 teaspoon Salt

Instructions

1. 1

   Rinse the black lentils and kidney beans thoroughly, then soak them in water for at least 8 hours or overnight.

2. 2

   Turn on the Instant Pot to Sauté mode and melt 2 tablespoons of ghee; add cumin seeds and let them sizzle.

3. 3

   Add the ginger-garlic paste and sauté for 1 minute until fragrant, then stir in the tomato puree and salt.

4. 4

   Add the soaked and drained lentils/beans, chili powder, and 4 cups of water; stir well to combine.

5. 5

   Close the lid, set the valve to Sealing, and cook on Manual/Pressure Cook High for 30 minutes.

6. 6

   Once the timer beeps, allow a Natural Pressure Release (NPR) for at least 15 minutes before opening.

7. 7

   Use the back of a spoon to mash some lentils against the side to create thickness, then stir in garam masala and heavy cream.

8. 8

   Add the remaining tablespoon of butter and crushed kasuri methi, then simmer on Sauté mode for 5 more minutes to develop deep flavor.