Instant Pot Dal Makhani
A rich, creamy, and buttery slow-cooked black lentil stew made effortlessly in a pressure cooker.
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Ingredients
- 1 cup Whole Black Lentils (Urad Dal)
- 1/4 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
- 1/2 teaspoon Garam Masala
- 1/4 cup Heavy Cream
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi)
- 4 cups Water
- 1 teaspoon Salt
Instructions
- 1
Rinse the black lentils and kidney beans thoroughly, then soak them in water for at least 8 hours or overnight.
- 2
Turn on the Instant Pot to Sauté mode and melt 2 tablespoons of ghee; add cumin seeds and let them sizzle.
- 3
Add the ginger-garlic paste and sauté for 1 minute until fragrant, then stir in the tomato puree and salt.
- 4
Add the soaked and drained lentils/beans, chili powder, and 4 cups of water; stir well to combine.
- 5
Close the lid, set the valve to Sealing, and cook on Manual/Pressure Cook High for 30 minutes.
- 6
Once the timer beeps, allow a Natural Pressure Release (NPR) for at least 15 minutes before opening.
- 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
Add the remaining tablespoon of butter and crushed kasuri methi, then simmer on Sauté mode for 5 more minutes to develop deep flavor.
Nutrition per Serving
345
Calories
14g
Protein
38g
Carbs
16g
Fat
12g
Fiber
4g
Sugar
620mg
Sodium
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