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Instant Pot Dal Makhani | Pantry Staple Cooking

Instant Pot Dal Makhani {Homemade Black Lentils}

Print Recipe
Course DInner, Side Dish
Cuisine Indian
Keyword Lentils, Pantry Staples, Vegetarian recipe
Prep Time 30 mins
Cook Time 55 mins
Author Puneeta

Equipment

  • Instant Pot or another pressure cooker

Ingredients

  • 1 cup black daal (urad)
  • 2 tbsp red kidney beans (rajma)
  • 2 onions, chopped finely
  • 1 tbsp chopped garlic
  • 1 tbsp chopped ginger
  • 1/2 cup passata tomato sauce
  • 2 tbsp ghee (you can also substitute with oil)
  • 1/3 cup cream
  • 3 cups water

Whole Spices

  • 1 black cardamom
  • 2 bay leaves
  • 1 in long piece of cinnamon

Powdered spices

  • 1 tsp turmeric powder
  • 1 tsp coriander powder

Instructions

  • Rinse the lentils and beans a couple of times and then soak them in abundant water for 4 hours. Less time? Use warm water and soak for 30 mins.
  • Start the Instant Pot on saute. Add oil or ghee.
  • Add the whole spices and let them fry for a min.
  • Add onions, garlic and ginger and cook for 4 mins.
  • Add tomato sauce and cook for another 5 mins. You should be able to see some of the oil outlining the paste at this point. This means the masala is now ready for the spices.
  • Add the powdered spices, toss and cook for a min
  • Add the soaked lentils and 3 cups of water. Add salt. Stir it all together and scrape any bits stuck to the bottom.
  • Set Instant Pot to 35 min on High. Lock the lid.
  • NP for 10 mins. Open lid and stir and mash a little bit with a heavy ladle. Add water if needed. It should be a stewy consistency.
  • Add cream and stir just a little bit. If you're eating later then don't reheat the lentils to boiling after you have added cream. It may separate.
  • Serve with rice, roti, naan, toast or as soup with a salad. It's FABULOUS any way you eat it.