Instant Pot Dal Makhani
Servings: 4
Ingredients
- 2 tbsp light cooking oil
- 1 medium-sized onion finely chopped
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 tbsp tomato paste
- 1/2 tsp red chilli powder
- salt to taste
- 2 medium-sized tomatoes finely chopped
- 1 cup whole black lentils soaked overnight, drained and rinsed thoroughly
- 1/4 cup dried red kidney beans soaked overnight, drained and rinsed thoroughly
- 2 tbsp plain milk
- water as needed
- finely chopped fresh cilantro leaves for garnish
Instructions
- Set the Instant Pot to saute mode, and add in the oil to heat. Saute onions, ginger and garlic till soft and lightly browned.
- Add in tomato paste, chilli powder and salt, and fry for a few seconds to mix everything well.
- Add in the chopped tomatoes and cook for a few minutes till the tomatoes soften and start to pulp.
- Add in pre-soaked lentils and kidney beans, and about 2 cups of water to cover them. Put on the lid and set the Instant Pot to Manual Pressure mode, and make sure that the valve is in the sealing position. Set the pressure timer to 25 minutes and let it cook.
- Once the timer goes off, let the pressure release naturally, then slowly stir in milk and let it come to a boil, adding in more water if necessary depending on the consistency you prefer. Garnish with fresh coriander leaves and serve warm.
Notes
I’ve used my 6 Quart Instant Pot Duo 7-in-1 for this recipe, but any kind of electric pressure cooker will work.
I also have a similar version of this recipe using a traditional pressure cooker here.