Dal Makhani

Prep 5 min · Cook 45 min · Serves 6 · Original recipe

🧾 Ingredients

Produce

• 1 medium onion, sliced
• 1" piece #ginger, minced
• 8 cloves garlic, minced
• 2 tbsp cilantro leaves, chopped

Proteins

• 1½ cups #lentils black lentils (sabut urad)
• ½ cup red #kidney-beans

Dairy

• 3 tbsp butter
• ¼ cup #heavy-cream

Pantry & Dry Goods

• 2 tbsp cooking oil
• ½ cup tomato puree

Spices & Seasonings

• 2 bay leaves
• 1 cinnamon stick
• 4-5 cloves
• 3-4 cardamom pods
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• ¼ tsp #garam-masala powder
• 1 tsp sea salt (to taste)

🔪 Instructions

1. Wash and soak black lentils and kidney beans overnight (4-5 hours minimum). Drain before cooking.
2. Switch Instant Pot to sauté mode. Add oil, then the whole spices (bay leaves, cinnamon, cloves, cardamom); let sizzle briefly.
3. Add onions and fry until caramelized. Add ginger, garlic, tomato puree, powdered spices, and salt. Sauté 5 minutes, adding water as needed.
4. Add drained lentils, beans, and 2 cups water. Cancel sauté, seal the lid, and select bean/chili mode (30 minutes).
5. Allow natural pressure release. Mash the dal slightly with a spoon. If liquidy, sauté 5-10 minutes more.
6. Add butter and cream. Cook 5 minutes. Stir in cilantro and serve hot with naan or rice.

📝 Notes

• Black lentils are also called sabut urad or black gram.
• Fresh chopped tomatoes can substitute for the puree.
• Soaking is recommended but optional; unsoaked needs a 45-minute cook time with extra water.
• Plan-ahead: 8 hr overnight soak on top of the 50 min active time.