Dal Makhani

Ingredients

  • 1 1/2 cup (330g) urad dal sabut (whole black lentil)

  • 1/2 cup (120g) dried kidney beans, or 1 can kidney beans drained

  • 1 1/2 teaspoon salt

  • 3-4 cups water

  • 1/2 cup butter

  • 2 medium or 1 large onion, minced

  • 2-3 tsp garlic, minced

  • 2-3 tsp ginger, minced

  • 1 cup or a bit more tomato puree

  • 1 tsp kashmiri red chili powder

  • 1/2 to 1 tsp garam masala

  • tika masala, smoked paprika, MSG, all optional to taste

  • 2-3 tsp sugar or sweetener

  • 1/2 cup heavy cream

Directions

  1. Wash and soak the lentils and dried beans overnight.

  2. Drain and transfer lentils and beans to the Instant Pot. Add salt and 3-4 cups of water, depending on if using dried beans or not.

  3. Cook 30 mins at high pressure and natural release.

  4. If using canned beans, add them now. Crush some with a potato masher if desired. Then set Instant Pot to simmer and make sure cooked and not too too watery.

  5. While this is cooking, in a pot on the stove fry onions in butter. Keep stirring for 7 minutes.

  6. Add garlic and ginger for 2 mins. Then add tomato and spices. Simmer a bit more.

  7. Add the beans to the pot. Simmer for 30-45 minutes on low boil, stirring often.

  8. Add the cream and the sugar.

Source