Instant Pot Dal Makhani Recipe

Rinse and soak the lentils and kidney beans in water for at least 4 hours or overnight.

Drain the water and add the soaked lentils and kidney beans to the Instant Pot with 4 cups of fresh water.

Close the lid and select the ‘pressure cook’ or ‘manual’ setting. Set the timer for 30 minutes on high pressure.

Once the cooking is done, let the pressure release naturally for 10 minutes, and then do a quick release.

In a separate pan, heat ghee or oil and add bay leaf, cinnamon stick, cloves, and cumin seeds. Saute for 1 minute.

Add ginger-garlic paste and slit green chilies. Saute until the raw smell disappears.

Add tomato puree, dried fenugreek leaves, red chili powder, coriander powder, turmeric powder, and salt. Cook until the oil separates.

Open the Instant Pot and mash the dal lightly with a spoon.

Add the prepared tomato-spice mixture to the dal. Stir well.

Select the ‘saute’ setting and let it simmer for 10-15 minutes, stirring occasionally, until the desired consistency is achieved.

Add cream and stir well. Cook for another 2-3 minutes.

Serve hot with rice, naan, or roti.