Wash and soak the black lentils and kidney beans together in enough water to cover the lentils completely. Keep overnight. Drain the excess water when ready to cook.
Switch on your instant pot to sauté, and when the display shows HOT, add the oil followed by the whole spices. Let the spices sizzle for a few seconds.
Add the onions. Fry them until caramelized, then tip in the ginger and garlic followed by the tomato puree, powdered spices and salt. Sauté for 5 minutes, adding splashes of water to keep the masala from sticking to the bottom.
Add the drained lentils and kidney beans and 2 cups of water. Cancel sauté, make sure the steam release handle is sealed and close the lid. Press the bean/chili mode.
When the timer beeps, wait for the pressure to release naturally, open the pot and mash the dal slightly with the back of a large spoon. If the dal is still liquidy, press sauté again and cook the dal for 5-10 minutes.
Add the butter and cream. Cook for 5 minutes and add cilantro leaves right at the end. Serve hot with warm naan or rice and a salad.
Whole black lentils are also called black gram, sabut urad or sabut kaali maash. Easily available online or in Indian stores.
Instead of tomato puree, you can also use 2 big tomatoes, chopped fine. Choose ripe and red tomatoes if you can find them.
It is best to soak the lentils and beans before cooking (6 hours minimum or overnight). I have not included the soaking time in the recipe. However, if you forgot to soak them, you can still make dal makhani. Choose the pressure cooking mode, set the timer to 45 minutes and do a natural release.
Serving Size:1 cup
Saturated Fat:6 g
Unsaturated Fat:3 g
Keywords: dal makhani, Indian lentils recipe, lentils, instant pot dal makhani
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