Instant Pot Creamy Lentils and Beans (Dal Makhani)

Ingredients

Black lentils (whole urad dal) – 3/4 cup
Dried kidney beans (Rajma beans) – 1/4 cup
Water to soak the lentils and beans – 3 cups

For the gravy:
Cumin seeds – 1 tsp
Cinnamon stick – 1 inch
Cardamon – 1
Bay leaf – 1
Ghee or olive oil – 1 tbsp
Onions – 1 cup (chopped)
Ginger – 1 tbsp (crushed)
Garlic – 4 cloves (crushed)
Tomatoes – 2 (chopped) or 1 cup pureed tomatoes
Turmeric powder – 1/2 teaspoon
Red Chili powder – 1 tsp
Sea salt- 1 tsp
Water – 2 1/2 cups
Heavy cream – 2 tbsp (optional). I used coconut cream
Ghee – 1 tbsp
Lemon juice – 1 tbsp

Instructions

Wash and rinse the kidney beans and black lentils. Soak it in 3 cups of water overnight.
Set the Instant Pot to ‘Sauté’ mode and adjust the setting to ’Normal’. When the display reads ‘Hot’, add oil or ghee.
Once the oil is hot, add the cumin seeds. As the seeds start to splutter, add the spices – bay leaf, cardamom, and cinnamon stick. Fry them for 30 seconds, and then add onions.
Fry the onions till they are soft and translucent. Add ginger and garlic. Fry them for a minute so that the raw taste disappears.
Add tomatoes along with turmeric powder, chili powder, and salt. Mix well.
Cook for about 2-3 minutes till the tomatoes turn mushy.
Drain the water from the soaked beans and dal. Add the beans and dal to the tomato mixture, along with 2.5 cups of water. Mix well.
Cover the Instant Pot and move the vent to the sealing position.
Pressure cook under high pressure for 40 minutes.
Once cooking is complete, allow the pressure to release on its own (will take about 20 minutes).
Open the lid and stir.

Optional steps:
Set the valve to venting, choose the slow cook option.
Cover the Instant Pot and slow cook for 2 hours.
Add cream and lemon juice.
Mix well and let it simmer for about 5 minutes.
Serve hot with cumin flavored Basmati rice or naan.

Serves: 6