Dal Makhani (Instant pot method)

Dal Makhani is one of most popular Indian curries that is popularly featured in almost all restaurants. Its a versatile dish that goes well with Indian breads or Rice. Some time back , I had shared the recipe for Dal Makhani to be prepared using Slow Cooker (Click here for the recipe). Today I will share the recipe that can be prepared using IP or Instant Pot.

I recently bought Instant Pot and boy.. It is amazing. Its a one stop solution for so many things. Since the day I bought it, I have not used my regular pressure cooker or my slow cooker. Food gets cooks faster and the whole process is so much more convenient. I am slowly exploring each and every feature of the INSTANT POT. So you will see more recipe using the INSTANT POT in the future posts:)

So let's see how to make this protein rich curry:)

INGREDIENTS:
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml

• 1/2 cup Urad Dal (whole black gram )
• 1/2 cup Chana Dal (split chick peas or Split bengal gram)
• 1/2 cup Rajma (Kidney Beans)
• 1 cup finely chopped onion 
• 2 cups chopped Tomato
• 2 tbsp butter / ghee
• 1 tsp cumin seeds / jeera
• 2 tbsp chopped Garlic
• 2 tbsp grated Ginger
• 4 whole green Cardamom
• 1 one inch Cinnamon stick
• 2 Bayleaf / Tej patta
• 1 tbsp  heaped Coriander Powder
• 1/2 tsp Turmeric powder
• 3/4 tsp Red chilli powder (adjust according to taste : 1 tsp if u want the spicy zing))
• 1 1/4 tsp  Garam Masala (spice blend available in Indian stores)
• 1/4 cup Cream (Heavy whipping cream)
• 1 tsp Kasoori Methi (dried fenugreek leaves)
• Salt as per taste
• Cilantro and Ginger Julienne for garnish

PROCEDURE:

• Wash and soak the dals over night. 
• Start the instapot on "Saute" option. Add the ghee / butter to the steel pot. Now add the bay leaf, cinnamon stick , green cardamom and the cumin seeds. When the seeds start to splutter, add the onion, ginger and garlic. When the onion starts to change color, add the tomato. 
• Now add the spices  (turmeric powder, coriander powder, garam masala and the red chilli powder). Mix. Cook till the tomatoes turn mushy (about 5-7 minutes) 
• Drain water from the soaked lentils and add the lentils to the onion-tomato mixture.
• Add 4 cups of water and salt. Cancel the "Saute " mode. Secure the lid, close the pressure valve (move it to the sealing position) and cook in  the pressure cooker mode (HIGH) for 35 minutes.
• Once done,press the "Cancel" button. Allow the pressure to release naturally. Open the lid. Turn on the "saute" option. Add in the cream. Mix well. Also add the kasoori methi (crush between the palms and then add). Add salt.Once the mixture comes to a boil, turn off the instant pot. (Do, not cover the INSTANT POT while in the "saute mode".)
• Serve garnished with chopped cilantro and ginger julienne.

NOTE: 

• Instead of using the "Manual Mode". You can try the "Bean-chilli" mode on the INSTANT POT too.
• Soaking the lentils is a very crucial step. DO NOT skip that.