Pressure Cooker Dal Makhani
Rich, creamy black lentil dal slow-simmered with butter, cream, tomatoes, and warming spices, traditionally cooked for hours but ready in the pressure cooker in about an hour.
Ingredients
- 1 cup whole black lentils (urad dal, rinsed), rinsed
- 1/2 can canned kidney beans, drained and rinsed
- 4 tbsp unsalted butter
- 1 yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 2 tsp fresh ginger, grated
- 2 tbsp tomato paste
- 1 cup crushed tomatoes (canned)
- 3 cups water
- 1 tsp garam masala
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
- 1/4 cup heavy cream
- 2 tbsp fresh cilantro, chopped
Instructions
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1
Set the pressure cooker to Saute on medium heat. Melt half the 4 tbsp unsalted butter. Add 1 finely diced yellow onion and cook, stirring, for 6 to 8 minutes until golden. Add 4 cloves minced garlic cloves and 2 tsp grated fresh ginger and cook for 1 minute more.
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2
Stir in 2 tbsp tomato paste and cook for 2 minutes. Add 1/2 tsp ground cumin, 1/2 tsp ground coriander, and 1/4 tsp cayenne pepper and cook for 30 seconds until fragrant.
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3
Add 1 cup rinsed whole black lentils (urad dal, rinsed), 1/2 can drained and rinsed canned kidney beans, 1 cup crushed tomatoes (canned), 3 cups water, and 1 tsp kosher salt. Stir to combine.
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4
Secure the lid and set the valve to sealing. Cook on high pressure for 30 minutes. Allow a full natural pressure release (about 20 minutes).
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5
Open the lid and stir. The lentils should be completely soft. Set to Saute on medium. Stir in the remaining butter and 1/4 cup heavy cream. Simmer uncovered for 10 minutes, stirring frequently, until the dal thickens to a creamy consistency.
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6
Stir in 1 tsp garam masala. Taste and adjust salt.
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7
Serve topped with 2 tbsp chopped fresh cilantro alongside basmati rice or naan.