instant pot dal makhani

original recipe

ingredients

• 1 cup whole and split lentils any combination of whole black lentils, whole mung beans, whole masoor beans, red lentils, red kidney beans, etc, soaked overnight
• 2 tablespoons neutral oil I like avocado oil
• 1 tablespoon cumin seeds
• 1 large onion chopped
• 1 bay leaf
• 3 teaspoons minced garlic
• 1 ½ teaspoons minced ginger

spices

• 1 teaspoon garam masala
• 1 teaspoon salt adjust to taste
• 1 teaspoon turmeric
• ½ teaspoon black pepper
• ½ – 1 teaspoon cayenne
• 2 to matoes chopped
• 3 cups water
• 2 tablespoons ghee adjust to taste
• Cilantro garnish
• Drizzle of heavy cream optional garnish

instructions

• Soak the lentils in cold water overnight. Drain, rinse and set aside.
• Press the sauté button on the Instant Pot, add the oil and allow it to heat up for a minute. Add the cumin seeds and once they start to brown, add the onion and bay leaf. Stir-fry for 6-7 minutes or until the onion begins to brown.
• Add the garlic, ginger, spices and stir, then add the tomatoes. Cook for 5 minutes, or until the tomatoes break down.
• Add the lentils to the pot along with the 3 cups of water and mix well.
• Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
• Allow the pressure to release naturally.
• Stir in the ghee and garnish with cilantro if desired.