Dal Makhani Creamy Lentils | Dal Makhani Instant Pot Recipe

Ingredients

• 1/2 cup whole black urad dal (see picture)
• 2 bay leaves
• 1 tablespoon garlic (minced)
• 2 teaspoon ginger (minced)
• 1 teaspoon kosher salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garam masala (Punjabi garam masala or ordinary garam masala)
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin
• 1.5 cup water
• 1/4 cup Greek yogurt (full-fat, or drained soy yogurt)
• 1/2 cup half and half (cream, or alternative milk of your choice, or cashew paste)
• 2 teaspoon ghee (Earth Balance for non-dairy)
• 1 teaspoon cumin seeds
• 1 tablespoon tomato paste

Instructions

1. Wash the dal well and drain. Add dal, bay leaves, ginger, garlic, and water to your Instant Pot.
2. Set the Instant Pot or pressure cooker to high pressure for 30 minutes. Allow the pot to release pressure naturally for 10 minutes, and then release all remaining pressure. Meanwhile, mix together the yogurt, remaining spices, and milk/cream of choice.
3. When the dal is ready, open up the Instant Pot and using the back of a spoon, gently mash in some of the dal to make a thicker dal, leaving most of the dal intact.
4. Turn your Instant Pot onto its Keep Warm Setting, adding a little water if needed.
5. Heat a small saucepan or tadka ladle, add ghee when hot, and add in the cumin seeds which will start to sputter.
6. Put in the tomato paste and cook it for a while, until it absorbs all of the ghee.
7. Pour this paste into the dal and mix well.
8. Pour in your yogurt mixture and mix well, garnish with chopped cilantro if desired, and serve with naan, chappatis, or rice, or eat plain by the spoonful, which is what I do.

Notes

Use whole black urad dal. If using split urad dal, cook for 10 minutes under pressure. You do not need to soak the urad dal; it can be cooked from dry without prep. Mashing the dal with the back of a spoon creates a nice, thick, creamy dal. For vegan/dairy-free, use soy yogurt, coconut oil, and coconut cream in place of the yogurt, ghee, and half and half. This dal freezes very well, and tastes even better the next day so make extra! Ideally use Punjabi garam masala for this recipe.