Easy Dal Makhani (Black Lentil Recipe)

Steps

1. 1

   Soak the whole black urad dal in plenty of water overnight. Before cooking, drain it thoroughly.

2. 2

   Turn the Instant Pot to Sauté mode on High. Add the ghee and allow it to melt.

3. 3

   Add the minced garlic, minced ginger, red chili powder, chopped green chilies, cinnamon stick, bay leaves, and kasoori methi. Sauté for 1–2 minutes, stirring frequently, until the spices are fragrant and bloomed in the ghee.

   Start 2-minute timer
4. 4

   Add the finely chopped tomatoes, salt, cumin powder, coriander powder, garam masala, and turmeric powder. Stir well and cook for about 5 minutes, stirring occasionally, until the tomatoes soften and begin to break down into a thick base.

   Start 5-minute timer
5. 5

   Add the soaked, drained urad dal and 2 cups of water. Stir to combine and scrape the bottom of the pot so no spices or tomatoes remain stuck.

6. 6

   Cancel Sauté mode. Secure and seal the Instant Pot lid, ensure the steam vent is closed, and pressure-cook on High for 40 minutes.

   Start 40-minute timer
7. 7

   When pressure cooking is complete, let the pressure release naturally for 5 minutes. Then carefully perform a quick release according to the manufacturer’s instructions.

   Start 5-minute timer
8. 8

   Open the lid and gently mash some of the dal with a ladle to create a creamy, velvety texture while leaving some lentils intact.

9. 9

   Check the consistency. If the dal is too watery, use Sauté mode to cook it uncovered until thickened. If it is too thick, stir in a little additional water until it reaches your preferred consistency.

10. 10

    Stir in the heavy cream. Taste and adjust the salt if needed.

11. 11

    Garnish with chopped cilantro and serve warm, preferably with rice.