Dhal Makhani

Creamy, comforting and packed with bold Indian flavors, this Instant Pot Dhal Makhani is a rich, one-pot wonder that’s easier than ever to make! With minimal prep and no need to babysit the stove, you'll have restaurant-quality results in a fraction of the time.

Ingredients
1 and 1/2 cups black urad lentils
1 tin kidney beans
1 star anise
1 bay leaf
2 litres water
1 tsp veggie stock powder
2 tsp salt
3 TBS Butter Ghee
1 large red onion
1 tsp tumeric
1 tsp dhania jeera powder
6 tomatoes liquidised
6 cloves garlic
2 TBS Kashmiri Masala
1 tsp Garam masala
200ml fresh cream
Fresh dhania (coriander), chopped
1 tsp sugar
2 TBS fried onions
2 tsp kasurie methie
1 tsp ginger/garlic


Instructions
Clean the lentils: Sort through the urad lentils to remove any stones. Rinse them in cold water three times, discarding the water each time.

Pressure cook the lentils: Add the drained lentils to your Instant Pot along with 1.5 litres of water, a bay leaf, and a star anise. Cook on High Pressure for 25 minutes, then allow the pressure to release naturally. Check that the lentils are soft.

Reserve the cooking water: Remove the cooked lentils and set them aside, keeping the cooking water in a large bowl. Wash the inner pot of your Instant Pot.
Start the masala: Turn on the Sauté function and add 2 tablespoons of butter ghee and cumin seeds (jeera). Let them sizzle for 2 minutes, then add the chopped red onions.

Build the flavour: Once the onions are browned, add the vegetable stock powder, turmeric, and salt. Cook for 5 minutes, then stir in the Kashmiri masala and cook for another 5 minutes before adding the tomatoes.

Add spices: Stir in the dhania-jeera powder, ginger-garlic paste, sugar, garam masala, and whole garlic cloves. Cook for 10–15 minutes, stirring occasionally, until the mixture reduces and oil begins to appear at the edges.

Add kasuri methi: Crush the kasuri methi between your palms and add it in. Keep mixing and add a splash of water if anything begins to stick.

Combine lentils and beans: Add the cooked urad lentils with their reserved water, along with a tin of kidney beans (including the liquid). Mix well, then stir in fresh cream and chopped coriander (dhania).

Final cook: Use a silicone whisk to mash the mixture slightly so the lentils and beans break down and thicken. Add 1 tablespoon of butter ghee and the fried onions. Cook on Low Pressure for 20 minutes with 1 cup of water. Allow pressure to release naturally.

Serve and enjoy: Mix well before serving. Drizzle with fresh cream, top with chopped coriander and raw onions. Enjoy with naan, rice, roti - or simply on its own. This dish also freezes beautifully.