Pressure Cooker Dal Makhani

Ingredients

• ¾ cup Whole Black Urad Dal
• ¼ cup Kidney Beans
• 2 tbsp Ghee or unsalted butter
• ½ medium Onion
• 1 tbsp Ginger-garlic paste
• ½ cup Tomato puree
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• ½ tsp Turmeric powder
• ½ tsp Kashmiri red chili powder
• ½ tsp Garam Masala
• 3 cup Water
• 1 tsp Salt
• ¼ cup Heavy cream
• 2 tbsp Fresh cilantro (optional)

Steps

1. Rinse the black urad dal and kidney beans thoroughly. Soak them in water overnight or for at least 6 hours.
2. Drain the soaked lentils and beans. Add them to a pressure cooker with 3 cups of fresh water and 1/2 tsp salt. Cook on high pressure for 20-25 minutes, then allow natural release.
3. While the dal cooks, finely chop the onion. In a separate pan, heat ghee or butter over medium heat. Add chopped onion and sauté until golden brown.
4. Add ginger-garlic paste to the pan and cook for 1 minute until fragrant. Stir in tomato puree, cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for 5-7 minutes until the oil separates.
5. Once the pressure cooker has naturally released, open it and mash some of the dal with the back of a spoon for a creamier texture. Stir the cooked dal and beans into the onion-tomato mixture.
6. Add garam masala and the remaining 1/2 tsp salt. Bring to a gentle simmer, then stir in the heavy cream. Cook for another 5 minutes, allowing the flavors to meld and the dal to thicken slightly.
7. Serve hot, garnished with fresh cilantro if desired. Best served with naan or rice.