| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
Lentil / Dal Mix :
- 1 cup Whole Urad Dal/ Whole Black Urad/ Sabut Urad soaked over night in water
- 1/2 cup Red Kidney Beans/ Rajma soaked over night in water
Makhani Sauce :
- 2 tbsp butter
- 1/2 tsp Cumin seeds
- 2 Big Tomatoes pureed
- 1/2 tsp Cardamom Powder
- 1/2 tsp Cinnamon Powder
- 1 tbsp Ginger Garlic Paste
- 1/2 tsp Kashmiri Red Chili Powder
- 1/2 tsp sugar
- salt to taste
- 1/2 cup fresh cream
- 1 tbsp Fresh Chopped Coriander
Ingredients
Lentil / Dal Mix :
Makhani Sauce :
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Instructions
- In a mulitpot, cook the soaked dal and rajma with adequate amount of water and 1/2 tsp salt. Pressure cook until the dal mix is soft. This might take 15-20 mins. Transfer the cooked dal mix in a separate boil and reserve the water for later use.
- Now press the sauté button on the Instant Pot, once heated, add butter and allow it to heat up for a minute.
- Add cumin seeds and saute for few seconds. Then add all the listed ingredients for Makhani sauce and cook till butter starts leaving sides.
- Cancel the saute mode and now add the cooked dal into the makhani sauce and mix well.
- Add the reserved water that we collected from the cooked dal into the pot and give a nice stir.
- Adjust salt as needed and close the lid, place the valve on sealing and pressure cook for another 5-6 mins. Once it’s done, let the pressure release automatically.
- Carefully open the lid and mix the cooked dal makhani with a ladle and add cream to it. This will thicken the curry and give a smooth creamy texture. Garnish with fresh chopped coriander and serve hot.
Recipe Notes
If you liked this recipe then try making at home and share your feedback and cooking stories with me in comments below.
Love : Shaheen
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