Instant Pot Dal Makhani with Rice (Madras Lentils

Piping Pot Curry Instant Pot Dal Makhani with Rice (Madras Lentils)

Ingredients

• 1 cup Black gram lentils (Sabut Urad Dal) rinsed and soaked for 4 hours or overnight
• 1/4 cup Red Kidney Beans (Rajma)
• 1 tbsp Butter or Oil
• 1 tsp Cumin seeds (Jeera)
• 1 tbsp Ginger minced
• 1 tbsp Garlic minced
• 1 Onion medium, diced
• 2 Tomato medium, diced
• 3 cup Water for cooking
• 1 tbsp Lemon juice (optional)
• Cilantro to garnish

Spices

• 1 tsp Kashmiri red chili powder adjust quantity if using other chili powder
• 1/2 tsp Garam Masala
• 1 tsp Coriander powder (Dhaniya powder)
• 1 tsp Salt adjust to taste

For Brown Rice

• 1 cup Brown Rice rinsed
• 1.25 cup Water
• 1 tbsp Ghee or Oil (optional)
• 1 tsp Salt (optional)

Instructions

• Rinse and soak lentils and beans in water for 4 hours or overnight. 
• Start the pressure cooker in saute mode and let it heat. Add oil and cumin seeds.
• When the cumin seeds change color, add onions, ginger and garlic. Sauté for about 3 minutes.
• Add tomatoes and spices. Stir and saute for another 2 minutes. 
• Drain the water from the soaked lentils and beans. Add them to the instant pot. Add water and mix the ingredients. 
• (optional) In a steel bowl, add the ingredients for brown rice. Please a tall trivet and the bowl of rice on top of the trivet. 
• Press cancel and close the lid with vent in sealing position. Change the instant pot setting to bean/chili, which will set the timer to 30 minutes of high pressure cooking. 
• When the instant pot beeps, do a natural pressure release. Open the lid. 
• (optional) Using tongs, carefully take out the bowl of basmati rice. Then take out the trivet.
• Stir the dal well. If needed, add water to get the desired consistency. If you like, add more garam masala to taste. 
• Stir in the lemon juice and garnish with cilantro. Dal Makhani is ready to be served.