Instant Pot Dal Makhani
- 1 cup whole split lentils soaked overnight
- 2 tbsp avocado oil
- 1 tbsp cumin seeds
- 1 onion chopped
- 1 bay leaf
- 3 tsp garlic minced
- 1 1/2 tsp ginger minced
- 1 tsp garam masala
- 1 tsp salt
- 1 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp cayenne
- 2 tomatoe chopped
- 3 cups water
- 2 tbsp ghee
- cilantro for garnish
Soak lentils in cold water overnight, then drain, rinse and set it aside.
Turn on the instant pot and select sauté.
Add cumin seeds, onion, bay leaf and sauté for 7 minutes.
Add ginger, garlic, spices, tomatoes and sauté for 5 minutes.
Add lentils along with water and mix well.
Close the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 30 minutes, release the pressure naturally through steam vent.
Open the lid of the instant pot and add in cilantro, ghee and serve.
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