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Instant Pot Makhani Daal
Course
Main Course
Cuisine
Indian
Keyword
Black Gram Lentils, kidney beans, Makhani Daal
Prep Time
15
minutes
minutes
Cook Time
36
minutes
minutes
Total Time
51
minutes
minutes
Servings
4
Calories
53
kcal
Author
Corrie
Ingredients
1
cup
black gram lentils
rinsed,soaked for 4 hours and drained
¼
cup
red kidney beans
3
tablespoon
butter
divided
1
teaspoon
cumin seeds
1
medium
onion
chopped
1
tablespoon
fresh ginger
minced
1
tablespoon
garlic
minced
2
medium
tomatoes
chopped
1
teaspoon
red chili powder
1
teaspoon
ground coriander
½
teaspoon
garam masala
to taste
salt
3
cups
water
1
tablespoon
fresh lemon juice
2
tablespoon
fresh cilantro
chopped
Instructions
Place 1 tablespoon of the butter in the Instant Pot and select “Sauté”. Then add the cumin seeds and cook for about 1 minute.
Add the onions, garlic and ginger and cook for about 3 minutes.
Add the tomatoes, spices and salt and cook for about 2 minutes.
Press “Cancel” and stir in the lentils, beans and water.
Secure the lid and turn to “Seal” position.
Select “Bean/Chili” and just use the default time of 30 minutes.
Press “Cancel” and allow a natural release.
Remove the lid and stir in the lemon juice.
Top with the remaining utter and serve hot with the garnishing of cilantro.
Nutrition
Calories:
53
kcal
|
Carbohydrates:
10
g
|
Protein:
3
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
35
mg
|
Potassium:
287
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
700
IU
|
Vitamin C:
12
mg
|
Calcium:
48
mg
|
Iron:
1
mg