Pressure Cooker Dal Makhani Buttery Lentils

Step 1

Wash the dal well and drain.

Step 2

Add dal, bay leaves, gingerf, garlic, and water to your Instant Pot.

Step 3

Set the Instant pot or pressure cooker to high pressure for 30 minutes. Allow the pot to release pressure naturally for 10 minutes, and then release all remaining pressure.

Step 4

Meanwhile, mix together the yogurt, remaining spices, and milk/cream of choice.

Step 5

When the dal is ready, open up the Instant Pot and using the back of a spoon, gently mash in some of the dal to make a thicker dal, leaving most of the dal intact.

Step 6

Turn your Instant Pot onto its Keep Warm Setting, adding a little water if needed.

Step 7

Heat a small saucepan or tadka ladle, add ghee when hot, and add in the cumin seeds which will start to sputter.

Step 8

Put in the tomato paste and cook it for a while, until it absorbs all of the ghee.

Step 9

Pour this paste into the dal and mix well.

Step 10

Pour in your yogurt mixture and mix well, garnish with chopped cilantro if desired, and serve with naan, chappatis, or rice, or eat plain by the spoonful, which is what I do.