I’m big on Dal Makhani lately. Just making another batch in my Instant Pot.

DAL MAKHANI

Ingredients
(Serves 3-4 unless you have a big appetite like I do!)

• Urad dal (Whole black lentils), 1/2 cup
• Dark red kidney beans, dry, 2 TB rounded
• Spanish onion, 1 large, finely chopped
• Ginger root, 1 TB, peeled and finely minced
• Garlic, 1 clove, peeled and finely minced
• Plum tomatoes, 3
• Green chilies, 1-2 finely minced (Serrano is a good one) – I just used 1/2 of one chili
• Turmeric, 1/4 tsp.
• Cumin seeds, 1/2 tsp.
• Chili powder, 1 tsp.
• Coriander, 2 tsp.
• Garam masala, 1/2 tsp.
• Extra virgin olive oil, 1 – 2 TB
• Cream (I used coconut milk for my vegan version), 1/2 cup
• Salt, 3/4-1 tsp). (to taste)
• Cilantro, a few leaves chopped for garnish

Directions

1. Add the olive oil and cumin seeds to the Instant Pot and Saute until the seeds crackle. Cancel the IP while you prepare the remaining ingredients.
2. Mince the garlic, peeled ginger root and green chili (I just used about 1/2 of one chili. I have a lot of spice sensitive people in the house). Add to the IP.
3. Finely chop the onion and add to the IP. Turn on Saute again, and cook until soft. Cancel the IP.
4. Run the cut-up tomatoes through a Vitamix or blender.  Add water to 3 cups. Add to IP along with remaining seasonings except garam masala.
5. Add the dried black lentils and dried kidney beans.
6. Close the lid of the IP and close the vent. Turn the IP on at High Pressure for 40 minutes. If you like the black lentils (Urad Dal) to retain their shape better, just add the kidney beans, set the pressure at 20 minutes, do a quick release, add the black lentils, stir, close lid and vent and cook at high pressure for the remaining 20 minutes.
7. When done, allow the pressure to release naturally for 10-15 minutes. If the pressure isn’t yet fully released, do a quick release and remove the lid.
8. Add the garam masala and let it blend for a few moments.
9. Add a vegan milk. I used coconut milk. Pea protein milk would also work.
10. Remove from the IP, and garnish with cilantro.

I enjoy the Dal these days with a medley of Rice and Ancient Grains from Food with Purpose that I get at Costco. It has a great texture and nice, nutty flavor and takes about 10 minutes to cook in the IP.