Directions

• The urad dal and rajma needs to be soaked in 3-4 cups of water either for 6-8 hours or overnight
• Have the instant pot on saute mode and add the oil
• Once the oil is hot, add the ginger & garlic
• Saute for 15 secs or so till you smell the release of the aroma and add the onions
• Saute the onions till they become translucent, for a couple of minutes
• Next add the tomatoes and saute for 2-4 minutes
• Cancel the saute mode and once the mixture is cool, blend into a nice paste in a blender
• Now turn the instant pot to saute mode again and once hot, add the butter
• Now temper with cumin seeds and once they release the aroma in 15 secs or so, add the ground tomato onion mix
• Next add the cumin powder, coriander powder, garam masala, turmeric powder, salt & the chilly powder
• Give the mixture a nice stir and add the soaked dal and kidney beans along with the water
• Now cancel the saute mode and set the instant pot to pressure cook on high for 30 minutes
• Release the steam manually and after the steam is let out, open the instant pot and give the dal makhani a nice stir. If too thick, a little extra water can be added at this time in saute mode
• Using a masher, gently mash some of the beans and lentils to get a cohesive mixture
• Stir in the cream just before serving for a nice rich and creamy taste
• Serve hot with chapatis or rice