Quick Dal Makhani (Pressure Cooker)
75% authentic · Indian
A simplified version of Dal Makhani that significantly reduces cooking time by using a pressure cooker for both lentils and the main cooking process. It captures the essence of the classic dish with fewer steps.
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Ingredients
- Whole black lentils (Urad Dal)1 cup
- Kidney beans (Rajma)1/4 cup
- Onion1 medium, finely chopped
- Tomatoes1 cup, pureed
- Ginger-garlic paste1 tbsp
- Butter2 tbsp
- Ghee1 tbsp
- Heavy cream1/4 cup
- Garam masala1 tsp
- Red chili powder1/2 tsp
- Saltto taste
- Wateras needed
- Fresh cilantrofor garnish
Steps
- 1
Rinse and soak whole black lentils and kidney beans for at least 2 hours (or overnight if time permits). Drain.
- 2
In a pressure cooker, combine soaked lentils and beans with 4 cups of water and salt. Cook for 15-20 whistles or until very tender. Let the pressure release naturally.
- 3
In the same pressure cooker (or a separate pan), heat butter and ghee. Sauté onions until golden.
- 4
Add ginger-garlic paste and sauté for 30 seconds.
- 5
Add tomato puree, red chili powder, and garam masala. Cook for 5 minutes.
- 6
Add the cooked lentils and beans to the pan. Mash some lentils to thicken. Add water if needed to reach desired consistency.
- 7
Simmer for 15-20 minutes, stirring occasionally.
- 8
Stir in heavy cream and cook for 2 more minutes. Adjust salt.
- 9
Garnish with fresh cilantro and serve.
