Dal Makhani Creamy Lentils

Twosleevers.com

Twosleevers.com

Make this delicious restaurant-style Indian Dal Makhani Instant Pot recipe at home. Smooth, creamy, spicy, and hearty plant proteins for great taste, and good health.

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What You'll Need

– Whole Black Urad Dal – Bay Leaves – Minced Garlic – Minced Ginger – Kosher Salt – Turmeric – Ground Coriander – Punjabi Garam Masala – Cayenne Pepper – Ground Cumin – Water – Full-Fat Greek Yogurt – Half and Half – Ghee – Cumin Seeds – Tomato Paste

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How to make Dal Makhani Creamy Lentils

1. Wash the dal well. 2. Add dal, bay leaves, ginger, garlic, and water to your Instant Pot. 3. Set the Instant pot or pressure cooker to high pressure for 30 minutes. 4. Mix together the yogurt, remaining spices, and milk/cream of choice.

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How to make Dal Makhani Creamy Lentils

5. 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. 6. Turn your Instant Pot onto Keep Warm. 7. Heat a small saucepan or tadka ladle, add ghee when hot, and add in the cumin seeds which will start to sputter.

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How to make Dal Makhani Creamy Lentils

8. Put in the tomato paste and cook it for a while, until it absorbs all of the ghee. 9. Pour this paste into the dal and mix well. 10. Pour in your yogurt mixture and mix well, garnish with chopped cilantro if desired and serve.

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For whole recipe and other nutritional information, click the link below!

Dal Makhani Creamy Lentils