Ingredients:
1) Whole (Sabut) Urad dal – 1 cup ( washed well with water, then soaked overnight and washed again in the morning )
2 ) Kidney beans ( rajma)- 20-25 pcs ( washed with urad dal)
3) Cream ( as per your choice- half cup
4) Unsalted butter cubes -4-5
5) Tomato purée- 1 cup
6) Salt- 1 tspn ( as per taste)
7) Degi mirch-1 tsp
8) Garam masala-1 tsp
9) Roasted cumin seeds-1 tsp
10) Cinnamon stick- 1
11) Garlic/ Ginger paste- 1 tsp
12) Small quantity ( 1 tbs) of Fenugreek dry leaves
13) Cooking oil – 1 tsp
14) Water – 5 cups
Method:
1) Pre- heat Insta – pot ( IP) and press sauté button and set time for 15 minutes
2) Add Oil , 2 cubes of unsalted butter ( let butter melt)
3) Add Ginger/ Garlic paste- sauté for a minute
4) Add Cinnamon stick, Tomato purée, and Salt – sauté for 2 minutes- mix well
5) Add Kashmiri chilies powder (Degi mirch powder) , Roasted Cumin powder- sauté for 5 minutes or until oil oozes out
6) Now put dal and rajma and half cup water- mix well and sauté for 10 minutes
7) Now add remaining 4 cups of water- mix well and close the IP lid, check whistle is on sealing, keep warm button off, and press on pressure cooker button for 25 minutes
8) Now wait for release of steam from IP
9) Open lid , take out 2-3 big spoon dal in a bowl , mash with masher and mix with the cooked dal
10) Put rest of butter cubes, add Garam masala and Dry fenugreek leaves ( kasoori methi leaves )and sauté for 5-10 minutes ( keep stirring in between)
11) Now , check for consistency of dal , add cream, mix well and sauté for 5 more minutes
12) Dal makhani is ready- now dish out 13) You can eat with naan, rice, parantha, Tandoori roti or plain roti.
Note: please make sure to stir Dal in between to avoid dal sticking at the bottom of the IP.
