Instant Pot Dal Makhani with Brown Rice
fromministryofcurry.comministryofcurry.com/madras-lentils-daal-makhani-instant-pot
A creamy lentil dish cooked with whole black lentils and kidney beans, lightly spiced to enjoy as a chili or over rice!
Ingredients
Instructions
Rinse and soak black gram beans and red kidney beans in 3 cups of water. Overnight or 6-8 hours. Drain the water after soaking and keep the beans aside.
Set Instant Pot to sauté mode and heat oil. Add cumin seeds to the oil and allow them to sizzle. Add onions and mix well.
Add ginger, garlic, turmeric, red chili powder, salt, tomatoes and beans. Add water and mix well.
To make pot-in-pot brown rice (optional step)- Add rice, water, and salt to a stainless steel container. Put a tall trivet over the beans. Place the rice container on the trivet.
Close Instant Pot with pressure valve to sealing. Pressure Cook (Hi) for 30 minutes followed by Natural Pressure Release. See notes for stove top method.
Open Instant Pot and set to sauté mode. Carefully take out the Rice container and the trivet. Stir in cream, add garam masala and garnish with cilantro and dried fenugreek leaves.
Nutrition
- Calories
- 328 kcal
- Carbohydrate Content
- 55 g
- Protein Content
- 12 g
- Fat Content
- 7 g
- Saturated Fat Content
- 2 g
- Cholesterol Content
- 11 mg
- Sodium Content
- 1185 mg
- Fiber Content
- 8 g
- Sugar Content
- 2 g
- Serving Size
- 1 serving
