Kala Dal Makhani - Soft Simmered Black Beans

There is an entire series of dishes that fall in the “makhani” category of cooking. The term basically translates to “buttery.” These elaborate party dishes are at the core of festive Punjabi cooking and are among the signature dishes of many Indian restaurants. My easy Basic Makhani Masala and Everyday Masala Paste along with regular black beans make this a very accessible indulgence.

Cuisine

Indian

Course

Main Course

Difficulty

Easy

Duration

30-60 min

Diet

Gluten Free, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Keywords

30-60 min, 4-6 servings, basic makhani masala, contributed, cook 15 min, dried black beans, dried fenugreek leaves, easy, everyday masala paste, fresh cream, fresh lime juice, garam masala, gluten free, indian, main course, prep 3 min, pressure cook, Rinku Bhattacharya, thinly sliced onions, vegan, vegetarian

Prep Time

3 min

Cook Time

15 min

Servings

4-6 servings

Ingredients

1 cup dried black beans
1/2 cup Everyday Masala Paste
1/2 cup Basic Makhani Masala
1 tbsp dried fenugreek leaves
1 tsp garam masala
1/3 cup fresh cream
2-3 tbsp fresh lime juice
Thinly sliced onions

Instructions

Place the drained black beans, Everyday Masala Paste, Basic Makhani Masala, and 1 cup of water in the Instant Pot®. Close the lid, set on Bean/Chili mode for 15 minutes. When cooking time is complete, allow for Natural Pressure Release for 15 minutes. Remove the lid and stir well.
Set the Instant Pot® on the Sauté mode and bring to a simmer. The beans should be soft and the mixture
Stir in the dried fenugreek leaves and garam masala and simmer for 5 minutes. Mix in the cream, reserving a little to drizzle over the top.
Place the beans in a serving bowl. Sprinkle with the lime juice, thinly sliced onions, and remaining cream. Serve with rice or your favorite flatbread.