Three-Lentil Dal Makhani


  • 2 tbsp butter or ghee
  • 6 medium garlic cloves
  • 2 tbsp peeled fresh ginger
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground dried turmeric
  • 1/2 tsp table salt
  • 1/2 tsp ground dried cayenne
  • 1 cinnamon stick
  • 4 green or white cardamom pods
  • 2 bay leaves
  • 1 large round red tomato
  • 1/2 cup red lentils
  • 1/2 cup brown lentils
  • 4 cups Water
  • 1/2 cup heavy cream
  • Press Saute, set time for 5 minutes.
  • Melt the butter in the cooker. Add the garlic, ginger, garam masala, cumin, turmeric, salt, cayenne, cinnamon stick, cardamom pods, and bay leaves. Stir until fragrant, about 1 minute. Add the tomato and cook, stirring often, until it just begins to break down, 1 to 2 minutes.
  • Turn off the SAUTE function. Stir in the red lentils, brown lentils, and chana dal until coated in the spices. Stir in the water and lock the lid onto the pot.
  • Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 16 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 20 minutes with the Keep Warm setting off.
  • Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Remove and discard the cinnamon stick, cardamom pods, and bay leaves. Stir in the cream until uniform, then set the lid askew over the pot for 5 minutes to blend the flavors. Stir again before serving.
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