This wonderful Dal Makhani is rich, creamy, and packed with North Indian flavor. It’s a slow-cooked dish that tastes even better the next day! Enjoy with naan, tandoori roti or rice. It’s a perfect treat for friends and family.
Soak the urad dal and kidney beans for at least 8 hours (12 or more hours is even better). Drain and rinse. Transfer to an Instant Pot or a pressure cooker. Add 4 cups of filtered water and 1 Tbsp ghee. Pressure cook for 45 minutes, allowing a natural pressure release. The beans should be very soft. Mash them well, adding salt to taste. Let them sit in the pressure cooker with the lid on while you prepare the rest of the dish.
Make the Sauce with Dal
Heat 2 Tbsp ghee in a large skillet. Sauté onion until golden, about 7-10 minutes. Add ginger and garlic, stirring for a minute. Add the tomato puree. Continue cooking for 5 more minutes.
Stir in the turmeric, Kashmiri red chili powder, coriander, garam masala, and cayenne pepper to taste. Continue cooking another minute or two.
Add the cooked, mashed beans and a tablespoon of butter, mixing well. Check consistency – if it looks too thick, add some water or vegetable broth. Simmer over low for 40 minutes, stirring often.
Add the fenugreek leaves and salt to taste. Stir in cream or coconut milk; simmer for 5 more minutes. Taste, adjusting seasonings as desired.
Add the Additionals and Garnish
Transfer to a serving dish. Top with a swirl of cream or coconut milk and a dollop of ghee or butter.