Instant Pot Dal Makhani

• Vegetarian
• Gluten free

• Produce

  • 1 Bay leaf
  • 1 Cilantro, leaves
  • 6 Garlic cloves
  • 1 1/2 inch Ginger
  • 1 cup Lentils, whole
  • 1 Onion, large
  • 2 Tomatoes

• Baking & Spices

  • 2 tbsp Avocado oil
  • 1/2 tsp Black pepper
  • 1 tsp Cayenne
  • 1 tsp Garam masala
  • 1 tsp Salt
  • 1 tsp Turmeric

• Nuts & Seeds

  • 1 tbsp Cumin seeds

• Dairy

  • 2 tbsp Ghee or grassfed butter

• Liquids

  • 3 cups Water

Found on myheartbeets.com

Description

Ingredients

• 1 cup whole and split lentils (I used a combination of whole black lentils, whole mung beans, red lentils), soaked in water overnight
• 2 tablespoons avocado oil
• 1 tablespoon cumin seeds
• 1 large onion, chopped
• 1 bay leaf
• 6 garlic cloves, minced
• 1 ½ inch ginger, minced
• 1 teaspoon turmeric
• 1 teaspoon cayenne, adjust to heat preference
• 1 teaspoon garam masala
• 1 teaspoon salt, adjust to taste
• ½ teaspoon black pepper
• 2 tomatoes, chopped
• 3 cups water
• 2 tablespoons ghee or grassfed butter, add more according to taste
• Cilantro leaves, optional

Directions

• Soak the lentils in water for 24-48 hours. Drain.
• Press the “Sauté” button on the Instant Pot and add the oil and cumin seeds.
• Once the cumin seeds start to splutter, add the onion and bay leaf.
• After 8-10 minutes or when the onions begin to turn golden, add the garlic, ginger and spices. Stir briefly, then add the tomatoes.
• Cook for 5 minutes, or until the tomatoes break down.
• Add the drained lentils to the pot along with the 3 cups of water.
• Mix well, cover and lock the lid. Press the “Keep Warm/Cancel” button on the Instant Pot, then press the “Bean/Chili” button to begin the pressure cooking. It will automatically be set for 30 minutes. Make sure the steam valve is closed.
• Once the stew is done, the Instant Pot will automatically switch to the “Keep Warm” mode. Allow the pressure to release naturally.
• Open the pot, stir in the ghee and garnish with cilantro.