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dal makhani
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Sukhi's Instant Pot Dal Makhani

Course Side Dish
Cuisine Indian
Keyword dal makhani, dal makhni
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 2 minutes
Servings 6 servings

Ingredients

  • 1 cup black lentils
  • ½ cup kidney beans
  • 3 ¾ cup water
  • 3 oz Sukhi's Classic Indian Curry Sauce 1 packet
  • 4 tbsp butter
  • 1 tbsp lemon juice
  • cilantro

Instructions

  • Soak and rinse black lentils and kidney beans.
  • Pour lentils, kidney beans, and 3 cups of water into the pressure cooker.
  • Lock the lid and set the Instant Pot to pressure cook for 45 minutes. Once the timer goes off, set it for an instant release.
  • Drain the beans of water and set aside.
  • Place 2 tbsp of butter, Sukhi’s Classic Indian Curry Sauce, and ¾ cup of water into the Instant Pot. Sauté for 3 minutes.
  • Add the kidney beans, lentils, and another 2 tbsp of butter and set the Instant Pot to cook at low heat. Stir gently for at least 20 minutes or as long as possible until serving to maximize smooth, creamy consistency.
  • If the dish is too thick, add small splashes of water until reaching the desired consistency.
  • Stir in lemon juice, garnish with cilantro, and enjoy with naan or rice!

Notes

If you want a vegan version of this recipe, simply replace each tbsp of butter with 1 tbsp of coconut oil.