Daal Makhani is a rich North Indian delicacy which is made with Urad Daal (Black Lentil) and Rajma (Red Kidney Beans). The key idea is to slow cook the Daal with whole and ground spices and top it off with butter/ghee/cream. Although traditionally Daal Makhni is can be slow cooked for 12- 24 hours, my recipe is quick and easy and can be done in a pressure cooker or instapot. It goes really well with Naan/ Tandoori Roti/Rice. In my recipe I have used butter which you can replace with margarine if you prefer. Although cream can be used for additional garnish, I have not used it in this recipe.

Serves: 4 people; Soaking Time: 8-12 Hours Prep Time: 15- 25 minutes; Cook Time: 75 – 90 minutes

Step 1: Soaking the Daal Overnight 3/4 Cup of Kidney Beans (Not canned) 3/4 Cup of Black Lentil (Nor canned) Directions: Mix both the lentils in a medium mixing bowl. Wash them well and then fill the bowl with water half way. Please ensure the lentils are fully submerged in water. Keep it aside for at least 8-12 hours, preferably 12 hours.

Step 2: Prep and Cooking 2 red onions finely chopped 2 tomatoes finely chopped 1 tbsp. ginger garlic paste 1/2 tbsp. chili powder (You can use paprika if you dont want it to be spicy) 1 tbsp. cumin powder 1/2 tbsp. coriander powder 1/2 tbsp. chat masala 1/2 tbsp. turmeric powder Salt to taste 1/2 tbsp. garam masala 1/4 cup butter/ margarine 2 bay leaf 1 cinnamon stick 4 cardamom pods 2.5 cups of water Directions: Start by heating oil on medium heat in a pressure cooker. Once the oil is hot, add bay leaf, cinnamon stick and cardamom. Within a minute you should have the fragrance from these excellent spices. Right then add onions. Once onions are translucent (2-3 minutes), add the ginger garlic paste and tomatoes and let it cook for about 2-3 minutes. Then add in all the spices, salt and cook for about 15 minutes. Drain the water for the soaked lentil and add it to the cooker. Add the butter/ margarine and let it cook for about 5 minutes. Add 2.5 cups of water and bring it to boil. At this point, cover the pressure cooker with the lid and set the heat to sim and cook it for about 75 minutes. Sim setting should simulate slow cooking of the lentils. In the mean time pressure may release for the cooker and that is totally fine. After 75 minutes switch off the heat and let it sit for about 15 minutes or so. Check to see if the pressure cooker can open. Once it opens Daal Makhni should be ready to serve. If the Daal is still not cooked just put it back on pressure cook for about 15 minutes. Once it is ready, you can garnish with cilantro and cream and little bit butter if you like and serve it with Naan/ Roti/ Rice! Trust me – the effort and wait is totally worth it. For instapot: Do the initial prep in sauté mode and then use high pressure setting for 45 minutes. This recipe can certainly be done for vegan diet by using plant based margarine and using cashew base cream.