Slow-cooked black lentils and kidney beans come together in the Instant Pot, simmered until they're completely tender and start to break down into that signature velvety, porridge-like texture dal makhani is known for. A base of sautéed onion, garlic, and ginger builds deep flavor, while cumin seeds, Kashmiri chili powder, coriander, and garam masala bring the warmth and smokiness this dish is famous for. Crushed tomatoes cook down until glossy and rich, forming a thick, spiced backbone for the lentils to soak into. The pressure cooker does the heavy lifting here, turning humble legumes into something luxurious with minimal hands-on effort. Finished with a swirl of cilantro and ladled over basmati rice or scooped up with naan, this one delivers all the comfort of the classic without any hassle. It's a satisfying, protein-packed main that fits neatly into a vegan spread.
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Soak the black lentils and kidney beans in separate bowls of cold water for at least 8 hours or overnight. Drain and rinse both through a fine-mesh strainer before using.
Set the Instant Pot to Sauté (Normal). Add 2 tbsp butter and the oil and heat until the butter is melted and foaming subsides. Add the cumin seeds and cook, stirring, until they sizzle and darken slightly, about 30 seconds — watch closely, as they can scorch quickly.
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