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While this dal makhani may taste like it cooked for hours, it only takes 30 minutes!

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INGREDIENTS

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Step-by-step instructions!

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Soak the lentils and kidney beans in water for 3 hours. Then drain the soaked lentils and kidney beans, and add to the Instant Pot with water and salt.

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While the lentils are pressure cooking, sauté ginger & garlic paste in butter in a skillet.

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Add the spices to the ginger & garlic, and combine. Cook for 1-2 minutes.

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Add the tomato puree to the skillet, and cook for 5 minutes or until the excess water has evaporated and the tomato mixture has thickened.

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SWipe UP FOR FULL RECIPE!

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