Lip Smacking Slow- Cooked Homemade Dal Makhani, the Easy and Simple Way!

Soak the black lentils and kidney beans overnight in water.

Drain the soaked lentils and beans and place them in the inner pot of an Instant Pot (or pressure cooker).

Pour in about 5 to 6 cups of water, adjusting based on your desired gravy consistency.

Add the ginger garlic, bay leaf, cloves, cinnamon powder, and all other spices.

Set the Instant Pot to pressure cook mode for 30 minutes.

Allow the pressure to release naturally.

Once the pressure is released, you'll notice the dal has softened, but the water and dal may appear separate.

Add the chopped tomato and mustard oil and stir well.

Cook the dal again on** slow cook** mode for 30 minutes. It will become creamy.

Prepare the first tadka by spluttering the cumin in melted ghee.

Add the chopped onions and sauté until slightly brown, followed by the chopped tomatoes until soft.

Mix this tadka into the prepared dal.

Prepare the final tadka by melting ghee in a small pan.

Add the methi seeds and let them brown slightly, then add cumin and kasturi methi.

Switch off the heat and add the Kashmiri mirch.

Mix the final tadka into the dal, reserving some for garnish.

Place the dal in a serving bowl and mix in a few tablespoons of heavy cream or malai.

Top with remaining tadka and sprinkle with chopped coriander leaves before serving.