Kala Dal Makhani – Soft Simmered Black Beans
There is an entire series of dishes that fall in the “makhani” category of cooking. The term basically translates to “buttery.” These elaborate party dishes are at the core of festive Punjabi cooking and are among the signature dishes of many Indian restaurants. My easy Basic Makhani Masala and Everyday Masala Paste along with regular black beans make this a very accessible indulgence.
Servings Prep Time
4-6servings 3minutes
Cook Time
15minutes
Servings Prep Time
4-6servings 3minutes
Cook Time
15minutes
Ingredients
  • 1cup dried black beanssoaked for 4 to 6 hours, drained
  • 1/2cup Everyday Masala Paste
  • 1/2cup Basic Makhani MasalaBasic Makhani Masala
  • 1tbsp dried fenugreek leavesEveryday Masala Paste
  • 1tsp garam masala
  • 1/3cup fresh cream
  • 2-3tbsp fresh lime juice
  • Thinly sliced onionsfor garnish
Instructions
  1. Place the drained black beans, Everyday Masala Paste, Basic Makhani Masala, and 1 cup of water in the Instant Pot®. Close the lid, set on Bean/Chili mode for 15 minutes. When cooking time is complete, allow for Natural Pressure Release for 15 minutes. Remove the lid and stir well.
  2. Set the Instant Pot® on the Sauté mode and bring to a simmer. The beans should be soft and the mixture
  3. Stir in the dried fenugreek leaves and garam masala and simmer for 5 minutes. Mix in the cream, reserving a little to drizzle over the top.
  4. Place the beans in a serving bowl. Sprinkle with the lime juice, thinly sliced onions, and remaining cream. Serve with rice or your favorite flatbread.