Three-Lentil Dal Makhani
This one’s a creamy lentil curry, often made with black lentils and kidney beans. Unfortunately, black lentils are tough to track down outside of specialty markets. Easier to find, red kidney beans do indeed break down and thicken the curry, giving it a characteristic texture. But dried kidney beans make the recipe overly complicated (soaking, pre-cooking separately, etc.). And canned kidney beans end up too squishy under pressure for this long. To solve all those problems, we use a mix of lentils to revamp this dish—even red lentils (sometimes called “pink lentils”), which dissolve under pressure and thicken the dish while giving it an earthy flavor. Although this is a vegetarian main course, feel free to serve it alongside almost anything from the grill. Pork loin would be welcome. Beef ribs, too.
Servings Prep Time
6 servings 10minutes
Cook Time
Servings Prep Time
6 servings 10minutes
Cook Time
  • 2tbsp butter or ghee
  • 6medium garlic clovespeeled and minced (2 tablespoons)
  • 2tbsp peeled fresh gingerminced
  • 1tbsp garam masala
  • 1tsp ground cumin
  • 1tsp ground dried turmeric
  • 1/2tsp table salt
  • 1/2tsp ground dried cayenneup to
  • 1 cinnamon stick4-inchstick
  • 4 green or white cardamom pods
  • 2 bay leaves
  • 1large round red tomatochopped (1 cup)
  • 1/2cup red lentils
  • 1/2cup brown lentils
  • 4cups Water
  • 1/2cup heavy cream
  1. Press Saute, set time for 5 minutes.
  2. Melt the butter in the cooker. Add the garlic, ginger, garam masala, cumin, turmeric, salt, cayenne, cinnamon stick, cardamom pods, and bay leaves. Stir until fragrant, about 1 minute. Add the tomato and cook, stirring often, until it just begins to break down, 1 to 2 minutes.
  3. Turn off the SAUTE function. Stir in the red lentils, brown lentils, and chana dal until coated in the spices. Stir in the water and lock the lid onto the pot.
  4. Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 16 minutes with the Keep Warm setting off.
  5. Optional 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 20 minutes with the Keep Warm setting off.
  6. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Remove and discard the cinnamon stick, cardamom pods, and bay leaves. Stir in the cream until uniform, then set the lid askew over the pot for 5 minutes to blend the flavors. Stir again before serving.
Recipe Notes

• If you want to have the “full bean” experience (and a less thick curry), substitute dried black-eyed peas for the red lentils.
• Serve the curry with packaged na’an or other flatbreads.