Instant Pot Dal Makhani

Here is another delicious instant pot find.  I'm writing the recipe up here so I remember to make it again, but it's straight from The Instant Pot Indian Cookbook by Urvashi Pitre.  The dal here retains its shape and the sauce is wonderfully creamy (probably because it includes, um, cream).

With a salad and Heidi's Instant Pot Chickpea Cauliflower Korma (except I was with non chickpea eaters so we did potato cauliflower):  

Group One: 

1/2 cup whole black urad dal, rinsed

2 bay leaves

1 TB chopped garlic

2 tsp grated fresh ginger

2 1/2 cups water

Group Two: 

1/4 cup plain yogurt

1/2 cup cream

1 tsp salt 

1/2 tsp each turmeric, coriander, garam masala

1/4 tsp each cayenne, cumin

Group Three: 

2 tsp ghee

1 tsp cumin seeds 

1 TB tomato paste 

Put Group One in the instant pot and pressure cook on high for 30 minutes, then release naturally (I lost patience and eventually did quick release and it was fine).

While that is cooking, whisk together Group Two in a bowl and set aside.  For Group Three, heat the ghee in a small pan, add the cumin seeds, and when they sputter, stir in the tomato paste until it absorbs the ghee. 

Mix Group Three into Group One, then mix in Group Two as well.  Serve with chopped cilantro and fried garlic.  Yum.