The Best Restaurant Style Instant Pot Dal Makhani

We always called it "maa ki dal." Growing up, I genuinely thought maa meant "mother," not realizing it stood for maah aka whole black gram. Still, the name fit in my head, because this dal always felt like comfort only a mom could make. Rich, creamy, and slow-cooked in spirit, this Dal Makhani has always been the maharani of dals in our home.

Dal Makhani isn't just any ordinary lentil dish. It's a ROYAL creation that tells the story of Punjab's rich culinary heritage. Born in the bustling kitchens of North India, this creamy delight has become synonymous with comfort food for millions of people. It's the perfect combination of humble ingredients transformed into something absolutely EXTRAORDINARY through patience, love, & time.

• 1.5 cup Black gram dal / whole urad dal
• 1 can Kidney beans
• 2 tablespoon Ghee or oil
• 1 tablespoon Cumin seeds
• 1 Dry bay leaves
• 1 Medium onion finely chopped
• 1 teaspoon ginger Fresh chopped
• 4 Garlic cloves chopped
• 2 tablespoon cilantro Chopped
• ½ teaspoon Turmeric powder
• 2 teaspoon Red chili powder
• 2 Tomatoes finely chopped
• 2 tablespoon tomato paste
• 2 teaspoon Cumin seeds
• 2 teaspoon coriander powder
• 1 tablespoon Dried fenugreek leaves Kasoori methi
• Salt to taste
• 4 cups Water
• ¼ cup Cream optional