Dahl Makhani

1. Soak the lentils

Dried lentils need to be soaked. Do this the night before. Use loads of water.

1. Fry onions in butter

Fry onions off for awhile in the melted butter. Wait until the butter is melted and foaming a little before chucking the onions in. The add the ginger and garlic pastes
2. Add spices, then stock and tomato

Add the whole spices, stir in and let cook until fragrant. Then add the powerderd spices and fry off. Shouldn't be more than 30 seconds, then pour in the tomato. Add in the stock cubes. Cook that off for a few mins.

1. Add drained lentils and kidney beans

Drain the water off of the lentils, drain the kidney beans, then add to the pot.
2. Add 4.5 cups of hot water

Use a kettle! Make sure you give the pot a good stir because things get stuck on the bottom
3. Pressure cook for 30 mins

Or put on high for a few hours. Lentils need to be cooked at a higher temperature than what the low setting on a slow cooker sits at.

1. MASH (a little bit)

Mash up the cooked lentils, that'll make it thicken up. Try and avoid mashing too many kidney beans. Cook with the lid off for a bit longer to try and thicken it up. Add salt if you think it needs more.
2. Add cream and kasuri methi

It's gonna be yum! Kasuri methi has a very distinct smell—it is the smell of restaurant butter chicken! Cook until creamy.
3. Stir in the second half of the butter

Turn the heat off, and stir in the butter. You should be ready to eat now.
4. Serve with rice and whatever else you want

Yum!

Dahl Makhani (Slow/Presssure Cooker Style)