Dal Makhani

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1. 1Step 1: Soak the lentils overnight.
2. 2Step 2: Add the dal/lentils and 3 cups of water to an instant pot and pressure cook on the multigrain setting for 45 minutes. You can also do this step in a regular pressure cooker. Time and amount of water may vary.
3. 3Step 3: After 45 minutes, release the pressure and open the pressure cooker. Mash the lentils with a potato masher and set aside.
4. 4Step 4: Thinly chop the onions and start sautéing in the oil and butter for about 5 minutes.
5. 5Step 5: Add the ginger, garlic, spices, and tomato purée. Cook well on medium-low heat. Add 2 tbsp of water to prevent burning.
6. 6Step 6: Once the oil separates from the masala, it means it's ready.
7. 7Step 7: Add the cooked lentils and 1 cup of water. Cook on low heat for another 20-25 minutes while stirring occasionally.
8. 8Step 8: Add heavy cream and sprinkle fenugreek leaves.
9. 9Step 9: Add some butter (optional) and serve with garlic naan or white rice.