Madhur Jaffrey’s Pressure Cooker Dal (Dal Makkhani)

This is my favorite dal/lentil. Whenever I go to any Indian restaurant, I always order this. It's very delicious 😋. I didn't have fresh cream, so I didn't add it. It's best for vegans Also.

To make your own garam masala, put 1 tablespoon cardamom seeds; 1 teaspoon black peppercorns; 1 teaspoon black cumin (shah zeera); 1 teaspoon whole cloves; 1 (2-inch) cinnamon stick, broken up; and ¾ teaspoon ground nutmeg into the container of a clean coffee or spice grinder, and grind as finely as possible. (The mix can be stored in a jar with a tight lid, away from dampness and light, for several months.) Cardamom seeds and black cumin can be found at Indian grocery stores. Use the freshest spices you can find because potency diminishes with time.