Delicious, creamy rajma, or kidney bean dal in about an hour.
In your pressure cooker add the first 13 ingredients. Yep, just throw it in the pot. Give a good stir.
Set to high pressure for 45 minutes or use your Bean setting if you have one. Let the pressure come down naturally.
Carefully remove the lid and remove the pepper, if using.
Stir in the cream, lime juice and cilantro. Turn on the keep warm setting. Let it sit around for 10 minutes or so and give another stir. If you want it thicker, use your simmer/saute feature to get to the thickness you want. Or you can mash a few beans with a bean smasher.
Serve over cooked rice or with pita or naan.
1. Again, if you're not into dairy, substitute any unsweetened plant milk. Coconut cream is also great in this.
2. Leave out the pepper if you don't want any extra heat. It's just floating in there and is removed after the cook time, so it doesn't really make it fiery.
3. I mentioned Camellia red beans because they're the perfect bean. Camellia beans are rated higher than the top governmental standard for beans. The growers set aside the best beans for Camellia. I've eaten them all my life and they are always creamy, never old and hard. You almost don't even have to rinse them they're so clean. I have never found a rock or stone in any of Camellia's beans. So just saying, if you can find them at your local store, buy them.