Dal Makhani -Simmer cooking in Instant pot. The slow cooking makes the taste of this dal richer and the longer you cook the consistency becomes thicker and the tempeing of spices and cream add the rich taste.
Black Urad Dal 1 cups
1/4th cup Kidney beans.
First rinse them well .Soak these overnight
1 teaspoon minced ginger
1 teaspoon minced garlic 3-4 cloves of garlic
salt to taste
white whipped butter 2 tablespoons
1 teaspoon cumin seeds
pinch of asafetida
2 chopped green chillies
1 tablespoon whipped white butter
3-4 medium sized tomatoes pureed.
1 tablespoon dal makhani powder ( 2-3 cloves 1 bay leaf 1 black cardamon 1/2 teaspoon coriander seeds 1-2 dry red chillies)- grind these in your spice grinder
1/4th cup heavy cream
cilantro to garnish1 tablespoon ghee
1 teaspoon tomato paste
salt to taste
1/2 -3/4th teaspoon deghi mirch-red chilli powder
In Instant pot put on the saute mode - add the white butter and then add a pinch of asafetida add 3/4th amount of the pureed tomatoes then the green chillies and minced ginger plus garlic. Stir this well add salt and 1 tablespoon of fresh ground dal masala we ground. Once the tomatoes are well cooked and the tomato puree is well blended we drain the lentils and beans and add that to the tomato puree , add water about 5 cups. We close the instant pot lid to seal and put it on the bean/chilli mode which is about 30 minutes and then let it cook in slow heat for an hour after.
For tempering- we put in a pan a tablespoon ofghee then add the cumin seeds let it splutter and add the rest of the puree and paste mix it well and add the red chilli powder.
Garnish with the cream and chopped cilantro.
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