Dans collection

Dal Makhani

Name: Dal Makhani
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 cup whole black lentils (whole urad dal, soaked overnight); ½ cup red kidney beans (rajma, soaked overnight); 4 cups water (for pressure cooking); 2 tablespoons ghee (or unsalted butter); 1 teaspoon cumin seeds; 1 bay leaf; 1 large onion (finely chopped); 1 tablespoon ginger-garlic paste; 1-2 green chili (slit (optional); 1 cup canned crushed tomatoes (or fresh puree); 1 teaspoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon turmeric powder; 2 teaspoons Kashmiri chili powder (or mild paprika); 1 teaspoon garam masala; Salt (to taste); ½ cup water (adjust when combining); ¼ cup heavy cream (plus extra for garnish); 1 tablespoon kasoori methi (dried fenugreek leaves); Fresh cilantro leaves (chopped, for garnish)

6 servings

porcie

10 minutes

aktívny čas

1 hour

celkový čas

Začať variť

Ingrediencie

1 cup whole black lentils (whole urad dal, soaked overnight)

½ cup red kidney beans (rajma, soaked overnight)

4 cups water (for pressure cooking)

2 tablespoons ghee (or unsalted butter)

1 teaspoon cumin seeds

1 bay leaf

1 large onion (finely chopped)

1 tablespoon ginger-garlic paste

1-2 green chili (slit (optional)

1 cup canned crushed tomatoes (or fresh puree)

1 teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon turmeric powder

2 teaspoons Kashmiri chili powder (or mild paprika)

1 teaspoon garam masala

Salt (to taste)

½ cup water (adjust when combining)

¼ cup heavy cream (plus extra for garnish)

1 tablespoon kasoori methi (dried fenugreek leaves)

Fresh cilantro leaves (chopped, for garnish)

Postup

Drain the soaked urad dal and rajma. Rinse them well in fresh water and drain the water. Add to the Instant Pot with 4 cups of water and ½ teaspoon of salt.

Cook for 30-35 minutes (high pressure). Let pressure release naturally (~15 minutes). Lentils should be soft and mashable.

While dal cooks, heat ghee in a heavy-bottomed pot over medium heat. Add cumin seeds and bay leaf. Let them bloom for a few seconds.

Add the onion and saute until golden, about 10 minutes. Add ginger-garlic paste and green chili. Cook for 2 more minutes.

Stir in crushed tomatoes, coriander, cumin, turmeric, chili powder, and garam masala. Cook until thick and the oil begins to separate. This should take about 15 minutes.

Add cooked dal and rajma to the masala along with ½ cup water. Lightly mash some lentils for creaminess. Simmer on low for 10-12 minutes, stirring often. Add more water if needed to adjust the consistency.

Reduce the heat, stir in cream, and adjust the seasoning. Crush kasoori methi between your palms and add it.

Garnish with cream swirl and fresh cilantro. Serve hot with jeera rice or naan.

Výživové hodnoty

Veľkosť porcie

Kalórie

231 kcal

Celkový tuk

9 g

Nasýtený tuk

5 g

Nenasýtený tuk

4 g

Trans tuk

Cholesterol

24 mg

Sodík

106 mg

Celkové sacharidy

27 g

Vláknina

10 g

Cukry

3 g

Bielkoviny

11 g