Description
A delicious creamy dal made with black lentils, rajma, and aromatic spices.
Ingredients
Scale
- ½ cup whole black lentils (kali urad)
- 1 tablespoon Bengal gram (chana dal) (optional)
- ¼ cup red kidney beans (rajma)
- 2 tablespoons ghee
- 2 teaspoons ginger garlic paste
- 1 teaspoon Kashmiri red chilli powder
- ½ teaspoon cumin powder
- 2 teaspoons salt
- 2 tablespoons ghee
- 1 cup grated onions
- 6 tablespoons tomato puree (or 3 tbsp tomato paste)
- 1 teaspoon grated ginger
- 1 teaspoon garam masala
- 2 tablespoons butter (salted or unsalted)
- ¼ cup heavy cream
- 1 tablespoon Kasuri methi
Instructions
- Wash urad dal, chana dal, and rajma with water and soak them together or separately in 3-4 cups of water for 8-10 hours or overnight.
- Wash the soaked lentils once again and drain them well.
- Add them to the instant pot along with ghee, ginger garlic paste, Kashmiri red chili powder, cumin powder, and salt.
- Add 3 cups of water and close the lid.
- Press PRESSURE COOK and set the timer to 25 minutes on HIGH PRESSURE. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually.
- Open the lid and mash the dal with the back of a ladle until creamy. Set aside.
- Add them to a pressure cooker along with ghee, ginger garlic paste, Kashmiri red chili powder, cumin powder, and salt.
- Add 4 cups of water and close the lid.
- Pressure cook for 1 whistle on high heat. Then reduce the heat to low and cook for 25 minutes.
- Remove the cooker from heat and let the pressure release naturally. Then open the lid.
- Mash the dal with the back of a ladle or a potato masher until it is creamy. Set aside.
- Heat ghee in a skillet over high heat. When the ghee is hot, add onions and cook until they turn lightly browned (8-10 minutes).
- Add tomato puree to the skillet and fry for 2-3 minutes.
- Now add ginger and garam masala powder and cook for another 2 minutes.
- Add the cooked and mashed dal to the skillet. Reduce the heat to low and cook for 20-25 minutes, stirring frequently.
- Add butter and heavy cream and cook for 2 minutes. Check for salt and add more if required.
- Add Kasuri methi and cook for another minute.
- Garnish with heavy cream swirls and chopped cilantro and serve!
- For a smoky flavor, heat a piece of coal or a cinnamon stick over direct flame until red hot. Keep a bowl in the center of the skillet with the dal and place the hot coal in the bowl. Drizzle a few teaspoons of oil over the coal, close the lid, and let the dal absorb the smoke for 10 minutes. Discard the coal and serve the dal.
Notes
- This dal can be served right away or kept warm until ready to serve.
- Adding chana dal is optional, but it enhances the flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg