Description
Make restaurant-style Indian Dal Makhani at home in your pressure cooker. Smooth, creamy, spicy, and hearty plant proteins for great taste, and good health.
Ingredients
- 1/2 cup whole black urad dal ((see picture))
- 2 Bay Leaves
- 1 tablespoon Minced Garlic
- 2 teaspoons Minced Ginger
- 1 can diced tomatoes, drained
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Ground Coriander
- 1/2 teaspoon Punjabi garam masala ((see recipe below) or ordinary garam masala)
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon Ground Cumin
- 1.5 cups Water
- 1/4 cup Full-Fat Greek Yogurt ((or drained soy yogurt))
- 1/2 cup Half and Half (cream, or alternative milk of your choice, or cashew paste)
- 2 teaspoon Ghee ((Earth Balance for non-diary))
- 1 teaspoon cumin seeds
- 1 tablespoon Tomato Paste
Method
- Wash the dal well and drain.
- Add dal, bay leaves, ginger, garlic, and tomatoes to the instant pot, sauté for a few minutes
- Add water to your Instant Pot and set the Instant pot or pressure cooker to high pressure for 30 minutes. Allow the pot to release pressure naturally for 10 minutes, and then release all remaining pressure.
- Meanwhile, mix together the yogurt, remaining spices, and milk/cream of choice.
- When the dal is ready, open up the Instant Pot and using the back of a spoon, gently mash in some of the dal to make a thicker dal, leaving most of the dal intact.
- Alternatively take some out and hit it with the immersion blender
- Turn your Instant Pot onto its Keep Warm Setting, adding a little water if needed.
- Heat a small saucepan or tadka ladle, add ghee when hot, and add in the cumin seeds which will start to sputter.
- Put in the tomato paste and cook it for a while, until it absorbs all of the ghee.
- Pour this paste into the dal and mix well.
- Pour in your yogurt mixture and mix well, garnish with chopped cilantro if desired, and serve with naan, chappatis, or rice, or eat plain by the spoonful, which is what I do.