MADHUR JAFFREY'S PRESSURE COOKER DAL (DAL MAKKHANI)
In many ways, the electric pressure cooker's moist environment was meant for Indian food: It cooks dried beans quickly, sometimes without even a soak, and is conducive to saucier dishes like this dal. Adapted from "Madhur Jaffrey's Instantly Indian Cookbook" (Knopf, 2019), this recipe is a relatively fast way to a rich, satisfying dish. You can make your own garam masala (see Tip), or simply use store-bought. Don't skip the tarka: Thinly sliced onions are cooked in ghee until deep in color and then tossed with paprika and chile powder, adding a bright flavor that cuts through the rich dal. Serve it with Indian flatbreads, like naan, roti or parathas, though Ms. Jaffrey also recommends whole-wheat pita.
Provided by Krysten Chambrot
Categories dinner, beans, soups and stews, main course, side dish
Time 9h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Prepare the beans: Wash urad and beans, and soak them overnight at room temperature, in water that covers them generously. Drain them.
- Put the beans into an electric pressure cooker. Add tomatoes, ginger, garlic, chile powder, 1 teaspoon salt and 4 cups water. Close and seal the lid, then set to cook on high pressure for 30 minutes, before letting the pressure release naturally. (If pressure still hasn't released naturally after 15 minutes, quick-release the pressure.)
- As pressure releases, prepare the tarka: Put the oil or ghee in a small frying pan over medium heat. When hot, arrange the onions in a single layer. Stir and fry them, turning now and then, until they turn reddish gold and crisp, 5 to 7 minutes. Sprinkle with paprika and chile powder, and remove from heat.
- Once the pressure has released, hit cancel to reset the pressure cooker. Open the lid carefully, venting the steam away from you. Stir the dal. Using a potato masher, crush the dal as much as you can. Taste, adding salt as needed.
- Select the sauté setting, and set to normal. Add the cream, garam masala and 1 tablespoon butter, and stir until dal reaches desired consistency. Transfer dal to a serving dish and add another dollop of butter on top. Top with tarka.
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Gary NUNES
[email protected]I've made this dal several times and it's always a hit. It's a great recipe for a weeknight meal.
ammar.mohsen mohammed
[email protected]This dal is a great way to get your kids to eat lentils. My kids love the creamy texture and the mild flavor.
Mohsian Ali
[email protected]I love the versatility of this dal. You can add different vegetables, spices, and herbs to create a unique dish every time.
GIFT MWANJELWA
[email protected]This dal is a great make-ahead meal. I often make a big batch on the weekend and then eat it throughout the week.
Bryan Kane
[email protected]I'm not a big fan of dal, but this recipe changed my mind. It's so creamy and flavorful.
Hocky132 Ali
[email protected]This dal is a great way to use up leftover lentils. I always have some in my freezer and it's so convenient to just throw them in the pressure cooker with some spices and water.
Akash Rahpot
[email protected]I made this dal in my instant pot and it was perfect! The lentils were cooked in no time and the dal was so flavorful.
Donnish Iwok
[email protected]I love the addition of fenugreek leaves in this recipe. It gives the dal a unique flavor that I really enjoy.
Bhushan Sah
[email protected]This is my go-to dal recipe. It's simple to make and always turns out great.
Kushlani Dilmi
[email protected]I've been making this dal for years and it's always a crowd-pleaser. It's so easy to make and always comes out delicious.
Josphat Kiplangat
[email protected]Made this dal for dinner last night and it was a hit! The lentils were cooked perfectly and the sauce was rich and flavorful. I served it with some basmati rice and it was the perfect comfort food.