Homestyle Dal Makhani
 
Cook time
Total time
 
Whole black (urad) lentils cooked along side kidney beans until they are smooth and creamy. A rich and buttery tadka with onions, tomatoes and fresh ginger bring it together, leaving you with the most delightful result.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4-6
Ingredients
  • 1 cup whole urad dal (black gram)
  • 1⁄3 cup red kidney beans (rajma)
  • 1½ cup onion; chopped
  • 1 cup tomatoes; chopped
  • 1 cup cilantro, stems and all; chopped
  • 2 teaspoons cumin seeds
  • 6 garlic cloves, chopped
  • 3 inches ginger root, grated
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric
  • 1 green chili; slit
  • ½ teaspoon garam masala powder
  • ½ teaspoon red chili powder
  • 3 tablespoons butter
  • 1 tablespoon oil
  • 1½ teaspoon salt; adjust to taste
Method
  1. Soak whole black urad and rajma overnight in 3-4 cups of water.
  2. Rinse and add the soaked dal and rajma with 5 cups of water with half the salt, turmeric and half the ginger.
  3. Close the Instant Pot lid with pressure valve to sealing. Cook on Manual / Pressure Cook (Hi) for 40 minutes. Allow the pressure to release naturally.
  4. Heat oil and butter in a small pan. Once warm add cumin seeds and the slit green chili.
  5. As it crackles add chopped onions and sauté until translucent.
  6. Add chopped ginger, garlic, half of the cilantro, and chopped tomatoes. As the tomatoes start reducing, add in the red chili powder and coriander powder. Sauté until the oils start to separate from the masala.
  7. Add in this tadka/tempering to the boiled dal and rajma along with the remaining salt. Add some water if required.
  8. Set sauté mode for 15 minutes, take a masher or the back of a big spoon and mash the dal, allowing the lentils to break up.
  9. Add garam masala and remaining cilantro.
  10. Garnish with a pat of butter, fresh ginger and more cilantro.
Notes
If needed, replace fresh tomatoes with 2 tablespoon tomato paste.

Don't skimp on the butter, trust me it adds to the creamy richness of the dal.

Dal Makhani always tastes better the day after. Leftovers are a treat.
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/homestyle-dal-makhani/