Cook Time 45 mins
Total Time 1 hr
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.
Course: Main Course
Cuisine: Indian
Dietary Consideration: Gluten-Free, High Fiber, Vegan, Vegetarian
Cooking Style: Instant Pot/Pressure Cooker
Recipe Type: Beans, Legumes, & Lentils, Full Liquids/Soft Foods, Pressure Cooker
Servings: 4
Calories: 156 kcal
Author: Urvashi
Ingredients
Boil Together
1/2 cup whole black urad dal (see picture)
2 bay leaves
1 tablespoon minced garlic
2 teaspoons minced ginger
1.5 cups water
Mix Together
1/4 cup Greek yogurt (or drained soy yogurt)
1/2 cup half and half, cream, or alternative milk of your choice, or cashew paste
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon Punjabi garam masala (see recipe below) or ordinary garam masala
For Finishing
2 teaspoon ghee, (Earth Balance for non-diary)
1 teaspoon cumin seeds
1 tablespoon tomato paste
Instructions
Wash the dal well, add ginger, garlic, bay leaves and water, and cook in an Instant Pot for 30 minutes using natural release.
Meanwhile, mix together the yogurt, milk/cream of choice, and the listed spices and blend these well together.
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.
Turn your Instant Pot onto its Keep Warm Setting, adding a little water if needed.
Heat a small saucepan or kadhai, 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.
