Dal Makhani
A luscious transformation of simple lentils, tomato puree, and butter to a gourmet vegetarian delight, this recipe is my Ultimate Dal Makhani version. Urad dal + red kidney beans simmered and pulsed for consistent texture and creaminess added to a smoky + spicy + tangy base of tomatoes sautéed in whole spices (black cardamom, bay leaf and cloves), chili powder, turmeric + garam masala (plus a sprinkle of Kashmiri Lal Mirch for that gorgeous color). Fresh jalapeños for a mild heat factor, tamed with a generous drizzle of cream, dabs of butter, and crushed Fenugreek leaves. Finished with an aromatic Tadka of fried red onions, more jalapeños, and garlic cloves which innocently yet boldly dissipate into the preparation, elevating ordinary dal makhani to this ultimate version!
Servings: 8
Ingredients
- 2 cups black gram lentils *soaked overnight (Urad dal)
- 15 oz kideny beans *1 can, drained and rinsed
- 2 medium red onions *thinly sliced
- 3 cups tomato puree
- 2 tbsp Canola oil
- 2 tbsp butter *unsalted
- 2 tsp garlic paste
- 1 tsp ginger paste
- ½ jalapeño pepper *deseeded and thinly sliced
- 1 bay leaf
- 2 cardamom pods
- 2 cloves
- 1 black cardamom
- ¾ tsp Kashmiri Lal Mirch
- ¼ tsp red chili powder
- 1 tsp garam masala
- ¾ tsp turmeric powder
- ½ tsp dried fenugreek *Kasuri Methi
- 2 tsp Kosher salt
'Tadka' *Optional
- 2 tbsp Canola oil
- 2 tbsp butter *unsalted
- ½ cup red onions *thinly sliced
- ½ jalapeño pepper *thinly sliced
- 2 garlic cloves
Instructions
For 'Daal' Preparation
- Soak black lentils in cold water overnight. Rinse and drain well.
- Heat InstaPot on 'Pressure Cook' mode. Add lentils and canned kidney beans + 2 cups water. Pressure cook lentils and beans for 25 minutes. Let cool and In food processor with blade attachment, pulse lentils + beans to desired consistency.
- Change InstaPot setting to 'Sauté' mode. Melt 2 tbsp butter + oil and sauté red onions for 5-7 minutes. Add cloves, black cardamom, cardamom pods and bay leaf. Mix to combine. Cook for 5 minutes more until onions change color to a light brown. Now add ginger + garlic paste and continue to sauté for 4-5 minutes. Add a splash of water and add spices (Kosher salt, red chili powder, turmeric, garam masala and Kashmiri lal mirch), mix well to combine and continue to cook 3-4 more minutes. Now add tomato puree, mix and sauté or 12-15 minutes, stirring as needed.
- Carefully transfer tomato mixture to a cooking pot. Turn heat to medium. Add pulsed lentil + kidney beans to tomato mixture, mix well, add sliced jalapeños and more butter (~ 1-2 tbsp), bring to a boil, cover pot and then simmer on low heat for 45 minutes to one hour, mixing as needed. *Note: you can continue to cook in InstaPot 'Pressure Cook' mode as well but I chose to transfer it to a cooking pot.
For Finishing
- Uncover pot, taste and adjust salt as needed, add crushed, dried Fenugreek leaves and cream. MIx to combine and simmer for 5-7 minutes, mixing as needed.
For 'Tadka' Preparation
- Heat small skillet on medium heat. Melt butter in oil and fry sliced red onions for 7-8 minutes until golden brown, add sliced jalapeños and garlic cloves and sauté for 3-4 more minutes, until aromatic, being careful not to burn. Add prepared Tadka to Dal. Stir, cover lid and simmer for 5 minutes.
- Aromatic, luscious and the Ultimate Dal Makhani is now ready to serve alongside Basmati rice with peas or toasted garlic naan (and Shammi Kebabs, if you are Hyderabadi). Enjoy! Nosh Farma'aiye.