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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cornelia brown
[email protected]I tried this recipe but it didn't turn out well. The dal was too watery and the flavors were not very good. I'm not sure what I did wrong.
aamir najam
[email protected]This dal was a bit too spicy for my taste, but it was still very good. I will definitely make it again, but I will use less chili pepper next time.
Akas Ahmed
[email protected]I made this dal last night and it was delicious! The flavors were amazing and the dal was so creamy. I will definitely be making this again :)
md hazrat
[email protected]This was my first time making dal and it was so easy! I followed the recipe exactly and it turned out great. The dal was flavorful and creamy, and the pressure cooker made it so quick and easy to make. I will definitely be making this again!
Hasan Uddin
[email protected]This dal is amazing! I've made it several times now and it's always a hit. The pressure cooker makes it so easy and quick to make, and the flavor is incredible. I love the combination of spices and the creaminess of the lentils. I highly recommend th