Description
A rich, creamy Indian lentil dish made with black lentils, kidney beans, and spices.
Ingredients
Scale
- ½ cup whole black lentils (kali urad)
- 1 tablespoon Bengal gram (chana dal) (optional)
- ¼ cup red kidney beans (rajma)
- 2 tablespoons ghee
- 2 teaspoons ginger garlic paste
- 1 teaspoon Kashmiri red chilli powder
- ½ teaspoon cumin powder
- 2 teaspoons salt
- 2 tablespoons ghee
- 1 cup grated onions
- 6 tablespoons tomato puree (or 3 tbsp tomato paste)
- 1 teaspoon grated ginger
- 1 teaspoon garam masala
- 2 tablespoons butter (salted or unsalted)
- ¼ cup heavy cream
- 1 tablespoon Kasuri methi
Instructions
- Wash urad dal, chana dal, and rajma with water and soak them together or separately in 3-4 cups of water for 8-10 hours or overnight.
- Wash the soaked lentils once again and drain them well.
- Add them to the instant pot along with ghee, ginger garlic paste, Kashmiri red chili powder, cumin powder, and salt.
- Add 3 cups of water and close the lid.
- Press PRESSURE COOK and set the timer to 25 minutes on HIGH PRESSURE. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually.
- Open the lid and mash the dal with the back of a ladle until creamy. Set aside.
- In a pressure cooker, add the soaked lentils, ghee, ginger garlic paste, Kashmiri red chili powder, cumin powder, and salt.
- Add 4 cups of water and close the lid.
- Pressure cook for 1 whistle on high heat, then reduce the heat to low and cook for 25 minutes.
- Let the pressure release naturally, then open the lid and mash the dal until creamy. Set aside.
- Heat ghee in a skillet over high heat and add onions, cooking until lightly browned (8-10 minutes).
- Add tomato puree and fry for 2-3 minutes.
- Add grated ginger and garam masala powder, cooking for another 2 minutes.
- Add the cooked and mashed dal to the skillet, reduce the heat to low and cook for 20-25 minutes, stirring frequently. Add some water if the dal is too thick.
- Add butter and heavy cream and cook for 2 minutes.
- Adjust salt as needed, then add Kasuri methi and cook for another minute.
- Garnish with heavy cream swirls and chopped cilantro before serving.
- For a smoky flavor, heat a piece of coal or cinnamon stick until red hot, place in a bowl in the center of the skillet with the dal, drizzle oil over it, and close the lid for 10 minutes.
- Reheat and serve.
Notes
- Soaking the lentils overnight helps in softening them and reduces cooking time.
- For a richer taste, use unsalted butter.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 20mg