Ingredients
The following ingredients have 4 Servings
- 1 cup Black gram lentils (Sabut Urad Dal) (rinsed and soaked for 4 hours or overnight)
- 1/4 cup Red Kidney Beans (Rajma)
- 1 tablespoon Butter or Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 tablespoon Ginger (minced)
- 1 tablespoon Garlic (minced)
- 1 Onion (medium, diced)
- 2 Tomato (medium, diced)
- 3 cup Water (for cooking)
- 1 tablespoon Lemon juice ((optional))
- Cilantro (to garnish)
- 1 teaspoon Kashmiri red chili powder (adjust quantity if using other chili powder)
- 1/2 teaspoon Garam Masala
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1 teaspoon Salt (adjust to taste )
- 1 cup Brown Rice (rinsed)
- 1.25 cup Water
- 1 tablespoon Ghee or Oil ((optional))
- 1 teaspoon Salt ((optional))
Instruction
- Rinse and soak lentils and beans in water for 4 hours or overnight.
- Start the pressure cooker in saute mode and let it heat. Add oil and cumin seeds.
- When the cumin seeds change color, add onions, ginger and garlic. Sauté for about 3 minutes.
- Add tomatoes and spices. Stir and saute for another 2 minutes.
- Drain the water from the soaked lentils and beans. Add them to the instant pot. Add water and mix the ingredients.
- (optional) In a steel bowl, add the ingredients for brown rice. Please a tall trivet and the bowl of rice on top of the trivet.
- Press cancel and close the lid with vent in sealing position. Change the instant pot setting to bean/chili, which will set the timer to 30 minutes of high pressure cooking.
- When the instant pot beeps, do a natural pressure release. Open the lid.
- (optional) Using tongs, carefully take out the bowl of brown rice. Then take out the trivet.
- Stir the dal well. If needed, add water to get the desired consistency. If you like, add more garam masala to taste.
- Stir in the lemon juice and garnish with cilantro. Dal Makhani is ready to be served.
