Dal Makhani In Pressure Cooker
[/donotprint]
This Dal Makhani Recipe is very easy to make, simple and using only one pot (pressure cooker) yet the end result is delicious. First, the dal is cooked for 6-7 whistles in pressure cooker and then remaining ingredients are added to the dal and again cooked for 5-7 whistles. Finally, the cream is mixed with the dal and that’s it. Creamy dal makhani is ready. You can make this dal in instant pot as well by following the same method.
| Ingredients: |
| 1/2 cup Whole Black Urad Dal (black lentils), soaked in water for 6-8 hours |
| 3 tablespoons Rajma (red kidney beans), soaked in water for 6-8 hours |
| 1/2 tablespoon Ginger-Garlic Paste |
| 1/2 cup Tomato Puree |
| 1/2 teaspoon Red Chilli Powder |
| 1/2 teaspoon Kasuri Mehti, optional |
| 2 tablespoons Butter (or more if you like) |
| 1/4 cup Fresh Cream |
| Salt, to taste |
Directions:
- Blend 2 medium tomatoes in a mixer grinder to make tomato puree.
- Take 1/2 cup whole urad dal and 2-3 tablespoons rajma and wash them in water for 3-4 times. Rub the dal between your palms to wash it properly.
- Soak them in 1½-2 cups water for 6-8 hours or overnight.
- Drain the excess water and transfer them in a 3-litre capacity pressure cooker. Add 2 cups water and 1/2 teaspoon salt.
- Close the lid and cook them for 6-7 whistles over medium flame. Turn off the flame and let the cooker cool for a while (5-7 minutes). Remove the excess pressure and open the lid. (If you are not in a hurry, let the pressure release naturally.)
- Add 1/2 cup tomato puree.
- Add 1/2 tablespoon ginger-garlic paste and 1/2 teaspoon red chilli powder
- Add 1/2 teaspoon kasuri methi and 2 tablespoons butter.
- Mix well and close the lid. Cook again for 5-7 whistles over medium flame.
- Turn off the flame and let the cooker pressure release naturally. Remove the lid. Taste the dal makhni for salt. Add more if required.
- Lightly mash the dal with the backside of a large spoon. Check the consistency of dal makhani.
- Add (1/2 cup- 1 cup) more water if it is too thick.
- Let it cook for 4-5 minutes or until you get the desired thickness.
- Turn off the flame. Add 1/4 cup fresh cream and mix well.
- Creamy Dal Makhani is ready for serving.
Tips and Variations:
- Creamy – Don’t reduce the amount of butter or fresh cream to get the restaurant like taste.
- Mash the dal well using the backside of the spoon to get creamy texture of the dal.
Taste: Creamy and salty
Serving Ideas: Serve dal makahni with jeera rice or tandoori roti or butter naan in lunch or dinner.