Dal Makhani

INGREDIENTS:

• 1 cup = 250ml
• 200g black beans – 1 cup -whole urad
• 2 tbsp. red kidney beans
• 3 tbsp. oil
• 2 tbsp. ghee
• 1-2 bar leaf
• 2-3 cloves
• 1 tsp. cumin seeds
• 1 cup onion and garlic puree (see notes below)
• 1 tbsp. ginger-green chilli paste
• 1 cup tomato puree (see notes below)
• 1 tsp. red chilli powder (see notes below)
• 2 tsp. ground cumin and coriander
• 25g butter any
• 1/2 tsp. garam masala
• 1 tsp. dry fenugreek leaves – kasoori methi
• 50ml cream
• Salt to taste

INSTRUCTIONS:

1. Clean, wash and soak both beans together in plenty of water for 10-12 hours.
2. Once soaked discard the water.
3. Arrange the inner pot of Instant pot and select the SAUTE mode for 10 minutes.
4. Add oil and ghee, once the HOT sign appears, add bay leaf and cloves.
5. Add cumin seeds and once start spluttering add onion puree.
6. Keep stirring until water evaporates, add ginger and chilli paste.
7. Cook till oil separates.
8. Add tomato puree and cook again till oil separates.
9. Now tip in red chilli, cumin and coriander powder and mix well.
10. Add soaked beans and 3 cups of water.
11. Shut the pot with the lid.
12. Cancel SAUTE mode and select SLOW COOK.
13. Select 8 hours and leave it aside.
14. After 8 hours, the daal must be done.
15. Add garam masala and kasoori methi.
16. Mix well add cream and serve hot.

INSTANT POT SLOW COOK AND STOVETOP METHOD

1. Cook soaked beans in a pressure cooker or pan until well done.
2. Heat oil and ghee in kadai or pan on medium heat.
3. Add bay leaf and cloves. Then add cumin seeds.
4. Once splutter add the onion puree and saute for a few minutes.
5. Add ginger and chilli puree, cook till oil separates from the mixture.
6. Add tomato puree.