Dal Makhani (Indian lentils)
Looking for a delicious Indian recipe? Try this gluten-free, vegetarian dish, full of protein and flavor! Serve with basmati rice for a full meal.
This recipe is provided courtesy of the Gluten-Free Palate.
Ingredients
- 1 onion chopped
- 1 cup urid beans (black lentils)
- ⅓ cup canned red beans
- ⅓ cup canned black beans
- 1 chopped tomato
- 1 Tbsp butter
- ¼ cup cream
- 3 cups of water
- ⅕ tsp cumin
- ⅕ tsp granulated garlic
- ⅕ tsp chili
- ⅕ tsp ginger
- ⅕ tsp turmeric
- ⅕ tsp fenugreek
- ⅓ tsp garam masala
- ½ tsp salt
- ⅕ tsp pepper
- cilantro for serving
Instructions
- Pre-soak urid beans for 5-6 hours. This will shorten their cooking time.
- In an Instant Pot or pressure cooker on saute mode, fry the onion in butter for 4-5 minutes, stirring occasionally.
- Add urid beans, tomatoes, salt, and all spices except garam masala and pour in 3 cups of water. If you are using raw beans instead of canned beans, add them at this stage.
- Stir and cook under pressure for 30 minutes. Then gently release the pressure and open the lid, checking the beans—they should be soft.
- Pour in the cream and add the garam masala. If you’re using canned beans, add them now.
- Simmer on saute mode for 5 minutes, stirring occasionally. Serve immediately with fresh cilantro.
