Dal Makhani (Creamy Lentils)

Ingredients

• pressure cook
  • 1 cup whole black urad dal
  • 1 tbsp chopped garlc
  • 2 tsp minced ginger
  • 2 bay leaves
  • 2 1/2 cups water
• mix
  • 1/4 cup greek yogurt
  • 1/2 cup half-and-half or cream
  • 1 tsp kosher salt
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp garam masala
• tempering
  • 2 tsp ghee
  • 1 tsp cumin seeds
  • 1 tbsp tomato paste
• garnish
  • fresh cilantro (optional)

Directions

1. Pick over and rinse the dal. Put the dal, garlic, ginger, and bay leaves, and water in a pressure cooker. Cook on high pressure for 30 mins with a natural pressure release. When cooked, mash 1/4 (or less) of the dal to thicken the mixture.
2. In a small bowl, mix together the yogurt, half-and-half (or cream), salt, turmeric, cayenne, cumin, coriander, and garam masala.
3. Tempering. Heat ghee over medium-high heat in a pan. When hot add the cumin seeds. When the seeds start to sputter, add the tomato paste and cook, stirring, until it absorbs most the ghee, about 2 minutes.
4. Add the tempering and yogurt/spice mixture to the dal.
5. Serve with cilantro as garnish.

Notes

• MSG doesn't enhance the flavor.
• Don't skimp on the salt.

References

• Adapted from Indian Instant Pot Cookbook, 2017, p50, by Urvashi Pitre

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