Dal Makhani, or buttered black dal is traditionally a slow-cooked creamy dal originating from the Punjab region of Northern India.
If you can’t track down urad dal then green lentils are a good substitute and are usually easier to find. This is best drizzled with double cream and a sprinkle of fresh coriander or mint.
- 1 tbsp olive or cooking oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 3cm fresh ginger, peeled and grated
- 1-2 green chillies, finely chopped
- 2 tsp ground cumin
- 1 tsp turmeric
- 2 tsp garam masala
- 300g black (or green) lentils (if using dried then soak overnight)
- 1 x 400g can kidney beans
- 1 x 400g can chopped tomatoes
- 900ml water
- 50g butter (or yoghurt)
- Salt and pepper (to taste)
Select the SAUTE function, scroll down to BEEF STEAK and press START. Add the oil and allow to heat up for 2 mins. Add the onion, garlic, ginger and chilli and stir regularly for ~3 minutes until the onion begins to soften.
Add the cumin, turmeric and garam masala, and stir for 1-2 mins until a paste begins to form.
Add the lentils, kidney beans, tomatoes and water. Stir to combine then press BACK.
Put the lid on and close the pressure valve then select the PRESSURE COOK then VEG BEANS and adjust the time to 20 minutes. Press START.
When the program has finished we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Stir in the butter or yoghurt and season to taste before serving.