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
1 x 400g can kidney beans
1 x 400g can chopped tomatoes
Salt and pepper (to taste)
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
Select the FRY function, press START, then add the oil and allow to heat. 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 minute until a paste begins to form.
Add the lentils, kidney beans, tomatoes and water. Stir to combine then press CANCEL.
Put the lid on and close the pressure valve then select the RICE function and adjust the time to 20 minutes, then press START.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Stir in the butter and season to taste before serving.