Tag Archives: dal

Madhur Jaffrey’s Instant Pot Dal Makkhani (with my tweaks)

I found this recipe at Food52, and just ordered her new Instant Pot cookbook!

  • 1 cup whole urad with skin (also called sabut ma; these are small and black in colour)
  • 1/2 cup dried red kidney beans (called rajma in Indian stores; I prefer the smaller ones)
  • 1 tsp salt (plus more, to taste)
  • 4 teaspoons peeled fresh ginger grated to a pulp (or from a tube)
  • 1 tablespoon crushed garlic (or from a tube/jar)
  • 1 cup pureed or strained tomatoes or passata (I like passata)
  • 1/2 teaspoon chili powder
  • 4 cups water

  • 1 tablespoon butter, plus more if needed
  • 1/2 cup heavy cream
  • 1 teaspoon garam masala

  • 2 tablespoons ghee
  • half a large onion, sliced very thinly (halve from roots to tip)
  • 1/4 teaspoon bright red paprika, mixed with
  • 1⁄4 teaspoon chili powder

IMPORTANT, IN ADVANCE: Wash the beans and soak them overnight in water that covers them generously. Drain them the following day.  Alternatively, put the beans into a large pot and cover generously with water.  On stovetop, bring to a rolling boil for 2 minutes, then let sit as is for a couple of hours.  Drain.

  1. Put the soaked and drained beans into the Instant Pot. Add 1 teaspoon salt, the ginger, garlic, tomatoes, chili powder, and 4 cups water. Close and seal the lid, then cook on HIGH PRESSURE for 30 minutes, and let the pressure drop by itself. Hit CANCEL to reset the cooking program.
  2. Open the lid carefully, venting the steam away from you. Stir the dal. Using a potato masher, crush the dal as much as you can. Taste, adding another 1/2 teaspoon salt as needed.
  3. Select the SAUTÉ setting and set to Normal. Stir in the 1 tablespoon butter, cream, and garam masala, heating through.
  4. Tarka: Put the oil or ghee in a small frying pan over medium heat. When hot, arrange the onions in a single layer. Stir and fry them, turning now and then, until they turn reddish gold and crisp.
  5. Sprinkle the paprika/chili mixture over the top and quickly pour all the contents of the pan over the beans, spreading it out over the surface. I stir it right in and serve out of the Instant Pot!

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Filed under comfort food, food, Protein

Dal Makhani in the Instant Pot

(adapted from http://www.twosleevers.com)

This recipe easily doubles, however, I use a little less than 2x the water.

Place in Instant Pot:

    • 1/2 cup whole black urad dal, washed and picked through for stones, etc
    • 2 bay leaves
    • 1 Tbsp minced garlic
    • 2 tsp minced ginger
    • 1 1/2 cups water

Set manually at high pressure, for 30 minutes.  Let the pressure release naturally.  When pressure has returned to normal, remove the lid and lightly mash some of the dal (to your preference).  Do not drain the dal.

While the dal is cooking, in a small bowl whisk together, and set aside:

    • 1/4 cup Greek yogurt
    • 1/2 cup half-and-half, whipping cream, or cashew cream
    • 1 tsp salt

In a small frying pan or saucepan, melt:

    • 2 tsp ghee

In the hot ghee, gently toast:

    • 1/2 tsp turmeric
    • 1/2 tsp garam masala
    • 1/2 tsp ground coriander
    • 1/4 tsp cayenne pepper
    • 1/4 tsp ground cumin
    • 1 tsp whole cumin seeds

To the pan, add, cook, and stir:

    • 1 Tbsp tomato paste

When the tomato paste has absorbed the ghee, remove from heat to cool a little.  Whisk this mixture into the yogurt/cream mixture.

Add the yogurt/spices mixture to the cooked dal in the Instant Pot, and stir gently until combined.

Add a small handful of:

    • finely chopped cilantro

Stir gently, and let the cilantro heat through. 

Serve with brown basmati.

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Filed under comfort food, food, Protein, Vegetarian (lacto/ovo), whole food

Channa Curry (Nizar’s)

I am just going to cut and paste this recipe exactly as it was given to me by my friend…it is simply, wonderfully delicious!   My notes are in blue. It’s necessary to read through the entire recipe before beginning to make it.

Ingredients list.

  • 2 cups split Channa Dahl [Split tiny chick peas – not the same as “chick peas” or split yellow peas]
  • 1 Onion……..chopped small.
  • 2 Tomatoes ……….chopped small..
  • 2 x 1 teasp Fresh crushed Ginger ……… These Ginger and Garlic can be pureed with oil and a little salt and they will keep in the fridge
  • 2 x 2 teasp Fresh chopped Garlic.
  • 2 teasp Ground Coriander Seeds .[ dhanna seed]
  • 2 teasp Ground Cumin Seeds [Jeera seed]
  • Salt.
  • 3 teasp Curry Powder
  • 2 Potatoes, boiled and peeled and quartered
  • *2 heaped teaspoons of Chicken Soup Powder in 2 cups of Water [* Fresh or canned chicken broth can be used instead.]
  • Optional: handful of washed spinach
  • Handful of green beans.
  • Fresh Coriander ½ cup washed and chopped.
  • 1 tablespoon fresh Lemon Juice.

Method: Soak Channa over night. Boil with 1 teasp of Ginger and Garlic, till soft.

In a large heavy bottomed pot. Place enough cooking oil to fry Onions (I like to fry the onions until they are very well browned/caramelised, and then move on to the next step ).

When onions start to brown add in the Coriander, Cumin, and the Curry Powder.

Keep frying and add the Ginger and Garlic (I fry until fragrant and spices are toasted), then, add the tomatoes.

Then spinach and green beans [optional].

And potatoes .

Now add the Dahl, strained, and add the chicken stock in water. Salt to taste.

Just before serving [20 mins or so] add ½ cup chopped fresh coriander.

Cover and bring to a boil, then reduce heat and simmer for 30 mins. Place in a 350 oven for 1 hour (I don’t put this in the oven, I just keep it on the stove until it’s the right consistency).

Before serving add Lemon Juice.

Serve with Basmati Rice [ 1 cup dry rice to 1 ½ cups water.]

Rinse rice before cooking. Bring to a boil, as soon as it boils add a lid and turn heat to simmer

This recipe can be eaten as a curry or more water can be added and the dahl smushed and served as a soup.

Channa dal

This is Channa Dhal


Note: the Channa is not the large chick peas from the cans, but the small dry ones that can be purchased at the Health food store or the Indian food store.

Split peas and a mixed dahl can be used instead of Chick Peas [Channa dahl], but the texture and consistency will not be the same.


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Filed under food, Grains, Main Course, Protein, Vegetarian (lacto/ovo)