(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.