Mash the larger pieces. Add in the cooked dal (lentils) along with the cooking liquid and mix well and simmer until the dal reaches desired consistency. The dal keeps thickening as it sits so you do want a little bit of extra liquid in there.
I love dal/lentils. They are dirt cheap, high in protein, super versatile, a really good source of fiber (sometimes I pretend they are a vegetable to avoid cooking a second dish), and have a ton of really important vitamins and minerals in them. And all those health-benefits aside, I would eat them anyway, because they are delicious and so satisfying.
This dal can be enjoyed with basmati rice (brown or white!), as well as with Indian bread such as naan. You can throw some chopped spinach in the last 10 minutes of cooking for a fully complete meal. Or serve along side some curry roasted cauliflower (personal fave).
Hi Vaishali. Today was the second time I made this dish using your recipe. I had vegetable broth left from my first time and used it today.-I don't like to use a pressure cooker as a few years ago I burned my skin because I did not know how to operate it. I like to use stove-top cooking. Yes takes longer but the food is simmered slowly and I think it tastes better.-The taste and texture were excellent. Everyone in my family liked it and wanted to have seconds. Thank you for an excellent recipe. We love it!!!
This dal is delicious. I ended up cooking it quite a long time, at least an hour, and it just got better and better. I had to double the spices to get the right flavour, but loved the trick with the sugar. This is going to be one of our favourite Indian recipes.
Hi Nicole, as pressure cookers vary so widely I can't give you an exact time, but you can look at manufacturer instructions. In an Indian style pressure cooker that has a "whistle" or "pressure regulator" I'd cook it for three whistles. In one where it starts to hiss loudly after reaching pressure I'd prob give 10 minutes. In an Instant Pot cook at high pressure for 10 minutes. But best course would be to look at the manufacturer booklet and see what they recommend for your specific cooker.
Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.
This white urad dal(split) has a mildly bitter flavor and creamy texture after cooking. Dal makhani is another version using whole black urad dal.
Traditionally, dal makhani is a labour of love, slow cooked for hours on hot coals, usually overnight till the dal breaks down on its own to a buttery, creamy consistency. But we don't have that kind of time do we? We have to get to work, send kids to school and get some Netflix time in between.
So I decided to test out versions of this recipe which will give you the same flavors and the same consistency but with less than half the time. It's still a slightly long process so I recommend saving this one for the weekend and taking it on as a project. Make a big pot so that you can indulge for the rest of the week, and make extras so you can share this with neighbours - trust me, this dal makhani will win you all the brownie points!
This recipe takes up to two hours to make, but don't let that put you off, because most of that is hands off time. It's just the time we need to give for the lentils to break down, for the flavors to mingle, and for things to reach a point where you can smell the deliciousness.
You might be able to get your hands on cooked and canned kidney beans, but you'll still have to cook the whole black urad dal from scratch. Cooking the kidney beans along with the other lentil, also helps marry the flavors better. Using canned kidney beans won't cut down the time in this recipe, and it'll probably cost you more, so I recommend using dry lentils that you cook from scratch.
Now, this looks like a proper recipe without compromise. Living, as I do, in the UK, all of the ingredients are readily available, but this isn't seen on restaurant menus (apart from one small chain in London). I'm pleased that you advise on the Western time for pressure cookers as so many Indian recipes infuriatingly only mention 'whistles' which is meaningless if you don't have an Indian aunty, or Indian pressure cooker. I really must try it again, but with the charcoal.
Amazing Dal Makhani as promised I tried the recipe and can honestly say this will be my new staple moving forward. I didn't add heavy cream and added extra Garam masala. Thank you all the way from UK for sharing. Kerp up the amazing cooking.
Looks amazing. I'm usual recipe iz not great do I'm going to try this tomorrow morning. I've got the Grains soaking today.Do I have to add heavy cream? I have all the other ingredients. Also I noticed you use red onion is that better? Thank you. I will post again after cooking it tomorrow morning. Thank you
But, this time-consuming lentil recipe is definitely a crowd-pleaser. When cooked well, urad dal becomes creamy. This creamy, earthy lentil infused with the delicate flavor of whole spices, is must in a north Indian kitchen.
For making Dal Makhani we use Whole Urad dal. It is the black gram dal with black skin intact. It's a pretty sturdy dal when it comes to cooking. It does take a lot of time to cook, but when it is fully cooked, it becomes super soft and creamy.
Sometimes you might have noticed that it takes much much longer to cook it. It is probably because the dal is very old. So, try to buy from a store that regularly gets new stocks. Older the dal, more time it takes to cook.
This is simply because if we do not soak Rajmah, they sometimes take a little bit longer to cook than Dal. Also, every Rajmah is different. If you somehow buy a batch of Rajmah which is old or aged, it may take much longer to cook.
Hi Manjula, I love your website. Regarding urad dal you are adding two cups water to one cup of dal and then cook in the pressure cooker for 5 minutes . In my cooking I had to add 4cups and cook for more than 8 minutes in the pressure cooker. Are there different varieties of washed urad or differences in pressure cookers. My cooker is presto. Thanks, and keep up with inspiring recipes.
Excellent recipe to enhance it can try 2 things Urad dhuli dal ( yellow Punjabi ) We do 2 things in our house growing up 1) add 2 oz Channa dal 2) add soaked daal to dry pressure cooker For few minutes stir till most daal grains have been rotated thru dry heat It helps the final consistency Also urad spoils very quickly in refrigerator be careful. You are better off undercooking a portion and freezing instead then take out to defrost and add tadka. Try it !
1) Take urad dal in a colander and rinse under running cold water until water runs clear. Or rinse them in a bowl 2-3 times until the water is not cloudy anymore. Take rinsed dal in a pressure cooker along with fresh water.
4) White dal is pressure cooking, start cooking onion tomato masala on another stove. Heat the oil in a pan or kadai on medium heat. Once hot add chopped onion and sprinkle a little salt to speed up the cooking process.
I do lots of Indian cooking after living for 6 months a year, every year for 20 years. This has now become a new favorite. I've made it already several times and whenever I have guests, they now request this in place of the previous all time favorite of rajma. Simply divine! Perfect combination of flavors! And so much easier to digest than rajma?. Thanks for this.
This is popular dal in Northern. It is often cooked with chana dal or methi leaves or even meat, if you are a meat eater. If you eat lentils regularly, I would recommend buying a pressure cooker. It makes cooking them much quicker and easier. The water required and cooking times given here is average for a pressure cooker, but do remember that there are many variants in cooking. For example, quality of the lentil, softness of water, whether the dal was soaked beforehand (soaked dals take a little less time to cook), the intensity of heat and the efficiency of your pressure cooker. It will get easier as you cook more dals. Remember that if undercooked, you can cook a dal some more but you can't do much with an overcooked dal. It does not taste bad if overcooked, only it doesn't look so good! Serves 4
Black gram originated in India where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. It has also been introduced to other tropical areas mainly by Indian immigrants.
2. When cooking, I prefer to put the instant pot on low saute mode, and carmelize the onions first, then add the garlic for a bit, and then finally add the tomatoes last prior to following the rest of the recipe. To me, this helps deepen the flavors of the dish.
Rich in dietary fibre and protein, black gram when cooked is sticky and is a heavier dal compared to tur dal and moong. Urad dal does take time to cook and when slow cooked over wood fire it has a smoky addictive flavor. I slow cooked the dal over wood fire since I love the smoky flavor which is reminiscent of dabha style dal. The method of cooking dhuli dal over wood fire helps the dal cook well, hold shape with no slime. Alternately, you can pressure cook the dal. Dhuli urad does become slimy after cooking and to reduce the slime, I suggest you dry roast urad dal on low flame for five to six minutes before pressure cooking it. Take care that the udad dal does not get either under cooked or mushy.
1.Soaking lentils: Add 1 cup urad dal (black lentils) & ¼ cup rajma (red kidney beans) to a large pot and rinse thoroughly a few times. Drain the water and pour 3 to 4 cups fresh water. Soak them for at least 6 to 8 hours. To speed up the soaking process you may pour boiling water and soak for 4 hours. 2b1af7f3a8