Indian Black Lentils Kaali Daal Food

MAA KI DAL | KALI DAL | BLACK GRAM DAL | SABUT URAD DAL

Steps:

• Pick the sabut urad dal and rinse in water for 2 to 3 times and soak it in water for 30 to 40 minutes. You can also soak the lentils for 4 to 5 hours or overnight, depending on the quality of dal. If the lentils are old or near expiry date, then soak overnight.
• Later drain the soaked sabut urad dal.
• Heat ghee or oil in a 3 litre stovetop pressure cooker. Instead of ghee you can also use butter. Keep the heat to low. Add the cumin seeds. When they sizzle and crackle, then add chopped onions.
• Fry the onions stirring often till light brown or golden on low to medium-low heat.
• Add the pureed tomatoes. Stir and mix well.
• Next add the crushed ginger-garlic or ginger-garlic paste.
• Add the all the dry spice powders - coriander powder, turmeric powder, red chili powder and garam masala powder. Stir the spice powders and mix well.
• Add chopped green chilies.
• Saute the masala on a low to medium-low heat till the oil starts to leave or separate at the sides. Ensure that the masala does not burn while sauteing.
• Add the soaked sabut urad dal (black gram). Add water and salt as needed. Stir and mix well.
• Cover the pressure cook for about 15 to 18 whistles or 18 to 20 minutes or till the lentils have become soft and buttery. If still they are not cooked well, then continue to pressure cook for a few more whistles.
• When the pressure falls down naturally in the cooker then only open the lid.
• If the dal looks thin, then simmer without the lid, till it reaches the desired consistency.
• Garnish with coriander leaves.
• Serve maa ki dal hot with naan, kulcha, rotis, plain paratha or plain boiled rice.

DAL MAKHANI RECIPE (INSTANT POT & STOVETOP)

Steps:

• Add urad dal and rajma to a large pot and rinse them well a few times. Drain the water and soak them in 3 to 4 cups of water for 7 to 8 hours. To reduce the soaking time, you may soak them in boiling hot water for 4 to 5 hours.
• Later drain the water and rinse them well.
• Pour 4 cups fresh water and pressure cook for 10 whistles on a medium heat. You can also cook in a pot until soft and tender adding more water whenever needed. If cooking in instant pot, pressure cook on high pressure for 20 mins.
• Both urad dal and rajma must cook to very soft. When mashed with a spoon the dal and rajma must be soft and get mashed well easily. If not then pour another half cup hot water and continue to cook for another 3 to 4 whistles on a medium heat.
• Heat a heavy bottom pot with butter & ghee. If using whole spices, add them and saute for half a minute. Then add onions and fry until they turn golden.
• Stir in ginger garlic paste and saute for 1 minute until the raw smell goes away.
• Then transfer tomato puree and cook for 3 to 4 minutes until thick.
• Add salt, chilli powder & garam masala. Saute well until the masala smells good and turns thick.
• Mash the cooked urad dal slightly and pour it along with the stock. Pour another 1 cup hot boiling water & mix.
• Cook on a low flame until the dal thickens stirring often in between to prevent burning the bottom. After 60 mins, the dal thickens.
• Add another ½ to 1 cup hot boiling water and continue to cook until thick. This takes another 30 mins. Totally cook for about 90 mins from the time you added the cooked dal to the pot.
• Then add kasuri methi and pour cream. Stir and cook again for 6 to 8 mins until it becomes thick and creamy.
• Taste and add more salt if needed. Add butter and mix well.
• Place a small piece of foil or a tall steel cup on the dal makhani. Hold 1 to 2 inch piece of natural wood charcoal with a tong and burn it on direct fire until red hot. Then place it on the foil kept over dal or in the steel cup.
• Quickly pour ¼ tsp ghee on the hot coal. Immediately cover the pot and allow to smoke for 3 to 4 mins. For stronger flavor, add another ¼ tsp ghee on the coal and repeat the smoking.
• Garnish dal makhani with butter or cream & serve with naan.
• Press SAUTE button on the Instant pot. Add ghee and butter to the steel insert.
• Once the butter melts, add onions and saute until transparent. Add ginger garlic paste and saute for 30 seconds.
• Pour the tomato puree, red chilli powder & garam masala. Saute for 3 to 5 mins.
• Drain the water from the lentils and add them. Pour 3 cups water and deglaze the pot by scrubbing the bottom with a wooden spatula.
• Press CANCEL button. Secure the Instant pot with the lid. Position the steam release handle to sealing.
• Press PRESSURE COOK button and set the timer to 30 mins.
• When the IP finishes it will beep. Wait for the pressure to release naturally.
• Open the lid. You will see the dal being runny at this stage. Add salt & slightly mash the urad dal, not rajma.
• Press SAUTE button. Adjust the setting to LOW by pressing the saute button twice.
• Cook further stirring often until thick. When most of the moisture evaporates, dal turns thicker. Optional - I prefer to add 1 more cup of hot water in 2 batches, ½ cup each time. Cook further until really creamy and thick.
• Then add cream and kasuri methi. Continue to cook until creamy.
• Stir in the butter and garnish dal makhani with cream.

MAKHANI DAAL (BUTTERY LENTILS)

Steps:

• Place black lentils, chickpeas, and red kidney beans in a large container and cover with several inches of cool water; let soak, 6 hours to overnight.
• Pour lentil mixture and soaking liquid into a pressure cooker. Bring to high pressure according to manufacturer's instructions and cook until soft, about 20 minutes. Remove from heat and release pressure through natural release method according to manufacturer's instructions.
• Heat oil in a large skillet over medium heat. Add onion, ginger, garlic, and cumin seeds; cook and stir until golden brown, about 3 minutes. Add tomatoes; cook and stir until softened, about 2 minutes. Stir in ground coriander, garam masala, red chile powder, turmeric, and salt.
• Fold onion mixture into cooked lentil mixture. Add butter, yogurt, and cilantro leaves; stir to incorporate.