MADHUR JAFFREY'S PRESSURE COOKER DAL (DAL MAKKHANI)
In many ways, the electric pressure cooker's moist environment was meant for Indian food: It cooks dried beans quickly, sometimes without even a soak, and is conducive to saucier dishes like this dal. Adapted from "Madhur Jaffrey's Instantly Indian Cookbook" (Knopf, 2019), this recipe is a relatively fast way to a rich, satisfying dish. You can make your own garam masala (see Tip), or simply use store-bought. Don't skip the tarka: Thinly sliced onions are cooked in ghee until deep in color and then tossed with paprika and chile powder, adding a bright flavor that cuts through the rich dal. Serve it with Indian flatbreads, like naan, roti or parathas, though Ms. Jaffrey also recommends whole-wheat pita.
Provided by Krysten Chambrot
Categories dinner, beans, soups and stews, main course, side dish
Time 9h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Prepare the beans: Wash urad and beans, and soak them overnight at room temperature, in water that covers them generously. Drain them.
- Put the beans into an electric pressure cooker. Add tomatoes, ginger, garlic, chile powder, 1 teaspoon salt and 4 cups water. Close and seal the lid, then set to cook on high pressure for 30 minutes, before letting the pressure release naturally. (If pressure still hasn't released naturally after 15 minutes, quick-release the pressure.)
- As pressure releases, prepare the 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 to 7 minutes. Sprinkle with paprika and chile powder, and remove from heat.
- Once the pressure has released, hit cancel to reset the pressure cooker. 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 salt as needed.
- Select the sauté setting, and set to normal. Add the cream, garam masala and 1 tablespoon butter, and stir until dal reaches desired consistency. Transfer dal to a serving dish and add another dollop of butter on top. Top with tarka.
INSTANT POT MASOOR DAL WITH SHIITAKE MUSHROOMS
This vibrantly spiced red lentil stew comes together quickly and involves minimal kitchen clean up afterwards. Dried mushrooms deepen the flavors and add an irresistible texture.
Provided by Food Network Kitchen
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Turn a 6-quart Instant Pot® to the normal saute setting (see Cook's Note) and add 4 tablespoons of the butter. When melted, add the onions and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the ginger, coriander, turmeric, cumin, cayenne and garlic and cook, stirring often, until the garlic and ginger are softened and the spices are fragrant, 1 to 2 minutes. Stir in the tomatoes, mushrooms, tomato paste and 4 1/2 cups water until well combined. Bring the liquid to a boil, turn off the pot and cover with the lid. Let the mushrooms sit in the liquid until softened, about 10 minutes.
- Stir in the lentils, chile, 1 tablespoon salt and a few grinds of black pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 2 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the chile and stir in the lime juice and remaining 2 tablespoons butter. Thin to desired consistency by adding up to 1/2 cup water. Spoon into bowls and sprinkle with the coconut, cashews and a squeeze of lime before serving.
HOW TO COOK LENTILS (DALS/PULSES) IN A PRESSURE COOKER
Cooking Lentils (Dals/Pulses) in a Pressure Cooker is one of the basics of every kitchen, especially Indian kitchens. Using a pressure cooker makes the process quick and efficient. This recipe shows you how to cook lentils like toor dal, moong dal, masoor dal and the like which can be used to make Dals, Sambars and various other lentil curries like Masoor Gassi, Black Eyed Peas Stew, Horsegram And Coconut Curry.
Provided by Archana Doshi
Time 30m
Yield Makes: 4 Servings
Number Of Ingredients 2
Steps:
- To begin cooking lentils in the pressure cooker, first thoroughly wash the lentils under running water.
- Drain the lentils completely and add the washed lentils into the pressure cooker. Next add enough water so there is at least 2 inches of water above the lentils. Place the lid on the pressure cooker, place the weight on it and cook until you hear 2 whistles.
- After 2 whistles, turn the heat to low and simmer for 3 to 4 minutes and then turn off the heat.
- Once this is done, wait for the pressure to release completely before opening the cooker. Remember, the cooking process continues in the pressure cooker even when the heat is turned off and for as long as the pressure is retained in the cooker. This process may take up to 10 minutes.
- You will know that the pressure is released completely when you raise the weight gently and there is no whistling sound or pressure releasing vigorously. If you are able to lift and remove the whistle with ease, you know it is time to open the cooker.
- Once you open the cooker, gently press the lentils with the back of a spoon or between your fingers to check if they're cooked through. They should be soft and disintegrate easily. The lentils are now ready for use them as desired.
- You can which can use this method to cook lentils and pulses when making Dals, Sambars and various other lentil curries like Masoor Gassi, Black Eyed Peas Stew, Horsegram And Coconut Curry.
PRESSURE COOKER DOUBLE DHAL
I call this double dhal because it has two different types of pulses and both sweet and regular potatoes. The method and seasoning are based on Moong-Chole Ki Dal, by Usha Rana which can be seen in its original form here: http://www.boloji.com/recipes/05.htm The main change was to include the potatoes because I wanted a whole meal in a pot. I also trebled the recipe so I could freeze it off in batches. I have a fairly big pressure and this lot barely fit so if you have a small one, maybe halve the recipe.
Provided by veggieGwen
Categories Curries
Time 40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Rinse chana dal and lentils until water runs clear.
- Heat olive oil in pressure cooker and soften onions and garlic.
- Add all other ingredients apart from garam masala, salt and sultanas to pressure cooker.
- Lid and bring up to pressure.
- Reduce heat and cook for 10 minutes.
- Release pressure and open lid carefully.
- Add sultanas, salt and garam masala.
- Check for seasoning and add chili flakes and pepper to taste.
- Check doneness of potatoes and lentils and simmer until soft.
RED LENTIL - CLASSICAL AYURVEDA DHAL
Ayurvedic Dhal is a very easy to make dish that can be prepared whenever you don't have much time and still want to eat something nutritious and delicious that will not make you feel like you have a brick in your stomach.
Provided by Ayurveda For Life
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In one pot put the lentils and water.
- Add the turmeric, chilly, salt and curry leaves and bring to boil.
- Cook for about 20 minutes.
- In a separate sauce pan heat up the ghee and add the mustard and ajwain seeds.
- When you hear the seeds pop add the chopped onion and shredded ginger.
- Cook the onions until they are well cooked and brown. To them add the diced tomatoes and finely chopped garlic.
- Cook until the tomatoes become soft and are well mixed in the sauce.
- Add the sauce to the lentils and simmer for another 10 minutes.
Nutrition Facts : Calories 386.3, Fat 14.6, SaturatedFat 8.2, Cholesterol 32.8, Sodium 605, Carbohydrate 48.1, Fiber 8.9, Sugar 2.1, Protein 18.9
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