Pressure Cooker Double Dhal Recipes

MADHUR JAFFREY'S PRESSURE COOKER DAL (DAL MAKKHANI)

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.

PRESSURE COOKER DOUBLE DHAL

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.