Dal Makhani (Black Gram Dal)

Ingredients

1 cup urad (black gram lentils), washed and soaked in cold water overnight
½ cup kidney beans, washed and soaked with the black gram lentils 
1 tbsp canola oil
3 large cloves garlic, chopped
4 tbsp ginger, grated (don’t be shy)
2 large, thin green chillies, chopped
1 tsp cumin seeds
1 tsp fennel seeds, ground

1 onion chopped 

1 bay leaf

4 cardamom seeds 

3 whole black peppercorn

3 black cloves 

1 cinnamon stick 
1 cup of passata or 2 fresh tomato’s chopped 
3 cups hot water
2 Tbsp of Maani’s Tikka Masala Spice Blend 
1 tsp dried fenugreek leaves (kasoori methi)
2 tsp salt
½ cup of heavy cream
4 Tbsp of butter

Method

1.  Soak your Black gram dal and fresh kidney beans overnight or at least 6 hours in approx 3 cups of water. If using a can of kidney beans then skip this step.

2.  On the Insta pot press pressure cook setting and increase the time to 30 minutes.  Close the lid with the vent in a sealing position, and pressure cook for 30 minutes. When the timer beeps, let the pressure release naturally. When the valve goes down, open the lid. You can press the saute setting and cook until you get the desired consistency.  I like to add another step and boil it in a large pot on the stove until its nice and thick. 

3.  While we are waiting for dal to finish cooking we can start with our masala. Heat a medium skillet with canola oil and add in your chopped onion, garlic, ginger, bayleaf, green cardamon, black peppercorn, black cloves, cinnamon stick, green chilies and cumin seeds. Saute for approx. 12 minutes until the onions are nice and golden brown. Now add in the Maani’s Tikka Masala Spice Blend, fennel powder and fresh tomato’s or Passata. Mix together until nicely blended and you see the oil separate from the tomato mixture. Now add this masala to the simmering pot of dal and combine, add in the crushed fenugreek leaves, heavy cream and butter and mix all together to get a thick and luxurious authentic dal. Garnish with fried onions, fried chili’s and a splash of cream. Serve with warm naan or rice, it’s the best side dish ever!