Serves 5 People

Cooking 2 hrs

Preparation 10 mins

You will need

To Pressure Cook

3/4 cup urad dal sabut (whole black lentil) 165 grams

1/4 cup rajma (red kidney beans) 60 gram

1 teaspoon salt

3.5 cups water 28 oz

Masala for the Dal

1 tablespoon ghee

3 tablespoons butter divided, use amul butter (salted) if possible

1 medium white onion 115 grams, finely grated using a food processor

2 teaspoons ginger garlic paste use fresh paste if possible

1/2 cup tomato puree use store bought tomato puree

1/2 teaspoon kashmiri red chili powder

1/4 teaspoon garam masala

1/2 teaspoon salt or to taste

1.5 cups water 12 oz, as needed

1/2 teaspoon sugar

1/4 cup cream 60 ml

1/4 cup cream 60 ml

1/4 cup cream 60 ml

Let’s get cooking!

  1. Rinse the dal (I used mix of toor and masoor) and transfer to an instant pot or pressure cooker. Add 1/2 teaspoon turmeric, 1/2 teaspoon salt and 3 cups water. Stir.
  2. Boil the dal using either- Instant Pot: cook on high pressure for 8 minutes with natural pressure release. Stove-top pressure cooker: cook for 4 to 5 whistles on high then lower the heat and let it cook for 3 to 4 minutes. Set aside.
  3. Heat oil in a pan on medium heat. Once hot, add the cumin seeds and let them sizzle. Then add dried red chili and hing and saute for few seconds.
  4. Add onions (also add 1/4 teaspoon salt for the onions to cook faster) and cook for around 4 minutes until soft and light golden brown in color.
  5. Add crushed garlic-ginger and sliced green chili. Cook for 1-2 minutes until the raw smell goes away.
  6. Add the chopped tomatoes and stir.
  7. Then add the garam masala, red chili powder and mix. Cook for 6 to 7 minutes until tomatoes are very soft and cooked and oil oozes from the side of the masala. This step is important, don’t rush it. Stir in between and I also added around 2 tablespoon water so that the masala doesn’t burn.
  8. Now add the boiled dal to the pan and mix. Add water to thin out the dal at this pont, I added 1 cup water here, you can add as per your taste.
  9. Add kasuri methi, chopped cilantro. Also add the remaining 1/4 teaspoon salt and mix.
  10. Let the dal simmer for 3 to 4 minutes on low-medium heat. You can serve the dal at this step or do the extra step of giving it a smokey flavor (dhungar method)..