Dal Masala

Delicious, creamy and comforting.
Makes 4 servings, depending on portion size
Shopping List
1 cup black lentils
1/2 cup kidney beans
1 medium onion
2 medium tomatoes
a 1-inch piece of ginger
4-5 garlic cloves
1 tsp cumin seeds or 1/2 tsp cumin powder
1/2 tsp red chili powder
1/2 tsp turmeric
1 tsp garam masala
2 TBL butter
2 TBL cream (optional)
cilantro (for garnish)

Heat

Soak all day or overnight

1 cup black lentils
1/2 cup kidney beans

Drain the beans and place in pressure cooker. Mince the following

1 medium onion
2 medium tomatoes
a 1-inch piece of ginger
4-5 garlic cloves

and add to pressure cooker along with

4 cups water
1 tsp cumin seeds or 1/2 tsp cumin powder
1/2 tsp red chili powder
1/2 tsp turmeric
1 tsp garam masala
2 TBL butter
2 TBL cream (optional)
salt

Cook in instant pot 15 minutes on high pressure. Wait 5 minutes and release steam. Check if both lentils and beans are soft enough to mash with a spoon. If not done, cook with pressure for 5 more minutes, adding water if needed. Release pressure, add

1 tsp salt

Cook for 10-15 minutes more to get them to the consistency you want and adjusting salt to taste.

If desired, add

2 TBL cream

garnish with

cilantro leaves

Inspired by vegrecipesofindia.com.

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