Dal Masala

Heat Soak all day or overnight 1 cup black lentils½ cup kidney beans Drain the beans and place in pressure cooker. Mince the following 1 medium onion2 medium tomatoesa 1-inch piece of ginger4-5 garlic cloves and add to pressure cooker along with 4 cups water1 tsp cumin seeds or ½ tsp cumin powder½ tsp red…

Heat Soak all day or overnight 1 cup black lentils½ cup kidney beans Drain the beans and place in pressure cooker. Mince the following 1 medium onion2 medium tomatoesa 1-inch piece of ginger4-5 garlic cloves and add to pressure cooker along with 4 cups water1 tsp cumin seeds or ½ tsp cumin powder½ tsp red…

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Makes 4 servings, depending on portion size
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1 cup black lentils

½ cup kidney beans

1 medium onion

2 medium tomatoes

a 1-inch piece of ginger

4-5 garlic cloves

1 tsp cumin seeds or ½ tsp cumin powder

½ tsp red chili powder

½ 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
½ 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 ½ tsp cumin powder
½ tsp red chili powder
½ 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.