Dal Makhani

Ingredients

• 1 cup (204 g) Yellow lentils split moong dal
• 2 tbsp Ghee or cooking oil
• 1 tsp Mustard seeds
• 4 Curry leaves
• 1 tsp Cumin seeds jeera
• 2 Green chilies optional
• 1/2 tsp Garlic sliced
• 1/2 tsp Ginger grated
• 1 cup onion finely chopped
• 1 cup Tomatoes finely chopped
• 1/2 tsp Turmeric masala Haldi
• 2 tsp Bottle masala
• 1/2 cup Yogurt plain or whipping cream
• 2 cup Water
• 1/2 cup Cilantro Kothmir
• 2 tbsp Butter
• 1/2 tsp Salt
• 1/4 tsp Pepper

Steps

1. Clean, sort and wash the lentils. If time allows, soak them in cold water for 30 minutes to soften them so they cook evenly and in less time.
2. Put the ghee and mustard seeds in a pressure cooker. When the seeds splutter, add the curry leaves, cumin seeds and green chilies. For an Instant pot, use saute mode and switch it off if it gets too hot; toggle it off and on to manage the heat because the heat cannot be lowered.
3. Add the onions and saute until translucent. Add the garlic and ginger and saute for 30 seconds.
4. Mix in the tomatoes, bottle masala and turmeric powder. Saute for 2 to 3 minutes, mashing the tomatoes, until fragrant. Add a few tablespoons of water if necessary to keep the spices from burning.
5. Add the dal and water and season with salt and pepper.
6. For a pressure cooker, cover with the lid, valve and whistle, cook over medium heat for 3 to 4 whistles and let the pressure release naturally. For the Instant pot, turn saute mode off, close the lid and set the valve to seal. Pressure cook on high for 10 minutes and let the pressure release naturally. Stovetop cooking takes 30 to 45 minutes, depending on the soaking time. Use natural release to keep lentil particles from entering the whistle or seal valve, where they are difficult to clean.
7. Open the pan and mix in the yogurt, butter and cilantro leaves well. Avoid overcooking, which can split or curdle the yogurt.
8. Taste and adjust the seasoning, adding water if needed for the consistency.