Dal Bukhara (Creamy with Smokey Tandoor Flavor!)

Ingredients

• 1⅓ cup Whole Urad (also known as black matpe or black gram beans)
• 4 cups Water
• 2 Plum Tomatoes pureed or 1 cup tomato puree
• 2 teaspoons Ginger Paste
• 2 teaspoons Garlic Paste
• 1 teaspoon Kashmiri Red Chili Powder
• 3 teaspoons Kosher Salt
• 2 tablespoons Butter
• ⅓ cup Cream
• ½ teaspoon Garam Masala optional
• 1 tablespoon butter
• 1 piece of charcoal
• ¼ teaspoon ghee

Steps

1. Rinse and drain the whole urad dal 2-3 times. Soak overnight (or for at least 4 hours) in 4 cups of water.
2. Drain the water from the soaked dal and add it to the Instant Pot along with 4 cups of fresh water. Close the lid, set the pressure valve to sealing, and pressure cook for 20 minutes. Allow a natural pressure release for at least 15 minutes before opening.
3. Open the Instant Pot and add tomato puree, ginger, garlic, red chili powder, salt, and butter. Stir well. Set the Instant Pot to "Saute" on low and cook for 20 minutes, stirring every 2 to 3 minutes to prevent the dal from sticking to the bottom.
4. Add more water if needed to reach your desired consistency. I usually add about half a cup of water. Adjust salt to taste. Stir in cream and garam masala (if using) and cook on "Saute" low for another 5 minutes, stirring frequently.
5. If you'd like to add a smoky tandoori flavor, place a small stainless steel bowl on top of the dal. Using tongs, heat a piece of charcoal over an open flame until red hot. Carefully place the hot charcoal in the bowl and pour ½ teaspoon of ghee over it. Quickly cover the pot to trap the smoke. Let it sit for 5 minutes, then remove the bowl and give the dal a final stir.
6. Stir in the remaining butter and serve hot with steamed basmati rice, naan, or parathas.
7. Enjoy the rich, creamy flavors of Dal Bukhara with that irresistible hint of smokiness!