Dal Makhani
Masoor dal has a buttery taste, it is perfect for dal makhani. Masoor dal has protein, vitamins, fiber, flavonoids, carbohydrates, and many more micronutrients which helps reduce risk of diabetes, obesity, cardiovascular disease. You can eat as lentil soup or eat along with other sautéed vegetables, chapati, and rice.
Dal Makhani
Masoor dal has buttery taste after cooking which is why this dal is used in making the Dal Makhani. You can eat this dal as lentil soup or eat along with other sautéed vegetables, chapati, and rice.
Equipment
- 1 Instant pot
Ingredients
- 1 cup Masoor dal
- 4 tbsp Canola oil
- 1 & 1/2 cup Water
- 1/2 no Onion(cubed)
- 1 no Tomato(cubed)
- 5 no Garlic pieces(grated)
- 1/2 inch Ginger(grated)
- 1 tsp Red chili powder
- 1/2 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Garam masala powder
- 3/4 tsp Salt
Instructions
- Put the instant pot on to 'Saute' mode. Add canola oil. Let the oil heat, add cubed onion and cook until light brown. Add grated ginger and garlic, let it cook until the light brown.
- Once the onion and ginger, garlic cooked, then add red chili powder, turmeric powder, coriander powder, garam masala powder, salt and add 1/4 cup water, let the masala cook.
- Now add cubed cut tomato to masala and cook.
- Add washed masoor dal to cooked masala.
- Add water to masoor dal. Now cancel the 'Saute' mode.
- Put the instant pot lid, and set the timer on to 'Beans/Chili'. Once the instant pot timer goes to '0H' (zero hours), turn off the instant pot. Let it cool.
- Once the instant pot cools down, open the lid. Dal makhani is ready to eat.
