FLAVORFUL GLUTEN-FREE DAL MAKHANI (BLACK LENTIL) RECIPE (EASY!)
Dal Makhani - a scrumptiously delicious protein rich dish made with Black lentils and Bengal Gram simmered in tomato gravy, cream and homemade spice paste surely is my go-to one pot dish for get-togethers. This recipe uses split black lentils (with skin) cooked in an instant pot - No soaking needed!
Equipment
- 1 Instant Pot/ Pressure Cooker
- 1 Mathani Hand churner
Ingredients
Lentils
- 2 cups Black split lentils (with skin)
- ½ cup Chana dal (Bengal gram)
Whole Spices
- 2-3 Whole Dry Red chillies
- 5-6 Cloves
- 10-12 Black peppercorns
- 2 Bay Leaves
- 1 tsp Cumin seeds
Fat
- 1 tbsp Ghee
- 1 tbsp Oil
- 1 tbsp Butter Optional
Vegetables
- 1 Medium Red onion
- 3-4 Large Tomatoes
- 5-6 Garlic cloves
- 2-3 Green chillies
- 1 inch Ginger
Instructions
Preparation
- Thoroughly wash the lentils until the water runs clear and set aside. In a blender jar add green chillies, ginger, garlic, cloves and peppercorns. Add 1-2 tbsp of water and blend coarsely.
- Finely chop onion and set aside. Cut the tomatoes into fourths and make a paste in a blender.
Tempering and Cooking
- Set the instant pot on "Saute" mode and add oil and ghee. When warm, add whole red chillies and bay leaves. Saute for 30 seconds to a minute, then add cumin seeds.
- Once the cumin seeds crackle, add the spice paste and saute for 1-2 minutes. Then, add in chopped onions and some salt.
- Cover and cook for about 2-3 minutes or until the onions are soft and transparent. Now add the tomato paste, saute and cover and cook for about 2-3 minutes. Add a pinch of turmeric and cook for a minute. Then, add coriander powder, red chilli powder, cumin powder and salt.
- Saute for about 1-2 minutes and then add in the washed lentils. Add about 5-6 cups of water and close the lid of the instant pot.
- Set on Pressure Cook for 14 minutes.
Adding Milk and Cream
- Once the lentils are cooked, open the instant pot after about 10-15 minutes, taking care to completely release the pressure.
- Now, using a mathani (a hand churning device made of wood or metal), churn the lentils. This process helps blend the cooked lentils and makes the consistency thicker. You can also do this process using an electric blender on low setting for just 10-20 seconds.
- Set the instant pot on "Saute" mode. Once the lentil mixture starts a low boil, add about 3/4 cup milk. I recommend adding full cream milk for a thick, rich and creamy texture.
- Dry roast kasuri methi for 10-20 seconds and add to the lentils. Blend well and bring to a boil. You can stop here, or for a fancy touch, proceed to the next step for additional tempering.
The Glam touch
- In a small pan, add some ghee/butter. When warm, add 1 tsp kashmiri lal mirchi powder (paprika powder) for some additional color to the dish. You can directly add this tempering in the same dish you'll be serving this delicious dish! Top it off with a generous dollop of butter and your family will soon be licking their fingers :)
