Dal Makhani Creamy Lentil Stew
Ingredients
- 3/4 cup black dal (urad) or green
- 2 bay leaves
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 1/2 cups water
Dal mixture
- 1 cup full fat coconut milk
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- 1/2 teaspoon garam masala
- 1/4 teaspoon cayenne
- 1/4 teaspoon cumin
Tadka
- 1 tablespoon avocado oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 tablespoon tomato paste
Garnish
- chopped cilantro
Preparation
Pick through lentils to check for any stones
Add lentils, water, bay leaves, garlic, and ginger to Instant Pot and set to cook for 30 minutes
Allow steam to release naturally
In a separate pot, add the cooked lentils along with coconut milk, salt, turmeric, coriander, garam masala, cayenne, and cumin
Bring the mixture to a boil then reduce to a simmer until it thickens
In a small pan, heat avocado oil and add cumin seeds, letting them sizzle and pop
Cook cumin seeds for 30 seconds and stir in ground coriander
Tilt the pan and place tomato paste in the oil, pressing it into the pan and incorporating it slowly to avoid sputtering
Pour the cooked paste into the dal and stir
Heat for at least 15 minutes or longer before serving and stir in chopped cilantro
Tips
Cook lentils in a pressure cooker to save time
Simmer the dal longer on low heat for enhanced flavor
