Daal Makhni
A rich North Indian lentil dish of black mung beans simmered with warm spices and finished with cream and butter.
⏱️ Prep: 5 min🍳 Cook: 24 min
Ingredients
| 1 teaspoon | 5 ml | ground cumin |
| 1 teaspoon | 5 ml | ground coriander |
| 0.5 teaspoon | 2.5 ml | turmeric powder |
| 0.5 teaspoon | 2.5 ml | red chile powder |
| 2 tablespoons | 30 ml | water |
| 2 tablespoons | 30 ml | canola oil |
| 1 | cinnamon stick | |
| 5 | whole green cardamom pods | |
| 1 | red onion, minced | |
| 1 teaspoon | 5 ml | salt |
| 3 cups | 720 ml | water |
| 1 cup | 240 ml | tomato purée |
| 1 cup | 240 ml | black mung beans |
| 1 teaspoon | 5 ml | white sugar |
| 0.5 teaspoon | 2.5 ml | ground cinnamon |
| 0.25 cup | 60 ml | heavy whipping cream |
| 1 tablespoon | 15 ml | butter |
Instructions
Ready in 35 min. Prep 5 min, cook 24 min. Servings: 2/4/6/8 (6-quart / 8-quart).
- Mix cumin powder, coriander powder, turmeric powder, and chile powder together in a small bowl; add 2 tablespoons water and stir well.
- Set the pressure cooker to Sauté mode on High and pour in the oil. Add the cinnamon stick and cardamom pods; cook and stir for 30 seconds. Add onion and salt; cook and stir for 1 minute.
- Stir the cumin spice mixture into the onion mixture; cook and stir for 2 minutes.
- Add 3 cups water, tomato purée, mung beans, sugar, and ground cinnamon to the onion mixture and stir well.
- Lock the pressure cooker lid in place and set the steam to sealing. Select Pressure Cook (Manual) and cook for 20 minutes on High pressure. Let pressure release naturally.
- Stir heavy cream and butter into the daal.
Mealthy Tip: Substitute yogurt for the heavy cream for a lighter flavor.