Three-Lentil Dal Makhani

By: Bruce Weinstein and Mark Scarbrough

Three-Lentil Dal Makhani
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Low Carb, Low Sodium
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook, Sauté
cuisine icon Notes
["Beyond
• If you want to have the “full bean” experience (and a less thick curry), substitute dried black-eyed peas for the red lentils.
• Serve the curry with packaged na’an or other flatbreads."]
cuisine icon Keywords
30-60 min, 6 servings, bay leaves, brown lentils, butter or ghee, cinnamon stick, contributed, cook 25 min, easy, garam masala, garlic cloves, green or white cardamom pods, ground cumin, ground dried cayenne, ground dried turmeric, heavy cream, low carb, low sodium, main course, max pressure cook, modern, peeled fresh ginger, prep 10 min, pressure cook, red lentils, round red tomato, sauté, table salt, water

prep icon Prep Time
10 min
cook icon Cook Time
25 min

serving icon Servings
6 servings
Ingredients
  • 2 tbsp butter or ghee
  • 6 medium garlic cloves
  • 2 tbsp peeled fresh ginger
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground dried turmeric
  • 1/2 tsp table salt
  • 1/2 tsp ground dried cayenne
  • 1 cinnamon stick
  • 4 green or white cardamom pods
  • 2 bay leaves
  • 1 large round red tomato
  • 1/2 cup red lentils
  • 1/2 cup brown lentils
  • 4 cups Water
  • 1/2 cup heavy cream
Instructions
  • Press Saute, set time for 5 minutes.
  • Melt the butter in the cooker. Add the garlic, ginger, garam masala, cumin, turmeric, salt, cayenne, cinnamon stick, cardamom pods, and bay leaves. Stir until fragrant, about 1 minute. Add the tomato and cook, stirring often, until it just begins to break down, 1 to 2 minutes.
  • Turn off the SAUTE function. Stir in the red lentils, brown lentils, and chana dal until coated in the spices. Stir in the water and lock the lid onto the pot.
  • Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 16 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 20 minutes with the Keep Warm setting off.
  • Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Remove and discard the cinnamon stick, cardamom pods, and bay leaves. Stir in the cream until uniform, then set the lid askew over the pot for 5 minutes to blend the flavors. Stir again before serving.
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