My favorite creamy instant pot dal.
Dal:
1 cup whole black urad dal
1/2 cup chana dal can also just use one can of drained chickpeas
4 cups water (can do 5)
1 tsp salt
1 tsp ground turmeric
To make Dal:
1. In the instant pot combine lentils and chana if using dried or canned. Add water, salt and turmeric.
2. Lock the lid in place. Can press bean/chilli button and make sure high pressure for 30 minutes. Now make the finish sauce
3. Allow pressure to realease naturally for 10 minutes then quick release remaining.
4. Crush the dals a bit with a spoon
Finishing the Dal:
1 TBSP butter, ghee, or oil
1 onion, chopped
1 TBSP minced ginger
1 TSBP minced garlic
2 tomatoes, chopped (can also do one can of diced)
2 or more cups spinach leaves, or other chopped greens
1/2 tsp cumin seeds
1/2 tsp ground turmeric
1/8 tsp ground cayenne pepper
1 tsp salt
1/4 cup water, as needed
1. Head a nonstick pan to medium high heat. Add oil, when shimmering add onion and sauté for 30 seconds. Add the ginger and garlic and cook for a few minutes until onions start to brow. Watch heat to now burn garlic
2. Add the tomatoes, cumin seeds, turmeric, cayenne, and salt. Mix well. Add water, and tomatoes and cook for 1 to 2 minutes..
3. Mix sauce into finished dal, season to taste and mix in the spinach until wilted. Serve with rice, naan or whatever other curries. Freezes well.
