Dal Makhani (Nut-Free)

Ingredients

• 1 cup Whole black lentils (urad dal)
• 1/4 cup Kidney beans (rajma)
• 1 medium Onion
• 1 tablespoon Ginger-garlic paste
• 14 oz Crushed tomatoes
• 1 cup Coconut cream
• 1 teaspoon Garam masala
• 1/2 teaspoon Red chili powder
• 1/4 teaspoon Turmeric powder
• 2 tablespoons Butter or ghee
• 1 teaspoon Salt

Instructions

1. 1The night before you plan to cook, measure the 1 cup whole black lentils and the 1/4 cup kidney beans into a large bowl. Cover them with at least 3 inches of water and let them soak overnight. The next day, drain and rinse the soaked lentils and beans thoroughly.
2. 2Transfer the rinsed 1 cup whole black lentils and 1/4 cup kidney beans to a pressure cooker or Instant Pot. Add 4 cups of water. Secure the lid and cook at high pressure for 20 minutes. Allow the pressure to release naturally, which will take about 10-15 minutes.
3. 3While the lentils and beans are cooking, prepare the base. Heat the 2 tablespoons butter or ghee in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped 1 medium onion and cook, stirring often, until it is golden brown, about 8-10 minutes. Add the 1 tablespoon ginger-garlic paste and cook, stirring constantly, until fragrant, about 1 minute.
4. 4Add the 14 oz crushed tomatoes, 1 teaspoon garam masala, 1/2 teaspoon red chili powder, and 1/4 teaspoon turmeric powder to the pot. Cook, stirring frequently, for 5 minutes until the mixture darkens slightly and the tomatoes have broken down.
5. 5Carefully add the cooked 1 cup whole black lentils and 1/4 cup kidney beans from the pressure cooker to the pot with the tomato mixture. Stir everything together. Bring the mixture to a simmer, then reduce the heat to low (250°F / 120°C). Cover the pot and let it simmer gently for at least 1 hour, stirring every 15 minutes, until the dal has thickened and become creamy. If using an Instant Pot, set it to slow cook mode for at least 1 hour.
6. 6Stir in the 1 cup coconut cream and 1 teaspoon salt. Continue to cook, uncovered, stirring occasionally, for another 10 minutes until the dal is heated through and well combined. The consistency should be thick and creamy.
7. 7Serve the Dal Makhani hot. It pairs well with rice or naan.

Substitutions

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