It's been quite a while since we made this one, but apparently I failed to write it up when we originally cooked it. As far as I recall, it comes together very easily and was delicious. It's worth noting that what Iyer refers to as "black lentils" are sold as "mapte beans" here. There is another variety of black lentil that can occasionally be found. They are usually sold as "black lentils" or "beluga lentils", but are NOT the variety required for this recipe. Beluga lentils are lenticular in shape. Mapte beans are more-or-less cylindrical.
Makhani Dal
Slightly adapted from 660 Curries by Raghavan Iyer
Ingredients
- 1 c. whole black lentils (mapte beans/sabud urad)
- 3 c. water
- 1/4 c. ginger paste
- 2 Tbsp. garlic paste
- 1/2 c. plain yogurt
- 1/2 c. khoya (milk solids) or heavy (35%) cream
- 1 tsp. coarse sea salt
- 1 tsp. Punjabi garam masala
- 1/2 tsp. cayenne powder
- 2-3 Tbsp. unsalted butter or ghee
- 2 Tbsp. chopped fresh cilantro
Directions
- Rinse the lentils thoroughly.
- Add lentils to pressure cooker with water, ginger paste, and garlic pasted.
- Cook on high pressure for 45 minutes then allow for a 15 minute natural release.
- Meanwhile, combine yogurt, khoya/cream, salt, garam masala, and cayenne and mix well. If you're using khoya, you'll need a blender to get it smooth and properly mixed.
- Once lentils are cooked, stir in butter/ghee and yogurt mixture.
- Sprinkle with cilantro and serve.
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