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Tandoori Chicken
Madras Lentils/Daal Makhani with Brown Rice
| By : |
A creamy lentil dish cooked with whole black lentils and kidney beans, lightly spiced to enjoy as a chili or over rice!
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
6 servings
|
Ingredients
- 1 cup Black Gram Beans/adzuki beans/whole brown lentils
- 1/3 cup red kidney beans
- 1 tablespoon oil ghee or coconut oil
- 1 teaspoon cumin seeds
- 1 cup onion finely chopped
- 1/4 teaspoon turmeric powder
- 2 tablespoon fresh ginger grated
- 2 cups diced tomatoes
- 2 teaspoon kosher salt
- 2 teaspoon kashmiri red chili powder
- 1/2 cup light cream or coconut cream or cashew cream
- 1 teaspoon garam masala optional for non-spicy lentils
- cilantro for garnish
Rice
- 1 cup brown rice
- 1 tsp salt
Ingredients
Rice
|
Instructions
- Rinse and soak black gram beans and red kidney beans in
3 cups of water. Overnight or 6-8 hours. Drain the water after soaking and keep the beans aside. - Set Instant Pot to Sauté(more) mode. Once the "Hot" sign displays, add oil and cumin seeds. Add onions and mix well.
- Add turmeric powder, fresh ginger, tomatoes, salt, red chili powder and beans. Mix well.
- Add
2 cups of water .
For pot in pot rice (optional)
- Rinse and drain rice. Add rice,
2 cups of water and salt in a stainless steel container. - Put a tall trivet ( I have a
2.75 inch one from amazon) over the beans. - Place rice container on the trivet.
- Close Instant Pot with pressure valve to sealing. Cook on Manual(Hi) for 30 minutes followed by Natural Pressure Release.
- Open Instant Pot and set to saute mode.
- Carefully take out the Rice container and the trivet.
- Stir in cream, add garam masala (optional) and garnish with cilantro.
Recipe Notes
Notes to make a more authentic daal makhani:
1.Add 1/2 tablespoon of cumin powder, 1/2 tablespoon coriander powder, 1 tablespoon of minced garlic along with ginger and red chili powder. 2. Add 1 tablespoon kasoori methi {dried fenugreek leaves} along with fresh cilantro in the end. 3. You can also add more or less red chili powder and garam masala to adjust the spice level.
Notes to make dairy free: 1. Replace ghee with oil 2. Use coconut cream or cashew cream(blend cashews in water)
I prefer soaking the beans overnight. If you decide to cook them unsoaked, increase the cook time to 60 minutes.
Archana was born and raised in India eating her mom’s scrumptious food. She’s a talented chef and food enthusiast. Her food not only tastes amazing but it’s also a feast for the eyes, cooking with the freshest ingredients and experimenting with delicious recipes. Archana’s flavours and spices are inspired by the wonderful flavours of her mother’s cooking and traditional dishes from all over India.
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Goood
Goog!
Fantastic!
First dish i made with my Instant Pot. Yummy!!
Really flavorful dish. I used Adzuki beans and it gave it a nice meaty texture. Served it with Mango chutney! Delish!
I just prepared it and I loved them. Delicious flavor and with the rice was a perfect match!
Very tasty with a few tweaks. (I was looking to replicate a Tasty Bites recipe. Pretty much nailed it!) I will use 1 cup of tomatoes next time, maybe. And I only used 1/4 cup of half & half. Didnt have fresh ginger, so I used 1 tsp. dried. Didnt use the garam masala or cilantro.