What are the best practices for making 'dal makhani' in a pressure cooker?

Question

Discover the pressure cooking techniques that lead to creamy, flavorful dal makhani.

Answer 1

For the best dal makhani in a pressure cooker, soak the beans overnight, use high-quality ingredients like whole urad dal and rajma, and ensure a slow simmer after pressure cooking to develop rich flavors.

Detailed Explanation:

Making dal makhani in a pressure cooker is a convenient way to achieve the creamy texture and rich flavor this dish is known for. Here's a step-by-step guide to best practices:

1. Soaking the Beans: Soak 1 cup of whole black urad dal (black lentils) and 1/4 cup of rajma (kidney beans) overnight or for at least 8 hours. This rehydrates the beans, reducing cooking time and ensuring even cooking. Discard the soaking water.
2. Pressure Cooking: Add the soaked beans to the pressure cooker. Add 4-5 cups of fresh water, 1 teaspoon of salt, and 1 tablespoon of ginger-garlic paste. Close the lid and cook on high pressure for about 6-8 whistles, then reduce the heat to low and simmer for another 15-20 minutes. Allow the pressure to release naturally.
3. Preparing the Base: While the beans are cooking, prepare the base. In a separate pan, heat 2 tablespoons of butter or ghee. Add 1 chopped onion and sauté until golden brown. Add 1 tablespoon of ginger-garlic paste and sauté for another minute. Add 2 chopped tomatoes and cook until they soften.
4. Combining and Simmering: Once the pressure is released, open the cooker and mash some of the beans with the back of a spoon to create a creamy texture. Add the cooked beans to the tomato-onion base. Add 1/2 teaspoon of red chili powder, 1/2 teaspoon of garam masala, and salt to taste. Mix well.
5. Cream and Butter: Add 1/2 cup of heavy cream and 2 tablespoons of butter to the dal. Simmer on low heat for at least 30-45 minutes, stirring occasionally. The longer it simmers, the richer and creamier the dal will become.
6. Garnish and Serve: Garnish with fresh cream or a dollop of butter before serving hot with naan, roti, or rice.

Pro Tip:

Don't rush the simmering process! The slow simmering after pressure cooking is crucial for developing the signature creamy texture and melding the flavors together. Adding a smoky flavor by giving a 'dhungar' (coal smoking) is also a great way to enhance the taste.