With whole urad dal in my cupboard, leftover heavy cream in the fridge, and the Two Sleevers Indian Instant Pot Cookbook on my counter from the library, all signs pointed to making dal makhani on a recent chilly night.
The result wasn't the worst dal makhani I've made, nor was it the best. I again used slightly too much cream. And while the flavors from the tadka of cumin, onion, green chili, and the splash of lemon juice at the end came through, I was still underwhelmed by this too-beany dish. It just wasn't enough flavor to stand up to the bland rice, nor enough flavor to stand on its own.
Some technical details are that I used approx. 2/3 cup of urad dal and rajma, which was probably 1/2 cup of urad dal and 1/6 cup of red beans. I soaked the beans together overnight. I cooked the beans in the Instant Pot on high pressure for 20 minutes, and did some light mashing, which I could have done more of. I used 1/4 cup of heavy cream.
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