Dal Makhani Recipe (Slow Cooker Instant Pot)

sanjanafeasts.co.uk

Carol

220g whole black dal (urad)

⅛ tsp bicarbonate of soda (baking soda)

1 dried Indian bay leaf

2 whole black cardamom pods

75g salted butter

1 tsp cumin seeds

1 tsp coarsely ground coriander seeds

2 tbsp minced ginger

6 large cloves garlic, crushed

2 green chillies, finely chopped

1 large onion (or two medium-sized onions), finely chopped

2 tsp Kashmiri chilli powder or to taste

½ tsp ground turmeric

350g fresh or tinned tomatoes, blended

1 ½ tsp kasoori methi, rubbed between your palms

1 tbsp garam masala

2 tsp salt, or to taste

1x 400g tin kidney beans, including water from the can

100ml double cream (heavy cream)

subheading: To serve:

2 tbsp crispy fried onions

1 tbsp chopped coriander (cilantro)

1 tbsp double cream (heavy cream)

2 tsp salted butter

Directions at sanjanafeasts.co.uk

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