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Easy and Quick Dal Makhni




Perfect recipe for college students, this is a quick, wholesome, and flavorful dal that can be eaten with roti, bread, or rice. Minimal ingredients, maximum taste!

Ingredients- 

- 1 cup black whole urad dal (washed 2–3 times), it looks like this :)



-2 tbsp ghee

- 1 tsp cumin seeds (jeera)

- 2 green chillies, finely chopped (optional)

- 5–6 garlic cloves, grated or finely chopped

- 1 cup tomato-based pasta sauce (any variety: tomato-basil, tomato-garlic-basil)

- 1/4 tsp turmeric powder

- 1/2 tsp red chilli powder

- 1/2 tsp garam masala (optional)

- 1 tsp salt (adjust to taste)

- 1 tbsp butter or cream (optional)

- Fresh coriander leaves for garnish (optional)


Process -


Step 1: Prepare the Tadka

In a pressure cooker or electric cooker, heat ghee on medium flame. Add cumin seeds, green chillies, and garlic. Sauté for 1–2 minutes until aromatic.


Step 2: Add Sauce & Spices

Add the tomato pasta sauce, turmeric powder, red chilli powder, and garam masala. Stir and cook for 5 minutes on medium-slow flame.


Step 3: Cook the Daal

Add the washed urad dal, 2 cups of water, and salt. Cover with the lid and cook until 4 whistles. Open after steam escapes and check consistency and taste.


Step 4: Simmer & Finish

Let it simmer for 10 minutes on medium flame with open lid or cover partly. If daal isn’t soft enough, cook 1 more whistle. Optionally, add butter or cream for richness. Garnish with coriander leaves. Serve warm with roti, bread, or rice. 👏


Tips:

- For extra heat, add red chilli powder after cooking.

- Can be made richer by adding cream or butter.

- Perfect for meal prep: store in the fridge for 2–3 days.



Quick Tip for Electric Pressure Cooker 🥘


If you’re using an electric pressure cooker like Instant Pot, Ninja Foodi, or InstantPot, you can do the entire recipe without switching to the stove:


Step 1: Tadka

- Turn your cooker to “Sauté” mode.

- Add 2 tbsp ghee and 1 tsp cumin seeds.

- Add finely chopped 2 green chillies (optional) and finely chopped 5–6 garlic cloves.

- Pour in 1 cup tomato-based pasta sauce, ¼ tsp turmeric, ½ tsp red chili powder, and ½ tsp garam masala. Stir for 5 minutes until fragrant.


Step 2: Cook Daal

- Add 1 cup washed urad dal, 2 cups water, and 1 tsp salt.

- Close the lid, set to Pressure Cook / Manual, high pressure, for 10–12 minutes (depending on your cooker).

- Let natural pressure release for 5 minutes, then quick release any remaining pressure.


Step 3: Final Touch

- Open lid, check and adjust consistency  by adding water if too thick.

- Simmer on “Sauté” mode for 5–10 minutes if you want it thicker.

- Optionally, add 1 tbsp butter or cream for richness and garnish with coriander.

This method saves time and works perfectly for students or anyone without a gas stove!



Recommended Tools for This Recipe 💖

- Pressure Cooker  Or Electric Cooker: Quick and efficient for cooking dal.                                    

                          



- Chopping Board & Knife



- Spatula / Spoon: For stirring and serving




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