- 1 gram cup dry udad dal, washed and drained
- 1/3 cup dry rajma or red kidney beans, washed and drained
- 1 tbsp vegetable oil
- 1/4 tsp asafetida or hing
- 1 tbsp ginger garlic paste
- 1 medium onion, chopped
- 1 large or two medium tomatoes, diced
- 1 tsp cayenne pepper or red chili powder
- 1 tbsp coriander powder
- 1/4 tsp turmeric
- 1 tbsp garam masala
- 2 tbsp kasoori methi (dry fenugreek leaves)
- 1/4 cup cashew paste made by blending 2 tbsp cashews with 2 tbsp water
- 1-2 tbsp vegan “butter” like Earth Balance buttery sticks
Heat the oil.
Add the asafetida and ginger garlic paste and saute for a few seconds until fragrant.
Add the onions, saute until translucent but not browned, and add the tomatoes, cayenne, turmeric, coriander powder and garam masala. Saute for a couple of minutes. You can skip ahead a bit with ordinary cook times because all the flavors are going to cook together beautifully in the pressure cooker.
Add the kasoori methi, stir well, and add the washed udad dal and rajma. Add four cups of water.
Cover the pressure cooker with the lid according to instructions, bring up to pressure (in the Kuhn Rikon you will cook until both red lines are visible, in a Fagor, you want to wait until the little yellow button pops up), then reduce heat to maintain pressure and let the dal cook for 9 more minutes.
After 9 minutes turn off the heat and let the pressure release. I prefer to just wait for the cooker to release all the pressure, rather than force it to do so manually, which is an option.
Once all the pressure has been released and you’ve opened the pressure cooker, stir the dal, add some water if it’s too thick, add salt to taste, and the cashew paste and vegan “butter.” Stir well to mix.
I do one more thing to make this dal extra creamy– I take about two to three cups of the dal and blend it in a blender to make a smooth paste. Always be careful while blending hot liquids and follow any instructions that came with your blender.
Now add the blended dal back to the pot with the rest of the dal and warm through. If you have a hand blender, lucky you. Run it in the dal for a few seconds to get a creamy consistency.
Serve hot with rice.