Instant Pot Masoor Dal Makhani

How to Make Masoor Dal Makhani in the Instant Pot

Hello Foodies, 
         Pulses are full of fiber, protein, calcium, and minerals. Also, pulses have a low glycemic index

meaning that they are foods that break down slowly and can be used to reduce or displace animal protein as well as bad fats such as trans-fat in a meal.
Researchers and findings suggest that merely including pulses in your diet may help to lose weight as well as prevent from gaining it back after you lose it, and that is one of the most significant health benefits of eating pulses.
    Everyone loves Dal Makhani. It is soul food and made with different pulses, tangy tomatoes, butter, and cream. To make it vegan replace butter with oil and the cream with coconut or almond milk. Cooking it for a long time makes it rich tasting and creamier. This dish isn’t a quick-cooking meal(usually it take 1 to 1 ½ hour to cook), but I have prepared it in the instant pot (IP), which is such time-saver, easier and quicker version, it took an only ½ hour, and it came out scrumptious and mouthwatering. This Masoor Dal Makhani is perfect for these cold winter days. So let's start.

Preparation Time: 15 Minutes; Cooking Time: 30 Minutes.

Each Serving of Masoor Dal Makhani Contains 230 cal.

Ingredients:

1. Masoor 1 cup
   
2. Moong 2 to 3 tbsp
3. Black beans 2 to 3 tbsp
4. Chana dal 2 to 3 tbsp
5. Veg.oil 2 tbsp
6. Ghee/butter 1 tbsp
7. Cumin seeds 1 tsp
8. Onion 1, chopped
9. Tomato puree 1 ½ cup
10. Ginger-garlic paste 1 tbsp
11. Red chili powder 1 tbsp
12. Garam Masala 1 tsp
13. Turmeric powder 1 tsp
14. Asafoetida 1 pinch
15. Salt 1 tsp
16. Coriander powder 1 tsp
17. Coriander leaves ¼ cup
18. Cream 2 tbsp

Instructions:

1. Rinse and soak lentils and beans in water overnight.
   Heat veg.oil in the instant pot in sauté mode, once oil gets hot add cumin seeds and let it splutter, and add asafoetida.
2. Now, add chopped onions and ginger-garlic paste. Sauté for about 3 to 4 minutes or till onions turn slightly brown in color.
3. Add tomato puree/paste and red chili powder, turmeric powder, garam masala, coriander powder, salt, to the instant pot, mix all well and saute for 2 to 3 minutes.
4. Meanwhile, drain the water from the soaked lentils and beans and add them to the instant pot.
5. Add 2 to 3 cups of water, cream 1 tbsp, coriander leaves and mix the ingredients.
6. Cook on - Put the vent in the sealing position.

• Pressure Cooking Method: High-Pressure manual for 30 minutes and
• Pressure Release Method: 10 minutes of natural pressure release.

8. Stir the dal well. If needed, add water to get the desired consistency.
9. In a pan heat butter and add red chilies, cumin seeds and pour it in the cooked Dal.
10. Garnish with cilantro and butter. Dal Makhani is ready to be served. Enjoy!

Dietary Comments:

Calorie Count Based on a 2000 calorie diet.

Per serving contains 230 calories, along with carbohydrates - 25.42 g, Dietary Fibers - 9.03 g, fats - 11.1 g, proteins - 11.4 g.   

Health Benefits of Dal Makhani:

• Researches and findings suggest that simply including pulses in your diet may help to lose weight.
• Also, it helps to prevent from gaining it back after you lose it, and that is one of the biggest health benefits of eating pulses.
• Green moong: It’s a source of manganese, potassium, folate, magnesium, copper, zinc, and vitamin B. Also high in dietary fiber.
• Pulses help to improve digestion, a good source of protein, controls cholesterol.
• Masoor Dal: it's a good source of protein, essential amino acids, potassium, iron, fiber, and vitamin B1. It also helps to lower cholesterol and control sugar levels.

Eat Healthy, Stay Healthy !!!