Dishoom's House Black Daal in an Instant Pot

• portioner: 8 servings
• aktiv tid: 10 minutes
• total tid: 5 hours

Ingredienser

Daal:

300g whole black urad daal

12g garlic paste (roughly 4 cloves)

10g ginger paste (roughly 1 heaped tablespoon)

70g tomato purée

8g fine sea salt

⅔ tsp deggi mirch chilli powder (or ⅓ tsp normal chilli powder)

⅓ tsp garam masala

1 tsp vegetable oil

90g unsalted butter

90ml double cream

a few sprigs of coriander (optional)

Garam Masala:

1 black cardamom pod

2 cloves

5g black peppercorns

2 large cinnamon sticks

10g coriander seeds

5g cumin seeds

4g fennel seeds

2g star anise

1 bay leaf

2g mace blades

10g poppy seeds

2g dried rose petals (I use Bart)

large pinch of saffron (optional)

grated nutmeg (optional)

Instruktioner

Slow Cook Method:

Thoroughly wash 300g of black lentils (whole black urad daal) and soak in cold water for 10 minutes. Drain the lentils then add them to the Instant Pot (mine is 5.7 litres/6 quart). Fill with cold water to the halfway point. Pressure Cook on High for 30 minutes.

While the lentils are cooking, mix 12g of garlic paste (roughly 4 cloves), 10g of ginger paste (roughly 1 heaped tablespoon), 70g of tomato purée, 8g of salt, ⅔ teaspoon of chilli powder and ⅓ teaspoon of garam masala in a small bowl.

When the lentils are done, Quick Release the pressure and drain the lentils. Rinse the inner pot and place it back into the Instant Pot. Select Sauté, level 2 for 5 minutes, add a drizzle of vegetable oil to the pot and add the paste, stirring constantly so it doesn't burn.

Once the 5 minutes are up, add the cooked lentils, 90g of unsalted butter and 2 cups (500ml) of cold water into the Instant Pot. Select the Slow Cook, Low function (or Less on some Instant Pot models) and set the timer for 4-6 hours (6 if possible). Keep an eye on the lentils for the first 10-15 minutes as the heat from the sauté function can make the lentils catch on the bottom of the pot. After 10 minutes or so the temperature should stabilise and the lentils won’t catch.

When there are 30 minutes left on the Instant Pot timer, add 90ml of double cream to the daal and stir. Once the daal has finished cooking, turn off the Instant Pot, pour the daal into bowls, top with a few coriander sprigs (optional) and serve with warm naan or paratha.

Anteckningar

Dishoom's garam masala (oven method)

Heat your oven to 50°C or the lowest it will go.

Spread the following over a baking tray lined with foil: 1 black cardamom pod, 4 cloves, 5g of black peppercorns, 2 large cinnamon sticks, 10g of coriander seeds, 5g of cumin seeds, 4g of fennel seeds, 2g of star anise, 1 bay leaf and 2g of mace blades. Place in the oven for 2½ hours.

Once the timer sounds, add 10g of poppy seeds, 2g of dried rose petals, a large pinch of saffron (optional) and some grated nutmeg (optional) to the tray, put it back in the oven and turn the oven off. Set a timer for 30 minutes.

Once the timer sounds, transfer the cooled spice mix to a spice grinder and grind to a fine powder. Store in an airtight container.

Dishoom's garam masala (pan method)

Place the following into a cold, dry frying pan: 1 black cardamom pod, 4 cloves, 5g of black peppercorns, 2 large cinnamon sticks, 10g of coriander seeds, 5g of cumin seeds, 4g of fennel seeds, 2g of star anise, 1 bay leaf and 2g of mace blades. Place the pan over a medium heat, shaking the pan occasionally and toast for 2 minutes. Turn off the heat.

Add 10g of poppy seeds, 2g of dried rose petals, a large pinch of saffron (optional) and some grated nutmeg (optional) to the pan and allow the spices to cool.

Transfer the spice mix to a spice grinder and grind to a fine powder. Store in an airtight container.