Recipe Reviews

Dal Makhani
INGREDIENTS

1 tbsp olive oil
1 tsp cumin seeds
1 dry bay leaves
1 Cup Onion (1 medium onion/ finely chopped)
1 tsp Garlic (4 Cloves Crushed / Grated Garlic)
1 tsp Ginger (1/2 Inch Crushed /Grated Ginger)
1 Cup Tomato (2 medium tomatoes/crushed)
Salt to taste
1/2 tsp turmeric
1 tsp red chili powder
2 tsp cumin/coriander powder
2 tbsp kasoori methi
1 cup black gram dal / whole urad dal
1/4 cup kidney beans/rajma
1/4 cup black gram skinned/urad dal(this adds the creamy texture after the dal is cooked )
6 cups water
2 tbsp chopped cilantro/Coriander leaves

https://www.facebook.com/watch/?v=349222719807620

Easy to make Dal makhani, is a dish originating from the Punjab region of the Indian subcontinent, normally it is slow cooked and the primary ingredients are whole black lentils, red kidney beans, butter and cream. The dish gets its richness from the use of cream or butter, but it can also be prepared with yogurt, milk or no dairy.

Here are the steps for Spinach Pot rice

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1. Rinse the rice and soak it for 20 mins.. Then drain and keep aside.
2. Start the pressure cooker in sauté mode and heat oil in it. Add the whole spices such as bay leaf, cinnamon, cardamom and cloves. Adding these whole spices is optional, but they add a wonderful flavo to the cooked rice.
3. Then add chopped onions, garlic and sauté for 2-3 mins.
4. Now add the ground spices, salt and stir them in with the onions. Turn off sauté mode, so that the spices don’t burn the bottom of the pot.
5. Add chopped spinach and mix it.
6. Add rice, water and mix well. Press down, so most of the rice is under water. Close lid with vent in sealing position.
7. Cook on Manual or Pressure Cook mode for 5 minutes on low pressure. When the pressure cooker beeps, do a 5 minute NPR, which means let the pressure release naturally for 5 minutes, then manually release the pressure by turning the vale to venting position.
8. Add lime juice and fluff the rice with a fork.
9. Let it sit uncovered for 5 minutes. Serve and enjoy!