A rich Indian dish made with urad dal, rajma, and chana dal, prepared without onion or garlic. The daal is cooked in an Instant Pot or a stovetop pressure cooker and flavored with aromatic spices and herbs, finished with cream for a creamy texture.
1: Soak urad dal, rajma, and chana dal overnight.
2: In an Instant Pot, add ghee, cumin seeds, dried red chilli, cinnamon stick, black cardamom, and bay leaf; sauté until aromatic.
3: Add soaked dals and tomato purée, along with cumin powder, coriander powder, kashmiri mirch powder, amchoor powder, garam masala, kasuri methi, and salt.
4: Pour in 3 cups of water and close the lid. Cook in bean and chilli mode for 35 minutes with a sealed valve.
5: Let pressure release naturally.
6: If using a stovetop pressure cooker, add all ingredients and 4 cups of water, then cook till 5 whistles and turn off the heat just before the 6th whistle. Let pressure release naturally.
7: For a creamy consistency, transfer half of the cooked daal to a mixer and pulse for 10-12 seconds, then mix it back into the pot.
8: Finally, stir in heavy cream, ginger, cilantro, and green chillies. Prepare tarka with ghee and asafoetida, and pour it over the daal.
