Urad Dal

by Lucas
Created • Updated
From the cookbook Hip Pressure Cooking

Prep Time: 10 minutes

Cook Time: 1 hour

Ingredients

  • 1 lb dry black beans, rinsed thoroughly and drained
  • 2 cloves garlic, skin off
  • 2 medium-large carrots, chopped
  • some herbs like fennel or parsley
  • 3 tbsp unsalted butter, divided
  • 6 tbsp tomato paste
  • ¼ cup cilantro, chopped
  • 2 tsp ginger, finely minced (or powder equivalent)
  • 2 cloves garlic, minced
  • 4 tsp salt, divided
  • ¾ cup heavy cream
  • Salt, to taste
  • Cayenne pepper, to taste

Directions

  1. Quick-soak the beans: add the dried beans, 8 cups water, and 2 tsp salt to the pressure cooker. Pressure cook on high for 2 minutes, then open using natural release.
  2. Add the beans back to the pressure cooker, and add 4 cups plain water. Add the whole cloves garlic, carrot, some herbs, and 1 tbsp of the butter butter. Pressure cook on high for 6 minutes, then open using natural release. Reserve 2 cups of the cooking liquid for later, drain the rest.
  3. Add the cooked beans back to the pressure cooker. Add the 2 cups reserved cooking liquid, 4 cups water, tomato paste, garlic, ginger, cilantro, and remaining 2 tsp salt to the instant pot.
  4. Pressure cook on high for 5 minutes, then open using natural release. Stir in the heavy cream and remaining butter.
  5. Add salt and cayenne pepper to taste. You may also want to add a little lemon juice for acid if the flavor is a little muddy.