This recipe for creamy langarwali dal will steal your heart. Make sure to make a double batch because this delicious lentil curry will be gone in seconds.
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Natural Release + Pressure building time 20 minutesminutes
Wash and soak urad and chana dal in warm water while you prepare other ingredients and start sautéing the onions.
Preheat the electric pressure cooker by selecting sauté. When the inner pot is hot, after about 30 seconds, add the ghee and cumin seeds.
When the cumin seeds begin to sizzle, add the onion, ginger, garlic, and serrano chilies, then stir and cook for 2 minutes.
Add the tomatoes, salt, turmeric, Kashmiri chili powder, garam masala, coriander, and cumin powder. Stir and cook for 3 minutes, until the tomatoes break down.
Rinse and drain the soaked lentils and add them to the pot. Add the cilantro and water. Stir, scraping off any brown bits stuck to the bottom. Turn off sauté.
Lock the lid in place. Select manual or pressure cook and adjust to high. Cook for 40 minutes on sealing mode.
When the cooking is complete, wait 10 minutes for natural pressure release, after which follow the quick-release method as per your cooker instructions. Unlock and remove the lid.
Stir the lentils and mash a few beans using a potato masher. This gives a creamy texture and thickens the curry. Stir in the butter (if using) to enhance creaminess.
Garnish with the reserved cilantro and serve with Roti or cumin rice.
Notes
If you cannot find black lentils, use brown lentils instead and reduce the pressure cooking time to 12 minutes.