Indian Baked Beans Dal Bukhara Recipes

Steps:

• Drain the soaked black urad dal and Kashmiri rajma beans and transfer to a 6-quart Instant Pot®. Add 4 cups water and 2 teaspoons salt. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 1 hour (see Cook's Note). (Alternatively, use a stovetop pressure cooker over medium-high heat set for 15 minutes.)
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. Once the pressure is released, unlock the lid and add the garlic, ginger, Kashmiri chili powder, garam masala and 1 teaspoon salt. Set the pot to medium sauté and simmer, stirring often so the mixture doesn't scorch on the bottom, until the raw smell is gone, about 5 minutes. (If using a stovetop pressure cooker, saute over medium-high heat.)
• Lightly mash the urad dal mixture with a potato masher, leaving some intact. Add the tomato puree and butter and mix well. Cover with the lid (but do not seal), set the pot to slow-normal (slow cooker) and cook, checking and stirring occasionally to make sure it's not sticking to the bottom and adding a little water if it gets too thick, about 2 hours. It should be the consistency of a pourable lentil soup. (If using a stovetop pressure cooker, stir in 1/2 to 1 cup water along with the tomato puree and simmer over low following the instructions above.)
• Add 6 tablespoons of the heavy cream, set the pot to low sauté and simmer, stirring as needed to keep it from sticking to the bottom, until cooked down slightly and combined, another 10 minutes. Taste and adjust with more salt if needed. (If using a stovetop pressure cooker, simmer over medium heat.)
• Make a cappuccino swirl with the remaining 2 tablespoons cream just before serving. Optionally, you can add another pat of butter on the dal just before serving for some extra love!

Steps:

• 1. Spread out the beans on a baking sheet and pick out and discard any twigs or stones. Place the beans in a large bowl and add cold water to cover by 3 inches. Swirl the beans with your fingers, then pour through a strainer to drain. Repeat the process another 3 or so times.2. Place the beans in a pressure cooker and add the 4 cups water. Pressure-cook over medium heat until you hear an even hiss and the valve in the lid dances in a lively fashion, about 10 minutes.3. Meanwhile, core and cut the tomato into chunks. Place the tomato in a food processor and process until puréed.4. Cool the cooker completely (top and sides) under cold running water for 5 minutes, then remove the lid.5. Stir the ginger, garlic, onion, puréed tomato, tomato paste, coriander, 1 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon cayenne, and 4 tablespoons of the butter into the beans. Pressure-cook again until the beans are reduced to a thick, creamy purée, about 5 minutes (see Note). Once again, cool the cooker completely under cold running water.6. Shortly before serving, stir in the cream. Gently simmer the dal until rich and creamy, 2 minutes in the pressure cooker (with its lid off) or in a saucepan. Correct the seasoning, adding salt and black and cayenne pepper as needed. Transfer the dal to a serving bowl and dot the top with the remaining butter. Serve immediately.Serves 8Note: The beans can be prepared several hours or even a day ahead to this point and stored, covered, in the refrigerator.