Burrata Dal Makhani
A unique twist on the classic North Indian dal makhani that will leave you wanting more!
Servings: 4-5
Ingredients:
1 cup black urad dal, rinsed and soaked for 4-5 hours
⅓ cup canned kidney beans, rinsed
1 onion, finely chopped
1½ tbsp minced ginger
1½ tbsp minced garlic (or 9 cloves minced)
16 oz. can tomato sauce or diced tomatoes
1 tsp chili powder
1 tbsp cumin powder
1½ tsp garam masala
2 cups water
¼ cup heavy cream
Burrata
Directions:
Set instant pot to saute mode and add 2 tbsp of oil
Add onions and cook for 3-4 minutes or until translucent
Add ginger, garlic, spices and canned tomatoes or tomato sauce
Cook for another 3-4 minutes
Add in soaked black urad dal, kidney beans and 2 cups of water
Put lid on instant pot and set to pressure cook on high for 35 minutes
Once timer goes off, let pressure release for 10 minutes then release additional pressure manually
Remove the lid and add heavy cream and mix well
Transfer to a large bowl and add in burrata
Slice open burrata and spread the dal and burrata on toasted bread or naan
Enjoy!
