Dal Maharani – Instant Pot UPDATE

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Dal Maharani Recipe

Adapted from my original eatyeats.com recipe found here to account for kid-friendliness and Instant Pot (electric pressure cooker) instructions since I no longer own the stove pot pressure cooker.

Ingredients

  • 3/4 cup black urad whole dal
  • 1/2 cup red kidney beans
  • 2 tsp salt
  • 1 tsp turmeric
  • 1 tsp red chili powder
  • 1 cinammon stick
  • 1 bay leaf
  • 2 cloves
  • 1 tbsp ginger garlic paste (see above)
  • puree of 1 onion and 1 green chili (e.g serrano) seeds removed. For spicier dishes you can experiment with
    • Half seeds removed next time OR
    • 2 green chilis with seeds removed 
    • OR 1 green chili including seeds
  • 3 pureed tomatoes
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 cup heavy cream
  • 1.5 tsp garam masala divided into 1 tsp and 1/2 tsp
  • 1/2 tsp black pepper powder
  • oil for cooking (vegetable, canola or grapeseed is fine)
  • 1 tbsp ghee (optional)
  • cilantro for garnish

Method

  • Soak the lentils and beans in 3 cups of water for ~4 hours.
  • Turn your instant pot to sauce and low heat 
  • Put 2 tablespoons of oil and 1 tbsp ghee in your pressure cooker and heat on low heat until melted and the oil is hot.
  • Add the cinnamon stick, bay leaf and 2 cloves and let them fry for 1 minute.
  • Then add pureed onion/green chili mix.
  • Add salt, turmeric and chili powder to the mix and stir to combine.
  • Cook the onion and spice mix till the onion mix changes color, going darker brown, water has dried up, the onion has started to reduce in quantity and oil begins to ooze out of the onions. Stir occasionally.
    • 3-5 minutes on low heat.
  • Add the ginger garlic paste, continuing to sitr the mixture another 1 minute.
  • Then add cumin and coriander continuing to stir for another 1 minute. The color should have changed more and be even darker.
  • Add the tomato pruee and cook for 2-3 more minutes continuing to stir.
  • Add 1 tsp garam masala
  • Add lentils and beans including the water they were soaked in and stir it all together. 
  • Add 1/2 cup of water. 
  • Cook on high pressure for 30 minutes
  • Natural release 10 mins
  • Give everything a good stir. Give it a taste. If the red beans still seem firm, turn on the heat and cook down for a little longer, perhaps another 5 minutes.
  • Add the 1 cup of cream, 1/2 tsp garam masala and 1/2 tsp ground pepper.
  • Stir through and add some cilantro leaves.
  • Garnish with more cilantro if you like and enjoy!

Safta’s Beef Goulash

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Ingredients

  • 1 medium onion chopped
  • 1.5 lbs chuck roast meat diced into 1 inch cubes (a little less is fine, whatever butcher recommends for slow cook roast meat)
  • 3 medium carrots peeled and chopped into large angled chunks
  • 2 tsp paprika (sweet Hungarian, not smoked)
  • 1 tsp chicken soup powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • Cracked pepper
  • 1 tbsp tomato paste
  • 1 tbsp sweet chili sauce (just a squeeze)
  • 1 cup water (water instructions needed)
  • 1 pack spaetzle (for serving)

Method

  • Heat oven to 325 degrees
  • Heat a medium dutch oven on medium
  • Cook onion in 2 tbsps hot oil 
  • Add diced meat to pot
  • Add all spices (paprika, chicken soup powder, onion powder, garlic powder, salt, pepper) 
  • Mix everything well together
  • Add peeled carrots and stir
  • Add tomato paste, sweet chilli sauce and 1 cup water
  • Bring to a low simmer 
  • Cook on very low heat for 1 hour on stove top
  • Put in the oven for at least another 2 hours, up to 3 hours. Check every 30 minutes and add more water (1/4 cup at a time) if it’s looking a little dry

To Serve

  • Cook 1 pack spaetzle according to package directions
  • Serve on top of spaetzle

Cupcakes From My Childhood

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I should not be here writing this post. I should be arriving in Sydney, exhausted after a long and grueling 24 hours of flying from New York. But that last minute trip just wasn’t meant to be. I won’t bore you with the details but fingers crossed I’ll be in Australia visiting family by the end of the year. Of course, the fact that this trip hasn’t worked out has got me a bit nostalgic, thinking about my childhood and the good (sweet!) memories of growing up in Sydney.

DSC_0974

Oh, I also have a little bit of spare time up my sleeve and have been meaning to write about these cupcakes that I made a few months back for quite some time. These cupcakes were an attempt at recreating my favorite (and simple) cupcakes that I have very clear memories of enjoying as a child.

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Homemade Muesli with Apricots and Raisins

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Yesterday was the day I finally got around to making this homemade muesli/cereal from Bill Grangers book Bills Sydney Food. Most people know I’m pretty much in love with the bills chain of restaurants and the food that comes out of his kitchen. See here and here and here to see more about bills recipes. The decision to try out this muesli recipe came after I finally gave up my obsession with Just Right Cereal. What’s Just Right you’re asking? Only what was the best Australian cereal produced by Kellogg’s until the end of 2013. That’s when everything changed. Read on to learn more!

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