This is a sponsored post written by me on behalf of Chefman. The opinions and text are all mine. Thank you for supporting my sponsors that allow me to create new and special content like this for CookWithChefEitan.com!
Get excited because this week I have teamed up with Chefman to bring you five delicious recipes! If that is not exciting enough, then check out my Instagram, @chefeitanbernath, for a chance to win three of the Chefman appliances I am using during those five days. That’s right…five new recipes and three new giveaways! I mean could it get better than that!!
For my first collab with Chefman, I made this beautiful Dal Makhani using the Chefman Pressure Cooker. As my loyal followers know, I LOVE Indian food and this incredible pressure cooker not only cooked the beans and lentils to the perfect consistency, it literally cuts your cooking time in half. There is nothing like using dried beans and lentils to get the full flavor and texture of classic Indian dishes. No joke….every day since this appliance arrived in the mail, my family and I have been using it nonstop.
Dal Makhani, which translated means “buttery lentils”, is a traditional North Indian lentil stew that originated in Punjab. It is a thick lentil bean mixture that is stewed with a butter and tomato sauce. The sauce is flavored by an array of spices, including some of my favorites such as cardamom, coriander, cumin, chili peppers, that play off of each other to create a flavorful, slightly spicy, mouth-watering dish. I love it with it roti bread and rice, which I also made using the Chefman pressure cooker. With this appliance, you can easily add new dishes to your cooking repertoire or speed up the time it takes to make some of your old favorites.
- 1 cup dried whole black lentils (urad dal)
- ½ cup dried kidney beans
- 4 cups vegetable stock
- 3 tablespoons butter or ghee (clarified butter)
- 2 large onions, chopped
- 1 tablespoon garlic (4 cloves), grated on a microplane
- 1 teaspoon fresh ginger, grated on a microplane
- 1 bay leaf
- 1-inch piece cinnamon stick
- 2 whole pods cardamom, cracked open
- 2 whole cloves
- 2 dried small hot red chilies
- 1½ tablespoons garam masala spice mix
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- 1 teaspoon kosher salt
- ½ cup tomato paste
- 1 - 14 oz can petite diced tomatoes
- 4 tablespoons butter, cut into 4 pieces
- 1/4 cup heavy cream
- Add the black lentils and red beans to a large bowl; fill the bowl with room temperature water and soak overnight. Rinse and drain the next day. Add the lentils and beans to the Chefman Pressure Cooker along with the vegetable stock.Place the lid on and make sure the lid is locked and pressure valve is set to airtight. Press the “HIGH PRESSURE” button, then press the “+” button until the number on the screen reached “20” then click start.
- Meanwhile, heat the butter/ghee in a large skillet over medium to medium-high heat until melted. Then add the onion and cook until soft and deep caramel in color, about 15 minutes, stirring occasionally. Once the onion is caramelized, turn the heat to medium and add the garlic and ginger; cook 1 minute, stirring constantly. Add the bay leaf, cinnamon stick, cardamom pods, cloves, red chilies, garam masala, coriander, cumin, chili powder, paprika, and black pepper. Cook until fragrant, about 20 seconds, stirring constantly. Add in the tomato paste and cook for an additional minute.
- Once the lentil and bean are fully cooked in the Chefman Pressure Cooker, add them to the pot with the butter, along with salt, diced tomatoes, and one cup of water. Gently simmer, covered, until the sauce is somewhat thickened and the lentils and beans are fully tender, about 30-45 minutes, stirring frequently. Turn off the heat and stir in the butter and cream.
- Serve with rice and Indian flatbread (such as naan or chapatis), garnished with anything you like.