instant pot dal makhani with garlic naan bread
I have been trying to incorporate more plant based meals into our weekly repertoire. You know, because health. My husband and I love Indian food and the bonus is that the majority of the cuisine is vegetarian or vegan and yet still super flavorful, hearty and satisfying. We are a huge fan of lentils! They are cheap and the perfect vessel for tons of spices. Dal or Daal in Indian cuisine refers to lentil based dishes and there are about a million varieties. Dal makhani is made with black urad dal lentils and red kidney beans. You can find urad dal lentils at most mediterranean or middle eastern markets or grocery stores. You can substitute regular black lentils, but they won’t have the same texture as urad dal. The best part about this recipe is that it’s made in the instant pot. Meaning, no soaking beans overnight. No long stewing times. Everything goes into the pot and dinner is ready! I have been experimenting with the ‘multigrain’ function on my instant pot which allows for a brief soaking period before starting the cooking process resulting in super tender beans and lentils. The instant pot is truly a wonder and I have loved it since the day I got it. Not a sponsored post, just a huge fan.
What better to pair with Indian lentils than some delicious garlic naan? Definitely one of the easiest breads to throw together. It only requires a brief rising period and then the pieces are cooked in a hot cast iron skillet which gives the naan bread it’s characteristic little charred spots. And then they’re brushed with a delicious garlic butter. What could be better? This recipe makes tons of leftover lentils (which can be frozen!) and enough naan to eat throughout the week. Happy cooking!
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