> wrote in message
...
> Dee Randall > wrote:
>
>> The recipes I find for pressure cooking whole urad dal just say to 'cook
>> until done.' Anyone know how long that might be -- from experience.
>> I guess that I could just pressure cook for 20 minutes, then finish off
>> the cooking the regular way.
>
> Wow, someone else who wants to cook urad dal in the pressure-cooker.
> I thought I was the only one.
>
> I just bought a pressure-cooker, the one with a large and small pot,
> because people on this group recommended it. I am _so_ happy with it.
> Stews come out great, and all my soups are done in 1/2 hour. Plus,
> now I make beans from scratch and they really are better than canned.
>
> I don't presoak beans because Lorna Sass, who wrote "Pressure Perfect,"
> says it's not necessary. I have found that book to be right on in
> everything I've tried (with the small correction that I add about 5
> minutes to all her cooking-times.)
>
> I've had the best results with chopping an onion very fine, sauteeing
> it with oil and the ground spices, and then adding the other ingredients
> and pressure-cooking. The spices bloom nicely in the oil, and the onion
> mostly disappears but creates a nice, thick, gravy-like texture for
> the dish. Having said this, though, it doesn't seem necessary to saute
> the onion in the following recipe, although it certainly doesn't hurt.
> Do whatever is easier.
>
> For tomato paste I use those small six-ounce cans. I measure
> tablespoonsful onto a piece of waxed paper, freeze, and then put them
> in plastic zip-lock bags. This way I have measured amounts for adding
> to recipes.
>
> I used to get those packaged Indian dishes called Dal Makhani. These are
> made with urad dal. I came up with my own version of it which I'm very
> happy with. It's not quite the same -- some of the brands use cream,
> which I've omitted, but it's fairly similar to other brands.
>
> Dal Makhani
> ===========
>
> 1 Tbsp. oil (for sauteeing, but also all pressure-cooked beans
> need oil to prevent clogging the valve)
> 1/2 tsp. ground coriander
> 1/4 tsp. garam masala (I like Neera's brand in the supermarket)
> 1/8 tsp. toasted fenugreek, ground
> 1/4 tsp. ground cumin
> 1/4 tsp. turmeric
> 1 tsp. paprika, or a smaller amount of hot chili powder to your liking
>
>
> 3/8 tsp. salt
> 1/2 cup unhulled black urad dal (check for stones)
> 3 Tbsp. tomato paste
> 1 Tbsp. fresh ginger, grated or minced
> 2 cloves garlic, minced
> 1/2 medium onion, finely minced
> 2 3/4 cup water
>
> 1 Tbsp. wine vinegar
>
>
> 1: Briefly bloom the ground spices in the oil. If you want to add the
> onion in this step you can, but it's not necessary.
>
> 2: Add the second group. Pressure cook for 25 minutes, then let the
> pressure release naturally. This can take 15 to 20 minutes more.
>
> 3: Add the vinegar when done. (I've read that adding an acid to beans
> while they're cooking prevents them from getting tender.)
>
>
> Sandy

Sandy, I forgot to add the vinegar! Oh well! My opinion only, that we
(Americans) have got used to adding vinegar to beans for many reasons, but
mainly because it cuts the grease used in so many bean dishes. I admit I
like vinegar on any white beans, but not all beans.

But, I made your recipe and I want to thank you for your encouragement and
information. I may have done it, but not as fast and as readily.

As a reuslt of this recipe, I know that I must get together my own recipe of
Garam Masala to have on hand. I just don't like Penzy's Punjabi Garam
Masala. Other prepared brands I've tried have all been satisfactory; I've
bought several over the years. I'll have to find my old stand-by recipe;
and if not, there are many to choose from online. But your recipe might be
more of a Punjab recipe (don't know that) so the Penzy's might have been ok
for it.

I should have used cayenne (perhaps about 1/16 to 1/8 teaspoon) in addition
to or instead of the paprika. I like dals a little spicy. I made basmati
using some saffron. I soaked it 1/2 hr. and drained it 1/2 hr, then put it
in the rice cooker (2 cups). I added a dollop or two of yogurt at the
table. Also had some steamed broccoli and hot tea.

But the biggest success was what I asked about and for -- urad dal made in a
pressure cooker. I have never had urad dal so nice and creamy. I will do
this again and again. Creamy and Dreamy!

Thanks again Sandy.
Dee Dee