Dishoom's House Black Daal in an Instant Pot recipe | HotCooking

Ingredients

• 300g whole black urad daal
• 12g garlic paste (roughly 4 cloves)
• 10g ginger paste (roughly 1 heaped tablespoon)
• 70g tomato purée
• 8g fine sea salt
• ⅔ tsp deggi mirch chilli powder (or ⅓ tsp normal chilli powder)
• ⅓ tsp garam masala
• 1 tsp vegetable oil
• 90g unsalted butter
• 90ml double cream
• a few sprigs of coriander (optional)
• 1 black cardamom pod
• 2 cloves
• 5g black peppercorns
• 2 large cinnamon sticks
• 10g coriander seeds
• 5g cumin seeds
• 4g fennel seeds
• 2g star anise
• 1 bay leaf
• 2g mace blades
• 10g poppy seeds
• 2g dried rose petals (I use Bart)
• large pinch of saffron (optional)
• grated nutmeg (optional)