Daal Makhani

There are so many different ways to make Daal Makhani.  The traditional way is on the charcoal in a big clay pot, I love to make it in a slow cooker.  This is one daal which tastes better the next day.  Love to eat it with dinner rolls.

DSC_1200-1

Ingredients:

  • 1 cup Urad dal (Black Maa ki daal)
  • 1 med sized onion chopped
  • 1/4 cup tomato puree
  • 4-5 cloves garlic chopped
  • ginger chopped
  • 1-2 green chillies cut
  • 1 small bay leaf
  • 1-2 whole dried red chilli
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric
  • 3/4 tsp red chilli powder
  • 3/4 tsp garam masala
  • salt to taste
  • 1/4 cup heavy cream
  • chopped cilantro
  • 1 -2 tsp butter
  • 2 tbsps olive oil
  • pinch of asafetida

Directions:

Wash the daal, if you want you can soak or make it without soaking.  Pressure cooker the daal with generous amount of water along with salt & turmeric.  Once the daal is boiled, transfer it in a slow cooker, so it can be cooked slowly all day.

DSC_1185-1

In a kadhai or frying pan, add olive oil.  Let it heat and then add cumin seeds, whole dry chilli, bay leaf and asafetida.  Let the cumin crackle a little bit.

DSC_1186-1

Add the chopped onions and sautee until light brown.  Add the chopped garlic, ginger and green chilli and stir for another few minutes.

DSC_1187-1

At this time, add the tomato puree plus red chilli powder, garam masala, turmeric, salt depending on how much you had put in the daal.

DSC_1188-1

Let it roast until the oil has been separated.  Add this masala to the daal in the slow cooker and mix well.  Let the daal cook in the cooker for a good 4-5 hours stirring occasionally.  Add heavy cream at the last hour along with butter.

DSC_1200-1

Garnish with cilantro and dollop of butter or ghee. Serve hot with naan, chapati, rice.

If you like the recipe, please comment below after you give it a try and share it on Facebook.  Would like to hear from you. Your comments, likes, dislikes, matters to me.  Thank you for stopping by!!

Happy Cooking!!!!

 

Comments

comments

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.