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