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Showing posts with label Slow Cooker Recipes. Show all posts
Showing posts with label Slow Cooker Recipes. Show all posts

Monday, May 05, 2008

Dal Makhani Cooked In Slow cooker

Dal makani is prepared with whole black urad dal and red kidney beans (rajma). This is a delicacy in punjab which is rich in proteins and fiber. Traditionally dal is slow cooked for hours together to get a creamier texture. Cream /malai gives a rich taste to this dal. Since cooking dal for a long duration gives good flavor and taste, i have cooked dal in slow cooker/crockpot. Cooking duration in slow cooker is for 7 hours and by the end of which you will get a creamy dal makhani. Dal will taste even better the next day.

Ingredients

1.5 cup - Whole black urad dal, washed well
1/2 cup - Kidney beans / Rajma, washed well
4 tbsp - Ghee
3 to 4 tbsp - Heavy Cream /Malai
8 cups - Water
Salt to taste

Grind to coarse paste

7 to 8 - Green chili
2'' piece - Ginger
1 - Whole garlic pod ( about 8 to 10 flakes )

Seasoning

1 tsp - Jeera
1/2 tsp - Turmeric powder
1/4 to 1/2 tsp - Hing powder
1 tsp - Garam masala powder
1/2 tsp - Red chili powder
1 tsp - Shan dal masala powder
1/2 cup - Green onion, chopped
3 to 4 - Tomato, coarsely ground

Garnishing

2 tbsp - Coriander leaves, chopped
1 tsp - Ginger, julienne
1 tbsp - Cream

Method

1 ) Since this is a slow cooker recipe, you have to use more water to cook dal, which will reduce as dal gets cooked. To a crockpot add 8 cups of water, then 1 tbsp ghee, coarsely ground paste, black urad dal and rajma. Set the temperature to high and cook for 45 minutes on high setting. Open the lid and give a quick stir, to loosen any dal stuck to the bottom.

2 ) Lower the temperature to low and cook for 6 hours. Prepare the seasoning to add to the dal.Heat a pan, add 3 tbsp ghee, then add jeera, turmeric powder, hing, red chili powder, garam masala powder, shaan dal masala powder and fry for a few seconds on low heat. Then add onion and fry for a minute, then add tomato, cook till tomato is well cooked and oil separates.

3 ) Since you should not add cold ingredients to hot cooked ingredients in crock pot, add 3 to 4 tbsp heavy cream to the seasoning and warm it up. Then pour this seasoning to the dal, that has been cooking for 6 hours. Add salt to taste, stir and mix in. Close the lid and cook for one more hour. Let all the spices blend in with the dal.

4 ) After 7 hours of cooking in slow cooker the dal will be all creamy and thick. Now you can transfer the dal to a serving dish and garnish with coriander leaves, ginger julienne and heavy cream.

Serve hot with butter naan or basmati rice.