Dal Makhani
Equipment
- 1 slow cooker
- 1 Frying Pan
- 1 spatula spoon
Ingredients
- PRIMARY INGREDIENTS
- 1.5 cup Urad daal + 1/2 cup Rajma
- 2 tbsp Ginger & garlic chopped
- 1 tsp Salt
- 1 tsp Turmeric/ Haldi
- SECONDARY INGREDIENTS
- 2 tbsp Oil 40 ml
- 3 tbsp Desi Ghee 60 ml
- 1 tbsp Cumin Seeds 1/2 tsp Asafetida
- ½ tsp Bay Leaf
- ½ tsp Red chili powder
- 1 tbsp Coriander Powder
- ½ tbsp Jeera powder
- ½ tsp Black cardamom Powder
- ½ tsp Black pepper & Cinnamon Powder
- 1 tsp Garam Masala
- 2 pcs 0nions
- 3 tbsp Yogurt
- 2 pcs Tomatoes
Instructions
- Wash and put dal in the slow cooker overnight (add 4 times water & salt). In a pan, add oil, jeera seeds, Garlic & ginger, onions and salt. Cook the onions till they are brown. Now add all the spices, Desi ghee & tomatoes & yogurt and cook for 1 minute and then add tomatoes and cook till it sheds oil.
- Now blend the tadka and again mix it with rajma in the slow cooker.
- (Add boiling water for desired consistency) then simmer for 30 minutes, finish with green coriander. Remove the pan from the heat and add asafoetida and then the red chili powder, coriander powder and garam masala.
- Pour the tempering over the cooked dal and mix well. Add boiling water for desired consistency then simmer for 5-7 minutes finish with green coriander and drizzle fresh cream.
