Dal Makhani – Slow Cooker
Dal Makhani – Slow Cooker
A 24 hour cooked lentil dish with deep flavor.I usually start to make this in the morning around 9am so that it is ready the next day for lunch
Equipment
- Slow Cooker
Ingredients
Dal – Slow Cooking 24 hours
- 1 cup Urad Dal whole
- 1/2 cup Dark Red Kidney Beans
- 2 tbsp Channa Dal
- 6 cups Water
- 1 tbsp Ginger Paste
- 2 tbsp Garlic Paste
- 1 tsp Kashmiri Chili Powder
- 1 tbsp Coconut Oil can use ghee
- 1 tsp Salt
Spices
- 1/4 tsp Nutmeg Powder
- 1 tsp Garam Masala (all spice)
- 1 tsp Cumin Powder
- 2 tbsp heaped Kasoori Methi – Dried Fenugreek Leaves
- 1/2 tsp Kashmiri Chili Powder
- 1/2 tsp Amchoor Powder (dried mango powder)
- 1/2 tsp Onion Powder
- 1 tbsp Butter
Final Garnish
- 1/4 cup Evaporated Milk or Cream
- 1/4 cup Whole Milk
- Cilantro and Onions for Garnish
Instructions
Dal – Slow Cooking 24 hours
- Add the Urad Dal, Kidney beans and Channa Dal to a slow cooker
- Add 6 cups water, ginger, garlic, salt, chili powder and coconut oil
- Stir well and set the slow cooker to Low.
- Stir every 4 hours – Don't need to stir at night
24 Hours Later – Add spices
- After 24 hours the dal will look dry and crusty. Not to worry! Give it a good stir. If it feels too dry add in a cup of water
- Measure out all the spices
- Add all the ingredients from the Spices section including the butter
- Mix all the spices in and let it cook for another 1-2 hours
Finalize the Dal
- Add the evaporated milk and milk. Stir well. Check if you need to add more salt to your taste
- Serve in a bowl. Garnish with cilantro and raw onions. Have as is or with naan bread
