Daal makhani

Daal makhani Recipe

By sriram
Published: July 29, 2012

• Yield: 4 (4 Servings)
• Prep: 60 mins
• Cook: 8 hrs 0 min
• Ready In: 9 hrs 0 min

Inspired by our friend’s slow cooker, we decided to make Dal Makhani. It is a deliciously thick, high protein stew made with whole …

Ingredients

• 3 onions finely chopped
• 1 1/2 cup whole black lentils dry
• 4 garlic cloves
• 1/2 cup kidney beans dry
• 9 cups water
• 4 tablespoons butter
• 1 tablespoon cumin seeds
• 2 teaspoons garam masala (blend of Indian spices)
• 2 teaspoons coriander powder
• 2 teasponns chili powder
• 1 teaspoon turmeric powder
• 3 tomatoes finely chopped or tomato puree
• 4 tablespoons heavy cream
• 2 tablespoons coriander chopped

Instructions

1. Blend green chilies, chopped ginger, onions and garlic
2. In a slow cooker, add the lentils (whole black lentils and kidney beans), water, butter, salt and the blended mixture and set the slow cooker on high for an hour
3. Then, stir the contents of the slow cooker to make sure that it doesn’t stick to the bottom. It’s unlikely that there would be anything sticking since there is sufficient water
4. Then turn the cooker to low/medium heat and let it cook for another 7 hours
5. Melt the remaining butter, add in the cumin seeds, the garam masala, the chili powder, the turmeric, and coriander powder
6. Stir fry all the spices together for about a minute and then add in the chopped onions
7. Then add chopped tomatoes or tomato puree. Cook everything until the tomatoes are cooked down and soft
8. Add the heavy cream to this mixture
9. Add this mixture to the slow cooker and cook it further for another hour on low
10. Garnish it with chopped coriander and a bit of fresh cream and serve it with rice or Indian bread

• Cuisine: Indian
• Course: Entrée
• Skill Level: Beginner