A slow cooker or crockpot is your friend when making authentic and nutritious food
Here is a recipe for Dal Makhinii - total about 15 minutes of work
Ingredients:
Whole Urad Dal - 2 cups dry
One large onion chopped
2 tomatoes cut into cubes
Chopped cilantro 1 table spoon
Turmeric powder 1/4 teaspoon
Red chilly powder 1/4 teaspoon
Gram masala 1/2 teaspoon
Amchur powder 1/2 teaspoon
Cooking oil 3-5 teaspoon
Salt per taste
Garlic pearls 2-(optional)
Ginger piece - about half inch (optional)
Cooking the whole Urad
We use the slow cooker overnight to cook the Urals Dal. We have an Aroma rice and slow cooker. You can also use a traditional crockpot.
For two cups Urals dal and 7-8 hours cooking we add 5 cups water. Also add half a teaspoon salt. Based on your model make adjustments and increase or decrease the water. We tend to add more water to avoid burning. see picture below for how it looks in the morning after it is cooked. If you think the water is too much, save the excess cooked water separately.
Finishing the Dal Makhini
Grind the ginger garlic ( note ginger garlic is optional)
Heat a pan and add 2 teaspoons oil and add the ginger garlic paste. After light frying of the paste in a minute add the chopped onions. Add 2 teaspoons of oil to the onion and fry till tender and translucent. Add the tomatoes, turmeric, red chilly and gram masala and 2 teaspoon oil. Fry till the onion tomatoes and the spices have become mushy.
Turn off the heat and add the Amchur and cilantro and mix for a minute.
Pour over the cooked Urad dal and mix well, adjust any salt required. Simmer for 3-4 minutes. Add any excess cooked water or regular water to adjust consistency. Dal Makhini is ready to be served with your choice of roti/paratha/rice.
Tips:
We found that our rice cooker has a High mode. With this mode the Urals dal cooks in 2-3 hours. So if you are in a rush use this mode.
With some experimentation of pre-soaking and using a pressure cooker it should be possible to cook the Urals dal. However the slow cooker will not make your Urad dal completely pasty
Do not add Rajma to slow cooker with Urals dal as there are a couple of website showing release of toxins at low heat. If you want Rajma in your Dal Makhini cook traditionally at high heat in a pressure cooker and add.
The urad dal creates a sticky texture when cooked and tastes creamy. You don't need butter or cream to make it taste good. If you want to be fancy after the dish is ready you can melt small quantity butter (1-2) teaspoon and add to the Dal before serving.
Here is a recipe for Dal Makhinii - total about 15 minutes of work
Ingredients:
Whole Urad Dal - 2 cups dry
One large onion chopped
2 tomatoes cut into cubes
Chopped cilantro 1 table spoon
Turmeric powder 1/4 teaspoon
Red chilly powder 1/4 teaspoon
Gram masala 1/2 teaspoon
Amchur powder 1/2 teaspoon
Cooking oil 3-5 teaspoon
Salt per taste
Garlic pearls 2-(optional)
Ginger piece - about half inch (optional)
Cooking the whole Urad
We use the slow cooker overnight to cook the Urals Dal. We have an Aroma rice and slow cooker. You can also use a traditional crockpot.
For two cups Urals dal and 7-8 hours cooking we add 5 cups water. Also add half a teaspoon salt. Based on your model make adjustments and increase or decrease the water. We tend to add more water to avoid burning. see picture below for how it looks in the morning after it is cooked. If you think the water is too much, save the excess cooked water separately.
Finishing the Dal Makhini
Grind the ginger garlic ( note ginger garlic is optional)
Heat a pan and add 2 teaspoons oil and add the ginger garlic paste. After light frying of the paste in a minute add the chopped onions. Add 2 teaspoons of oil to the onion and fry till tender and translucent. Add the tomatoes, turmeric, red chilly and gram masala and 2 teaspoon oil. Fry till the onion tomatoes and the spices have become mushy.
Turn off the heat and add the Amchur and cilantro and mix for a minute.
Pour over the cooked Urad dal and mix well, adjust any salt required. Simmer for 3-4 minutes. Add any excess cooked water or regular water to adjust consistency. Dal Makhini is ready to be served with your choice of roti/paratha/rice.
Tips:
We found that our rice cooker has a High mode. With this mode the Urals dal cooks in 2-3 hours. So if you are in a rush use this mode.
With some experimentation of pre-soaking and using a pressure cooker it should be possible to cook the Urals dal. However the slow cooker will not make your Urad dal completely pasty
Do not add Rajma to slow cooker with Urals dal as there are a couple of website showing release of toxins at low heat. If you want Rajma in your Dal Makhini cook traditionally at high heat in a pressure cooker and add.
The urad dal creates a sticky texture when cooked and tastes creamy. You don't need butter or cream to make it taste good. If you want to be fancy after the dish is ready you can melt small quantity butter (1-2) teaspoon and add to the Dal before serving.
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