Ingredients with Measurements:
- 1 cup black lentils (whole urad dal)
- 1/4 cup kidney beans (rajma)
- 1 onion, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 tomatoes, pureed
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt, to taste
- Water, as needed
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Rinse the black lentils and kidney beans in cold water and soak them in enough water for at least 8 hours or overnight.
2. Drain the soaked lentils and beans and transfer them to the slow cooker.
3. Add chopped onion, ginger paste, garlic paste, pureed tomatoes, cumin seeds, coriander powder, garam masala, turmeric powder, red chili powder, and salt to the slow cooker.
4. Add enough water to cover the lentils and beans by about 1 inch.
5. Stir everything together and cover the slow cooker with a lid.
6. Cook on high for 6-8 hours or on low for 8-10 hours, until the lentils and beans are tender and fully cooked.
7. Once the lentils and beans are cooked, add heavy cream and butter to the slow cooker and stir well.
8. Cook for another 10-15 minutes until the dal makhani is hot and creamy.
9. Adjust salt and spices to taste.
10. Serve hot with rice or naan.
- Time:
Preparation time: 10 minutes
- Cooking time: 6-8 hours on high or 8-10 hours on low
5. Temperature:
- High or low setting on slow cooker
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 15g
- Carbohydrates: 30g
- Protein: 12g
- Fiber: 10g
Substitutions for ingredients:
- Heavy cream can be substituted with coconut cream or cashew cream for a vegan version.
- Butter can be substituted with vegan butter or coconut oil for a vegan version.
Variations:
- Add some chopped spinach or kale to the dal makhani for some extra nutrition.
- Use different lentils or beans, such as red lentils or chickpeas, for a different flavor and texture.
- Add some diced potatoes or carrots for some extra vegetables.
Tips and tricks:
- Soak the lentils and beans overnight for best results.
- Use a slow cooker liner for easy cleanup.
- Adjust the spices to your liking.
Storage instructions:
- Store leftover dal makhani in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the dal makhani in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the dal makhani in a bowl with some rice or naan on the side.
- Garnish with some fresh cilantro or chopped green onions.
Garnishes:
- Fresh cilantro
- Chopped green onions
- Lemon wedges
Pairings:
- Rice
- Naan
- Roti
- Papadum
Suggested side dishes:
- Cucumber raita
- Mango chutney
- Mixed vegetable curry
Troubleshooting advice:
- If the dal makhani is too thick, add some water or vegetable broth to thin it out.
- If the dal makhani is too thin, cook it on high for another 30 minutes to thicken it up.
Food safety advice:
- Make sure to soak the lentils and beans overnight to ensure they are fully cooked and safe to eat.
Food history:
- Dal makhani is a popular dish in North Indian cuisine, typically made with black lentils and kidney beans.
Flavor profiles:
- Creamy, spicy, and savory.
Serving suggestions:
- Serve the dal makhani with some rice or naan for a complete meal.
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Region: Indian