Slow Cooker Dal Makhani Recipes

Steps:

• Drain the soaked black urad dal and Kashmiri rajma beans and transfer to a 6-quart Instant Pot®. Add 4 cups water and 2 teaspoons salt. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 1 hour (see Cook's Note). (Alternatively, use a stovetop pressure cooker over medium-high heat set for 15 minutes.)
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. Once the pressure is released, unlock the lid and add the garlic, ginger, Kashmiri chili powder, garam masala and 1 teaspoon salt. Set the pot to medium sauté and simmer, stirring often so the mixture doesn't scorch on the bottom, until the raw smell is gone, about 5 minutes. (If using a stovetop pressure cooker, saute over medium-high heat.)
• Lightly mash the urad dal mixture with a potato masher, leaving some intact. Add the tomato puree and butter and mix well. Cover with the lid (but do not seal), set the pot to slow-normal (slow cooker) and cook, checking and stirring occasionally to make sure it's not sticking to the bottom and adding a little water if it gets too thick, about 2 hours. It should be the consistency of a pourable lentil soup. (If using a stovetop pressure cooker, stir in 1/2 to 1 cup water along with the tomato puree and simmer over low following the instructions above.)
• Add 6 tablespoons of the heavy cream, set the pot to low sauté and simmer, stirring as needed to keep it from sticking to the bottom, until cooked down slightly and combined, another 10 minutes. Taste and adjust with more salt if needed. (If using a stovetop pressure cooker, simmer over medium heat.)
• Make a cappuccino swirl with the remaining 2 tablespoons cream just before serving. Optionally, you can add another pat of butter on the dal just before serving for some extra love!

Steps:

• Wash and soak the kidney beans and the dal together in huge bowl.
• If you see a scum or froth on the surface this is due to humid climatic conditions. Wash the dal thoroughly with water if this happens to avoid the sour taste of dal.
• Drain the dal in a pressure cooker; add finely chopped garlic. Salt to taste and red chili powder. Add enough water fill almost 2/3 of pressure cooker.
• Leave it on high for about 15 minutes, then slow down the flame for about 20 minutes. This simmering will help the dal thicken and cook properly.
• In the meantime, prepare the tempering (tadka).
• Heat oil in a wok. Add cumin; let it splutter but make sure it doesn't burn. Add the puréed tomatoes. Let it simmer for about 4-5 minutes. When the tomatoes start leaving oil on the sides of the pan it means the tadka is ready.
• Add this steaming tadka to the dal and let it simmer for a while uncovered.
• When the dal thickens to the consistency you want (I usually let it simmer for about 10 minutes or more--we like really thick dal that can be poured on the plate that's the actual consistency of dal makhani) add the cream; cook for a minute turn off the flame.
• Serve with hot naan or paranthas.

Steps:

• Mix and wash dals well.
• Soak for 30 minutes.
• Pressure cook till soft but not overcooked (approx. 3 whistles).
• Mash the dals while hot.
• Heat oil in a pot.
• Add cumin seeds and let them splutter.
• Once they stop spluttering, add onion, ginger and green chillies.
• Stir fry till soft.
• Fold in red chilli powder and turmeric powder.
• Mix well and then add the tomatoes.
• Once tomatoes get cooked, add salt followed by the dals.
• Mix well and allow to boil.
• Simmer for 3-4 minutes.
• Garnish with the chopped corriander and lemon juice.
• Serve hot with roti or rice and your favourite raita on the side(cucumber and tomato raita is a nice one to enjoy this with).