Friday, August 8, 2014

Dal Makhani

One of the favorite meals that we have in our house is Dal Makhani.

It is such a hearty meal and definitely one of our comfort foods.

It is an easy meal to prepare and whats more is it is cooked in the crockpot so you just prep it and come home to a great meal.

This recipe makes quite a large batch.

Most times we make a batch on a Monday and it serves dinner and then 3 lunch portions to have throughout the week.

It almost has a super flavorful "chili" flavor...I keep saying I want to put it on the vegan frankfurters we eat to make chili dogs....or for chili fries...mmmmm!

1 C urad dal
2 TBSP chana dal
1/2 C kidney beans
2 TBSP butter
1 1/2 tsp salt
4 C water
1 C tomato (puree)
1/4 tsp nutmeg
1/2 tsp garam masala (or makhani masala)
1 tsp cumin powder
2 TBSP kasoori methi (fenugreek leaves)
1/2 tsp cayenne powder
1/2 tsp aamchoor powder (mango powder)
1/2 tsp black salt (optional)
1 tsp coriander powder
2-3 TBSP cilantro (chopped)
1/2 tsp onion powder
2 whole red chilies
1 TBSP ginger paste

Prep (mid afternoon)

* Soak the urad dal and chana dal for 6-8 hrs

Pre cook (before bed...about 9pm)

* Soak chilies for 10 min
* Grind chilies and ginger paste into a paste

* Boil kidney beans for 10 min 

* Add dal, beans, salt, 3/4 TBSP butter, paste & 4C of water to 2.5/3qt crockpot
* Cook on low over night

Next morning

* Mash dal a bit
* Add tomato puree, kasoori methi, cayenne, cumin, nutmeg, aamchoor, coriander, black salt, onion powder, and remainder of butter
* Cook on low for another 4-6 hours
* Before you are ready to serve add chopped cilantro and garam or masala powder
* Serve over rice along with paratha for a full meal.

**I personally like mine with just a tad bit of rice in a bowl...kinda like a "gumbo" but the boys like theirs like the photo.

**You can use non dairy "butter" for a vegan version.

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