Name: Dal Makhani
Ingredients: 2 tbsp olive oil; 1 -1/2 cups (1 medium) onion, diced; 2 tsp (4 cloves) garlic, minced; 2 tbsp ginger, minced; Cooked Urad Dal from 2 cups uncooked; 1 tbsp garam masala; 1 Indian Dal blend; 1/3 cup tomato paste; 1 cup water; 3 tbsp butter; 1/2 cup (125 ml) heavy cream *or coconut milk

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Jane

1 Rating

A creamy, luscious, and satisfying black dal with spices

Ingredients

2 tbsp olive oil
1 -1/2 cups (1 medium) onion, diced
2 tsp (4 cloves) garlic, minced
2 tbsp ginger, minced
Cooked Urad Dal from 2 cups uncooked
1 tbsp garam masala
1 Indian Dal blend
1/3 cup tomato paste
1 cup water
3 tbsp butter
1/2 cup (125 ml) heavy cream *or coconut milk

Instructions

Slow Cook: 1) Heat the oil in a skillet on a medium heat; cook onion for 2 minutes. 2) Stir in the garlic & ginger and cook for a further 30 seconds. 3) Transfer onion mix to slow cooker. 4) Stir in the cooked Urad dal, garam masala, Indian Dal blend, tomato paste, & water. 5) Stir, cover & cook on LOW: 6 hours or HIGH: 2 hrs 6) stir in butter & cream 7) serve over steamed rice
Pressure Cook: 1) Heat oil on sauté function; cook onion for 2 minutes. 2) Stir in the garlic & ginger and cook for a further 30 seconds. 3) Stir in the cooked Urad dal, garam masala, Indian Dal blend, tomato paste, & water. 4) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 6 minutes. 5) Vent with Quick Pressure Release. 6) stir in butter & cream 7) serve over steamed rice
Stove Top / Dutch Oven 1) Heat oil in the Dutch Oven on medium; soften onion for 2 minutes. 2) Stir in the garlic & ginger and cook for a further 30 seconds. 3) Stir in the cooked Urad dal, garam masala, Indian Dal blend, tomato paste, & water. 4) Stir, cover & bubble gently on low-medium heat for 20 minutes. 5) Stir in butter & cream 7) Serve over steamed rice