Dal makani is prepared with whole black urad dal and red kidney beans (rajma). This is a delicacy in punjab which is rich in proteins and fiber. Traditionally dal is slow cooked for hours together to get a creamier texture. Cream /malai gives a rich taste to this dal. Since cooking dal for a long duration gives good flavor and taste, i have cooked dal in slow cooker/crockpot. Cooking duration in slow cooker is for 7 hours and by the end of which you will get a creamy dal makhani. Dal will taste even better the next day.
1.5 cup - Whole black urad dal, washed well
1/2 cup - Kidney beans / Rajma, washed well
4 tbsp - Ghee
3 to 4 tbsp - Heavy Cream /Malai
8 cups - Water
Salt to taste
Grind to coarse paste
7 to 8 - Green chili
2'' piece - Ginger
1 - Whole garlic pod ( about 8 to 10 flakes )
1 tsp - Jeera
1/2 tsp - Turmeric powder
1/4 to 1/2 tsp - Hing powder
1 tsp - Garam masala powder
1/2 tsp - Red chili powder
1 tsp - Shan dal masala powder
1/2 cup - Green onion, chopped
3 to 4 - Tomato, coarsely ground
2 tbsp - Coriander leaves, chopped
1 tsp - Ginger, julienne
1 tbsp - Cream
1 ) Since this is a slow cooker recipe, you have to use more water to cook dal, which will reduce as dal gets cooked. To a crockpot add 8 cups of water, then 1 tbsp ghee, coarsely ground paste, black urad dal and rajma. Set the temperature to high and cook for 45 minutes on high setting. Open the lid and give a quick stir, to loosen any dal stuck to the bottom.
2 ) Lower the temperature to low and cook for 6 hours. Prepare the seasoning to add to the dal.Heat a pan, add 3 tbsp ghee, then add jeera, turmeric powder, hing, red chili powder, garam masala powder, shaan dal masala powder and fry for a few seconds on low heat. Then add onion and fry for a minute, then add tomato, cook till tomato is well cooked and oil separates.
3 ) Since you should not add cold ingredients to hot cooked ingredients in crock pot, add 3 to 4 tbsp heavy cream to the seasoning and warm it up. Then pour this seasoning to the dal, that has been cooking for 6 hours. Add salt to taste, stir and mix in. Close the lid and cook for one more hour. Let all the spices blend in with the dal.
4 ) After 7 hours of cooking in slow cooker the dal will be all creamy and thick. Now you can transfer the dal to a serving dish and garnish with coriander leaves, ginger julienne and heavy cream.
Serve hot with butter naan or basmati rice.