Ma ki Dal, Dal Makhni, Kaali Dal,in Crock Pot,recipe for a crowd/party
Dal makhni using recipe from Institute of Hotel Management-Kolkata. Learn how the chefs in 5 star restaurants make Mah ki Dal/Dal Makhni.
Equipment
- 1 crockpot or pressure cooker or Instant Pot
- 1 small pan
- 1 chopping board
- 1 Knife
- 1 measuring cups and spoons
Ingredients
For Dal
- 3 cups Whole Urad Dal
- 1 cup Rajma. Kidney Beans
- 3 tbsp Ghee or mustard oil
- 4 tsp salt
- 1 tbsp Kasoori Methi/Dried Fenugreek leaves washed in a sieve/channi and squeezed dry
- 6-7 Dry Red Chilies
- 8 cups hot water
- 4-5 cups Milk I used 2% milk, you can use Full fat, skim or 1%
For Tarka/Vaghar
- 1 1/4 cup Ghee
- 2 cups finely chopped onions 3 small or 2 medium
- 3 tbsp Kasoori Methi washed in a sieve/channi and squeezed dry
- 4 tbsp Ginger, divided minced, divided
- 3 tbsp Garlic minced
- 11/2 cups Crushed Tomatoes/Tomato Puree from can you can used fresh chopped tomatoes too, though the color from canned tomatoes, is better.
- 1 tbsp cumin seeds jeera
- 1/4 tsp Garam Masala
- 1 tsp Red chili powder lal mirch powder
Instructions
- Soak Dal and Rajma Overnight.
- Next morning, throw away that water, rinse well and put 8 cups boiling water along with all the ingredients,EXCEPT milk, on High setting, in the crockpot. Make sure to cover with lid.
- You don't even need to stir the first 2-3 hours. Keep stirring , every hour after that.
- Meanwhile prepare Tarka/Vaghar
- In hot Ghee, add jeera/cumin. Once it splutters, add chopped onions.
- Once onions turn golden, add 2 tbsp Ginger,(save the other 2 tbsp, we will use it later) and garlic and continue to cook till the raw smell of ginger garlic goes away
- Add in the kasoori methi and stir
- Add crushed tomatoes/tomato puree lal mirch and garam masala and cook till Ghee separates. When ghee separates that means tarka is ready.
- Meanwhile, Once you see that the water and Dal are no longer separated and have incorporated into a thick consistency, add the tarka and give it a good stir.
- Add milk, stir and cover and bring to a boil. Cook till flavors blend in and the dal milk and tarka are all blended in. This can take about an hour or more
- Add the remaining 2 tbsp of minced Ginger in the end.
For Instant Pot
- Put all the ingredients for dal, except milk in Instant pot and choose 'Bean Mode' or choose manual and cook for 25 minutes. Let pressure release naturally
- Follow the instructions for making tarka. Turn on IP to saute and add the tarka. Mix and bring to a boil.
- Now add in the milk and continue to boil the dal, in saute, till everything blends in and the dal is of the right consistency.
Notes
The recipe from IHM, calls for a little bit of mustard oil while boiling, I replaced that with ghee as I was making for a party and wasnt too sure of how everyone would like the taste.I have tried with both and they both taste great, just personal preference.
The original recipe calls for equal amounts of ghee, cream and tomato puree. It was too rich for me, so I use milk instead.
Ghee is preferred for the tarka, but you can use unsalted butter. If using sticks of butter, you would need 18 tbsp of butter or 2 1/4 sticks of butter.
If you choose to use cream, add tarka and bring to a boil. Now add cream and continue to cook till everything blends in. You would use about 1 to 1 1/2 cups cream instead of 4-5 cups milk. Add water to adjust consistency of dal.
I usually start in the morning, cook for 7-8 hours and by the time my guests arrive for dinner, tada! my dal is ready. In 5-6 hours, when dal and water have blended in, add the tarka.
You don't have to add hot water, I like to heat water in my kettle and add from there if I am in a rush. If you add tap water, it will take a slightly longer time, that's all.
The cooking time can vary depending on the brand of crockpot/slow cooker used. For me it takes about 7-8 hours. Dal is done when the liquid is fully incorporated into the dal.
Tried this recipe?Let us know how it was!