How to make Black Udal Daal in a slow cooker - Dal Makhari Recipe (V)

 

This is a Dishoom signature dish, and when I go to their restaurant in Manchester I'm definitely going to try it. This dish does take a long time and has many ingredients, but make a lot and freeze some. In India this is considered ultimate comfort food.

Pic above Dal Makhari

I normally add a Scotch Bonnet to curry but I don't cut it open, this gives the dish a chilli taste without the heat, and someone in your family will want it. When serving daal it should be finished with a dash of cream, yogurt or butter. Dal Makhari has a consistency similar to a thick soup.

Whole Black Udal takes a while to cook and it's usually done in a pressure cooker, but I have found that it cooks well in a slow cooker. 

Method

Wash and rinse the daal.  

In a slow cooker add 300 gm daal covered by plenty of water, a bay leaf and a couple of black cardamons, set to high and cook for three hours or until the daal is soft. Do not add salt at this point. You may want to ladle away excess water.

Make the Tarka

Fry in hot oil, then simmer for half an hour or so.
2 Tblsp Cumin seeds
1 Onion
2 Cloves
1" Ginger, grated
2 cloves Garlic
Fresh Chillis to taste
Tin Toms
1Tsp Coriander
Pepper
Chilli powder
Some water

Then add the tarka to the daal and cook for another half hour.

Spice mix which goes into the daal
1 Tsp ginger powder
1 Tsp Chilli powder
1 Tsp Turmeric
1 Tsp Garam masala
Salt
1 Tsp Cumin powder
Squirt Tom puree
Cook for another half hour.

Five minutes before serving add a tsp of fenugreek leaves and a tsp of Garam Masala, this is normal for most Indian cuisine.

I do hope my Dal Makhari is as good as Dishoom's and I hope you enjoy this recipe.