Dal Makhani in Slow Cooker

The whole point behind buying my slow cooker was to get an authentic taste from Dal Makhani (My nani used to make Dal Makhani on slow flame of Angeethi and I still remember that taste) . So I made dal in my slow cooker on sat..it took me good 10 hrs to make the dal ..but it was worth the wait.. all creamy, melting in mouth kind of taste can only come if u just set it in slow cooker and just forget about it for next 10 hrs..

I served this dal on Sunday lunch for get-together of our few friends.. everybody praised the dal and couldn't have enough of it...I would give this recipe a five stars.

Recipe for my Dal Makhani:

Soak whole urad in the slow cooker itself overnight.
In the morning switch it on high, add half cup onions, 1 1/2 table spoon ginger grated, 6 whole cloves of garlic, salt, red chillies, heeng, and whole Cinnamon stick, 2 bay leaves and let it cook for the whole 8 hrs on high..



In a pan heat some butter, put some more heeng (a pinch) cumin seeds, red whole chillies 2-3 nos. and let cumin seeds crack..then add some tomato puree (2 table spoon) cook it till fat separates. add garam masala & coriander powder.Add it to the dal along with whole pint of light whipping cream and 4 oz stick of butter and let it simmer for another 2 hours. After that change the settings from high to warm until u r ready to serve. Garnish it with some green coriander and drizzle some whipping cream on top of it.. I served it with jeera rice and tandoori Roti..