Comments on: 99.98% Slow Cooked Daal Makhani http://hungrydesi.com/2009/02/07/9998-slow-cooked-daal-makhani/ Just another WordPress site Mon, 13 Jun 2011 02:27:53 +0000 hourly 1 https://wordpress.org/?v=6.0.11 By: nithya http://hungrydesi.com/2009/02/07/9998-slow-cooked-daal-makhani/#comment-11595 Mon, 13 Jun 2011 02:27:53 +0000 http://www.hungrydesi.com/2009/02/07/9998-slow-cooked-daal-makhani/#comment-11595 In reply to Jeeven.

Hi Jeeven, these are great tips! Thanks for sharing. I love the idea of freezing the commonly used ingredients. It’s a great way to make sure that the ingredients like pepper and cilantro get used before going bad too. Do you use dried rajma and chickpeas?
-nithya

]]> By: Jeeven http://hungrydesi.com/2009/02/07/9998-slow-cooked-daal-makhani/#comment-11589 Sun, 12 Jun 2011 20:04:55 +0000 http://www.hungrydesi.com/2009/02/07/9998-slow-cooked-daal-makhani/#comment-11589 So being born and raised in the USA, and married to a Punjabi guy who loves his Indian food, I have really fallen in love with my slow cooker. I work full time and have a 3yr old, so I am busy. I cook typical Punjabi/Desi food about 4 nights a week. I make any Dal, Sholay, and Rajma in the slow cooker. I don’t follow a specific recipe but here’s an idea of what I do: Rinse and place dal/rajma/sholay in slow cooker, add hot water,turn on high. Then I saute the Thardka (toss together: Olive Oil, chopped onion, garlic, ginger, jalepeno, cilantro, tomato, salt, pepper, cumin, and dried coriander) Saute until the ingredients are blended together like a paste. Then pour this into the slow cooker, change heat to low and head to work. Dinners done! You can add other ingredients to the paste, but this one has a light and fresh taste with not too many masala’s and spices. One last tip if you cook Indian dishes frequently: about once a month, I will use an electric chopper to chop and freeze onion, garlic, ginger, jalapeno, tomato, and cilantro. This makes cooking any dish a breeze, as these ingredients are in most Indian dishes.

]]> By: Paquita http://hungrydesi.com/2009/02/07/9998-slow-cooked-daal-makhani/#comment-10322 Sun, 26 Dec 2010 23:06:54 +0000 http://www.hungrydesi.com/2009/02/07/9998-slow-cooked-daal-makhani/#comment-10322 s “The Indian Slow Cooker” book which is mostly vegan or easily vegan adaptable and they are SIMPLE! She uses dried beans, unsoaked and most of the recipes you dump everything in at once and push the button. A couple have you cook the mustard seeds, etc…on the stove at the end but SO EASY!! I have some of my totally NOVICE experience with slow cooker and Indian food written about at http://www.getskinnygovegan.blogspot.com But you might LOVE this book!! I stumbled upon it upon accident because I only look in the vegan book sections.]]> Love the idea of slow cooker Indian!! I just discovered Anupy Singla’s “The Indian Slow Cooker” book which is mostly vegan or easily vegan adaptable and they are SIMPLE! She uses dried beans, unsoaked and most of the recipes you dump everything in at once and push the button. A couple have you cook the mustard seeds, etc…on the stove at the end but SO EASY!!
I have some of my totally NOVICE experience with slow cooker and Indian food written about at http://www.getskinnygovegan.blogspot.com
But you might LOVE this book!! I stumbled upon it upon accident because I only look in the vegan book sections.

]]> By: nithya http://hungrydesi.com/2009/02/07/9998-slow-cooked-daal-makhani/#comment-7440 Fri, 15 Jan 2010 04:38:40 +0000 http://www.hungrydesi.com/2009/02/07/9998-slow-cooked-daal-makhani/#comment-7440 In reply to jd.

I would love to hear how it turns out…slow cooked daal is so flavorful.

]]> By: jd http://hungrydesi.com/2009/02/07/9998-slow-cooked-daal-makhani/#comment-7391 Mon, 11 Jan 2010 19:23:07 +0000 http://www.hungrydesi.com/2009/02/07/9998-slow-cooked-daal-makhani/#comment-7391 Found this from my bookmarks. This is on my to do list this month

http://simplyspicy.blogspot.com/2008/05/dal-makhani-cooked-in-slow-cooker.html

]]> By: jd http://hungrydesi.com/2009/02/07/9998-slow-cooked-daal-makhani/#comment-7379 Sun, 10 Jan 2010 20:55:21 +0000 http://www.hungrydesi.com/2009/02/07/9998-slow-cooked-daal-makhani/#comment-7379 i have a dedicated crockpot-slow cooker and tried making Tuvar dal. after 6 hours of waiting, i had to go with my pressure cooker. i did add an extra cup of water, as one blog suggested to add 1 extra cup of water.

Tried making rajma in pressure cooker. It tasted bland, despite adding the regular amount of masala that i use when making rajma on stove top. One of the blogs I read stated that one should add spices at end, as otherwise the flavour is not infused. I feel that as with Indian cooking, we usually do ‘tadka’ before adding the beans, I wanted to follow the similar concept – cook onion, add ginger,garlic, beans, rajma masala, required water, salt and cook for 6 hours. Then add tomatoes and cook on high for 2 hours. End result – mildly flavoured rajma

]]> By: nithya http://hungrydesi.com/2009/02/07/9998-slow-cooked-daal-makhani/#comment-1368 Fri, 13 Mar 2009 13:26:14 +0000 http://www.hungrydesi.com/2009/02/07/9998-slow-cooked-daal-makhani/#comment-1368 In reply to anu.

@Anu, that is a really funny story about the yummy smells in the midde of the night. I would have a hard time sleeping too. What do you include in your tadka? Also, is your slowcooker just a slow cooker? Mine is a 3-in-1, which I love for making rice but am thinking is maybe not a great slowcooker. For example, I don’t think it has an option btw high and low. Thanks!

]]> By: anu http://hungrydesi.com/2009/02/07/9998-slow-cooked-daal-makhani/#comment-1358 Fri, 13 Mar 2009 04:51:35 +0000 http://www.hungrydesi.com/2009/02/07/9998-slow-cooked-daal-makhani/#comment-1358 I have cooked dal makhni twice in the slowcooker and both times i did not presoak or pressure cook after.I dumped the dal,the onions,ginger garlic paste,all masalas at the same time and got perfectly good dal.The only mistake I made the first time was to have started it at around 9 in the night in anticipation of having it ready for lunch.I did not realise that the house would smell of dal amd masala all night long.Believe me when I say that i could not sleep all night because of the smell!My daughter was awakened by the smell and thought why would i be making bean burritos at 5 in the morning ! (I am deliberately using the word ‘smell’ and not aroma because the last thing on your mind is aroma when you want to sleep!!my husband even suggested that i plug the cooker in the garage or basement or even the tightly shut bathroom,but not the kitcken when i next had the urge to start the dal at night!) So the next time,i started it at around 8 in the morning and we had good dal ready in about 8 to 10 hours.I cook it on low initially and than on high for the last couple of hours.I add the tomatoes and cream/milk at the end -after the dal has cooked.I end with a tadka -which is entirely optional and would not miss it if not done.

]]> By: nithya http://hungrydesi.com/2009/02/07/9998-slow-cooked-daal-makhani/#comment-892 Sat, 21 Feb 2009 15:45:18 +0000 http://www.hungrydesi.com/2009/02/07/9998-slow-cooked-daal-makhani/#comment-892 In reply to SuperChef.

SuperChef, I hope you try it – I haven’t quite ventured in making sabji’s in the slow cooker but it would be interesting. Glad to have found your blog!

]]> By: SuperChef http://hungrydesi.com/2009/02/07/9998-slow-cooked-daal-makhani/#comment-868 Fri, 20 Feb 2009 20:27:22 +0000 http://www.hungrydesi.com/2009/02/07/9998-slow-cooked-daal-makhani/#comment-868 ive never tried any desi dishes on slow cooker…this might be a start for me!! 🙂

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