* 500g urad dal * 2 large onions * 12 garlic cloves * 6cm piece of ginger * 50g butter * 2 tsp ground cumin * 2 tsp smoked paprika * 1 tsp ground coriander powder * 3 tablespoons garam masala * 1 heaped tsp chilli powder * 1 heaped tablespoon tomato puree * 1 can plum tomatoes * Salt and pepper * 500ml full fat milk * Double cream for serving
1. Soak lentils overnight
2. Drain off water, place in saucepan and cover with fresh water. Bring to a boil and simmer for 40 mins until the dal is soft.
3. Peel and finely chop onions, garlic, ginger.
4. Melt butter in a saucepan and add the chopped ingredients, soften on low heat for 10-15 mins until soft but not coloured.
5. Add the spices (cumin, paprika, coriander powder, garam masala, chilli powder) and cook for 2 mins
6. Add the tomato puree and cook for a few more mins
7. Add the canned tomatoes, breaking them down with a spoon
8. Cook for 3-4 mins, season generously
9. When dal is cooked, transfer to the slow cooker. Add the cooked spice paste/onions.
10. Pour in the milk, top with water to just cover the dal.
11. Stir and cook for at least 6-8 hours (I cooked this 8 hours on High) , stirring every now and then. If it looks too dry, top with more milk or water, alternating between the two. It should start to darken after a few more hours.
12. Check the seasoning, add a knob of butter, stir. Serve with a swirl of double cream and coriander leaves.
2 Comments
*Recipe*
* 500g urad dal
* 2 large onions
* 12 garlic cloves
* 6cm piece of ginger
* 50g butter
* 2 tsp ground cumin
* 2 tsp smoked paprika
* 1 tsp ground coriander powder
* 3 tablespoons garam masala
* 1 heaped tsp chilli powder
* 1 heaped tablespoon tomato puree
* 1 can plum tomatoes
* Salt and pepper
* 500ml full fat milk
* Double cream for serving
1. Soak lentils overnight
2. Drain off water, place in saucepan and cover with fresh water. Bring to a boil and simmer for 40 mins until the dal is soft.
3. Peel and finely chop onions, garlic, ginger.
4. Melt butter in a saucepan and add the chopped ingredients, soften on low heat for 10-15 mins until soft but not coloured.
5. Add the spices (cumin, paprika, coriander powder, garam masala, chilli powder) and cook for 2 mins
6. Add the tomato puree and cook for a few more mins
7. Add the canned tomatoes, breaking them down with a spoon
8. Cook for 3-4 mins, season generously
9. When dal is cooked, transfer to the slow cooker. Add the cooked spice paste/onions.
10. Pour in the milk, top with water to just cover the dal.
11. Stir and cook for at least 6-8 hours (I cooked this 8 hours on High) , stirring every now and then. If it looks too dry, top with more milk or water, alternating between the two. It should start to darken after a few more hours.
12. Check the seasoning, add a knob of butter, stir. Serve with a swirl of double cream and coriander leaves.
One of my favorites!!