Comments on: Daal Makhani https://staging.sanjanafeasts.co.uk/2013/02/daal-makhani/ Indian Vegetarian Soul Food | Delicious, Easy Vegan & Vegetarian Recipes Powered by Indian Flavours Thu, 30 May 2019 21:09:11 +0000 hourly 1 https://wordpress.org/?v=6.5.5 By: Sanjana https://staging.sanjanafeasts.co.uk/2013/02/daal-makhani/#comment-3847 Tue, 03 Oct 2017 13:51:26 +0000 https://staging.sanjanafeasts.co.uk/?p=1236#comment-3847 In reply to Kirtan.

Hello, thanks for your comment. Daal Makhani is a famous slow cooked dish, simmered for hours and sometimes even overnight. In order for the spices to develop and the dish to taste great, it must be cooked for a minimum of 4 hours, that is, according to my recipe which I have tried and tested multiple times. Give it a go! Thanks!

]]> By: Kirtan https://staging.sanjanafeasts.co.uk/2013/02/daal-makhani/#comment-3846 Tue, 03 Oct 2017 12:19:16 +0000 https://staging.sanjanafeasts.co.uk/?p=1236#comment-3846 3. Blend very briefly with a stick blender, leaving the majority of the urad whole. This is just to make it thick and creamy. Add the kidney beans. Pour in to a slow cooker and cook on high for 6-8 hours, stirring often. At the very end, add the garam masala and a dollop of butter.

6-8 Hours ?????

]]> By: Sanjana https://staging.sanjanafeasts.co.uk/2013/02/daal-makhani/#comment-3845 Sun, 09 Aug 2015 15:58:54 +0000 https://staging.sanjanafeasts.co.uk/?p=1236#comment-3845 In reply to Sheila.

Hi Sheila. It would take a really long time. I’d soak the lentils for 12 hours and simmer for 12 hours with plenty of water, stirring every so often.

]]> By: Sheila https://staging.sanjanafeasts.co.uk/2013/02/daal-makhani/#comment-3844 Sun, 02 Aug 2015 14:00:42 +0000 https://staging.sanjanafeasts.co.uk/?p=1236#comment-3844 Hi is it possible to make this recipe without using a pressure cooker. How long would you cook it for in a normal pan.

]]> By: Tracey https://staging.sanjanafeasts.co.uk/2013/02/daal-makhani/#comment-3843 Wed, 03 Sep 2014 11:43:36 +0000 https://staging.sanjanafeasts.co.uk/?p=1236#comment-3843 Thank you! This was lovely and I agree, it is comfort food 🙂 I haven't used cream in Indian cooking before so this dish was a really nice surprise. I used half the salt and for my taste I would use less next time but I am very happy with this dish and look forward to working with more of your recipes. 

]]> By: shivani https://staging.sanjanafeasts.co.uk/2013/02/daal-makhani/#comment-3842 Tue, 27 Aug 2013 05:28:58 +0000 https://staging.sanjanafeasts.co.uk/?p=1236#comment-3842 The green chilli gives the perfect finish to your dish. In India I use ghee in place of cream and daal makhni and tandoori roti (i make it on the girdle at home) jeera aloo, pea pulao and sooji halwa are the ultimate comfort food for me.

]]> By: Sanjana https://staging.sanjanafeasts.co.uk/2013/02/daal-makhani/#comment-3841 Wed, 06 Mar 2013 15:56:33 +0000 https://staging.sanjanafeasts.co.uk/?p=1236#comment-3841 In reply to Nazia.

Hi Nazia, passasta is a sieved tomato puree. You can buy it in all supermarkets.

]]> By: Nazia https://staging.sanjanafeasts.co.uk/2013/02/daal-makhani/#comment-3840 Tue, 05 Mar 2013 21:01:59 +0000 https://staging.sanjanafeasts.co.uk/?p=1236#comment-3840 what’s passata?

]]> By: vanamala https://staging.sanjanafeasts.co.uk/2013/02/daal-makhani/#comment-3839 Wed, 20 Feb 2013 18:02:40 +0000 https://staging.sanjanafeasts.co.uk/?p=1236#comment-3839 looks delicious..creamy daal makhani

]]> By: Kiran @ KiranTarun.com https://staging.sanjanafeasts.co.uk/2013/02/daal-makhani/#comment-3838 Tue, 19 Feb 2013 09:22:00 +0000 https://staging.sanjanafeasts.co.uk/?p=1236#comment-3838 Love the styling for this recipe. Styling legumes can be tough at times 🙂

Glad to have stumbled upon your beautiful blog!

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