When I search Maa Ki Daal recipies, I get things like, "Add overnight soaked Daal to Pressure Cooker" I wish to know 1. When I soak Daal overnight (8 hours), how much is Daal to Water ratio? 2. After soaking, do I drain the water, or can it be reused? 3. When slow-cooking Daal (12 hours), what is the Daal to Water ratio? I like to do things the ole fashioned way. Aunties (and Uncles) any advice?
Maa ki daal is made with whole urad right? You can soak overnight with 1:3 water, discard the water and slow cook on the stove with 1:2 water. Alternatively, you can use the slow cooker. Add dal and water (1:3) along with basic spices and turn on slow mode overnight. In the morning, add sautéed onions/tomatoes/spices and continue to slow cook for 6-7 hrs. You can cook in high for an hr before turning it off. I generally just slow cook for 7-8 hrsand it’s ready. I don’t discard the water in the slow cooker but check periodically and adjust. The stove top method too, you will have to keep checking the water and adjust. It’s very similar to dal makhani but not the same recipe. Lots of dal makhani recipes online to check out.
Correct, whole urad. I found one recipe (cannot find link) where someone's grandmother soaked it for 24 hours and changed the water periodically! Will try something simple, especially since it's my 1st time!
The very best recipe method by the Tarla Dalal. I would suggest to get info gpfrom link: maa ki dal recipe | pressure cooker maa ki dal | Punjabi kali dal | black gram dal | Regards.
In slow cooker how much current it will consume if its kept on more than 12 hrs or it has thermostat cut of to maintain tempt for prolonged cooking??