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When the weather warms warms up, the kitchen can be a dreadful place to be. There are lots of things that you can do however, when it comes to cooking a wonderful home made meal which doesn’t need traditional stove top or oven cooking. Learn to utilize some of these heat generating equipment in your own kitchen, such as the crock pot, in order to genuinely beat the summertime and maintain your cool when preparing a wonderful warm meal for friends and family.

So, how does crock pot cooking really help overcome the heat? In other words, that the crock pot in and of itself sets off much less heat compared to cooking than an oven or stove top. This is the first and possibly the best reason to use the crock pot in your summer meal preparation. You should also think about that by not heating the house by utilizing your stove or oven you’re also avoiding your air conditioning (or alternative cooling systems ) from working overtime so as to compensate for the extra heat which other cooking methods introduce.

This makes crock pot cooking a win-win scenario as the expenses involved with managing a crock pot are much less than the expenses related to managing a stove or oven generally. Whether electric or gas, your stove and oven are often significant energy hogs. Add to this the fact that you’re not raising the temperature in your home by conventional means of cooking and you are using even less electricity.

Unfortunately for many, the general consensus has been the crock pots were intended for comfort foods and hearty winter foods. The simple truth is that the crock pot ought to be one of your best loved and most often utilized cooking techniques in the event it is possible to manage it.

Advantages of Crock Pot Cooking

Besides the cost benefits mentioned above when it comes to crock pot cooking there are a number of other benefits which are worth mentioning. First of all, the bulk of the work involved in crock pot cooking occurs early in the afternoon when you are refreshed instead of at the conclusion of a frantic work or play day. This means that you’re less inclined to forget an ingredient or make other mistakes that often happen as we prepare a dinner once we are tired in the actions of daily.

Second, many good crock pot recipes include the vegetables that insure we’re getting the nutrients we need. So often, when preparing a meal at the last minute, vegetables and other side dishes have been left out in favor of expedience. Crock pot cooking in many cases is really a meal in 1 dish.

Unlike pans and pans, most crock pot foods are made in one dish. This means that there is not going to be mountains of meals to be hand washed or packed into the dishwasher (or if you’re like me-both) later. It is possible to spend less time cleaning just as you spent time slaving over a hot stove. Oh wait! Make that no time slaving over a hot stove. Once tidy is complete you can contact enjoying the sun set, chasing the lightening bugs with your little ones, or even waiting for the very first star.

While there’ll be no one size fits all very best cooking process, crock pot cooking comes really close. When you’ve got a crock pot gathering dust somewhere in the back of your pantry it is the right time to get out it, dust if offand dig up some excellent summer crock pot cooking recipes.

We hope you got benefit from reading it, now let’s go back to dal makhani recipe. To make dal makhani you only need 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Dal Makhani:

1. Take 1 cup black lentils
2. You need 1 can tomato sauce
3. Use 1 sachet dal makhani spice
4. Prepare 2 tablespoon tomato paste
5. Take 1 medium chopped red onion
6. Prepare 1 tablespoon ginger garlic paste
7. Use 2 tablespoon canola oil
8. Use 2 tablespoon butter
9. Take 2 tablespoon dried fenugreek leaves
10. Get 1 tablespoon chopped ginger
11. Use 1/2 cup water
12. Use Half and Half to garnish
13. Take Cilantro to garnish
14. You need to taste Salt

Steps to make Dal Makhani:

1. Wash the lentils and add to instant pot
2. Add salt, fresh ginger, water (two inches above lentils) and pressure cook for 25 minutes on high
3. Heat oil in a pan and sauté red onions
4. Add the ginger garlic paste, tomato paste and tomato sauce
5. Cook on medium to low flame for a few minutes
6. Add the cooked lentils along with the water and cook for 20-25 minutes
7. Add the spice mix and continue to stir to avoid dal from sticking to the pan
8. Add more water to get to desired consistency
9. Add butter, fenugreek leaves and cream towards the end and stir.
10. Garnish with chopped cilantro

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