Slow Cooker Dal Makhani|Print

Servings: 4

Whole black urad dal (lentils)

1/2 cup

Red kidney beans

2 tbsps

Ghee (Indian clarified butter)

2 tbsp

Fresh ginger

1 tbsp (1/4″ piece, finely chopped)

Garlic

1 big clove, chopped

Bay leaf

Cinnamon

1/2″ stick

Black cardamom

1 (optional)

Asafetida powder

1/4 tsp

Water

3-4 cups

Salt

1/2 tsp

Onion

½ cup, blended (1 medium)

Cumin seeds

3/4 tsp

Tomatoes

½ cup or more, blended (2 large)

Neutral oil

4 tbsp

Garlic

2 cloves, minced

Paprika

½ tsp

Red chili powder

½ tsp

Ginger shoot

2″ piece, finely chopped

Dry fenugreek leaves

2 tsp

Garam masala (mixed spice)

¼ tsp

Dry mango powder

¼ tsp (if unavailable, add a little lime juice at the end of cooking)

Nutmeg

1/8 tsp, freshly gounded

Butter

2-3 tbsp

Heavy cream

2-3 tbsp (adjust to taste, you can add more if you want a creamier texture)

Fresh cilantro

to garnish

Slow Cooker Dal Makhani

Prep:

35 m

Cook:

12 h 55 m

Ready in:

12 h 90 m

Lentils (can be cooked a day ahead):Cook the beans. Add them and all the other ingredients from the Lentils section into the slow cooker. Set the cooker for 8 to 10 hours. As soon as the lentils are cooked, pick out and toss the cardamom, the bay leaf and the cinnamon. Mash the beans and lentils with a spoon while they are still hot; adjust the texture to your taste - you can make it chewy or mushy – and set aside.
Tempering: Char the onion and tomatoes over gas flame or in the oven until their skins are blackened on all sides. Let them cool and peel. Use a food processor to blend the onion into a paste; try not to add water. Blend the tomatoes, too, and set both pastes aside (NB: the pastes may be done up to a day in advance).
Heat the oil in a pot or Indian wok over medium heat. Add the cumin seeds and the onion paste; cook over medium heat until golden brown. Stir in the minced garlic. Immediately after add tomato paste, chopped ginger and red chili powder. Turn the heat to low; cook the tomatoes for 8 to 10 minutes – the color must change to dark red and the fat must start separating on the sides. Add the lentils, season with salt (NB: if you feel that the lentils have thickened, add some water, about ¾ cup) and let braise for 20 to 25 minutes.
In 20 to 25 minutes, add the fenugreek leaves, garam masala mixed spice, nutmeg, dry mango powder, butter and cream. Simmer (not boil!) for 10 more minutes; set aside to sit for at least 2 hours.
Serve with chopped cilantro, ginger or chili, and flatbreads.