This slow cooker dal makhani recipe is rich, creamy and loaded with flavor!
Whole black urad dal (lentils)
Red kidney beans
Ghee (Indian clarified butter)
1 tbsp (1/4″ piece, finely chopped)
1 big clove, chopped
½ cup, blended (1 medium)
½ cup or more, blended (2 large)
2 cloves, minced
Red chili powder
2″ piece, finely chopped
Dry fenugreek leaves
Garam masala (mixed spice)
Dry mango powder
¼ tsp (if unavailable, add a little lime juice at the end of cooking)
1/8 tsp, freshly gounded
2-3 tbsp (adjust to taste, you can add more if you want a creamier texture)
- 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.
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