Slow-Cooker Dal Makhani

Name: Slow-Cooker Dal Makhani
Cook time: 18 h 10 min
Total time: 18 h 10 min
Cuisine: Asian, Indian
Ingredients: 6 cups water; 1 ⅔ cups dry whole urad dal, rinsed; ⅓ cup dried red kidney beans, rinsed; 1 medium onion, finely diced; 6 cloves garlic, minced; 2 tablespoons minced fresh ginger; 1 ¾ teaspoons kosher salt; 10 whole cardamom pods; 8 whole cloves; 2 teaspoons ground turmeric; 2 teaspoons cumin seeds; 1 teaspoon garam masala; ½ teaspoon cayenne pepper; 1 cup canned crushed tomatoes; ¼ cup chopped fresh cilantro, plus more for garnish

Instructions

Cook:18h 10min

Using a slow cooker for this dal curry recipe is brilliant--the lentils cook until they're perfectly tender. For the creamiest results, use whole urad dal (versus split), which you can get online or at Indian markets. This particular bean breaks down beautifully, giving the dish its rich, creamy texture. For a stovetop variation, see below. Serve it over rice with Indian-style green chutney and a side of plain yogurt.

Updated at: Sun, 12 Feb 2023 08:31:54 GMT