1 cup tomato puree [2 large tomatoes, roasted & pureed or use canned]
2 cup urad saboot [black lentils]
2 dry, whole red chile
1 tbsp ginger
4 medium to large cloves garlic
15 oz red kidney beans, cooked [I use canned]
2 tbsp butter
1½ tsp salt
3 cups vegetable broth [or water]
¾ tsp nutmeg powder
½tsp garam masala
3 tsp roasted cumin powder
4 tbsp methi [dried fenugreek leaves]
1 tsp ground fenugreek powder
½ tsp red chile powder
1 ½ tsp aamchoor powder
1 tsp kati salt [black salt]
2 ½ tsp ground coriander
½ tsp cinnamon
⅓ cup cream / half&half / fat-free half&half
2 tbsp unsalted butter
Instructions
Make the tomato puree, if using, see Notes for instructions and set aside.
Par-cook the lentils by bringing a pot water to boil. Add lentils and boil 10 minutes. Turn off heat and let sit for roughly 30 minutes. Drain lentils & set aside.
Prepare the chile-garlic-ginger paste by grinding together with a mortar & pestle. Set aside.
Once the above is prepped, add the par-cooked lentils & 3 cups vegetable broth [or water] to crockpot with first 2 tbsp butter, and the chile-garlic-ginger paste. Add in spices [salt, nutmeg, garam masala, cumin, fenugreek leaves & powder, chile powder, aamchoor powder, kati salt, coriander & cinnamon] and tomato puree.
Let everything cook on low for 8 hours.
Before serving, add the red kidney beans, half & half and remaining 2 tablespoons of butter. Salt to taste. Let cook an additional 30 minutes.
If you like your dal a little less thick, stir in an additional ½ to 1 cup vegetable broth [or water].
Serve over rice & garnish with cilantro.
Notes
*If roasting your own tomatoes, pre-heat oven to 450 degrees. Place tomatoes upside down on a baking sheet and score and "x" on the bottom of both. Roast in the oven for 30-40 minutes. Let cool, peel away skin, and puree until smooth.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/slow-cooker-dal-makhni/