Indian

Slow Cooker Indian Chicken Curry: The Only Curry Recipe You’ll Ever Need

January 23, 2020 by Alyssa

Full of traditional Indian spices, this creamy slow cooker Indian Chicken Curry is so delicious, you’ll never want to make another curry recipe again.

This slow cooker Indian chicken curry recipe has quickly become a favorite meal for both Mayank and I. It’s not only easy to make but it’s flavorful, full of Indian spices like cumin, coriander, and garam masala and (I think) healthier than traditional stove-top curries because it’s made in a slow cooker with very little oil or cream.

I originally made this Indian Chicken Curry recipe for Mayank when I was traveling for work. Knowing I’d be gone for about four days, I wanted to give him something homemade to eat while I was away so he’d have a few healthy meals for dinner. Before heading to the airport one morning, I dumped all the Indian spices I could think of into a crockpot and crossed my fingers it would turn out.

When Mayank got home from work that evening, I had him add in some milk and cornstarch to thicken the curry and hoped for the best result. Mayank instantly loved Indian chicken curry recipe, texting me that evening that it was the best I had ever made.

The next time I traveled I made the curry again and officially dubbed it ‘Mayank’s Curry’. This pattern went on a few more times when I traveled for work with him raving about the recipe and me never having tasted it. A few months after making this recipe for Mayank, I finally decided to give it a try myself.

And it was delicious.

It really was the best Indian Chicken Curry I’ve ever made (and I’ve tried a LOT of chicken curry recipes at home). This Indian Chicken Curry recipe basically dumps what I consider to be the essential Indian spices into a slow cooker with the other traditional ingredients — tomatoes, onions, ginger, and garlic and together they marinate all day in the slow cooker resulting in a thick, rich, creamy curry sauce.

The non-Indian key ingredient in this recipe is Greek yogurt (do not use regular yogurt, you’ll end up with a soupy mess). The yogurt helps tenderize the chicken pieces as it cooks while giving a creamy tikka masala-like texture to the dish. I serve the Indian Chicken Curry over rice for Mayank or with naan. I like it with cauliflower rice for myself especially on days when I’m looking for an extra dose of veggies.

And the best part, there are leftovers for days!

This recipe makes a lot of curry which is why I’d make it for Mayank when I was traveling so he’d get multiple lunches and dinners out of it. The leftovers store for 2-3 days.

Enjoy what we call in our house, Mayank’s Curry or better known to you as The Only Indian Chicken Curry Recipe You’ll Ever Need.

The Only Slow Cooker Indian Chicken Curry Recipe You'll Ever Need

Save Print

Prep time

15 mins

Cook time

8 hours

Total time

8 hours 15 mins

Author: Alyssa

Serves: 6 servings

Ingredients

2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
½ large yellow onion, finely diced
2 cloves garlic, minced
1 tbsp freshly, finely grated ginger
8 oz tomato puree
½ cup chicken stock
¾ cup plain greek yogurt
1 tbsp lemon juice (~half lemon)
1 tbsp plus ½ teaspoon garam masala, separated
1½ tsp cumin
1½ tsp turmeric
¾ tsp paprika
¾ tsp curry powder
1 tsp salt
¼ tsp cinnamon
¼ tsp freshly ground black pepper
2 bay leaves
1 cup half and half cream
½ tbsp cornstarch
½ tsp cayenne pepper*
Prepared Long Grain White Rice or Basma

Instructions

In a large mixing bowl stir together the onions, garlic, ginger, tomato puree, stock, yogurt, lemon juice, 1 tablespoon garam masala, cumin, turmeric, paprika, curry powder, salt, cinnamon, and black pepper.
Place the chicken pieces into the bottom of your slow cooker and pour the yogurt and spice mixture on top. Stir to combine. Add in the bay leaves and nestle them into the sauce. Place the lid on the slow cooker and cook on low heat for 6-8 hours (or high for 3-4 hours).
About 30-minutes before serving whisk together the half and half with the cornstarch. Pour the mixture into the slow cooker and vigorously stir to thicken the sauce. Taste the sauce and adjust the seasoning with the additional ½ teaspoon garam masala and ½ teaspoon cayenne pepper (if desired). Allow the mixture to cook an additional 30 minutes while you prepare the rice. Remove bay leaves and serve warm. Leftovers can be kept for 2-3 days in the refrigerator.

Notes

*If the curry spice level is already to your liking, omit the cayenne pepper.

Smoked Cardamom Old Fashioned

June 19, 2018 by Alyssa

With a homemade curry leaf infused whiskey and a smokey cardamom sugar syrup, the Smoked Cardamom Old Fashioned has a nod of traditional Old Fashioned flavors with a smokey-sweet finish.

When <3M and I were in England, we visited an Indian street food restaurant, Mowgli, and had the most amazing Indian meal including a Smoked Cardamom Old Fashioned that blew my mind. The meal was wonderful and I even bought the to recreate some of the delicious street food at home once we returned to the States.

But strangely, of everything I tried at Mowgli, I couldn’t stop craving the Smoked Cardamom Old Fashioned. If you recall, I’m not the Old Fashioned drinker in the family but <3M is and he’s quite the connoisseur! He even weighed in with his friends to help me create a guide to Austin’s Best Old Fashioneds, so for me to crave this whiskey based drink, you knowit has to be good.

The Mowgli cookbook offered up the Smoked Cardamom Old Fashioned recipe but I made a few tweaks of my own so while this cocktail isn’t 100% the same Old Fashioned I enjoyed in Manchester, it’s very close. In fact, <3M declared this Smoked Cardamom Old Fashioned in his top 5 of all time (and on some days, if he’s craving something different, in his top 3!). Now, THAT is saying something.

This Smoked Cardamom Old Fashioned is heavy on the smoke due to the black cardamom pods. It also has a subtle sweetness from the syrup and apricot brandy. The finish is slightly earthy from the curry leaves themselves which you infuse into the whiskey, making this cocktail unique but with the traditional smokey-sweet Old Fashioned notes we’re all used to.

Curry Infused Whiskey

You can find fresh curry leaves at most Indian markets. If you’re in Austin, I grabbed a bag from Gandhi Bazaar on William Cannon & Brodie. You’ll need about 1 ounce of leaves for 3 cups of whiskey. When it comes time to choose your whiskey, I’d choose a quality bourbon based whiskey at a middle of the road price point like Bulleit Bourbon.

Creating the infused whiskey is simple! Just drop the curry leaves — stems and all into a jar, pour the whiskey over it and let it steep for at least two days before you make the cocktail. I let mine sit for 5 days then removed the leaves.

Smoked Cardamom Syrup

Although this is a smoked cardamom syrup, you’re really just looking for BLACK cardamom pods. Black cardamom pods have a naturally smoky flavor so don’t go killin’ yourself looking for smoked cardamom pods. And don’t fall for any pricey ‘smoked black cardamom pods’ you find on the internet. My advice is to again, hit up your local Indian store for this ingredient.

If you’ve ever made a simple syrup, this is that exact same process. It’s a 2:1 ratio of granulated sugar to water, heated to a boil on the stovetop and stirred until the sugar is fully dissolved. Next, you drop about 3 ounces of black cardamom pods into a jar, pour the hot syrup over top and let it sit for at least two days.

Afterward, you can use the syrup as-is but I chose to strain out the pods over a fine mesh strainer as they released black specs into the syrup and I wanted a clean, clear syrup.

Once you have these two key ingredients, the cocktail comes together in minutes. It’s as simple as pour, ice, & garnish. You can choose to serve the Smoked Cardamom Old Fashioned over ice (I’d recommend ) or you can shake it quickly in a cocktail shaker, strain out the ice and serve it neat. I prefer mine over ice as I enjoyed the cocktail more as the ice melted.

If you’re looking for a meal to pair your Smoked Cardamom Old Fashioned with try making my Murgh Malai Tikka, an Indian-spiced grilled chicken kebab.

5.0 from 3 reviews

Smoked Cardamom Old Fashioned

Save Print

Author: Alyssa

Serves: 1

Ingredients

3 ounces curry whiskey, recipe below
.75 ounces apricot brandy
.75 ounces smoked cardamom syrup
4 dash Angostura bitters
2-3 curry leaves, for garnish
2 sugared cardamom pods, for garnish

Instructions

Place all of the ingredients in a whiskey glass (or shaker if making neat)
Add ice and stir (or shake and strain if making neat then pour into glass)
Garnish with curry leaves and cardamom pods

5.0 from 3 reviews

Curry Whiskey & Smoked Cardamom Syrup

Save Print

Author: Alyssa

Ingredients

3 cups bourbon whiskey
1-ounce curry leaves
2 cups granulated sugar
1 cup water
3 ounces black cardamom pods

Instructions

For the whiskey, add curry leaves, stems and all to a large mason jar
Pour whiskey over top and seal with li
Let steep at least 2 days
Remove and discard leaves before using.
Store at room temperature
Now make the syrup.
Place cardamom pods in a large mason jar and set aside
Add sugar and water to a medium-size saucepan and bring to a boil over medium-high heat
Reduce to simmer and stir until sugar is dissolved
Pour warm syrup over cardamom pods and let cool
Once cool, seal with lid and let steep at least 2 days
Before using, you may strain the syrup through a fine mesh strainer to remove the cardamom pods
Do not discard the pods, as you'll use them for garnish
Store syrup in the refrigerator for up to 2 months

Slow Cooker Dal Makhni (Indian Butter Lentils)

November 30, 2016 by Alyssa

By utilizing the slow cooker, my Dal Makhni recipe packs in all the rich, creamy flavor of the traditional Indian recipe with an improved nutritional profile! It’s healthier Indian comfort food!

Dal Makhni is a traditional Indian dish consisting of black lentils, cream, butter, and spices. My version of Dal Makhni is authentic in flavor but cleaned up nutritionally. By utilizing the slow cooker, I’m able to pack in all the rich, creamy flavor of traditional Dal Makhni with only a margin of the butter and cream called for in traditional recipes.

This recipe was inspired by <3M’s love for Dal Makhni. To him, Dal Makhni is a signature dish. It’s the dish he judges all Indian restaurants by. He believes that the quality of a restaurant’s Dal Makhni resonates to the quality of the restaurant overall. It’s his favorite meal, his comfort food. To <3M, Dal Makhni is a BIG DEAL.

Now, don’t get me wrong, I enjoy a bowl of Dal Makhni as well but I hate how creamy, fatty and buttery it is. It’s not a dish I like to eat on a regular basis nor can I feel good about putting it in my body. I also want<3M to enjoy his favorite foods on a regular basis while still giving his body nutritious food — which is why I was inspired to create a healthier version of Dal Makhni using my slow cooker.

When I told <3M I was going to make a more nutritious, healthier version of his favorite Indian dish, he was awfully skeptical. Traditionally, Dal Makhni is made with about a kilogram of butter. The name itself roughly translates to Butter Lentils — obviously making butter a prominent ingredient in this dish.

My version of Dal Makhni utilizes the slow cooker where a breadth of flavor is developed over a long period of time. At the very end of cooking, I stir in a few tablespoons of butter and cream. Served with fresh, homemade roti, warm rice, pickled onions, and raita, this becomes the perfect Indian comfort meal with only a smidgen of the calories and fat when compared to the original version.

When <3M tasted my healthier version of Dal Makhni for the first time, he were pleasantly surprised to find that I did in fact, achieve the flavors of a traditional Dal Makhni – maintaining its authentic buttery and creamy texture without all the butter and cream — reminding him of the dish he so enjoyed back home in India.

Now, it’s a dish I truly enjoy making and eating. Not only does it remind <3M of home and bring him comfort but it’s also a vegetarian friendly dish that’s healthy, filling and we both feel good about eating!

5.0 from 2 reviews

Slow Cooker Dal Makhni (Indian Butter Lentils)

Save Print

Prep time

30 mins

Cook time

8 hours

Total time

8 hours 30 mins

Serves: 8

Ingredients

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

Chana Masala (Indian Chickpea Curry)

May 25, 2016 by Alyssa

Chana masala is the gateway food to Indian cuisine. It uses a familiar bean and includes a subtle hint of cinnamon, spice and heat.

Chana masala is the gateway food to Indian cuisine. It uses a familiar bean and includes a subtle hint of cinnamon, clove, spice and heat. It’s the starter curry for those skeptical of venturing into this “exotic” Indian cuisine.

I consider Chana Masala the gateway curry because it uses a familiar bean, (garbanzo beans found on most salad bars across the States), it tends to be mild in spice, and has a warm cozy feeling when you eat it, similar to the way chicken noodle soup makes most people feel loved and comforted as a child.

…

Indian Curried Cauliflower

February 17, 2016 by Alyssa

Truth be told, I swiped the base of this recipe from Whole Foods and made it a wholeeee lot better. Mine has an added boost of flavor and seasoning (salt!) which we all know Whole Foods cuisine to lack. Plus the addition of cumin seeds, garam masala, cumin powder and a squeeze of lemon to finish it off with a bit of brightness.

…

Indian Cupcakes: Rose Cake with Orange Cardamom Frosting

December 7, 2014 by Alyssa

I’m not sure all of you know this or not but I am not a fan of Indian desserts. They’re either too sweet – as the case with kaju burfi or the texture is too different for me – such as ras malai.

Since I usually pass on desserts when at an Indian restaurant or at <3M’s family’s home, I wanted to create a dessert that still had Indian flavors but catered more to my taste and texture preference while still make it something <3M would enjoy and associate with home.

In all, this cupcake was truly inspired by <3M. Indian desserts are something I would never make myself but I wanted to treat him to a Indian sweet of my own and thus I was inspired to merge an American favorite (cupcakes!) with Indian flavors.

The idea for rose cupcakes had been floating around in my mind for months. Now, in all honesty, I don’t even care for rose!
I’m not a fan of it in perfume, I don’t like it in a lassi or kulfi but the thought of it as a cupcake appealed to me – maybe because I knew I could control the depth of the rose flavor if I myself were making it.

Now, the rose cupcake idea was easy, it was the frosting that had me stuck for a while. I have always loved Orange Cardamom cupcakes. The flavors are unique – it has a citrusy sweet touch from the orange and a slight spiciness from the cardamom. Since cardamom is a prominent flavor in Indian foods, I wanted to incorporate it into the cupcake in some way.

How they’d pair with rose, I wasn’t quite sure. I was hopefully though that the delicate rose would off se the spice that cardamom brought and decided to wing it.

I initially searched online for a cupcake recipe within the rose & orange cardamom spectrum but was unable to find one. There were lots of rose vanilla cupcake recipes out there but after reviewing the recipes, they didn’t fit with my baking preferences. Most used a rose extract which I thought would be too strong or too fake tasting.

In my mind, I was set on using rose water. Rose water itself is slightly diluted but fragrant. And after tasting these cupcakes, I knew my intuition was correct – using rose water was perfect. The cake itself doesn’t have a strong flavor of rose but the scent is there and because eating is a multi-sensual experience, you believe you truly are eating a rose flavored cupcake – but it’s enjoyable without the flowery potent taste one tends to associate with rose.

As for the frosting, again – that citrusy sweet, spice combination pairs perfectly with the delicate rose. And there’s the added crumble of pistachios on top for a bit of texture to balance the light fluffy cake and the creamy frosting.

If you decide to make them, I’d love to hear your thoughts!

Indian Cupcakes: Rose Cake with Orange Cardamom Frosting

Save Print

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Rose Cake with Orange Cardamom Frosting

Serves: 2 dozen

Ingredients

1 and ⅔ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, melted
2 egg whites
¼ cup greek yogurt
½ cup milk (any kind - almond, coconut, cow..)
¼ cup rose water
2-3 drops red food coloring (if you wish cupcakes to be pink)
½ cup unsalted butter, softened
2½ - 3 cups powdered sugar
3 tablespoons half and half
1 tablespoon orange juice (fresh or bottled)
zest from ½ orange
2 teaspoons cardamom
¼ cup pistachios, finely chopped

Instructions

Preheat oven to 350F degrees. Line muffin tin with 12-15 cupcake liners. Set aside.
In a bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the melted butter and sugar. Once combined, whisk in the egg whites, yogurt, milk, and rose water until combined.
Slowly add the dry ingredients into the butter, egg, milk mixture ingredients until well combined. If using food coloring, add it at this time.
Divide batter among 12-15 cupcake liners (or 24-30 mini) and bake for 14-17 minutes. Meanwhile, make the frosting.
To make the frosting, beat softened butter on medium speed with a stand mixer until smooth and creamy (at least a minute)
Add 2½ cups powdered sugar, half and half, orange juice, orange zest, cardamom. Increase to speed and beat for 1-2 additional minutes. At this time add the food coloring (if using) and additional powdered sugar if the frosting is too thick - or more cream if the frosting is too thick.
Chill frosting for 15 minutes prior to using.
Once the cupcakes are completely cooled, frost the cupcakes and sprinkle with pistachios.

Notes

**If you care to color your frosting orange, follow your food coloring's directions for doing so. My coloring was 7 drops yellow to 1 drop red.

Dal Makhni (Indian Black Lentils)

March 24, 2014 by Alyssa

So I’ve been gone for a few weeks but as I mentioned earlier, it’s because I was in India getting married – no big deal.

We had a great wedding, my parents thoroughly enjoyed all the Indian wedding traditions, we were able to visit with some of my new Arora family members, and were even swept away for a mini honeymoon to Udaipur – where we got to ride a camel and relax a bit, just the two of us, before heading back to the States!

Ramu the Camel

In India, after the marriage, it’s tradition for the new wife to cook for her husband’s family for the first time. Which isn’t a problem, because obviously, I love to cook! But prior to our travels, <3M had mentioned to his family that I had made a healthified version of Dal Makhni and THIS was the meal they requested me to make. It doesn’t sound like that big of a deal but I had only made it once before…in the States…using a crockpot…with proper measuring tools.

My first time making healthified Dal Makhni, <3M doubted my ability to make the traditional, creamy dish – as Dal Makhni translates to Butter Lentils. He even refused to call it Dal Makhni when I told him I was making it, saying lets just call it “dal” [aka lentils] so I didn’t set false expectations.

M<3 was skeptical because to him, Dal Makhni is a signature dish. It’s the dish that he judges all Indian restaurants on. He believes that the quality of a restaurant’s Dal resonates to the quality of the restaurant overall. So for him – Dal Makhni is a BIG DEAL.

So when he tasted my healthier version of Dal Makhni, he [and our friend Punit who also came to judge] were pleasently surprised to find that I did in fact make a traditional Dal Makhni – maintaining its authentic buttery and creamy flavor without all the actual butter and cream. To them, that night, I was a food hero – making them homemade Dal Makhni – the same Dal which they recalled eating at home in India.

So really, making my healthier Dal Makhni is truly no big deal but having to make it in India WAS a big deal. Not only was I cooking in a kitchen I wasn’t quite used to, I’d be making this meal without measuring tools, hoping the ingredients in America translate to the same thing in India, cooking it on a stovetop rather than a crockpot, and on top of everything else – when we arrived, I found out that the family had a professional chef cooking for them that week to lessen the household chores.

This was just the icing on the cake – not only was I cooking for the family for the first time but I had to do it in front of a professional chef who would undoubtedly be watching me and judging my Indian cooking skills with skepticism.

The Professional Chef

In my family, my Mother, Grandmothers, and Aunts are all wonderful cooks. Cooking is our thing. It’s how we show our love to the people close to us. It’s how we show we’re the caretakers. To me, cooking a wonderful dish for <3M’s family for the first time was significant. It was proof to them that I’d take care of him forever and always, and that he’d be well fed and forever loved. Because as I mentioned, to me, in my family, Food = Love.

Since failure was not an option, I prepared for my cooking adventure prior to packing for India – by ensuring I packed two basic measuring tools that I knew could get me through cooking for the family the first time. My tools of choice were a measuring cup – a bright orange, Tupperware quarter cup and a stainless steel measuring spoon – the 1 teaspoon to be exact [both belonged to my Grandma Greene – so I was stacking the the deck by bringing good cooking ju-ju with me]! With these two tools, my knowledge of cooking, and by writing a detailed grocery list, I set out to cook Healthified Dal Makhni for the family!

And it was a success [or at least they told me it was!].

Everyone said they loved it, the professional chef even signed off on my Dal Makhni, complimenting me saying even home cooks and Indian chefs have trouble making an authentic Dal Makhni the way I did.

So here it is, here’s healthified Dal Makhni [the crockpot version]. It has the same creamy, buttery, rich, savory flavors as traditional Dal Makhni but with less than a quarter of the fat and calories of the original [I ran the nutritionals!]. It’s the perfect comfort food served atop some rice [I prefer brown]!

Crockpot Dal Makhni

Save Print

Prep time

30 mins

Cook time

6 hours

Total time

6 hours 30 mins

Serves: 4-6 servings

Ingredients

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 kasoori 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 fat free half and half
2-3 tbsp more 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 high for 4 hours [or on low for 6-8 hours].
Before serving, add red kidney beans, half & half and additional butter.
If you like your dal a little less thick, stir in an additional ½ to 1 cup vegetable broth [or water].
Let cook another 20-30 minutes before serving.
Serve over rice & garnish with cilantro and a cool size of yogurt.

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.

Adapted from: http://www.novicehousewife.com/2013/10/22/garam-
masala-tuesdays-slow-cooker-dal-makhani/