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Crockpot Dal Makhni

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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 6 servings
Ingredients Method Notes

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]
  • 3/4 tsp nutmeg powder
  • 1/2 tsp 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
  • 1/3 cup fat free half and half
  • 2-3 tbsp more unsalted butter

Method
 

  1. Make the tomato puree, if using, see Notes for instructions and set aside.
  2. 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.
  3. Prepare the chile-garlic-ginger paste by grinding together with a mortar & pestle.  Set aside.
  4. 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.
  5. Let everything cook on high for 4 hours [or on low for 6-8 hours].
  6. Before serving, add red kidney beans, half & half and additional butter.
  7. If you like your dal a little less thick, stir in an additional ½ to 1 cup vegetable broth [or water].
  8. Let cook another 20-30 minutes before serving.
  9. 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/