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Dal with makhan (butter) is a more decadent version of Indian dal that has become a standard, go-to dish on Indian-restaurant menus. It’s at once hearty and comforting. This recipe for a slow cooker makes it that much easier to make and enjoy at home. See alsoSlow Food
In a large, deep bowl, soak the sabut urad dal and kidney beans together in enough water to cover them for 6 hours to overnight.
Drain, rinse, and add to a 5-quart slow cooker. Note: Because urad dal is small and black, it’s notorious for containing
debris. Pick it over and wash it a few times until your water runs clear.
In a large pot, bring 7 cups water to a boil.
In a food processor, grind onion, ginger, garlic, and fresh chiles until smooth; add to slow cooker. Add tomato paste, salt, cumin seeds, cumin powder, coriander powder, red chile powder, kasoori methi, ground cardamom seeds, and boiling water. Cook on high for
6 1⁄2 hours.
In a small, shallow pan over medium-high heat, warm ghee. Add hing and cumin; heat until seeds sizzle and turn reddish brown, just under a minute. Add onion and fresh chiles, and cook until the onion browns and caramelizes slightly, about 4 minutes.
Add onion mixture to the slow cooker and cook the dal for another 30 minutes.
Add cilantro and half & half. Serve over basmati rice with roti (unleavened Indian flatbread) or naan (leavened Indian flatbread).
- Serving Size 12
- Calories 223
- Carbohydrate Content 33 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 11 g
- Protein Content 13 g
- Saturated Fat Content 2 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g