Slow Cooker Dal Makhani and it’s just as delicious (if not better) than the restaurant variety? Yes, please!
We’re doing the War on Debt still so we’re on a restaurant moratorium. I’m missing Indian food. Even though I’ve made a few Indian dishes at home, it’s never quite the same. So I thought about what was in my pantry (after all, we’re STILL doing that pantry challenge…oy, it’s gonna be months) and decided, hey, it’d be pretty hard to muck up Dal Makhani, right? But instead of doing my standard use what’s in my kitchen tinker with it technique, I went with (nearly) the exact recipe. Other than swapping out dairy items and switching one type of lentils for another and one type of beans for another, I stuck to it. That’s good for me, right? Hah. I cannot be more pleased with how it turned out. It was a HUGE hit with everyone. Even Goose! Who isn’t a fan of “spicy” things. She added cream to hers to cool it down (believe me, it’s not REALLY that spicy, but it is to her delicate palate).
Dal Makhani
Adapted from Slow Cooker Dal Makhani
1 cup dry red lentils
1/2 cup dry black beans
2 tablespoon dry channa dal
2 tablespoons coconut oil
1 1/2 teaspoons sea salt, or to taste
4 cups water
2 dry, whole red chillies
1 inch piece ginger
6-8 flakes garlic
1 cup tomato puree or sauce
1/4 teaspoon nutmeg powder
1/2 teaspoon garam masala
1 teaspoon roasted cumin powder
2 tablespoons kasoori methi (dried fenugreek leaves)
1/2 teaspoon Indian chili powder
1/2 teaspoon aamchoor powder (raw mango powder- can be found in Indian grocery stores)
1 teaspoon ground coriander
1/2 teaspoon onion powder
2-3 tablespoons fresh cilantro/coriander, finely chopped
Wash the lentils, beans and channa dal properly and add them to the slow cooker with 4 cups of water. Cook on your VitaClay’s SOUP setting for 4 hours (or 8 hours on LOW in a slow cooker) with salt, coconut oil and the ginger-garlic-chilli paste added to the lentils and water.
Mash the lentils a bit and add the tomato puree, kasoori methi, red chilli powder, roasted cumin powder, nutmeg powder, aamchoor, coriander powder, onion powder, and let cook on VitaClay’s STEW setting for another 2-3 hours (or 4-6 hours on LOW in a slow cooker).
Add the chopped cilantro and serve with rice, naan or roti.
This was absolutely delicious!! Definitely a new regular at our house.
- 1 cup dry red lentils
- 1/2 cup dry black beans
- 2 tablespoon dry channa dal
- 2 tablespoons coconut oil
- 1 1/2 teaspoons sea salt, or to taste
- 4 cups water
- GRIND TO PASTE
- -2 dry, whole red chillies
- -
1 inch piece ginger - -6-8 flakes garlic
- 1 cup tomato puree or sauce
- 1/4 teaspoon nutmeg powder
- 1/2 teaspoon garam masala
- 1 teaspoon roasted cumin powder
- 2 tablespoons
kasoori methi (dried fenugreek leaves) - 1/2 teaspoon Indian chili powder
- 1/2 teaspoon
aamchoor powder (raw mango powder- can be found in Indian grocery stores) - 1 teaspoon ground coriander
- 1/2 teaspoon onion powder
- 2-3 tablespoons fresh cilantro/coriander, finely chopped
- Wash the lentils, beans and channa dal properly and add them to the slow cooker with 4 cups of water. Cook on your VitaClay's SOUP setting for 4 hours (or 8 hours on LOW in a slow cooker) with salt, coconut oil and the ginger-garlic-chilli paste added to the lentils and water.
- Mash the lentils a bit and add the tomato puree, kasoori methi, red chilli powder, roasted cumin powder, nutmeg powder, aamchoor, coriander powder, black salt, onion powder, and let cook on VitaClay's STEW setting for another 2-3 hours (or 4-6 hours on LOW in a slow cooker).
- Add the chopped cilantro and serve with rice, naan or roti.
- This was absolutely delicious!! Definitely a new regular at our house.
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