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Slow Cooker Dal Makhani

February 11, 2016 By Kristi

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Dal Makhani | @VeggieConverter #slowcooker

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
Serves: 4-6

Ingredients

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

Method

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. And, bonus, it’s amazing on nachos! So good. We have dal makhani nachos a lot.

Instant Pot Method

Add ingredients to instant pot and cook on high pressure for 30 minutes. 

Add the chopped cilantro and serve with rice, naan or roti.

Love it? Pin it, please!

Dal Makhani | @VeggieConverter #slowcooker

Dal Makhani

Dal Makhani | @VeggieConverter #slowcooker

Ingredients

  • 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

Instructions

  1. 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.
  2. 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).
  3. Add the chopped cilantro and serve with rice, naan or roti.
  4. This was absolutely delicious!! Definitely a new regular at our house.
© Kristi Arnold @VeggieConverter.com

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: Indian, black beans, dairy-free, flexitarian, gluten-free, grain free, instant pot, slow cooker, soy-free, tomato, vegan, vegetarian, whole food Tagged With: Indian, lentils

WHAT KRISTI’S WRITTEN

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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