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
  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.
Recipe by VeggieConverter at https://veggieconverter.com/dal-makhani/