Slow Cooker Dal Makhani

• Produce

  • 4 Garlic cloves
  • 1/2 tsp Mango, dried powder
  • 3 Red chilies, whole dried

• Canned Goods

  • 3/4 cup Tomato puree

• Condiments

  • 1 tsp Ginger-garlic paste

• Baking & Spices

  • 3/4 tsp Garam masala
  • 1/4 tsp Red chili powder
  • 1 1/2 tsp Salt
  • 1/4 tsp Turmeric, powder

• Dairy

  • 2 tbsp Butter
  • 4 tsp Ghee
  • 1/4 cup Heavy cream

• Liquids

  • 3 cups Water

• Other

  • 1 cup Urad dal sabut, also known as black lentils

Found on cookwithmanali.com

Description

Ingredients

• 1 cup urad dal sabut, also known as black lentils
• 3 cups water
• 1 teaspoon ginger garlic paste
• ¼ teaspoon turmeric powder
• 1.5 teaspoons salt
• 2 teaspoons ghee
• ¾ cup tomato puree
• ¾ teaspoon garam masala, divided
• ½ teaspoon dried mango powder, also known as amchur
• ¼ teaspoon red chili powder
• 2 tablespoons butter
• ¼ cup heavy cream
• 2 teaspoons ghee
• 4-5 garlic cloves, finely chopped
• 3 whole dried red chilies

Directions

• Wash the dal and add it to you slow cooker along with 3 cups water, turmeric powder and salt.
• Add 2 teaspoons ghee, ginger garlic paste and give a stir.
• Mix everything and slow cook for 8 hours. I used normal setting on my slow cooker mode on my Instant Pot.
• After 8 hours the dal will be soft and cooked. Take a masher and mash the dal.
• Add ½ teaspoon garam masala, amchur, red chili powder and mix.
• Add tomato puree and mix.
• Finally add in the butter and mix and slow cook for 2-3 hours again. After the dal has slow cooked for 2-3 hours, add ¼ cup heavy cream to it.
• Heat 2 teaspoons ghee. Once ghee has melted add chopped garlic and whole red chilies.
• Saute on medium heat till the garlic starts turning light golden brown.
• Transfer tempering to dal. Add remaining ¼ teaspoon garam masala, little lemon juice and mix.
• Garnish with cilantro and serve this slow cooker dal makhani with naan or rice.

Nutrition