Slow-Cooker Dal Makhani Slow-Cooker Dal Makhani

Using a slow cooker for this dal curry recipe is brilliant—the lentils __cook until they're perfectly tender. For the creamiest results, use whole urad dal (versus split), which you can get online or at Indian markets. This particular bean breaks down beautifully, giving the dish its rich, creamy texture. For a stovetop variation, see below. Serve it over rice with Indian-style green chutney and a side of plain yogurt.

• 
• By: Shefaly Ravula & Amee Meghani EatingWell Recipe Contributors

Ingredients 8 servings

for serving adjustment

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

US

Metric

Note: Recipe directions are for original size.

Nutrition per serving may change if servings are adjusted.

• 6 cups water
• 1 2/3 cups dry whole urad dal, rinsed
• 1/3 cup dried red kidney beans, rinsed
• 1 medium onion, finely diced
• 6 cloves garlic, minced
• 2 tablespoons minced fresh ginger
• 1 3/4 teaspoons kosher salt
• 10 whole cardamom pods

• 8 whole cloves
• 2 teaspoons ground turmeric
• 2 teaspoons cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper
• 1 cup canned crushed tomatoes
• 1/4 cup chopped fresh cilantro, plus more for garnish