Slow Cooker Dal Makhani

Ingredients

• 1 cup Whole Black Lentils
• 0.25 cup Kidney Beans
• 1 large Onion
• 1 tbsp Ginger
• 3 cloves Garlic
• 1 tbsp Garam Masala
• 0.5 tsp Chili Powder
• 2 tbsp Butter
• 0.5 cup Heavy Cream
• 2 tbsp Tomato Paste
• 1 tsp Salt

Instructions

1. 1Measure 1 cup whole black lentils and 0.25 cup kidney beans into a fine-mesh sieve. Rinse them under cold running water until the water runs clear. Place the rinsed lentils and beans in a large bowl and cover with water by at least 3 inches. Let them soak for at least 4 hours or overnight.
2. 2Finely chop 1 large onion. Mince 1 tbsp ginger and 3 cloves garlic. Heat 2 tbsp butter in a 10-inch skillet over medium heat (325°F / 163°C). Add the chopped onion and cook, stirring occasionally, until it is golden brown, about 8-10 minutes. Add the minced ginger and garlic and cook, stirring constantly, until fragrant, about 1 minute more.
3. 3Drain and discard the soaking water from the lentils and beans. Transfer the sautéed onion, ginger, and garlic mixture from the skillet to a 6-quart slow cooker. Add the drained 1 cup whole black lentils and 0.25 cup kidney beans, 1 tbsp garam masala, 0.5 tsp chili powder, 2 tbsp tomato paste, and 1 tsp salt to the slow cooker.
4. 4Add 6 cups of water to the slow cooker. Stir everything together well to combine. Cover the slow cooker with its lid.
5. 5Cook on the LOW setting for 6 hours or on the HIGH setting for 3 hours. The lentils and beans are ready when they are very tender and easily mashed with a fork.
6. 6Stir in 0.5 cup heavy cream until fully incorporated. Cover the slow cooker again and cook on the LOW setting for an additional 15 minutes to heat through.
7. 7Serve the dal makhani hot. It is delicious served with plain rice or naan bread.

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