Slow-Cooker Dal Makhani
Make Ahead Tip: Refrigerate for up to 3 days or freeze for up to 6 months.
Equipment: 4-1/2- to 6-quart slow cooker
To prepare Dal Makhani on the stovetop instead: In Step 1, soak the dal and beans in 7 cups of water in a large pot. In Step 2, stir in the flavorings and bring to a boil. Reduce the heat to maintain a gentle simmer, cover and cook for 2 hours. Remove from heat. Finish with Step 3.
1 1/2 starch, 1/2 vegetable, 1 lean meat