Slow-Cooker Dal Makhani
Combine water, urad dal and kidney beans in a 4 1/2- to 6-quart slow cooker. Soak for 8 to 12 hours.Advertisement
Turn the slow cooker to Low. Stir in onion, garlic, ginger, salt, cardamom, cloves, turmeric, cumin, garam masala and cayenne. Cover and cook for 10 hours.
Remove the cardamom pods, if desired. Stir in tomatoes and cilantro. Serve with more cilantro, if desired.
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