Slow Cooker Dal Makhani

Ingredients

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

Instructions

1. 1

   Wash the dal and add it to you slow cooker along with 3 cups water, turmeric powder and salt.

2. 2

   Add 2 teaspoons ghee, ginger garlic paste and give a stir.

3. 3

   Mix everything and slow cook for 8 hours. I used normal setting on my slow cooker mode on my Instant Pot.

4. 4

   After 8 hours the dal will be soft and cooked. Take a masher and mash the dal.

5. 5

   Add 1/2 teaspoon garam masala, amchur, red chili powder and mix.

6. 6

   Add tomato puree and mix.

7. 7

   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 1/4 cup heavy cream to it.

8. 8

   Heat 2 teaspoons ghee. Once ghee has melted add chopped garlic and whole red chilies.

9. 9

   Saute on medium heat till the garlic starts turning light golden brown.

10. 10

    Transfer tempering to dal. Add remaining 1/4 teaspoon garam masala, little lemon juice and mix.

11. 11

    Garnish with cilantro and serve this slow cooker dal makhani with naan or rice.