Dal Makhani - Slow Cooker

Ingredients

• 1 cup Urad Dal whole
• 1/2 cup Dark Red Kidney Beans
• 2 tbsp Channa Dal
• 6 cups Water
• 1 tbsp Ginger Paste
• 2 tbsp Garlic Paste
• 1 tsp Kashmiri Chili Powder
• 1 tbsp Coconut Oil (can use ghee)
• 1 tsp Salt
• 1/4 tsp Nutmeg Powder
• 1 tsp Garam Masala (all spice)
• 1 tsp Cumin Powder
• 2 tbsp heaped Kasoori Methi - Dried Fenugreek Leaves
• 1/2 tsp Kashmiri Chili Powder
• 1/2 tsp Amchoor Powder (dried mango powder)
• 1/2 tsp Onion Powder
• 1 tbsp Butter
• 1/4 cup Evaporated Milk or Cream
• 1/4 cup Whole Milk
• Cilantro and Onions for Garnish

Instructions

1. 1

   --- Dal - Slow Cooking 24 hours ---

2. 2

   Add the Urad Dal, Kidney beans and Channa Dal to a slow cooker

3. 3

   Add 6 cups water, ginger, garlic, salt, chili powder and coconut oil

4. 4

   Stir well and set the slow cooker to Low.

5. 5

   Stir every 4 hours - Don't need to stir at night

6. 6

   --- 24 Hours Later - Add spices ---

7. 7

   After 24 hours the dal will look dry and crusty. Not to worry! Give it a good stir. If it feels too dry add in a cup of water

8. 8

   Measure out all the spices

9. 9

   Add all the ingredients from the Spices section including the butter

10. 10

    Mix all the spices in and let it cook for another 1-2 hours

11. 11

    --- Finalize the Dal ---

12. 12

    Add the evaporated milk and milk. Stir well. Check if you need to add more salt to your taste

13. 13

    Serve in a bowl. Garnish with cilantro and raw onions. Have as is or with naan bread