When we were in India, Jamie and I fell in love with dal makhani. It's a black lentil dish that's rich and creamy and perfect when sopped up with fresh garlic naan. When I got the new slow cooker, I did some googling and found
a recipe for dal makhani using a slow cooker. It's a time commitment, but not labor intensive. You just need to start the night before you want to eat, and you need to have a lot of spices. The ingredient list pretty intimidating. (If you don't have all this stuff and live in New York, go to
Kalustyan's - they have EVERYTHING. You can also order online.) I served this with some vegetable jalfrezi and
chicken tikka with raita, mint-cilantro chutney, and naan. I can't wait for dinner tonight to eat the leftovers.
Serves 6
Ingredients:
1 cup urad saboot (whole, unskinned black lentils)
1/2 cup red kidney beans
2 tbsp chana dal
2 tbsp ghee (clarified butter), if you don't have any, you can just use butter and skim off the milk solids form the top
1 1/2 tsp salt (more to taste)
4 cups water
1 cup canned crushed tomatoes
1/4 tsp nutmeg
1/2 tsp garam masala
2 tbsp kasoori methi (dried fenugreek leaves)
1 tsp cumin
