Dal Makhani in the slow cooker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Jalapeno Peppers, 5 pepper Ginger Root, 1.5 inch peeled Garlic, 1 clove Water, tap, 8 cup Butter, unsalted, 4 tbsp *green onion (spring onion), 0.5 cup Canned Tomatoes, 2 cup Heavy Whipping Cream, 4 tbsp *Whole Urad (Black Gram), 1.5 cup Cumin, Gram Marsala, Turmeric, Kashmiri Chili.
Rinse Dal and put in slow cooler. Put garlic, ginger and peppers into the food processor and process until they become a paste. Put into slow cooker. Add 1 TBS butter and 8 cups water. Cook on high for 1.5 hours.
Turn slow cooker to low and continue cooking.
About an hour before the dal is ready, melt remaining butter on top of stove, add spices and cook for a minute, then add green onion and cook until wilted. Add tomatoes and let cook down for 15 minutes or so. Add cream and heat through.
Put tomato mixture into the slow cooker and stir. Continue to cook until dal is done.
Serving Size: 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LULUBELLE65.
Turn slow cooker to low and continue cooking.
About an hour before the dal is ready, melt remaining butter on top of stove, add spices and cook for a minute, then add green onion and cook until wilted. Add tomatoes and let cook down for 15 minutes or so. Add cream and heat through.
Put tomato mixture into the slow cooker and stir. Continue to cook until dal is done.
Serving Size: 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LULUBELLE65.
Nutritional Info Amount Per Serving
- Calories: 128.6
- Total Fat: 8.7 g
- Cholesterol: 25.8 mg
- Sodium: 90.7 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 3.0 g
- Protein: 2.8 g
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