Dal Makhani in the slow cooker

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Dal Makhani in the slow cooker calories by ingredient


Introduction

Technically not Dal Makhani, because I don't like kidney beans. Great with rice or naan. Technically not Dal Makhani, because I don't like kidney beans. Great with rice or naan.
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.


Tips

Sometimes this is too watery and I have to take the lid off and let it cook down.


Directions

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.