Dal Makhani
Active Time:
20 mins
Total Time:
16 hrs 20 mins
Servings:
8
Yield:
8 servings
JUMP TO NUTRITION FACTS
Ingredients
- 5 cups water
- 1 ⅔ cups dry whole urad dal, rinsed
- 1 (15 ounce) can no-salt-added kidney beans, rinsed
- 1 medium onion, finely diced
- 6 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 1 ¾ teaspoons kosher salt
- 10 whole cardamom pods
- 8 whole cloves
- 2 teaspoons ground turmeric
- 2 teaspoons cumin seeds
- 1 teaspoon garam masala
- ½ teaspoon cayenne pepper
- 1 cup canned crushed tomatoes
- ¼ cup chopped fresh cilantro, plus more for garnish
Directions
- Combine water and urad dal in a 4 1/2- to 6-quart slow cooker. Soak for 8 to 12 hours.
- Turn the slow cooker to Low. Stir in kidney beans, onion, garlic, ginger, salt, cardamom, cloves, turmeric, cumin, garam masala and cayenne. Cover and cook for 8 hours.
- Remove the cardamom pods, if desired. Stir in tomatoes and cilantro. Serve with more cilantro, if desired.
To make ahead
Refrigerate for up to 3 days or freeze for up to 6 months.
Equipment
4-1/2- to 6-quart slow cooker
Stovetop variation
In Step 1, soak the dal in 7 cups of water in a large pot. In
Step 2, stir in the kidney beans flavorings and bring to a boil. Reduce the heat to maintain a gentle simmer, cover and cook for 2 hours. Remove from heat. Finish with
Step 3.
Originally appeared: EatingWell Magazine, September/October 2016; updated February 2023RATE ITPRINT
Nutrition Facts (per serving)
| 149 | Calories |
| 1g | Fat |
| 27g | Carbs |
| 10g | Protein |
Show Full Nutrition Label
