Slow Cooker Maa Ki Dal
A rich, creamy, and slow-cooked black lentil delicacy that embodies the comforting taste of traditional Punjabi home cooking.
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Ingredients
- 1 cup Whole Black Gram (Sabut Urad Dal)
- 1/4 cup Red Kidney Beans (Rajma)
- 5 cups Water
- 2 tablespoons Ginger-Garlic Paste
- 1 cup Tomato Puree
- 3 tablespoons Ghee or Butter
- 1 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Garam Masala
- 1/4 cup Heavy Cream(optional)
- 1 1/2 teaspoons Salt
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi)
Instructions
- 1
Rinse the black gram and kidney beans thoroughly under cold water until the water runs clear.
- 2
Place the rinsed lentils, water, ginger-garlic paste, and salt into the slow cooker.
- 3
Cover and cook on 'Low' for 8 hours or 'High' for 4 hours until the lentils are completely soft and mashable.
- 4
Once cooked, use the back of a heavy spoon to lightly mash some of the lentils against the side of the pot to create a creamy texture.
- 5
In a small pan, heat the ghee and stir in the tomato puree, chili powder, and garam masala; cook for 5 minutes until the fat separates.
- 6
Pour this tomato tempering into the slow cooker and stir well to combine.
- 7
Add the heavy cream and crushed kasuri methi, then cook on 'Low' for an additional 30 minutes to let the flavors meld.
- 8
Garnish with a dollop of butter or fresh cilantro before serving with hot naan or jeera rice.
Nutrition per Serving
285
Calories
14g
Protein
38g
Carbs
11g
Fat
12g
Fiber
4g
Sugar
620mg
Sodium
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