Slow Cooker Maa Ki Dal

Ingredients

• 1 cup Whole Black Gram (Sabut Urad Dal)
• 0.25 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
• 0.25 cup Heavy Cream(optional)
• 1.5 teaspoons Salt
• 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi)

Instructions

1. 1

   Rinse the black gram and kidney beans thoroughly under cold water until the water runs clear.

2. 2

   Place the rinsed lentils, water, ginger-garlic paste, and salt into the slow cooker.

3. 3

   Cover and cook on 'Low' for 8 hours or 'High' for 4 hours until the lentils are completely soft and mashable.

4. 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. 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. 6

   Pour this tomato tempering into the slow cooker and stir well to combine.

7. 7

   Add the heavy cream and crushed kasuri methi, then cook on 'Low' for an additional 30 minutes to let the flavors meld.

8. 8

   Garnish with a dollop of butter or fresh cilantro before serving with hot naan or jeera rice.