Slow-Cooker Indian Dal Makhani with Basmati Rice

Dal makhani is a classic Indian lentil dish that is rich, creamy, and flavorful. It is typically made with black lentils, but brown lentils can also be used. The lentils are cooked in a slow cooker with a variety of spices, including cumin, coriander, turmeric, and red chili powder. The result is a hearty and satisfying dish that is perfect for a cold winter night.

Dal makhani is said to have originated in the Punjab region of India. It is believed to have been created by the Nawab of Malerkotla, who was a great lover of food. The Nawab's cooks would often experiment with different recipes, and one day they created dal makhani. The Nawab was so impressed with the dish that he ordered it to be served at every royal feast. Dal makhani quickly became a favorite of the Nawab's guests, and it soon spread to other parts of India.

Prep time: 15 | Cook time: 480 | Serves: 4

Ingredients

• 1 cup black lentils
• 1/2 cup brown lentils
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder (optional)

Instructions

1. Rinse the lentils and pick over them to remove any debris.
2. Add the lentils to the slow cooker along with the onion, garlic, ginger, cumin, coriander, turmeric, and chili powder (if using).
3. Add enough water to cover the lentils by about 2 inches.
4. Cover and cook on low for 6-8 hours, or until the lentils are tender and creamy.
5. Serve with basmati rice or your favorite sides.

Why It Works

• The slow cooker allows the lentils to cook slowly and evenly, resulting in a creamy texture.
• The combination of spices creates a complex and flavorful dish.
• The addition of red chili powder gives the dish a subtle heat that is balanced by the creaminess of the lentils.