Black Lentil Dhal Recipe

Ingredients

• 1 cup Black Lentils (Urad Dal) (Rinsed well until water runs clear)
• 4 cups Water (Room temperature)
• 1 medium Onion (Finely chopped)
• 1 tablespoon Ginger (Fresh, grated)
• 3 cloves Garlic (Finely minced)
• 2 Green Chilies (Finely chopped; reduce to 1 for milder heat)
• 2 teaspoons Ghee (Clarified butter; can substitute with neutral oil)
• 2 teaspoons Coriander Seeds (Crushed)
• 1 teaspoon Cumin Seeds (Crushed)
• 1 teaspoon Kashmiri Red Chili Powder (Mild, gives vibrant color)
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Sea Salt (Or to taste)
• 3 Tomatoes (Fresh, blended into a puree; can use one 14‑oz can crushed tomatoes)
• 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (Crushed between palms)
• 1 teaspoon Garam Masala
• 1 tablespoon Unsalted Butter (Adds final silkiness; optional)

Instructions

1. Rinse Lentils

   Place the black lentils in a colander and rinse under cold running water until the water runs clear.

   Time: PT5M

2. Prep Aromatics

   Finely chop the onion, mince the garlic, grate the ginger, and finely chop the green chilies.

   Time: PT5M

3. Blend Tomatoes

   Blend the fresh tomatoes until smooth. If using canned tomatoes, blend them the same way.

   Time: PT5M

4. Combine All Ingredients in Slow Cooker

   Add the rinsed lentils, chopped onion, garlic, ginger, chilies, ghee, crushed coriander and cumin seeds, red chili powder, turmeric, sea salt, blended tomatoes, and water into the slow cooker. Stir to distribute evenly.

   Time: PT5M

5. Slow Cook

   Set the slow cooker to the LOW setting and cook for 10 hours. After 10 hours the cooker will switch to KEEP WARM.

   Time: PT10H

6. Finish with Aromatics

   Stir in the crushed fenugreek leaves, garam masala, and butter. Mix well and let sit for 5 minutes to meld flavors.

   Time: PT5M

7. Serve

   Spoon the dal makhani into a serving bowl and garnish with a drizzle of melted butter or a sprinkle of fresh cilantro if desired. Serve hot with naan, roti, or steamed basmati rice.

   Time: PT2M

Nutrition Facts

Calories

340

Protein

12 g

Carbohydrates

30 g

Fat

15 g

Fiber

8 g