Straight from the kitchen arsenal of Indian cook and teacher, Hari Ghotra, this buttery black lentil dhal is cooked low and slow to give it its unbeatable soft, creamy texture. Earthy and wholesome, this is a lentil curry done right. Serve this slow cooker dhal makhani curry with flatbreads or rice - or both.
100g dry urid dhal (whole black lentils)
25g dry rajma (kidney beans)
1-2 tbsp vegetable oil
1 tsp cumin seeds
2 medium sized onions, finely chopped
3cm piece ginger, crushed
3 garlic cloves, crushed
3 fresh tomatoes, puréed
2 green chillies, slit in ½
½ tsp turmeric powder
1 tsp chilli powder
2 tsp coriander seeds, crushed
1 tsp of garam masala
1 tsp dried fenugreek leaf (kasoori methi)
Salt to taste
1-2 tbsp butter
Handful fresh coriander leaves, chopped
- Heat the oil in a pan and add cumin seeds.
- When the cumin seeds crackle, add chopped onions and garlic.
- Fry the onion until golden brown over a medium flame.
- Stir in the tomato purée, add the turmeric, chilli powder, ginger, green chillies and crushed coriander.
- Cook for a few minutes so the onions and tomatoes melt together.
- Add the cooked dhal, lentils and 1 cup of water and season with a little salt to taste.
- Leave to simmer for 15 minutes until it is lovely and thick. (Take care as it may catch on the bottom of the pan). Transfer to the slow cooker and leave on a low setting for 6 to 8 hours
- Once the lentils are soft and cooked through, stir in the butter, garam masala and fenugreek to make the dhal rich and delicious.
- Garnish with a sprinkle of fresh coriander and serve.