Slow cooker black dahl

Ingredients

Serves 8

  • 300g Urid beans
  • 2 tsp minced garlic
  • 2 tsp ginger paste
  • 70g (4 tbsp) tomato puree,
  • 1 tsp salt
  • ½ tsp kashmiri chilli powder
  • ½ tsp garam masala
  • 45g butter or ghee
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Step by step

  1. Put the dahl in a bowl and wash 3-4 times until the water is clear
  2. Put the dahl in the slow cooker and add approximately 2 litres of water, cook for 4 hours on the HIGH setting. Add more water if needed to keep the grains well covered. The dahl grains need to be completely soft, with the skins coming away from the grain.
  3. Mix the minced garlic, ginger paste, tomato puree, salt, chilli powder and garam masala together in a small bowl.
  4. Carefully remove most of the dahl cooking water, then replace with fresh water until it’s about 2 cm above the dahl. Then add the spice mix and butter or ghee.
  5. Put the cooker on HIGH until it has come to the boil, then put on LOW heat for about 1 – 1½ hours. Add a little water if needed.

The finished dahl should be thick and creamy.