Slow-Cooker Black Lentil Dal

Enriched with cream and butter, decadent Punjabi-style dal—called dal makhani—is a celebratory lentil dish from northern India. Kidney beans are a common addition to dal makhani; if you like, add 1 can (15 oz./475 g) kidney beans, drained and rinsed, during the last hour of cooking. Offer warm naan or fresh chapatis for serving.

Ingredients:

  • 5 Tbs. (75 g) unsalted butter
  • 1 small yellow onion, finely chopped
  • 1 Tbs. peeled and grated fresh ginger
  • 3 garlic cloves, minced
  • 3 Tbs. tomato paste
  • 2 tsp. ancho or other medium-hot chile powder
  • 2 tsp. garam masala
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground fennel
  • 1/4 tsp. ground cardamom
  • 1/4 tsp. ground cloves
  • Kosher salt
  • 1 lb. (500 g) black (beluga) lentils, rinsed
  • 2 bay leaves
  • 2 star anise pods
  • 2 cups (16 fl. oz./500 ml) low-sodium chicken or vegetable stock
  • 1/4 cup (2 fl. oz./60 ml) heavy cream, plus more to finish
  • 1/4 cup (1/2 oz./15 g) chopped fresh cilantro

Directions:

In a fry pan over medium heat, melt 2 Tbs. of the butter. Add the onion, ginger and garlic and cook, stirring often, until softened, about 6 minutes. Stir in the tomato paste, mixing well, then add the chile powder, garam masala, cumin, coriander, cinnamon, fennel, cardamom, cloves and 1 1/2 tsp. salt. Add 1 cup (8 fl. oz./250 ml) water, stir well to combine, bring to a simmer and remove from the heat.

Scrape the spice mixture into the slow cooker, add the lentils, bay leaves and star anise, and then pour in the stock and 4 cups (32 fl. oz./1 l) water and stir to mix well. Cover and cook on the low setting for 8 hours. The lentils should be very tender.

Stir in the cream and the remaining 3 Tbs. butter until melted. Taste and adjust the seasoning with salt if needed. Ladle into individual bowls, drizzle with a little cream, sprinkle with cilantro and serve. Serves 8.

Adapted from Williams Sonoma Everyday Slow Cooking (Weldon Owen 2018)