Slow-Cooker Dal Makhani

Ingredients

• 5 cups water
• 1 ⅔ cups dry whole urad dal, rinsed
• 1 (15 ounce) can no-salt-added kidney beans, rinsed
• 1 medium onion, finely diced
• 6 cloves garlic, minced
• 2 tablespoons minced fresh ginger
• 1 ¾ teaspoons kosher salt
• 10 whole cardamom pods
• 8 whole cloves
• 2 teaspoons ground turmeric
• 2 teaspoons cumin seeds
• 1 teaspoon garam masala
• ½ teaspoon cayenne pepper
• 1 cup canned crushed tomatoes
• ¼ cup chopped fresh cilantro, plus more for garnish

Directions

1. Combine water and urad dal in a 4 1/2- to 6-quart slow cooker. Soak for 8 to 12 hours.
2. Turn the slow cooker to Low. Stir in kidney beans, onion, garlic, ginger, salt, cardamom, cloves, turmeric, cumin, garam masala and cayenne. Cover and cook for 8 hours.
3. Remove the cardamom pods, if desired. Stir in tomatoes and cilantro. Serve with more cilantro, if desired.

To make ahead

Refrigerate for up to 3 days or freeze for up to 6 months.

Equipment

4-1/2- to 6-quart slow cooker

Stovetop variation

In Step 1, soak the dal in 7 cups of water in a large pot. In Step 2, stir in the kidney beans flavorings and bring to a boil. Reduce the heat to maintain a gentle simmer, cover and cook for 2 hours. Remove from heat. Finish with Step 3.