Slow Cooker Dal Makhani

Name: Slow Cooker Dal Makhani
Ingredients: 1/4 cup red kidney beans (rajma); 1/2 cup whole black lentils (whole kali urad); 1 tablespoon Bengal gram lentils (chana dal); 5 cups water; 3 tablespoons ghee; 1 teaspoon cumin seeds; 1 cup grated onion; 2 teaspoons ginger garlic paste; salt (to taste); 6 tablespoons tomato puree; 1 teaspoon red chili powder; 1/2 teaspoon cumin powder; 2 tablespoons unsalted butter; 1/4 cup heavy cream; 1 tablespoon Kasuri methi; 1 tablespoon ghee; 1 teaspoon finely chopped garlic

"Slowly cooked and incredibly delicious, this slow cooker dal makhani is a must-try recipe. It is rich, buttery, creamy, and tastes just like your favorite North Indian restaurant's version...."

INGREDIENTS

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1/4 cup red kidney beans (rajma)

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1/2 cup whole black lentils (whole kali urad)

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1 tablespoon Bengal gram lentils (chana dal)

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5 cups water

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3 tablespoons ghee

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1 teaspoon cumin seeds

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1 cup grated onion

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2 teaspoons ginger garlic paste

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salt (to taste)

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6 tablespoons tomato puree

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1 teaspoon red chili powder

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1/2 teaspoon cumin powder

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2 tablespoons unsalted butter

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1/4 cup heavy cream

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1 tablespoon Kasuri methi

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1 tablespoon ghee

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1 teaspoon finely chopped garlic

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