Black dal (Kaali dal, sabut urad, whole black gram, maa, whole matpe beans, maa di dal) from The Indian Slow Cooker: 70 Healthy, Easy, Authentic Recipes (page 59) by Anupy Singla

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Notes about this recipe

  • Eat Your Books

    Can substitute red onions for yellow onions, serrano chiles or cayenne chiles for Thai chiles, and ground cayenne pepper for red chile powder.

  • PennyG on January 31, 2016

    I was trying to replicate the Dal Makhani I had often in India recently. The flavor of this was spot on - however, it was way, way too thin. I would try this again using only half or so of the water called for to cook this in the slow cooker. The cream is definitely necessary to get the flavor and body of the dish I had in India.

  • TrishaCP on July 01, 2013

    This is a basic slow cooker recipe that can be turned into Dal Makhani by adding cream and butter at the end- although I found it wasn't necessary because the lentils really break down. I would cook this again for a dinner party when I want to serve multiple Indian dishes, because you can just put this on and forget about it until you are ready to serve.

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