Ingredients:

  • 1 cup (200g) Urad Dal (Whole Black Lentils), rinsed thoroughly
  • ¼ cup (50g) Rajma (Kidney Beans), rinsed thoroughly
  • 1 tbsp (15ml) Ghee or Vegetable Oil
  • 1 large Yellow Onion, finely chopped (approx. 1 cup, 150g)
  • 2 cloves Garlic, minced (approx. 1 tbsp, 6g)
  • 1 inch Ginger, grated (approx. 1 tbsp, 6g)
  • 1-2 Green Chilies, finely chopped (optional)
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • ½ tsp Garam Masala
  • ¼ tsp Red Chili Powder (adjust to taste)
  • ½ tsp Turmeric Powder
  • 1 Bay Leaf
  • 1 (14.5 oz/411g) can Diced Tomatoes, undrained
  • 1 cup (240ml) Heavy Cream
  • 4 cups (960ml) Water or Vegetable Broth
  • Salt to taste
  • Fresh Cilantro, chopped (for garnish)

Instructions:

  1. Rinse the urad dal and rajma thoroughly under cold water.
  2. Heat ghee or oil in a skillet (optional). Sauté onions until golden brown. Add garlic, ginger, and green chilies (if using), and cook until fragrant.
  3. Transfer sautéed aromatics (if using) to the slow cooker. Add rinsed lentils and beans, spices (cumin, coriander, garam masala, red chili powder, turmeric powder, bay leaf), diced tomatoes (undrained), water or vegetable broth, and salt.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the lentils and beans are very tender and creamy.
  5. Remove the bay leaf. Stir in heavy cream. Taste and adjust seasoning (salt, red chili powder) as needed.
  6. Garnish with fresh cilantro and serve hot.