Using a slow cooker for this dal curry recipe is brilliant—the lentils cook until they're perfectly tender. For the creamiest results, use whole urad dal (versus split), which you can get online or at Indian markets. This particular bean breaks down beautifully, giving the dish its rich, creamy texture. For a stovetop variation, see below. Serve it over rice with Indian-style green chutney and a side of plain yogurt.

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.