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slow-cooker dal makhani


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Total: 18 hours, 10 minutes


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Step 1

Combine water, urad dal and kidney beans in a 4 1/2- to 6-quart slow cooker. Soak for 8 to 12 hours.

Step 2

Turn the slow cooker to Low. Stir in onion, garlic, ginger, salt, cardamom, cloves, turmeric, cumin, garam masala and cayenne. Cover and cook for 10 hours.

Step 3

Remove the cardamom pods, if desired. Stir in tomatoes and cilantro. Serve with more cilantro, if desired.

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