The Slow Cooker Series – Nepalese Lentil Curry

This curry takes a bit more work than most of my recipes but its one I really want to share.
I went to Nepal in 2015 and as amazing as the views and the people and everything else that the country had to offer were,
the recipe for this dish is one of the best things I took away with me from that trip.
Known as Dahl Makhani in Nepal, this lentil curry is a staple dish to the people there and it just so happens its one of the most delicious dishes I have ever tasted.
I made it my mission when I came home last year to perfect this dish and create something special to keep with me from my short time spent there.
I use my Slow Cooker for this dish as I just think curries do so well when cooked over a long amount of time – slow and low.
If you don’t have a slow cooker don’t worry, I’ll put the regular temperatures and times at the bottom for your reference.
This dish really is so special and I really urge you to give it a go!

Remember this is a Sow Cooker recipe so you might want to make it in the morning or afternoon so that it’s ready in time for dinner (6-8 hours).

Ingredients

2 cups Black Lentils / Black Dahl
6 cups water
1/2 cup tinned kidney beans, rinsed and drained
150 grams tomato puree
2 Tsp. Cumin Seeds
1 Tsp. Coriander Seeds
1 Tsp. Black Pepper
1 Tsp. Garam Masala
1 Tsp. Fenugreek Seeds
2 Dried Red Chilis
3 cloves Garlic, crushed
4 thumb piece of Ginger
2 Tsp. Salt
2 fresh Green Chilis
30 gram Real Butter
100 ml Greek Yogurt

Method

IMPORTANT: You need to soak your lentils overnight. Rinse them until the water runs clear and leave to soak in a bowl overnight.
Add the soaked lentils along with 6 cups of water to the Slow Cooker and cook on low for 4 hours until soft.
Once soft, mash the lentils with a potato masher of give them a quick whizz with a hand blender to break them up until they give a creamy texture.
Using a pestle and mortar, food processor or coffee grinder (I use my Nutriullet milling blade), grind your cumin seeds, coriander seeds, fenugreek seeds, black pepper and dried red chillies into a finee powdery paste.
When you’re happy with that, add your spice mixture to the lentils and stir through.
Back in the food processor or pestle and mortar; add the garlic and ginger with about a teaspoon of water and combine to make a paste.
Pour in your rinsed kidney beans and your garlic and ginger paste to the slow cooker along with the tomato puree, salt, butter and fresh green chilis (cut in half).
When everything has been stirred together, add enough water so that there is about 1/2 an inch of water covering the mix.
Dont worry if it looks too watery, the curry mix will drink it up.
Leave the curry to cook away on low for about 2-4 hours depending on how much time you have, everything is pretty much cooked by now and you cant overcook a curry this way – the longer the better!
Check in on it maybe every 30 minutes to an hour for a quick stir.
Do a little taste test each time to determine if you need to add a little bt more of anything.
About 30 minutes before you’re ready to serve, stir through the Greek yogurt and maybe a little bit more butter if you like.
This dish goes really well with basmati rice or naan bread but serve it with whatever you fancy.
You should have enough for about 8 serves so it’s a great meal prep dish or else you can show off to your friends if they’re over for dinner.
I’ve made this for quite a few people now because I’m so eager to share it and it’s been empty bowls all ’round.

*If you dont have a Slow Cooker you can still create this dish on the hob in a large pot.
Cook on low (1 or 2) and just cook for half the time of the Slow Cooker e.g 4 hours on the Slow Cooker is 2 hours on the hob.
Instead of adding 6 cups of water to the lentils at the beginning, add just enough to cover the lentils by about an inch but be sure to keep an eye on them adding a tipple of water now and then when neccessary.
The same applies for after you add the spice mix and kidney beans until the last hour or so when you just add a trickle and the water is almost fully absorbed before you add the yogurt.
Make sure you dont let it get too watery but if you do, just take some of the water out with a ladle or something – get creative (I had to do it plenty of times until I perfected it so dont panic).

I’d love to know your feedback on this one if you do attempt it so make sure to leave a comment!

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