Dishoom Dal in the Slow Cooker

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For the Dal:
- 1 cup whole black lentils (urad dal), soaked overnight
- 2 cups water (plus more for soaking)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, minced
- 1 green chili, finely chopped (optional)
- 1 cup canned crushed tomatoes (or passata)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon red chili powder (adjust to taste)
- ½ teaspoon garam masala
- 1 teaspoon salt (or to taste)
For the Tadka (Tempering):
- 2 tablespoons ghee or butter (for vegan, substitute with coconut oil)
- 1 teaspoon cumin seeds
- ½ teaspoon smoked paprika (for smoky flavor)
- ¼ teaspoon asafoetida (hing), optional
For the Finish:
- ½ cup heavy cream (or coconut cream for vegan)
- 2 tablespoons unsalted butter (optional)
- Fresh cilantro, chopped (for garnish)

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Prepare the Lentils:
Soak the lentils in water overnight. Drain and rinse them thoroughly before cooking.
Add to the Slow Cooker:
In the slow cooker, combine the soaked lentils, water, onion, garlic, ginger, green chili, crushed tomatoes, turmeric, cumin, coriander, red chili powder, garam masala, and salt. Stir everything together.
Cook the Dal:
Cover and cook on low heat for 8-10 hours or high heat for 5-6 hours, until the lentils are soft and the flavors are well combined. Stir occasionally if possible.
Prepare the Tadka (Tempering):
In a small pan, heat ghee or butter over medium heat. Add cumin seeds and let them sizzle. Add smoked paprika and asafoetida (if using). Cook for 30 seconds.
Finish the Dal:
Pour the tadka into the slow cooker and mix well. Add the cream and butter (if using), stirring to incorporate. Taste and adjust the seasoning.
Serve:
Garnish with fresh cilantro and serve hot with naan or steamed basmati rice.

Smoky Flavor Tip: To replicate Dishoom’s smoky flavor, you can place a small piece of charcoal in a foil cup, set it over the cooked dal, add a drop of ghee, and let it smoke for 2-3 minutes before covering and removing the charcoal.
Vegan Option: Substitute ghee and heavy cream with coconut cream and oil for a dairy-free version.
Make-Ahead: The flavors deepen with time, so the dal tastes even better the next day!