It has been so long since we’ve had black dal! In the last year or two we’ve been in a yellow dal phase, but I think we’re back to mix things up. This recipe uses a slow cooker instead of a pressure cooker. I sauteed the cumin and onions first and then threw everything in the cooker.

3 tablespoons ghee
1 teaspoon jeera (cumin seeds)
2 onions sliced
1 cup black dal (whole urad dal)
1 can petite diced tomatoes or 1 cup canned crushed tomatoes
3 green chilis
1-2 teaspoons ginger minced
2 Trader Joe’s frozen garlic cubes
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon coriander powder
2 teaspoons garam masala
1 tablespoon sea salt
4 cups water

1. Heat oil in a skillet and add the jeera. Once it is browned add the onions and saute for a few minutes until slightly browned and tender.
2. Throw everything into the slow cooker. Turn the cooker on high for 8 hours.