Ingredients

The following ingredients have 8 Servings
  • 1 tablespoons ghee
  • 1 red onion (chopped)
  • 1 jalapeno (chopped)
  • 3 tablespoons garlic (minced)
  • 2 tablespoons ginger (minced)
  • 2 tablespoons coriander
  • 2 tablespoons turmeric
  • 2 cups diced tomato
  • 2 tablespoons paprika
  • 2 tablespoons garam masala
  • 2 tablespoons cumin
  • 2 tablespoons curry powder
  • 2 cups chana dal (or dried split lentils)
  • 2 1/2 cup chicken broth or vegetable broth
  • fresh cilantro (for topping)

Instruction

  • In a skillet over high heat, melt the ghee. Add the chopped red onion and cook until fragrant, about 2-3 minutes.
  • Add in the half of the jalapeno, and all of the garlic and ginger. Stir until combined. Stir in the coriander and tumeric.
  • Pour the diced tomatoes into the skillet and stir into the onions and spices. Add the remaining spices: paprika, garam masala, cumin and curry powder. Season with salt and pepper, as desired.
  • Remove the skillet from the heat and scrape the contents into a slow cooker pot. Add the chana dal and chicken broth. Stir until combined. Season with salt and pepper, to taste.
  • Cook the chana masala for six hours on high OR ten hours on low. Be sure to stir every few hours. If the chana masala appears too dry, add an additional half cup of broth and cook until it has been absorbed. Serve with naan and chutney. Enjoy!