Some weeks are just so busy. That usually means it’s time for me to start making dinner in the slow cooker
This dish is so easy to make. You just throw in most of the ingredients in your 3 1/2 or 4-quart slow cooker and you can go to work while it cooks for 8 to 9 hours on low. When you get home, just stir in a few things and it’s ready to serve.
If you’re serious about making dinner as easy as possible, you can use a rice cooker
Vegan Slow Cooker Creamy Indian Lentils and Kidney Beans
This is my version of one of my favorite Indian dishes. It's made with simple ingredients, but the spices and cashew cream really turns it into something special. Don't let the long ingredient list put your off, it's mostly spices. This recipe makes a ton, but it freezes well!
Ingredients
Cook all day ingredients:
- 5 cups water
- 3 cups cooked Kidney Beans, 2 - 15.5 ounce cans rinsed and drained
- 1 cup dry whole black lentils, urad dal or sub mung beans or French lentils
- 6 cloves garlic, minced
- 2 tablespoons grated ginger
- 3 teaspoons ground cumin
- 1 1/2 teaspoon chili powder, or more to taste
- 1 teaspoon ground cardamom
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground mustard
Before serving:
- 1/2 cup cashew creamer, 1/4 cup cashews blended with 1/2 cup water - double and use the rest in your coffee
- 2 teaspoons tomato paste
- 2 teaspoons grated ginger
- 1 teaspoon garam masala
- salt, to taste
- chopped cilantro, for garnish
Instructions
- Add all the cook all day ingredients to your 4-quart slow cooker and cook 8 to 9 hours on low (or 4 hours on high). The spices can lose some of their flavor with the long cooking time so we're adding a few flavor boosts before we serve.
- Stir in all the ingredients under the Before serving heading above.
- Mix well and serve over steamed brown basmati rice.
Nutrition Information
Amount Per Serving Calories 175Sodium 32mgCarbohydrates 29gFiber 10gProtein 12g
Sheree says
Question? Can this recipe be cut in half and do you know if it freezes well?
Donna says
I think the easiest way to cut this recipe in half would be to use only half of the ingredients listed. As far freezing the left overs, I don’t know.
Kathy Hester says
It should freeze well. I have some in the freezer I will pullout next week and I’ll let you know. Cutting all the ingredients in half should work.
Wendy says
Freezes perfectly.
Maybell says
This is one of my favorite Indian dishes. I can’t wait to try it.
Kathy Hester says
It’s mine too!
Essie says
I’ll definitely try this! I’m a sucker for Indian food – love their spices. I’m assuming the ginger is fresh not dry. The idea of mixing urad dal with kidney beans is new to me. Should have a lot of protein. Thanks, Kathy!
Kathy Hester says
It is fresh ginger. Be sure to let me know when you make it!
maggi says
this sounds really good. I will try it later this week.
Kathy Hester says
Awesome!
Angela Fitton says
I made this a few weeks ago and have just now thrown it all in my slow cooker for dinner this week. It was amazing! I had it the night i cooked it, but took it into work for a friend and myself for lunch a few days later and it was even better! Hence why im making it now for next weeks dinner. Thank you so much, it now has pride of place in my recipe book!
Kathy Hester says
You are so sweet, thank you!
Janet says
Do you think this could be made in a pressure cooker?
Kathy Hester says
Yes, but I don’t know the timing.
Kathryn Grace says
Looks wonderful. Garam masala is one of my favorite spice combinations. I cook for two, and if my freezer weren’t full, I could probably make this in my 4-quart slow cooker, but I want it sooner than later, so I’ll have to experiment with reducing the quantities some. Looking forward to that first yummy bite!
jess schula says
It halfed great! It froze great! What a yummy treat when I need to grab a lunch in the morning. Perfectly creamy.
Marla says
My son is allergic to nuts. How can I substitute the cashew cream?
Karen Whelton says
Is there a replacement for cashew cream ?
Kathy Hester says
You could use plain vegan yogurt, coconut milk, or a thinner sub would be the nondairy milk of your choice.
Marcia says
Under the instructions, #2, it says “2. Stir in all the ingredients under the…” and then it stops. Can you finish it for me? I plan to make it this coming week, so I’d appreciate knowing what I’m supposed to do!
Thank you,
Kathy Hester says
I updated the instructions to Stir in all the ingredients under the Before serving heading above.
Marcia says
Thanks so much…it’s in the slow cooker now!
Wendy@TheNomadicVegan says
Hi Kathy,
Is this dal makhani? I’m thinking it must be. If so, it’s one of my favorite Indian dishes too.
Kathy Hester says
It is!
Maria says
This is an EXCELLENT Dish — very flavorful. It honestly tastes better the next day. And – for those vegetarians out there (not strict vegans), add some fresh yogurt and it’s devine served over warm rice. LOVE this. Will be making it all winter long.
Things2Eat says
or vegans can use vegan yogurt!
Kathy Hester says
Exactly! My favorite is homemade plain soy yogurt, but commercial nondairy yogurts work fine too!
Benni Boom says
This did not work for me. I almost dumped it, but I think I saved it at the last moment. Sort of. It was a watery, flavorless broth with hard lentils that I ended up cooking all evening & all night until 11:00 the next morning just to soften that rock hard Urad Dal . I had pre-cooked the kidney beans from a precious recipe. In the end, I threw in a bunch of garam masala, more salt & some butter & sugar to stem the bitter aftertaste. I used a stick blender to cream it up because it was still too thin with beans floating around after all those hours of cooking. The picture looks nothing like my finished product. This is too much work for a dish gone wrong.
Kathy Hester says
I’d be happy to help you troubleshoot. Urad dal shouldn’t take that long to get soft unless they are very old.
Linda says
Sorry. Freeze after cooking?
Kathy Hester says
Yes, this freezes well.