Slow-Cooker Black Lentil Dal | Williams Sonoma

Ingredients

• 5 Tbs. (75 g) unsalted butter
• 1 small yellow onion, finely chopped
• 1 Tbs. peeled and grated fresh ginger
• 3 garlic cloves, minced
• 3 Tbs. tomato paste
• 2 tsp. ancho or other medium-hot chile powder
• 2 tsp. garam masala
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground fennel
• 1/4 tsp. ground cardamom
• 1/4 tsp. ground cloves
• Kosher salt
• 1 lb. (500 g) black (beluga) lentils, rinsed
• 2 bay leaves
• 2 star anise pods
• 2 cups (16 fl. oz./500 ml) low-sodium chicken or vegetable stock
• 1/4 cup (2 fl. oz./60 ml) heavy cream, plus more to finish
• 1/4 cup (1/2 oz./15 g) chopped fresh cilantro