Dal Makhani (Slow Cooker Lentils)
This Dal Makhani is SO EASY! Slow-cooked black lentils and kidney beans simmered in aromatic spices, butter, and cream for a rich, authentic Indian comfort dish.
Equipment
- Slow Cooker
- Skillet
Ingredients
- 1 cup black lentils (urad dal) rinsed and soaked overnight
- 0.5 cup red kidney beans (rajma) rinsed and soaked overnight
- 4 cups water
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 2 medium tomatoes pureed
- 1 green chili slit (adjust to taste)
- 2 teaspoons cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 0.5 cup heavy cream
- 3 tablespoons butter
- salt to taste
- fresh coriander for garnish
Instructions
Prepare the Lentils and Beans
- Rinse the black lentils and red kidney beans under cold water until the water runs clear. Soak them together overnight or for at least 8 hours to soften.
Sauté Aromatics and Spices
- Melt 2 tablespoons of butter in a skillet over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add finely chopped onions and sauté until golden brown, about 5-7 minutes.
- Add minced garlic, grated ginger, and slit green chili; cook for another 2 minutes.
- Sprinkle turmeric powder, coriander powder, and garam masala. Stir well to coat the aromatics.
- Pour in pureed tomatoes and cook until the mixture thickens and oil separates, about 8-10 minutes.
Combine Ingredients in Slow Cooker
- Transfer the sautéed masala mixture into the slow cooker. Drain soaked lentils and kidney beans and add them along with 4 cups water and salt to taste. Stir gently to combine.
Slow Cook
- Cover and cook on low for 8-9 hours or on high for 4-5 hours until lentils and beans are tender and dal is thick and creamy. Stir occasionally if possible.
Finish with Butter and Cream
- Stir in the remaining tablespoon of butter and heavy cream. Adjust salt and spice if needed. Simmer uncovered for another 15 minutes on low to meld flavors.
Garnish and Serve
- Garnish with freshly chopped coriander leaves before serving. Serve with basmati rice, garlic naan, or flatbread.
Notes
- Soaking the lentils and beans overnight is essential for tender texture and easier digestion.
- Sautéing the spices and aromatics properly builds a rich flavor base for the dal.
- Add cream at the end to avoid curdling and maintain richness.
- Store leftovers in the refrigerator up to 4 days or freeze for up to 3 months.
- Adjust spice level by modifying the amount of green chili or using chili powder as desired.