November 28, 2016 Indian Recipes

Easy Slow Cooker Dal Makhani

Name: Easy Slow Cooker Dal Makhani
Prep time: 15 min
Cook time: 12 h
Total time: 12 h 15 min
Yield: 6-8 people
Cuisine: indian
Ingredients: 1 cup urad dal (whole black gram lentils); 1/2 cup Rajma (kidney beans); 1 Bayleaf; 1 Cinnamon Stick; 3-4 Cardamom Pods; 3-4 Cloves; 1 tablespoon finely chopped Ginger; 8 Garlic Cloves (finely chopped or minced); 2 Green Chillies (slit lengthwise); 1 tablespoon Coriander Powder; 1/2 teaspoon Turmeric Powder; 1/2 teaspoon Red Chilli Powder; 4 large Tomatoes (diced); 1 teaspoon Garam Masala Powder; 2 tablespoons Butter + extra; Salt to taste; 1/4 cup cream; 1 teaspoon kasuri methi (optional)

Jump to Recipe·Print Recipe

Pin1K

Share230

Flip

1K Shares

Easy, slow cooker Dal Makhani recipe, cooked overnight in a crockpot and tastes just like restaurants and dhabas. This black dal is perfect with rice and tandoori rotis!

Another easy peasy recipe – Slow Cooker Dal Makhani for all you dal makhani lovers! Are you going all like – one more slow cooker recipe? I promise this is is not the last in the series!

Guys I can’t help it. My slow cooker is seriously the best thing that happened to me in a long time. And as a friend recently pointed out, slow cooker dal makhani is genius! Coz dal makhani was originally made over an open wood fire. It was slow cooked all night so that you had all the delicious smoky flavors of a real dal makhani, and creamy, melt in your mouth dal that just screamed your name by morning!

And that’s exactly what we are doing here. Slow cooking this dal makhani all night or all day, and keeping it warm in the slow cooker till you are ready to eat. You’ll be amazed at how ~~no work~~ little work goes into making this dal makhani recipe!

At home, we are all dal makhani pros. Like my mum makes amazing dal makhani and so does the sis and I’m hoping I’m joining the team with my slow cooker version. All this while we’ve made dal makhani in a pressure cooker, because it’s fast and easy and just gets the job done. Till we discovered how much easier it is to make dal makhani in a slow cooker. Side note: if you don’t own a slow cooker, I have a pressure cooker version coming soon!

I’m seriously considering getting my mum one too because I think everyone needs one. Christmas present for mum? Yay or nay?

Unlike most slow cooker dal makhani recipes on the internet, this one doesn’t require you to do any prior cooking. You just dump everything in and let it simmer till you are ready to eat.

Usually, Denver’s my officially taste tester. But this time I went a little further with a really happy facebook experiment. We tested this recipe multiple times, making sure it was just right which meant a LOT of dal makhani and no space to keep it in my tiny refrigerator. I need a bigger one, I swear I do! So I posted a picture of this slow cooker dal makhani on facebook, letting people know that it was up for grabs. Surprise surprise! It was claimed in under a minute. Which makes me wonder if I should give away food on facebook more often. Plus major potential for second level feedback – Denver’s always going to be first level guys. He’s my man!

Usually a dal makhani recipe would have lot of onions, but I think the slow cooked version doesn’t really need them. The lentils cook so long that they break down and add their own flavor without needing onions to boost it up. So I’ve done away with them, but if you want, feel free to add one chopped onion to the recipe.

Also, if you are making some slow cooker dal makhani, make sure to try my Instant No Yeast Naan and Bombay Potatoes to go with it. It’s pureeee perfection that combination. And will make you sleep like a baby after! Sunday afternoon sorted.