Easy Slow Cooker Dal Makhani
on Nov 28, 2016, Updated Nov 26, 2024
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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!
This Slow Cooker Dal Makhani is another easy-peasy slow recipe you need to try! It’s creamy, flavorful, and so luxurious – I promise you won’t want to stop eating.
Traditionally, dal makhani is made over an open wood fire, where it’s slow cooked all night to attain those delicious smoky flavors and creamy, melt in your mouth dal. But for this recipe, we are trying to achieve the same results – except this time in a slow cooker!
Slow cooking this dal makhani all night or all day, and keeping it warm in the slow cooker till you are ready to eat is an absolute genius way to make it. You’ll be amazed at how little work goes into it, and the results will blow your mind!
jump to section: Slow Cooker Dal makhani
Ingredients Overview
The ingredients list for this slow cooker dal makhani is long. But everything is either pantry staples or easily available both online and in stores.
Since this a dump-and-go recipe that also requires no chopping, the only prep you need to do is remember to soak urad dal and rajma overnight (approx 6 hours).
The next morning, all the ingredients (except cream and kasuri methi) to the slow cooker, along with water and cook for 8-12 hours until the lentils are super tender. Finish it off cream and kasuri methi, cook for another 20 minutes and done!
Richa’s Top Tips
- Usually a dal makhani recipe would have lot of onions, but in the slow cooked version the lentils cook so long that they break down and add their own flavor without needing onions to boost it up. So I’ve skipped them, but feel free to add one chopped onion to the recipe if you like.
- It’s important to soak the lentils overnight to achieve the creamy texture we want from this recipe.
- All slow cookers are different, so the cooking time may vary slightly. I would recommend checking for doneness after about 6 hours and then cooking longer if needed.
Serve this creamy, smokey goodness with my Instant No Yeast Naan, lachha paratha, or good ol’ rotis and Bombay Potatoes for a wholesome, warming meal. It’s pureeee perfection that combination.
Check out my slow cooker lamb curry and slow cooker chicken tikka masala recipes. They are such good non-vegetarian recipe to make in your slow cooker.
As always, send in your pictures over on my IG @my_foodstory if you happen to make this recipe. I LOVE seeing your recreations.
Easy Slow Cooker Dal Makhani
Equipment
- Slow Cooker
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 Ginger, finely chopped
- 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 Tomatoes, diced (large)
- 1 teaspoon Garam Masala Powder
- 2 tablespoons Butter , + extra
- Salt , to taste
- 1/4 cup Cream
- 1 teaspoon Kasuri methi, optional
Instructions
- Soak both the lentils (urad dal/whole black gram and rajma/kidney beans) in water overnight or at least for 6 hours. This needs to be done only if you are using dry lentils.
- Add all the ingredients to the slow cooker (except cream and kasuri methi) along with four cups water. Stir well. Cook on high for 8 hours or low for at least 12 hours till the lentils are cooked through and can be easily smashed between your fingers.
- Mix well and lightly mash everything with the back of a ladle or spoon. Add the cream and kasuri methi if using and cook on low for another 20 minutes. Top with more butter and serve hot. If serving later, you can keep this on warm for up to 3 hours. Just thin with a little water or milk before serving if it’s too thick.
Notes
- This slow cooker version has flavours similar to the authentic dal makhani that is slow cooked over a wood flame overnight. If you don’t have a slow cooker, you can try my stovetop version. Click here for the recipe -> https://myfoodstory.com/dal-makhani-recipe/
- Dal Makhani is traditionally made with whole black urad dal (black lentils) and rajma (kidney beans). Avoid using canned kidney beans.
- But if you are vegan or lactose intolerant, use ¼ cup cashew cream or ¼ cup coconut milk in the end in place of cream. The coconut milk might add a milk coconut-ty flavour, but the quantity is so small that you’ll barely notice it.
- Kasuri Methi is dried fenugreek leaves that help round up the flavors in the dal makhani. Its available on amazon, and is used in many Indian recipes (on this blog), so stocking it won’t be a waste.
- Don’t skimp on the cream and butter in the recipe. These give the dal makhani its distinct texture and flavour.
- Feel free to adjust the spice levels based on your tastes by reducing or increasing the green chillies.
- 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.
The original slow cooker recipe calls for 1 teaspoon of Kasuri Methi, but the newer Instapot recipe calls for 2 Tablespoons. Which is correct?
Hey Mike, the new recipe is the updated version, So 2 tablespoons is suggested.
Any suggestion of how much salt to add? I know “to taste” is recommended but my taste buds are currently off and I am trying to make this for Diwali. I had made it in the past and my husband loved it but right now I am too congested to smell or taste correctly. Any specific amount would be helpful!
Hey Hina, you may use 1/2 to 3/4 teaspoon of salt. hope you will feel better soon.
I made this last night, used good ingredients, and it’s very disappointing because it smells so good. It’s watery, and the taste seems.. off. I followed the recipe exactly. It’s more like a drink than a soup. Any advice to fix it? I will eat it so as not to waste, and it’s healthy but please advise 🙁
Hey Anju, If I may assume, the reason for this could be, the lentils were not cooked well. They should be cooked to a mashable consistency which gives the perfect thick texture to the dal.
I had the same experience. This wasn’t good and it was excessively watery. What a let down.
Hey David, If I may assume, the reason for this could be, the lentils were not cooked well. They should be cooked to a mashable consistency which gives the perfect thick texture to the dal.
Can I make this recipe using my instant pot’s slow cooker setting? How would I need to adapt it?
Hey Ishita, honestly the slow cooked function on the instant pot doesn’t work well. I have an instant pot version of this recipe on the site. Give that a try: Dal Makhani – The Ultimate Recipe for Stovetop and Pressure Cooker
Anyone tried this with an Instapot with the slow cooker setting?
And can you freeze the left overs?
Hey Christopher, honestly the slow cooked function on the instant pot doesn’t work well. I have an instant pot version of this recipe on the site. Give that a try: Dal Makhani – The Ultimate Recipe for Stovetop and Pressure Cooker.
Yes, you can freeze the left overs.
Simple to make, but the flavor is so complex. loved making it with the last of my tomato harvest. Just had some for breakfast after it cooked all night, very tasty! I would never have figured out this mix of spices.
Thank you so much Dan! Glad to know you liked the recipe.
I cooked this dal and followed your recipe, it was delicious! Thanks
Yaay!, am so so glad you loved it, Payal
can i substitute red lentils for kidney beans
Hey Rach, Im afraid no. you may used canned kidney beans but not lentils.
I’ve tried making dal makhani before and it was inedible. This recipe was amazing! It was not o ly edible but actually delicious! Big win in my book. Thank you for the recipe.
Wohooo, am so so glad you loved it, Julia. thank you for your comment
Absolutely delicious! My husband could not find the words to describe how much he loved this Dahl. We have had Dahl Makhani all around the world and He praised this one for hours after eating and finished off all the leftover Dahl the next day…
Such a big compliment. So glad you liked it Sarah!