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Dal Makhani topped with cream, coriander, ginger, lime and served in a blue bowl.
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Easy Slow Cooker Dal Makhani

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!
Course Main Course
Cuisine Indian, North Indian
Prep Time 15 minutes
Cook Time 12 hours
Total Time 12 hours 15 minutes
Servings 6 Portions
Calories 197kcal
Author Richa

Equipment

  • Slow Cooker

Ingredients

  • 1 cup Urad dal whole black gram lentils
  • ½ 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
  • ½ teaspoon Turmeric Powder
  • ½ teaspoon Red Chilli Powder
  • 4 Tomatoes diced (large)
  • 1 teaspoon Garam Masala Powder
  • 2 tablespoons Butter + extra
  • Salt to taste
  • ¼ 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

  1. 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/
  2. Dal Makhani is traditionally made with whole black urad dal (black lentils) and rajma (kidney beans). Avoid using canned kidney beans. 
  3. 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.
  4. 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.
  5. Don't skimp on the cream and butter in the recipe. These give the dal makhani its distinct texture and flavour.
  6. Feel free to adjust the spice levels based on your tastes by reducing or increasing the green chillies.
  7. 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.

Nutrition

Calories: 197kcal | Carbohydrates: 25g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 64mg | Potassium: 224mg | Fiber: 9g | Sugar: 3g | Vitamin A: 878IU | Vitamin C: 15mg | Calcium: 62mg | Iron: 3mg