This slow cooker recipe for dal makhni gives you the delicious and creamy side that tastes as perfect as the traditional version. Serve this protein rich side with rice or rotis (any flatbreads) for a comforting meal.
Dal makhni literally means dal cooked in butter. This dal makhni is so creamy and tasty! That is because it is slow cooked with spices. Simple spices and dal simmered for eight and a half hour results in a heavenly bowl of side ready to be devoured by hungry people waiting for dinner!
Why this slow cooker recipe for dal makhni?
I love slow cooker recipes. They come in handy for fixing amazing meals that are gourmet meals on a budget. Yes, it saves money as you do not have to order takeout from any restaurant.
Dal makhni uses whole black urad dal and kidney beans (aka rajma). Traditional dal makhni takes a longer time as the soaked beans will be cooked on stove top by changing the water a couple of times. This leads to the most creamiest and flavorful dal. Cooking and stirring actively takes up a lot of time and energy and hence this recipe using a slow cooker to make the dal makhni that is equally delicious is highly beneficial.
Come home to a delicious curry without having to be active in the kitchen, serve it to your family with a bowl of rice (or any preferred grain for that matter) or flatbreads. That makes my weeknight easier to handle while having the most comforting and satisfying meal. Try this slow cooker version and period! That’s all you need!
Ingredients for dal makhni
Whole black urad dal - Urad dal with the skin aka black gram is used in this recipe just like the traditional recipe. This needs to be soaked for 8 hours at least before cooking.
Kidney beans - aka rajma need to be soaked for 8 hours before cooking.
Onion, ginger, garlic - these add to the flavor and aroma.
Spice powders - Garam masala and Kitchen King masala are two types of everyday spice powders. These are different blends of spices but give great flavor uplift. You can purchase these at Indian groceries or make it at home. In addition, this recipe uses cumin and coriander powder, the flavor base of any curry.
Spices - Whole spices like cinnamon, cloves, cardamom, cumin,bay leaves, and dried red chili give the best flavor and aroma that is in your traditional recipe.
Red chili powder - This gives a spicy kick. You can adjust this as per your taste
Dried red chili and Thai green chili - These add to the flavor. Green chili is optional.
Butter - Makhni means butter and this is essential for the flavor of this dish.
Heavy cream - A little to boost the creaminess and give flavor.
Dried fenugreek - Dried fenugreek or methi is slightly bitter and balances the rich flavor of this curry.
Salt - gives flavor.
Water - to cook the dals. You can adjust the final consistency of the dal makhni by adding a little extra water.
Planning
This recipe requires planning. The dals have to be soaked prior to slow cooking. Usually, I soak the dals overnight and chop the onions, garlic, ginger etc. basically every prep work the previous night. On the day of preparing the curry, I dump everything, set the timer and go. I come home looking forward to having a great dinner. Sometimes I soak the dals and legumes and freeze them in ziplocs labeling the quantity. This is an easy meal prep tip.
Serving Suggestions
This delicious dal makhni makes a heavenly meal with Jeera Pulao or just plain rice (or any cooked grain). You can serve this with everyday flatbreads like chapathi, avocado paratha, or make it special by serving this with naan or Whole Wheat Stuffed Onion Kulcha.
Number of servings
This recipe can easily make about 8-10 servings. This is a crowd pleaser. This being a slow cooker recipe, make this for your next get togethers and it would make your evening a breeze. Be sure to print out the recipe card as your guests will request you.
Is this vegan?
This recipe is not vegan. Butter and cream are used in this recipe. For a vegan version, use dairy free alternatives for butter and cream.
Storage
This dal makhni recipe makes a lot. That's why I love this. If there is leftover curry, I will refrigerate it and use it in the next couple of days. They are great for next day lunch as well as can be used in fusion burritos. I have frozen this for up to three months. When needed, I will defrost, heat it up and serve with flatbreads or rice for a delicious meal.
More slow cooker recipes
Slow cookers are a savior! Like I said before, it helps by cutting down the time you have to stand and cook. Busy days call for easy meal fixes and slow cooker recipes are a boon. Like, I love to have this Slow Cooker vegetable Curry/kurma with a piece of chapathi or roti. It is comfort food and our family loves this kurma without a doubt. I would go for this Slow cooker Rajma or Slow Cooker Vegan Whole Moong Masala often when I think about planning my menu.
Cold winters call not just for curries but comforting soups. Try these Slow Cooker Black Bean Soup and Slow Cooker Veggie Lasagna Soup that will save you time and money. But that’s not it! Use your slow cooker to make desserts too. Make this Slow cooker Sago Kheer for a perfect dessert to serve to any crowd. I make this comforting Slow Cooker Hot Chocolate all through the winter. It is the best!
Slow Cooker Dal Makhni
Equipment
- Slow Cooker
Ingredients
- 1 cup Black gram dried
- 1/3 cup Kidney beans dried
- 1/2 cup Onion grated
- 11/2 tbsp Garlic finely chopped
- 11/2 tbsp Ginger finely chopped
- 2 tbsp Butter
- 3/4 cup Tomato puree
- 2/3 tsp Red chili powder
- 11/2 tsp Salt
- 1 Thai green chili optional
- 5 cups Water plus extra for soaking
- 2 tbsp Heavy cream
Spice Powders
- 1/2 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1 tsp Garam masala
- 1/2 tsp Kitchen king Masala
Spices
- 1 Bay leaves
- 1/2 tsp Cumin
- 1 Dried red chili
- 1 inch stick Cinnamon
- 3 Cardamom
- 4 cloves
- 1/2 tsp Turmeric
For Garnish
- 1-2 tbsp Heavy Cream
- 1 tsp Friend fenugreek leaves
Instructions
- Soak the whole urad dal and kidney beans for 8 hours or overnight.
- Add the butter, grated onion, garlic, ginger, tomato puree along with all the spices and spice powders and soaked dals. Then add the water. Close the slow cooker and set it on high for 8:30 hours.
- Open the slow cooker. Mash some of the days. Adjust salt and consistency. Add in two table spoons of cream followed by dried methi. Mix.
- Transfer to serving bowl. Serve with jeera rice or flatbreads.
Nutrition
Slow Cooking Recipes
- Asian Style Beef Short Ribs from Confessions of an Overworked Mom
- Buffalo Chicken Dip from That Recipe
- Cajun 15 Bean Soup (Crockpot) from Art of Natural Living
- Chicken Pho (Slow Cooker) from Palatable Pastime
- Garlic Parmesan Chicken and Potatoes from Jen Around the World
- Healthy Crockpot Balsamic Italian Lentil Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Pork Spring Rolls with Spicy Plum Dipping Sauce from Karen's Kitchen Stories
- Root Beer Puled Pork Sandwiches from The Spiffy Cookie
- Slow Cooker Asian Pork from Hezzi-D's Recipe Box
- Slow Cooker Chicken Pot Pie Soup from Blogghetti
- Slow Cooker Chicken Tikka Masala from A Kitchen Hoor's Adventures
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
Hezzi-D says
This sounds like such a lovely, fragrant dish!
Colleen - Faith, Hope, Love, & Luck says
"Slow cookers are a savior!" Love that sentence! And in the case of this recipe...I totally agree. It sounds like an amazing recipe and I love that it yields enough for leftovers!
Karen's Kitchen Stories says
Those colors in the process shot of the ingredients are gorgeous. This sounds amazing.
Lisa says
What a great slow cooker recipe! I agree slow cookers do save the day, often!
Simi says
Nice recipe
Inger says
Flavorful and healthy--can't beat that!
Christie says
That is such a hearty and delicious looking recipe! And all those flavors and spices in there are all of my favorites to cook with. So earthy and scrumptious.