Slow Cooker Dal Makhni

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!

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• Chicken Pho (Slow Cooker) from Palatable Pastime
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• Root Beer Puled Pork Sandwiches from The Spiffy Cookie
• Slow Cooker Asian Pork from Hezzi-D's Recipe Box
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• Slow Cooker Chicken Tikka Masala from A Kitchen Hoor's Adventures


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