Slow Cooker Dal Makhani
India's famous Dal Makhani made the in the slow cooker. Lightly tempered, creamy and tastes great with rice or naan.
- Prep time
- 15 min
- Cook time
- 11 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 cup urad dal sabut (also known as black lentils)
- 3 cup water
- 1 tsp ginger garlic paste
- 1/4 tsp turmeric powder
- 1.5 tsp salt
- 2 tsp ghee
- 3/4 cup tomato puree
- 3/4 tsp garam masala (divided)
- 1/2 tsp dried mango powder (also known as amchur)
- 1/4 tsp red chili powder
- 2 tbsp butter
- 1/4 cup heavy cream
- 2 tsp ghee
- 4-5 garlic cloves (finely chopped)
- 3 whole dried red chilies
Instructions
- 1
Wash the dal and add it to you slow cooker along with 3 cups water, turmeric powder and salt.
- 2
Add 2 teaspoons ghee, ginger garlic paste and give a stir.
- 3
Mix everything and slow cook for 8 hours. I used normal setting on my slow cooker mode on my Instant Pot.
- 4
After 8 hours the dal will be soft and cooked. Take a masher and mash the dal.
- 5
Add 1/2 teaspoon garam masala, amchur, red chili powder and mix.
- 6
Add tomato puree and mix.
- 7
Finally add in the butter and mix and slow cook for 2-3 hours again. After the dal has slow cooked for 2-3 hours, add 1/4 cup heavy cream to it.
- 8
Heat 2 teaspoons ghee. Once ghee has melted add chopped garlic and whole red chilies.
- 9
Saute on medium heat till the garlic starts turning light golden brown.
- 10
Transfer tempering to dal. Add remaining 1/4 teaspoon garam masala, little lemon juice and mix.
- 11
Garnish with cilantro and serve this slow cooker dal makhani with naan or rice.