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4.55
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24
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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
minutes
mins
Cook Time
11
hours
hrs
Total Time
11
hours
hrs
15
minutes
mins
Course:
Main Course, Vegetarian
Cuisine:
Indian
Servings:
4
Author:
Manali Singh
Ingredients
Slow Cook Overnight
1
cup
urad dal sabut
also known as black lentils
3
cups
water
1
teaspoon
ginger garlic paste
1/4
teaspoon
turmeric powder
1.5
teaspoons
salt
2
teaspoons
ghee
To add after slow cooking
3/4
cup
tomato puree
3/4
teaspoon
garam masala
divided
1/2
teaspoon
dried mango powder
also known as amchur
1/4
teaspoon
red chili powder
2
tablespoons
butter
1/4
cup
heavy cream
Tempering
2
teaspoons
ghee
4-5
garlic cloves
finely chopped
3
whole dried red chilies
1 teaspoon lemon juice
Cilantro, to garnish
Instructions
Wash the dal and add it to you slow cooker along with 3 cups water, turmeric powder and salt.
Add 2 teaspoons ghee, ginger garlic paste and give a stir.
Mix everything and slow cook for 8 hours. I used normal setting on my slow cooker mode on my Instant Pot.
After 8 hours the dal will be soft and cooked. Take a masher and mash the dal.
Add 1/2 teaspoon garam masala, amchur, red chili powder and mix.
Add tomato puree and mix.
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.
Heat 2 teaspoons ghee. Once ghee has melted add chopped garlic and whole red chilies.
Saute on medium heat till the garlic starts turning light golden brown.
Transfer tempering to dal. Add remaining 1/4 teaspoon garam masala, little lemon juice and mix.
Garnish with cilantro and serve this slow cooker dal makhani with naan or rice.
Nutrition
Calories:
356
kcal
|
Carbohydrates:
38
g
|
Protein:
14
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Cholesterol:
48
mg
|
Sodium:
959
mg
|
Potassium:
805
mg
|
Fiber:
16
g
|
Sugar:
5
g
|
Vitamin A:
1020
IU
|
Vitamin C:
56.8
mg
|
Calcium:
61
mg
|
Iron:
5
mg