Slow-Cooker Dal Makhani Recipe

Dal with makhan (butter) is a more decadent version of Indian dal that has become a standard, go-to dish on Indian-restaurant menus. This slow cooker recipe makes it that much easier to make at home.
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Dal with makhan (butter) is a more decadent version of Indian dal that has become a standard, go-to dish on Indian-restaurant menus. It’s at once hearty and comforting. This recipe for a slow cooker makes it that much easier to make and enjoy at home. See alsoSlow Food

Ingredients

Dal

  • 21⁄4 cups sabut urad dal (whole, dried black dal with skin), picked over and washed
  • 3⁄4 cup dried red kidney beans
  • 1 medium yellow or red onion, chopped
  • 1 (2-inch) piece ginger, peeled and chopped 4 cloves garlic
  • 1–4 fresh Thai, serrano, or cayenne chiles,
  • stems removed
  • 3 tbsp unsalted tomato paste
  • 1 tbsp plus 1 tsp salt
  • 2 tsp cumin seeds
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 2 tsp red chile powder or cayenne
  • 1 tsp kasoori methi (dried fenugreek leaves
  • found at most Indian grocery stores), lightly
  • hand-crushed to release flavor 1⁄4 tsp cardamom seeds, ground

Tarka (Tempering)

  • 3 tbsp ghee or vegetable oil
  • 1 pinch hing (asafoetida)
  • 1⁄2 tsp cumin seeds
  • 1 medium yellow or red onion, minced 1–2 Thai, serrano, or cayenne chiles, stems
  • removed and thinly sliced

Finishers

  • 1⁄4 cup fresh cilantro, finely chopped
  • 1⁄4 cup half & half or heavy cream (optional)

Preparation

In a large, deep bowl, soak the sabut urad dal and kidney beans together in enough water to cover them for 6 hours to overnight.
Drain, rinse, and add to a 5-quart slow cooker. Note: Because urad dal is small and black, it’s notorious for containing
debris. Pick it over and wash it a few times until your water runs clear.
In a large pot, bring 7 cups water to a boil.
In a food processor, grind onion, ginger, garlic, and fresh chiles until smooth; add to slow cooker. Add tomato paste, salt, cumin seeds, cumin powder, coriander powder, red chile powder, kasoori methi, ground cardamom seeds, and boiling water. Cook on high for
6 1⁄2 hours.
In a small, shallow pan over medium-high heat, warm ghee. Add hing and cumin; heat until seeds sizzle and turn reddish brown, just under a minute. Add onion and fresh chiles, and cook until the onion browns and caramelizes slightly, about 4 minutes.
Add onion mixture to the slow cooker and cook the dal for another 30 minutes.
Add cilantro and half & half. Serve over basmati rice with roti (unleavened Indian flatbread) or naan (leavened Indian flatbread).

Nutrition Information

  • Serving Size: 12
  • Calories: 223
  • Carbohydrate Content: 33 g
  • Fat Content: 5 g
  • Fiber Content: 11 g
  • Protein Content: 13 g
  • Saturated Fat Content: 2 g