• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Eid Specials
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Dal & Curries » Dal » Slow Cooker Dal Makhani

    Published: Apr 13, 2021 | Last Updated On: Apr 14, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Slow Cooker Dal Makhani

    62 shares
    Jump to Recipe

    Slowly cooked and incredibly delicious, this slow cooker dal makhani is a must-try recipe. It is rich, buttery, creamy, and tastes just like your favorite North Indian restaurant’s version.

    Here are some more recipes, that you can try making in your slow cooker – Slow Cooker Potato Soup, Slow Cooker Honey Garlic Chicken and Slow Cooker Steel Cut Oats.

    Slow cooker dal makhani served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How to make Slow Cooker Dal Makhani?
    • Serving Suggestions
    • You might also like
    • Recipe Card

    About This Recipe

    Try this super easy slow cooker dal makhani recipe and there is no going back for you! It’s rich, creamy, and the best part is it’s hands-off. You mostly dump the ingredients into the slow cooker and let it do its magic.

    Dal makhani is a sure shot hit, among each and everyone, and no wonder it is one of the most popular Indian dishes all around the world. Creamy, rustic, and rich, one bite of this lentil curry makes you fall in love with it. So if you haven’t tried it yet, you should go right now, get the ingredients ready and make this super delicious dal.

    Today, I am back with melt in your mouth slow cooker dal makhani recipe, which gets slow-cooked for hours and kept hot in it till it’s time to serve. Believe me, the taste is just incredible!

    Traditionally, dal makhani was cooked on an open wood fire, slowly and steadily, so that it gets creamy and the smoky flavor sets in. And this slow cooker method is a modern take on it.

    Dal makhani cooked in a slow cooker also tastes the same, as it is slow-cooked for a minimum of 8 hours or more. Since the day I have bought this slow cooker, I have not made dal makhani in any other way. I can tell you that this slow cooker was my best investment ever.

    This one surely takes a longer time, but then it’s basically very easy and fuss-free. Just put all the ingredients in the slow cooker and leave it for about 12 hours or overnight. You don’t have to check on it again and again, and you will have your delicious and buttery makhani dal ready after 12 hours.

    This Slow Cooker Dal Makhani is,

    • Super Easy
    • Fuss Free
    • Creamy + Rich
    • Delicious
    • Just like the restaurant one

    Ingredients

    Slow cooker dal makhani ingredients.

    Lentils – Whole black urad (whole black lentils) are used in the preparation of dal makhani. Do not confuse it with the black urad dal. The whole urad is not split, unlike the black urad dal. Along with it, a little quantity of chana dal (Bengal gram lentil) and rajma (red kidney beans) are also used, which not only adds to its taste and creaminess but also to the nutrition and a bite in this dal. 

    You have to soak the dals and rajma beforehand, so that it ensures easy cooking and also becomes digestible.

    Tomato Puree – I prefer using the canned tomato puree, as it has a more intense tomato taste than the homemade one. It makes the dal creamy and adds a nice restaurant-style taste to it. Replace it with tomato paste if the puree is not available.

    Ghee, Butter, and Cream – Do not compromise on these ingredients because they add to the taste and richness of this dish. 

    Use full-fat cream, for the creamy texture. You can also use homemade cream (malai) for this dal. As the names itself has ‘Makhani’, these ingredients are a must.

    Kasuri Methi – Kasuri methi add a delicious flavor to makhani dal, so do not miss it.

    Other Ingredients – Other than the above, you will need garlic, ginger garlic paste, onion, cumin powder, red chili powder, and salt. 

    Smoky Flavor – This is totally optional and I’ve not used it in this recipe, if you want to give this dal a restaurant-style smoky flavor, use coal in dhungar method. To do this heat a piece of coal until red. Keep a bowl in the center of the dal and keep this hot coal piece in the bowl. Drizzle a teaspoon of oil over the coal and immediately close the lid of the pan. Let the smoke soak in the dal for 3-4 minutes. Then remove the bowl and give the dal a gentle mix. You can use a piece of cinnamon stick in place of coal if it’s not available.

    How to make Slow Cooker Dal Makhani?

    Wash ¼ cup red kidney beans, ½ cup whole black lentils, and 1 tablespoon Bengal gram lentils with water and soak separately or together in enough water for 6-8 hours.

    Soaked kidney beans and lentls.

    Drain the water and add the soaked kidney beans, and lentils to the slow cooker.

    Soaked beans and lentils added to the slow cooker.

    Add 5 cups of water, 4 tablespoon ghee, 1 teaspoon cumin seeds, 1 cup grated onion, 2 teaspoon ginger garlic paste, and salt to taste to the slow cooker and give everything a gentle mix.

    Ghee, cumin seeds, onion, ginger garlic paste and water added to the cooker.

    Close the lid and slow cook the dal on low heat for 8 hours.

    Lid closed.

    Mash the dal well using the back of a ladle or a potato masher until it is creamy with a little bite to it.

    Dal mashed.

    Add 6 tablespoon tomato puree, 1 teaspoon red chili powder, and ½ teaspoon cumin powder to the cooker and mix everything well. Cover the cooker and cook on low for another 3 hours.

    Tomato puree, red chili powder, cumin powder added to the cooker.

    Add 2 tablespoon butter, ¼ cup heavy cream and 1 tablespoon crushed Kasuri methi to the cooker and mix well. Cover and cook for another hour on low heat.

    Butter, cream and kasuri methi added to the cooker.
    Ready dal makhani.

    Heat 1 tablespoon ghee in a small pan.

    Ghee heating in a pan.

    Once the ghee is hot, add 1 teaspoon chopped garlic and fry until garlic turns brown in colour in about 1 minute.

    garlic added to the pan.

    Pour the tempering over the cooked dal. Serve hot.

    Tempering poured over ready slow cooker dal makhani.

    Serving Suggestions

    Serve dal makhani cooked in a slow cooker with any Indian bread of your choice such as Phulka, Tawa Paratha, Laccha Paratha, Naan, Garlic Naan, Tandoori Roti, or any other bread you that prefer to enjoy with this creamy dal.

    I also like to enjoy it with plain Steamed Rice, Jeera Rice, or any slightly spiced pulao such as Matar Pulao or Ghee Rice. 

    I always feel that dal makhani tastes better the next day, so make it extra and enjoy the leftovers next day too.

    You might also like

    • Sambar is a spicy and tangy lentil and vegetable stew that is a staple in South Indian homes. Sharing my most sought-after sambar recipe with you all in this post. Serve it with dosa, idli, uttapam, or pongal for a hearty meal (traditional pressure cooker & instant pot versions).
      Sambar
    • Dal Palak is a delicious lentil based Indian dish that brings goodness of spinach, garlic together as a humble accompaniment. Here is how to make this recipe in true Dhaba Style.
      Dal Palak
    • Make this delicious Restaurant-Style Yellow Dal Tadka at home in under 30 minutes using simple ingredients. This popular Indian recipe can be made in an instant pot or a traditional pressure cooker (can be easily made vegan and gluten-free).
      Restaurant Style Yellow Dal Tadka
    • Dal is a staple in most Indian households and this North Indian Home Style Toor Dal (Arhar Dal) along with steamed rice is my ultimate comfort food. Make it in a traditional pressure or an instant pot (vegetarian, can be easily made vegan and gluten-free).
      North Indian Home Style Toor Dal (Arhar Dal) + 6 Tadka Variations

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Slowly cooked and incredibly delicious, this slow cooker dal makhani is a must-try recipe. It is rich, buttery, creamy, and tastes just like your favorite North Indian restaurant's version.

    Slow Cooker Dal Makhani Recipe

    Slowly cooked and incredibly delicious, this slow cooker dal makhani is a must-try recipe. It is rich, buttery, creamy, and tastes just like your favorite North Indian restaurant's version.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 12 hours
    Total Time: 12 hours 10 minutes
    Servings: 4 people
    Calories: 372kcal
    Author: Neha Mathur

    Ingredients 

    • ¼ cup red kidney beans (rajma)
    • ½ cup whole black lentils (whole kali urad)
    • 1 tablespoon Bengal gram lentils (chana dal)
    • 5 cups water
    • 3 tablespoons ghee
    • 1 teaspoon cumin seeds
    • 1 cup grated onion
    • 2 teaspoons ginger garlic paste
    • salt (to taste)
    • 6 tablespoons tomato puree
    • 1 teaspoon red chili powder
    • ½ teaspoon cumin powder
    • 2 tablespoons unsalted butter
    • ¼ cup heavy cream
    • 1 tablespoon Kasuri methi
    • 1 tablespoon ghee
    • 1 teaspoon finely chopped garlic
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Wash ¼ cup red kidney beans, ½ cup whole black lentils, and 1 tablespoon Bengal gram lentils with water and soak separately or together in enough water for 6-8 hours.
    • Drain the water and add the soaked kidney beans and lentils to the slow cooker.
    • Add 5 cups of water, 4 tablespoon ghee, 1 teaspoon cumin seeds, 1 cup grated onion, 2 teaspoon ginger garlic paste, and salt to taste to the slow cooker and give everything a gentle mix.
    • Close the lid and slow cook the dal on low heat for 8 hours.
    • Mash the dal well using the back of a ladle or a potato masher until it is creamy with a little bite to it.
    • Add 6 tablespoon tomato puree, 1 teaspoon red chili powder, and ½ teaspoon cumin powder to the cooker and mix everything well. Cover the cooker and cook on low for another 3 hours.
    • Add 2 tablespoon butter, ¼ cup heavy cream and 1 tablespoon crushed Kasuri methi to the cooker and mix well. Cover and cook for another hour on low heat.
    • Heat 1 tablespoon ghee in a small pan.
    • Once the ghee is hot, add 1 teaspoon chopped garlic and fry until garlic turns brown in color in about 1 minute.
    • Pour the tempering over the cooked dal. Serve hot.

    Notes

    You can also give a smoky taste to the dal by giving dhungar to it. For adding smoke flavor to dal, heat a piece of coal until red. Keep a bowl in the center of the dal and keep this hot coal piece in the bowl. Drizzle a teaspoon of oil over the coal and immediately close the lid of the pan. Let the smoke soak in the dal for 3-4 minutes. Then remove the bowl and give the dal a gentle mix.
    You can make a vegan version of this dal by substituting ghee and butter with oil and yogurt and cream with cashew cream. Just blend some cashew nuts with water to make a smooth paste. Use this paste in place of cream and you have a vegan dal makhani ready.

    Nutrition

    Calories: 372kcal | Carbohydrates: 25g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 45mg | Potassium: 293mg | Fiber: 8g | Sugar: 3g | Vitamin A: 696IU | Vitamin C: 8mg | Calcium: 79mg | Iron: 4mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Dal Recipes

    • This Homestyle Green Moong Dal (Chilka Mung Dal) is a simple everyday lentil recipe where green moong lentil is cooked and tempered with a garlic tadka (vegetarian, can be easily made gluten-free).
      Homestyle Green Moong Dal (Instant Pot & Stove Top)
    • Urdachi Dal (Maharashtrian Style Urad Dal) is a Maharashtrian lentil preparation prepared with black urad dal (vegetarian).
      Urdachi Dal (Maharashtrian Style Urad Dal)
    • Creamy, rich, and luscious, this Restaurant Style Dal Maharani is a version of the popular Indian lentil curry Dal Makhani. Make it using my easy recipe from scratch at home.
      Restaurant Style Dal Maharani
    • Bengali Tok Dal (Kancha Aamer Diye Tok Dal, Toker Dal) is a Bengali dish where lentils are cooked with green mangoes. Make it using my traditional recipe.
      Bengali Tok Dal (Kancha Aamer Diye Tok Dal, Toker Dal)

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Easy Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam panna is a refreshing Indian summer drink made using green mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker.
      Aam Panna (Tangy Green Mango Drink)

    Eid Specials

    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Lachha Rabdi (Rabri) is a popular North Indian dessert made by reducing milk and flavoring it with saffron and rose water (or cardamom). Make it in an authentic way using my easy recipe.
      Authentic Lachha Rabdi (Rabri)
    • Sheer Khurma or Sheer Korma is a traditional Indian dessert that is a must-make for the festival of Eid. It is made by cooking fine vermicelli with ghee, milk, dates, and dry fruits. Saffron is added to it for a unique flavor.
      Sheer Khurma (Vermicelli Milk Dates Pudding)
    • Super crispy from the outside and juicy from the inside, these Homemade Fish Fingers are a breeze to make. You just can't go wrong with this delicious and easy recipe.
      Homemade Crispy Fish Fingers
    • Kesar Phirni or Firni is a traditional Kashmiri dessert that is made using milk and rice. This Mughlai sweet is a treat to eat and is very easy to make. Here is how to make it.
      Traditional Phirni Recipe (Firni, Indian Rice Pudding)
    • Shahi Tukda (Shahi Toast) is a Mughlai dessert made using deep-fried bread slices, reduced saffron flavored milk (rabdi), and sugar syrup. It is a perfect dessert for festivals and special occasions (vegetarian).
      Mughlai Shahi Tukda

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP