Dal Makhani | Slow Cooker/Crockpot Recipe | Vegetarian

Dal Makhani is a popular Indian dish originating the Punjab region. It’s rich, flavorful and creamy. Here is my low fat version of the recipe using a slow cooker/crockpot (easy, convenient and me happy 🙂 ). In this particular recipe I have skipped the cream but you can add it if you wish. I find the texture creamy enough even without adding it.

Dal Makhani | Slow Cooker Recipe

I can’t stop talking about how the slow cooker has eased up my life. No longer waiting until evening to prepare for dinner. I usually start putting things together in the crockpot/slow cooker in the afternoon and come dinner time, the food is already waiting HOT. The slow cooker I have is the Cuisinart MSC-400 3-in-1 cook central 4-quart Multi Cooker which steams, boils, browns/saute and slow cooks on low and high which is super convenient.

Cuisinart Slow Cooker MSC-400 on Amazon

Prep time: 5 min

Cook time: 4 hours

Serves: 2-3

Here’s what you need:

  • 3/4th cup whole urad dal
  • 2 tbsp kidney beans (rajma)
  • 1 tbsp ghee
  • 1 tbsp butter (I used unsalted)
  • 1 clove garlic, shredded
  • 3 cloves garlic, roughly chopped
  • 1 inch ginger, roughly chopped
  • 1 green chilly, finely chopped
  • salt, to taste
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 2 tsp coriander seeds, ground with mortar and pestle
  • 1 tsp cumin seeds
  • 1/2 onion, chopped
  • 1 tomato, pureed
  • 2 tsp garam masala
  • 1 tbsp yogurt
  • handful of cilantro for garnishing
  • 3 cups water

Here’s what you do:

  • Soak the urad dal + kidney beans in hot water for about 3-4 hours.
  • After they are soaked, turn on the slow cooker on Brown/Sauté mode.
  • Add in ghee and butter and let it heat for a min.
  • Next add in the cumin seeds and ground coriander seeds and let it cook for 2-3 minutes.
  • Add in the chillies and the shredded garlic and let it cook for a min.
  • Next add in the onions and cook until translucent.
  • Now add in the tomato puree and let it cook till the raw smell of the tomatoes disappears.
  • Add in the red chilli powder, salt, turmeric powder and garam masala and let it cook for 2 more minutes.
  • Now add in the soaked urad dal, kidney beans, chopped ginger, chopped garlic and water.
  • Change the slow cooker mode to Slow cook High (4 hours) or low (7-8 hours) and let it cook.
  • After the dal is soft and mushy i.e after the cooking cycle, add in the yogurt and cilantro and mix well.
  • Serve hot with rice or tandoori roti/naan.

Appreciate your comments