Go Back
Dal Makhni

Slow Cooker Dal Makhni (Indian Butter Lentils)

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 cup tomato puree [2 large tomatoes roasted & pureed or use canned]
  • 2 cup urad saboot [black lentils]
  • 2 dry whole red chile
  • 1 tbsp ginger
  • 4 medium to large cloves garlic
  • 15 oz red kidney beans cooked [I use canned]
  • 2 tbsp butter
  • 1½ tsp salt
  • 3 cups vegetable broth [or water]
  • ¾ tsp nutmeg powder
  • ½ tsp garam masala
  • 3 tsp roasted cumin powder
  • 4 tbsp methi [dried fenugreek leaves]
  • 1 tsp ground fenugreek powder
  • ½ tsp red chile powder
  • 1 ½ tsp aamchoor powder
  • 1 tsp kati salt [black salt]
  • 2 ½ tsp ground coriander
  • ½ tsp cinnamon
  • ⅓ cup cream / half&half / fat-free half&half
  • 2 tbsp unsalted butter

Method
 

  1. Make the tomato puree, if using, see Notes for instructions and set aside.
  2. Par-cook the lentils by bringing a pot water to boil. Add lentils and boil 10 minutes. Turn off heat and let sit for roughly 30 minutes. Drain lentils & set aside.
  3. Prepare the chile-garlic-ginger paste by grinding together with a mortar & pestle. Set aside.
  4. Once the above is prepped, add the par-cooked lentils & 3 cups vegetable broth [or water] to crockpot with first 2 tbsp butter, and the chile-garlic-ginger paste. Add in spices [salt, nutmeg, garam masala, cumin, fenugreek leaves & powder, chile powder, aamchoor powder, kati salt, coriander & cinnamon] and tomato puree.
  5. Let everything cook on low for 8 hours.
  6. Before serving, add the red kidney beans, half & half and remaining 2 tablespoons of butter. Salt to taste. Let cook an additional 30 minutes.
  7. If you like your dal a little less thick, stir in an additional ½ to 1 cup vegetable broth [or water].
  8. Serve over rice & garnish with cilantro.

Notes

*If roasting your own tomatoes, pre-heat oven to 450 degrees. Place tomatoes upside down on a baking sheet and score and "x" on the bottom of both. Roast in the oven for 30-40 minutes. Let cool, peel away skin, and puree until smooth.