Dal Makhani
A rich and creamy slow-cooked lentil dish that's perfect for weeknight dinners, bringing the flavors of India to your kitchen.
Ingredients
Lentils and Beans
- 1 cup Urad dal (black gram lentils) These little gems are the heart of our dish, creating that signature creaminess we love.
- 1/2 cup Rajma (kidney beans) For extra texture and nutrition, they’re the perfect partner to urad dal.
Spices and Herbs
- 1 Bayleaf This fragrant leaf adds depth to the broth; don’t skip it!
- 1 stick Cinnamon Stick Just a hint of sweetness complements the earthy flavors beautifully.
- 3-4 Cardamom Pods They impart a lovely aroma; you can opt for ground if it’s more convenient.
- 3-4 Cloves Their bold flavor is what gives this dish that cozy feeling.
- 1 tablespoon Ginger (finely chopped) Fresh ginger brings a zesty kick that's simply divine.
- 8 Garlic Cloves (minced) Because, come on—who can resist the allure of garlic?
- 2 Green Chillies (slit lengthwise) Add as much heat as you dare—these beauties are optional, so cater to your taste!
- 1 tablespoon Coriander Powder A staple spice that balances everything out perfectly.
- 1/2 teaspoon Turmeric Powder Adds stunning color and health benefits.
- 1/2 teaspoon Red Chilli Powder For that extra kick! Adjust according to spice tolerance.
Tomato Base
- 4 large Tomatoes (diced) The base of our sauce—fresh, juicy tomatoes bring brightness.
- 1 teaspoon Garam Masala Powder This is the secret potion that rounds out all the flavors beautifully.
Finishings
- 2 tablespoons Butter (+ extra) For that luscious finish—because life is too short to skip on butter!
- 1/4 cup Cream The crowning glory that makes everything irresistibly creamy.
- 1 teaspoon Kasuri methi (optional) A dried fenugreek leaf that adds a distinct flavor—definitely worth a try!
- Salt to taste Salt Always adjust it to get that flavor just right.
Instructions
Preparation
- Soak the urad dal and rajma in water overnight or for a minimum of 6 hours. Trust me, this step is crucial!
- Once soaked, drain and add them to the slow cooker along with the bay leaf, cinnamon stick, cardamom pods, cloves, chopped ginger, minced garlic, slit green chilies, coriander powder, turmeric powder, red chili powder, and diced tomatoes. Pour in 4 cups of water and stir well to combine.
Cooking
- Cook on high for about 8 hours or low for at least 12 hours, until everything is tender and can be easily smashed between your fingers. This is where the magic happens!
- Once cooked, mix everything well and lightly mash it with the back of a ladle to desired consistency—this adds nice texture.
- Finally, stir in the cream and kasuri methi (if using), and let it cook on low for an additional 20 minutes. Top it off with a generous pat of butter just before serving. Heavenly!
- If you’re serving it later, keep it on warm for up to 3 hours—just add a splash of water or milk if it thickens too much.
Notes
Best served with naan or basmati rice. Add pickled onions or a refreshing salad for a perfect meal. Works great for meal prep too!