Name: Slow Cook Dal Makhani
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 9 h 45 min
Cuisine: Indian
Ingredients: ¾ cup whole black urad dal (black lentils); ¼ cup rajma (red kidney beans); 1 tsp cumin seeds; 1 onion, finely chopped; 1 tomato, finely chopped; ½ inch grated ginger; 4 cloves garlic, finely chopped; 1–2 green chilies, finely chopped; 1 tsp coriander powder; ½ tsp turmeric powder; ½ tsp red chili powder; 1 tsp garam masala powder; Salt, to taste; 3 tbsp butter; 2 tbsp oil; 2 tbsp fresh cream; 3–4 cups water; Fresh coriander leaves, chopped (for garnish)

This slow-cooked dal makhani is rich, creamy, and full of deep flavors that develop beautifully over time. I love how the black urad dal and kidney beans simmer slowly with spices, creating a comforting and velvety dish that pairs perfectly with rice or naan. It’s one of those recipes where patience pays off, giving me a restaurant-style experience at home.

Why You’ll Love This Recipe

I enjoy this recipe because it’s hearty, flavorful, and truly satisfying. The slow cooking process allows the lentils and beans to absorb all the spices, resulting in a smoky, buttery taste that I can’t get enough of. I like that it’s versatile enough for a weeknight dinner but also special enough to serve at gatherings. The addition of cream makes it indulgent, but I can easily adjust the richness based on my preference.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Whole Black Urad Dal (Black lentils) – 3/4 cup
Rajma (Red kidney beans) – 1/4 cup
Cumin Seeds – 1 teaspoon
Finely chopped Onion – 1 no
Finely chopped Tomato – 1 no
Grated Ginger – 1/2 inch
Finely chopped Garlic – 4 cloves
Finely chopped Green chilies – 1-2 nos
Coriander Powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Red chilli powder – 1/2 teaspoon
Garam masala powder – 1 teaspoon
Salt to taste
Butter – 3 tablespoon
Oil – 2 tablespoon
Amul Fresh cream – 2 tablespoon
Water – 3 to 4 cups
Finely chopped Coriander Leaves

Directions

I start by soaking the black urad dal and rajma overnight or for at least 8 hours. This helps them cook evenly and gives the dal its creamy texture.
I drain and rinse the soaked lentils and beans, then cook them in a pressure cooker or large pot with 3–4 cups of water until they are soft and tender.
In a separate pan, I heat oil and butter, then add cumin seeds. Once they splutter, I sauté onions until golden brown.
I add ginger, garlic, and green chilies, cooking until fragrant. Then, I stir in tomatoes and cook until they soften.
I mix in coriander powder, turmeric powder, red chili powder, and salt, letting the spices cook for a minute.
I add the cooked dal and rajma to this masala base, stirring well. I let it simmer slowly on low heat for at least 45 minutes to 1 hour, stirring occasionally to prevent sticking.
Toward the end, I add garam masala, cream, and a little extra butter for richness.
I garnish with freshly chopped coriander leaves before serving hot.

Servings and Timing

This recipe makes about 4 servings. Preparation takes around 15 minutes, soaking requires 8 hours, and cooking time is about 1.5 to 2 hours, depending on the method used.

Variations

Sometimes I add smoked paprika to give the dal a subtle smoky flavor. If I want a vegan version, I replace butter and cream with plant-based alternatives like cashew cream and vegan butter. For a spicier version, I increase the number of green chilies or add extra red chili powder. I also like to finish it with a drizzle of ghee for an extra layer of aroma.

Storage/Reheating

I store leftover dal makhani in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of water or milk to loosen it up and warm it gently on the stove. It also freezes well for up to a month, and I thaw it overnight in the fridge before reheating.

FAQs

Can I make dal makhani without soaking the lentils?

I prefer soaking, but if I forget, I cook them in a pressure cooker for longer until they’re soft.

What’s the secret to creamy dal makhani?

For me, it’s slow cooking with butter and cream, which makes the dal rich and velvety.

Can I make this in a slow cooker?

Yes, I sometimes cook it in a slow cooker on low for 6–8 hours, which gives amazing flavor.

How can I make dal makhani healthier?

I reduce the butter and cream or use low-fat substitutes while still keeping it flavorful.

What can I serve with dal makhani?

I usually enjoy it with steamed basmati rice, jeera rice, naan, or roti.

Can I use canned kidney beans instead of dried ones?

Yes, I use canned beans when I’m short on time, but I still soak and cook the black dal separately.

Why is dal makhani slow-cooked?

I find that slow cooking helps develop deep, layered flavors that can’t be rushed.

Can I add more vegetables to this dal?

I sometimes add spinach or fenugreek leaves for extra nutrition and flavor.

How do I make it spicier?

I increase the green chilies and red chili powder or add a dash of chili flakes.

Can I prepare dal makhani a day in advance?

Yes, I think it tastes even better the next day as the flavors meld together.

Conclusion

I love making this slow-cooked dal makhani whenever I crave something rich and comforting. The buttery texture, smoky flavors, and creamy finish make it one of my all-time favorite dishes. Whether I serve it with rice or bread, it always feels like a special treat that brings warmth and satisfaction to the table.