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Slow Cook Dal Makhani

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A rich, creamy, and slow-cooked Indian dal made with black urad dal and kidney beans simmered with spices, butter, and cream for a comforting restaurant-style dish at home.

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)

Instructions

  1. Soak black urad dal and rajma overnight or for at least 8 hours.
  2. Drain and rinse, then cook in a pressure cooker or large pot with 3–4 cups of water until soft and tender.
  3. In a separate pan, heat oil and butter, then add cumin seeds and let them splutter.
  4. Add onions and sauté until golden brown.
  5. Stir in ginger, garlic, and green chilies, cooking until fragrant. Add tomatoes and cook until softened.
  6. Mix in coriander powder, turmeric powder, red chili powder, and salt. Cook for 1 minute.
  7. Add the cooked dal and rajma to the masala base. Simmer on low heat for 45–60 minutes, stirring occasionally.
  8. Toward the end, add garam masala, cream, and extra butter if desired.
  9. Garnish with freshly chopped coriander leaves and serve hot with rice or naan.

Notes

Soaking overnight ensures even cooking and a creamy texture.

For a vegan version, use cashew cream and plant-based butter.

Slow cooking deepens the flavor—don’t rush this step.

Can be made in a slow cooker on low for 6–8 hours.

Tastes even better the next day as flavors meld.

Store in the fridge up to 3 days or freeze for 1 month.

Nutrition

Find it online: https://justsosavory.com/slow-cook-dal-makhani/