I can’t tell you how much I adore Slow-Cooker Dal Makhani on a chilly evening. It’s creamy, spiced just right, and filled with wholesome lentils and beans. The slow cooker does all the work, leaving you with a dish that’s so rich and satisfying that it feels like a little celebration.

It’s best enjoyed with buttery roti or basmati rice, but honestly, even a simple spoon is enough. Make it ahead if you can—it’s one of those dishes that tastes even better the next day. Trust me, you’ll want to save every last bite.

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Recipe Ingredients

• 3 tbsp ghee or butter
• 1 onion, finely chopped
• 2 tomatoes, coarsely chopped
• 2 garlic cloves, crushed
• 1 tbsp finely grated ginger
• 1 cinnamon stick
• ¾ tsp chili powder
• 1½ tsp ground cumin
• 1 tbsp tomato paste
• 65 g (2½ oz or 1/3 cup) dried red kidney beans, soaked overnight, drained, and rinsed
• 210 g (7½ oz or 1 cup) black lentils, soaked overnight, drained, and rinsed
• 4 tbsp thin cream (pouring cream)
• Thick yogurt, mint sprigs, and roti, to serve

How To Make Slow Cooker Dal Makhani

1. Prepare the Onion Base: Heat the ghee in a large saucepan over medium heat and let it fully melt. Add the chopped onion and cook for 4 minutes, stirring occasionally, until softened.
2. Add the Spices and Tomatoes: Mix in the tomatoes, garlic, ginger, cinnamon stick, chili powder, and cumin, stirring well. Cook for 2 minutes to release the spices’ aroma and soften the tomatoes.
3. Incorporate the Tomato Paste and Beans: Stir in the tomato paste and cook for 1 minute to enhance the depth of flavor. Add the kidney beans and pour in 750 ml (26 fl oz or 3 cups) of water.
4. Deglaze the Pan and Simmer: Scrape the base of the pan to deglaze, ensuring all the flavors are incorporated. Bring the mixture to a low boil and simmer for 15 minutes.
5. Transfer to the Slow Cooker: Carefully transfer the contents of the saucepan to a slow cooker. Add the soaked lentils and stir thoroughly to combine all the ingredients.
6. Cook and Season the Dal: Cover the slow cooker and cook on high for 3 hours until the lentils and beans are tender. Remove the cinnamon stick, season with salt, and stir in the cream.
7. Serve and Garnish: Ladle the dal into bowls and serve warm with thick yogurt, fresh mint sprigs, and roti on the side for scooping.

Recipe Tips

• Enhance the Creaminess: Use full-fat coconut milk instead of cream for a dairy-free option that adds a subtle, nutty flavor to the dal.
• Spice it Up: Add a pinch of garam masala or smoked paprika at the end for a bold, smoky kick that enhances the flavor of the spices.
• Meal Prep Friendly: Double the recipe to freeze half in airtight containers for up to three months, making it a perfect make-ahead meal.
• Experiment with Garnishes: Swap yogurt with cashew cream and add fresh cilantro or crispy fried onions for a fun and flavorful topping twist.
• Adjust the Heat: Reduce the chili powder to ¼ teaspoon for a milder version or add more yogurt when serving to balance the spice.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Yellow Dal With Spinach
• Slow Cooker Tamarind and Pumpkin Sambar
• Slow Cooker South African Red Kidney Bean Curry