Best Slow-Cooker Dal Makhani Recipe


To make this delightful dish, you will need black lentils, red kidney beans, tomatoes, butter, cream, and a blend of aromatic spices.

Prep the Lentils

Begin by soaking the black lentils and red kidney beans for a few hours. Rinse them thoroughly and set them aside for later use.

Cook the Lentils

Place the soaked lentils and beans in your slow-cooker, add water, and cook them until they become tender and soft. This may take a few hours.

Prepare the Creamy Base

In a separate pan, melt butter and add diced tomatoes, along with a blend of spices. Cook until the tomatoes soften and release their flavors.

Combine the Ingredients

Once the lentils and beans are cooked, add the creamy tomato mixture to the slow-cooker. Stir well to combine all the flavors.

Simmer to Perfection

Let the dal makhani simmer on low heat for a couple of hours, allowing the flavors to meld and the dish to reach its full richness.

Garnish and Serve

Just before serving, add a drizzle of fresh cream and garnish with cilantro. Your delicious slow-cooker dal makhani is ready to be enjoyed!

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