How to Make Slow Cooker Dal Makhani

2 dals, 8 hours, one slow cooker. Boom! Dinner!

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How to Make Slow Cooker Dal Makhani Recipe
12 Steps
Ingredients
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1
In a blender or grinder, mix together the 7 green chilies, the 2 inch piece of chopped ginger and the peeled chopped shallot.Grind it all into a coarse paste. Set it aside.

In a blender or grinder, mix together the 7 green chilies, the 2 inch piece of chopped ginger and the peeled chopped shallot.Grind it all into a coarse paste. Set it aside.

2
Put 8 cups of water into a crock pot. Add in the rajma dal (kidney beans) and the urad dal and 1 Tbs of ghee or melted butter, and the ground up coarse paste.

Put 8 cups of water into a crock pot. Add in the rajma dal (kidney beans) and the urad dal and 1 Tbs of ghee or melted butter, and the ground up coarse paste.

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3

After 45 minutes have passed, stir the dal well with a wooden spoon and make sure nothing is sticking to the bottom of the slow cooker.

4

Turn the heat down to low and let everything cook for another 6 hours.

5
Now for the seasoning:In a skillet, melt the remaining 3 Tbs of unsalted butter. When the butter is foamy, add in the cumin seeds, the garam masala, the chili powder, and the turmeric.

Now for the seasoning:In a skillet, melt the remaining 3 Tbs of unsalted butter. When the butter is foamy, add in the cumin seeds, the garam masala, the chili powder, and the turmeric.

6
Stir fry all the spices together for about a minute then add in the chopped green onion.

Stir fry all the spices together for about a minute then add in the chopped green onion.

7
Cook the green onion for a minute or so, then add in the chopped fresh or canned tomatoes.

Cook the green onion for a minute or so, then add in the chopped fresh or canned tomatoes.

8
Cook everything until the tomato is cooked down and soft. Obviously if you are using canned tomatoes, this doesn't take long.

Cook everything until the tomato is cooked down and soft. Obviously if you are using canned tomatoes, this doesn't take long.

9

Add 3 or 4 Tbs of heavy cream to this mixture. Make sure the cream is thoroughly warmed, and then pour everything from the skillet into the slow cooker.

10

Put the lid back on the slow cooker and let it cook for another hour on low.

11

Stir everything well, and there it is, done! You can enjoy this right away,but it definitely tastes better the next day after the flavors have had a chance to marry, or at least do some heavy petting.

12
Serve it up with a bit of chopped fresh cilantro and a drizzle of fresh cream to help cut the heat.

Serve it up with a bit of chopped fresh cilantro and a drizzle of fresh cream to help cut the heat.

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