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- 1 cup black lentils (urad dal) - 1/4 cup kidney beans (rajma) - 2 cups water - 1 medium onion, finely chopped - 2 tomatoes, pureed - 1 tablespoon ginger-garlic paste - 2 green chilies, slit - 1 teaspoon cumin seeds - 1 teaspoon garam masala - 1/2 teaspoon turmeric powder - 1 teaspoon red chili powder - 1 tablespoon butter - 1/4 cup heavy cream (or coconut cream) - Salt to taste - Fresh cilantro, chopped (for garnish) - Slow cooker - Measuring cups and spoons - Sauté pan - Blender (for pureeing tomatoes) - Additional spices (like coriander powder) - Vegan substitutions for cream - Fresh herbs for garnishing Dal Makhani has rich flavors. To make it, you need black lentils and kidney beans. Soaking them overnight helps soften them. The tomatoes and spices create a deep taste. I love adding cream for a smooth finish, but coconut cream works well too. You will need a slow cooker, which makes this dish easy. I recommend a sauté pan for cooking the onions and spices first. This step adds a lovely depth to the dish. You can get creative with optional ingredients. Adding extra spices can enhance the flavor. Fresh herbs brighten the dish and make it look nice. For the full recipe, check out the complete guide. Let your flavors shine through, and enjoy the process! - Soak black lentils and kidney beans overnight. - Drain and rinse soaked lentils and beans. - Combine lentils and beans with water in the slow cooker. - Sauté cumin seeds and onions in butter, then add ginger-garlic paste. - Incorporate pureed tomatoes and spices; cook until mixed. - Transfer the mixture to the slow cooker and add garam masala. - Cook on low for 6-8 hours. - Cook on high for 4 hours. - Final simmering after adding cream for 15-20 minutes. Using a slow cooker makes this dish easy and rewarding. You can prepare it in advance and let it cook while you relax. This is how I make flavorful dal makhani. I always soak the lentils and beans overnight. It helps them cook better and softer. After soaking, I drain and rinse them to remove any dirt. Next, I place the lentils and beans in the slow cooker. I add water, usually about two cups, to keep them moist. In a pan, I melt some butter and add cumin seeds. I let them sizzle, which brings out their flavor. Then, I add chopped onions and cook them until golden brown. I also stir in ginger-garlic paste. This step adds depth to the dish. After that, I pour in pureed tomatoes and add spices like turmeric and red chili powder. I let it cook for a few minutes to blend the flavors. Once the mixture is ready, I transfer it to the slow cooker. I mix in garam masala, which is essential for that signature taste. Cover the cooker and set it. You can choose low heat for 6-8 hours or high heat for 4 hours. After cooking, I finish it off with cream for a rich texture. I let it simmer for an extra 15-20 minutes. This final step makes the dal creamy and smooth. For the full recipe, check the section above! - Stir occasionally during cooking. This helps mix flavors well. - Adjust water for desired consistency. You may want it thicker or thinner. - Use fresh ingredients for better flavor. Fresh herbs and spices make a big difference. - Add additional spices for depth. Try a pinch of coriander or cumin for more layers. - Use smoked spices for a different taste profile. Smoked paprika can add a nice twist. - Incorporate a tadka (tempering) before serving. Heat oil and fry spices for a burst of flavor. - Best served with naan or basmati rice. Both soak up the rich sauce nicely. - Garnish with extra cream and cilantro. This adds color and a creamy touch. - Pair with pickles and yogurt dips. They balance the richness of the dal well. You can find the Full Recipe to make this delicious dish at home. {{image_2}} You can easily adapt this recipe for different diets. For a vegan version, use coconut cream instead of heavy cream. This change keeps the dish rich and creamy while being plant-based. If you need gluten-free options, this recipe is already gluten-free. Just ensure all spices and ingredients you choose are certified gluten-free. Feel free to switch up the lentils. While black lentils (urad dal) are traditional, you can use green or red lentils. Each type brings its own flavor and texture. If you want to change the fat, substitute butter with ghee or oil. Ghee adds a nutty taste, while oil is a lighter option. Dal Makhani varies by region in India. North Indian-style often features a rich, creamy texture. Punjabi-style might be thicker and spicier. You can add unique regional spices, like kasuri methi, to enhance the flavor. This dried fenugreek leaves add a special touch that makes your dal stand out. You can store leftover dal makhani in the fridge. Use an airtight container to keep it fresh. It will last for up to 5 days. Before placing it in the fridge, let it cool down. This helps prevent moisture buildup. If you want to save dal makhani for later, freezing is a great option. Freeze it in portioned containers. You can keep it frozen for up to 3 months. When you want to eat it, thaw the container in the fridge overnight. Then, reheat it slowly on the stovetop for the best taste. When reheating dal makhani, check if it has thickened. If it has, stir in a bit of water or cream to loosen it up. You can reheat it in the microwave or on the stovetop. Both methods work well. Just be sure to stir it occasionally to heat evenly. Dal Makhani is a rich and creamy dish from North India. It uses black lentils and kidney beans, cooked slowly to blend flavors. The dish has roots in Punjabi cuisine and often appears in Indian meals. Traditionally, cooks prepare it on a low flame for hours, allowing the lentils to soften. This slow cooking gives it a unique, deep flavor that warms the heart. With a touch of cream and spices, it creates a delightful taste experience. Yes, you can make Dal Makhani without a slow cooker. If you don't have one, use a stovetop or a pressure cooker. For stovetop cooking, follow the same steps but cook over medium heat. You will need to stir often and add water as it cooks. If using a pressure cooker, cook for about 15-20 minutes after the first whistle. This method speeds up cooking while still making the dish tasty. To spice up your Dal Makhani, add more green chilies or red chili powder. Start with half a teaspoon more and taste as you go. You can also include spices like cayenne or black pepper for extra heat. If you enjoy bold flavors, consider adding a pinch of smoked paprika for depth. Remember to balance the heat with cream or yogurt to keep it creamy and smooth. In this post, we covered the key ingredients and steps to make Dal Makhani. You learned how to prepare and cook this rich dish using lentils and beans, along with spices and cream. We discussed tips for flavor, possible variations, and storage methods. Cooking can be fun and creative, especially when you try different ingredients. Don't hesitate to adjust the recipe to fit your taste. Enjoy your time in the kitchen and share this dish with friends and family!

Slow Cooker Dal Makhani

Elevate your dinner with this delicious Slow Cooker Dal Makhani recipe! Packed with flavors from black lentils and kidney beans, this creamy dish is perfect for any occasion. Simply combine your ingredients, set your slow cooker, and let it work its magic while you relax. Ideal for a cozy family meal or meal prep. Click through to discover the full recipe and tips for serving this mouthwatering dish that everyone will love!
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Ingredients
  

1 cup black lentils (urad dal), soaked overnight

1/4 cup kidney beans (rajma), soaked overnight

2 cups water

1 medium onion, finely chopped

2 tomatoes, pureed

1 tablespoon ginger-garlic paste

2 green chilies, slit

1 teaspoon cumin seeds

1 teaspoon garam masala

1/2 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 tablespoon butter

1/4 cup heavy cream (or coconut cream for a vegan option)

Salt to taste

Fresh cilantro, chopped (for garnish)

Instructions
 

After soaking, drain the lentils and kidney beans. Place them in the slow cooker along with 2 cups of water.

    In a sauté pan, melt the butter over medium heat. Add cumin seeds and let them splutter.

      Add the chopped onions to the pan and sauté until golden brown, about 5-6 minutes.

        Stir in the ginger-garlic paste and slit green chilies, cooking for another 2 minutes until fragrant.

          Pour in the pureed tomatoes along with turmeric, red chili powder, and salt. Cook for another 5-7 minutes until the tomatoes cook down slightly.

            Transfer the onion-tomato mixture to the slow cooker containing the lentils and kidney beans. Stir in the garam masala.

              Cover and cook on low for about 6-8 hours or on high for 4 hours until the lentils are tender. Stir occasionally, adding more water if necessary to achieve desired consistency.

                Once cooked, stir in the heavy cream (or coconut cream) for a rich texture. Let it simmer for an additional 15-20 minutes.

                  Adjust salt and spices to taste. Garnish with chopped cilantro before serving.

                    Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6-8

                      - Presentation Tips: Serve the Dal Makhani in a deep bowl, drizzled with extra cream and topped with cilantro. Accompany with naan or steamed basmati rice for a complete meal.