Dhal makhani is a classic dish belonging to north Indian cuisine. The taste of dhal makhani comes from slow cooking lentils and beans in onion tomato gravy with spices added in, allowing the lentils to absorb the flavors thoroughly, making this dish ideal for the slow cooker.
Alternatively this can be made on the stove top on low heat allowing the lentils and beans to simmer together in the spices. I have made this with the slow cooker, on stove top and by pressure cooking the lentils, the results are equally good. The main benefit of the slow cooker for this dish is that you do not need to watch this dish as much or stir as much leaving you with more free time to attend to other stuff.
Usually when this dish is served in restaurants it is heavy on the butter and cream, my version does not use butter at all and the cream is entirely optional, the lentils lend a nice creaminess to this dhal and the additional cream is entirely a matter of choice.
Click here for a printable view of this recipe
Ingredients and Method to make Slow cooker Dhal Makhni
1 1/4 cup black gram lentil with skin (saboot udad dhal )
1/4 cup red kidney beans (rajma)
soaked together in sufficient water with a pinch of soda (soda is optional)
2 medium onions cut fine (pyaaz)
2 large tomatoes cut fine ( yielded about 2 cups of cut tomatoes) (tamatar)
2 tbsp oil
1 tsp cumin seeds (jeera)
3 Thai or Indian variety green chilies cut fine or to taste (hara mirch)
1 tsp minced garlic (lehsun)
1 tsp minced ginger (adrak)
1/2 tsp red chili powder (lal mirch)
1/4 tsp turmeric powder (haldi)
1 tsp coriander powder (dhania)
1 tsp garam masala (or to taste) To make your own garam masala, check out this post
salt to taste (namak)
3 cups of water (or as needed)
handful cilantro cut fine for garnish (coriander leaves/ hara dhania)
4 tbsp sour cream or regular cream (optional)
Slow cooker method :
Soak black gram lentil and red kidney beans together in sufficient water for at least 6 to 8 hours.
Drain the beans and keep aside.
In a small pan, heat oil and add cumin seeds to it. When cumin seeds splutter, add green chilies and stir for a few seconds. Then add onions and saute them until transparent. Add ginger and garlic and stir for a few seconds.
Then add tomatoes and stir until tomatoes become mushy and soft. Add turmeric powder, coriander powder, garam masala and stir for a few seconds. Remove from heat and keep aside.
In the slow cooker container, add the drained lentils, 3 cups of water and the sauteed onions+ tomato+ spice mixture and set the slow cooker on high for 6 hours. Add salt to this mixture halfway (at the 3 hour point)
Garnish with cilantro and with sour cream/ cream if using.
Notes:
At around 5 hours and 15 minutes or so, the dhal was already cooked and soft, I just cooked it for another 45 minutes for the flavors to blend well. You can set the last 45 minutes on low heat too, it should work just as well.
Stove Top Method :
Soak black gram lentil and red kidney beans together in sufficient water for at least 6 to 8 hours.
Drain beans and fill with enough fresh water and pressure cook the beans until soft. This usually takes about 4 whistles, lower heat and cook for another 5 mins then switch off the heat. When the pressure subsides, remove lentils and proceed with the recipe.
If you do not have a pressure cooker you can cook the lentils on the stove top entirely too.
In a large heavy bottomed pan, heat oil and add cumin seeds to it. When cumin seeds splutter, add green chilies and stir for a few seconds. Then add onions and saute them until transparent. Add ginger and garlic and stir for a few seconds.
Then add tomatoes and stir until tomatoes become mushy and soft. Add turmeric powder, coriander powder, garam masala and stir for a few seconds. If you have pre cooked the lentils in the pressure cooker, add it to this mixture, add water as required to achieve required consistency and salt to taste and simmer for at least 10 to 15 minutes for the flavors to mingle and for the dhal to achieve a nice creamy consistency.
If you have not cooked the lentils in the pressure cooker, add the drained lentils to the onion + tomato mixture, add water as required and simmer for an hour or so until the beans have softened and cooked . When beans are half cooked add salt to taste and continue.After the beans are cooked, simmer another 10 to 15 minutes for it to achieve a nice creamy consistency.
Garnish with cilantro and with sour cream/ cream if using.
Serve hot with plain rice/ jeera rice/ or rotis / parathas/ kulchas/naans
Serves approximately 4-5
Notes
I have made this with and without the cream and it tastes great both ways. The cream just adds an additional richness in case you are making this for a special occasion or parties.Omit the cream if you want a vegan dhal.
If you are looking for Dhal recipes, here are a few more
Alternatively this can be made on the stove top on low heat allowing the lentils and beans to simmer together in the spices. I have made this with the slow cooker, on stove top and by pressure cooking the lentils, the results are equally good. The main benefit of the slow cooker for this dish is that you do not need to watch this dish as much or stir as much leaving you with more free time to attend to other stuff.
Usually when this dish is served in restaurants it is heavy on the butter and cream, my version does not use butter at all and the cream is entirely optional, the lentils lend a nice creaminess to this dhal and the additional cream is entirely a matter of choice.
Click here for a printable view of this recipe
Ingredients and Method to make Slow cooker Dhal Makhni
1 1/4 cup black gram lentil with skin (saboot udad dhal )
1/4 cup red kidney beans (rajma)
soaked together in sufficient water with a pinch of soda (soda is optional)
2 medium onions cut fine (pyaaz)
2 large tomatoes cut fine ( yielded about 2 cups of cut tomatoes) (tamatar)
2 tbsp oil
1 tsp cumin seeds (jeera)
3 Thai or Indian variety green chilies cut fine or to taste (hara mirch)
1 tsp minced garlic (lehsun)
1 tsp minced ginger (adrak)
1/2 tsp red chili powder (lal mirch)
1/4 tsp turmeric powder (haldi)
1 tsp coriander powder (dhania)
1 tsp garam masala (or to taste) To make your own garam masala, check out this post
salt to taste (namak)
3 cups of water (or as needed)
handful cilantro cut fine for garnish (coriander leaves/ hara dhania)
4 tbsp sour cream or regular cream (optional)
Slow cooker method :
Soak black gram lentil and red kidney beans together in sufficient water for at least 6 to 8 hours.
Drain the beans and keep aside.
In a small pan, heat oil and add cumin seeds to it. When cumin seeds splutter, add green chilies and stir for a few seconds. Then add onions and saute them until transparent. Add ginger and garlic and stir for a few seconds.
Then add tomatoes and stir until tomatoes become mushy and soft. Add turmeric powder, coriander powder, garam masala and stir for a few seconds. Remove from heat and keep aside.
In the slow cooker container, add the drained lentils, 3 cups of water and the sauteed onions+ tomato+ spice mixture and set the slow cooker on high for 6 hours. Add salt to this mixture halfway (at the 3 hour point)
Garnish with cilantro and with sour cream/ cream if using.
Notes:
At around 5 hours and 15 minutes or so, the dhal was already cooked and soft, I just cooked it for another 45 minutes for the flavors to blend well. You can set the last 45 minutes on low heat too, it should work just as well.
Stove Top Method :
Soak black gram lentil and red kidney beans together in sufficient water for at least 6 to 8 hours.
Drain beans and fill with enough fresh water and pressure cook the beans until soft. This usually takes about 4 whistles, lower heat and cook for another 5 mins then switch off the heat. When the pressure subsides, remove lentils and proceed with the recipe.
If you do not have a pressure cooker you can cook the lentils on the stove top entirely too.
In a large heavy bottomed pan, heat oil and add cumin seeds to it. When cumin seeds splutter, add green chilies and stir for a few seconds. Then add onions and saute them until transparent. Add ginger and garlic and stir for a few seconds.
Then add tomatoes and stir until tomatoes become mushy and soft. Add turmeric powder, coriander powder, garam masala and stir for a few seconds. If you have pre cooked the lentils in the pressure cooker, add it to this mixture, add water as required to achieve required consistency and salt to taste and simmer for at least 10 to 15 minutes for the flavors to mingle and for the dhal to achieve a nice creamy consistency.
If you have not cooked the lentils in the pressure cooker, add the drained lentils to the onion + tomato mixture, add water as required and simmer for an hour or so until the beans have softened and cooked . When beans are half cooked add salt to taste and continue.After the beans are cooked, simmer another 10 to 15 minutes for it to achieve a nice creamy consistency.
Garnish with cilantro and with sour cream/ cream if using.
Serve hot with plain rice/ jeera rice/ or rotis / parathas/ kulchas/naans
Serves approximately 4-5
Notes
I have made this with and without the cream and it tastes great both ways. The cream just adds an additional richness in case you are making this for a special occasion or parties.Omit the cream if you want a vegan dhal.
If you are looking for Dhal recipes, here are a few more
 Panchratan Dhal ~ Five Lentil Dhal |  Simply Seasoned Dhal ~ Maharashtrian varan |  Palak Chana Dhal ~ Spinach and collard greens dhal |
