Slow-Cooker Dal Makhani with Black Lentils, Butter and Cream

Steps

1. Step 1

   The night before, put the urad lentils and kidney beans in a large bowl and cover with at least 3 inches of cold water. Let them soak 8 to 12 hours at room temperature, then drain and rinse.

   8 hr, hands-off

   • 1 1/2 cups whole black urad lentils (sabut urad)
   • 1/3 cup dried red kidney beans (rajma)
2. Step 2

   Put the drained lentils and beans in the slow cooker with the crushed tomatoes, onion, garlic, ginger, 2 tsp garam masala, cumin, chili powder, turmeric, 2 tsp salt and the water. Stir well.

   10 min

   • 1 1/2 cups whole black urad lentils (sabut urad)
   • 1/3 cup dried red kidney beans (rajma)
   • 1 can crushed tomatoes (14.5 oz)
   • 1 yellow onion
   • 6 cloves garlic
   • 2 tbsp fresh ginger
   • 2 tsp garam masala
   • 1 tsp ground cumin
   • 1 tsp Kashmiri red chili powder (or 1/2 tsp cayenne plus 1/2 tsp paprika)
   • 1/2 tsp ground turmeric
   • 2 tsp salt
   • 6 cups water
3. Step 3

   Cover and cook on low for 8 hours, until the lentils are completely soft and the kidney beans mash easily against the side with a spoon. (On high, 5 hours.)

   8 hr, hands-off

4. Step 4

   Mash some of the dal against the side of the cooker with the back of a spoon, about 20 strokes, until it looks creamy but still has whole lentils in it. If it seems thin, leave the lid off for the next step; if it's very thick, stir in a splash of hot water.

   3 min

5. Step 5

   Stir in the butter, cream and the remaining 1 tsp garam masala. Cover and cook on low 30 minutes more so the flavors come together.

   30 min, hands-off

   • 4 tbsp unsalted butter
   • 1/2 cup heavy cream
   • 1 tsp garam masala
6. Step 6

   Taste and add salt as needed. Serve in bowls with a drizzle of cream and a scattering of cilantro, with warm naan alongside.

   5 min

   • salt
   • 2 tbsp fresh cilantro
   • 6 pieces naan

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026