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Creamy Dal Makhani Recipe Slow-Cooked for Perfect Flavor Every Time

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A rich and creamy slow-cooked dal makhani recipe that delivers deep, layered flavors with a silky smooth texture, perfect for cozy dinners and festive occasions.

Ingredients

Scale
  • 1 cup (200g) whole black urad dal (black gram lentils), soaked overnight
  • 1/4 cup (50g) red kidney beans (rajma), soaked overnight
  • About 4 cups (1 liter) water for cooking lentils
  • 4 tablespoons unsalted butter
  • 1/2 cup (120ml) fresh cream (can substitute with coconut cream for dairy-free)
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 2 medium tomatoes, pureed or finely chopped (preferably slightly charred)
  • 1–2 green chilies, finely chopped (adjust to taste)
  • 1 teaspoon crushed kasuri methi (dried fenugreek leaves)
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder (optional)
  • 1 teaspoon coriander powder
  • Salt to taste
  • 2 tablespoons cooking oil (neutral oil like vegetable or mustard oil)
  • A handful fresh cilantro, chopped (for garnish)

Instructions

  1. Rinse 1 cup whole black urad dal and 1/4 cup red kidney beans thoroughly. Soak them in enough water overnight (at least 8 hours).
  2. Drain soaked dal and rajma. In a slow cooker or heavy pot, add the lentils with 4 cups (1 liter) of fresh water. Cook on low heat for 6-8 hours in a slow cooker or simmer gently on stovetop for 2-3 hours until lentils are soft and creamy. Stir occasionally to prevent sticking.
  3. Heat 2 tablespoons cooking oil and 4 tablespoons butter in a pan over medium heat. Add 1 finely chopped onion and sauté until golden brown (about 8-10 minutes). Add minced garlic, grated ginger, and chopped green chilies. Cook for 2 more minutes until fragrant.
  4. Stir in 2 pureed or finely chopped tomatoes. Cook until oil starts separating from the masala (around 10 minutes). Add 1 teaspoon coriander powder, 1/2 teaspoon red chili powder, and salt to taste. Mix well.
  5. Once lentils are tender, add the cooked masala to the slow cooker or pot. Stir well and let everything simmer together on low heat for another 1-2 hours.
  6. Use a blender or immersion blender to puree about 1/4 of the dal mixture until smooth. Stir it back in for a silky texture.
  7. Stir in 4 tablespoons butter, 1/2 cup fresh cream, and 1 teaspoon crushed kasuri methi. Simmer gently for 10 more minutes. Adjust salt and spice to taste.
  8. Garnish with fresh chopped cilantro. Serve hot with basmati rice or warm naan bread.

Notes

Soaking lentils overnight is essential for soft texture and reduced cooking time. Slow cooking on low heat develops deep flavors. Slightly charring tomatoes adds smoky undertones. Blend a portion of the dal for signature creaminess. Adjust cream gradually to avoid heaviness. If dal thickens too much, add water or cream to loosen. For vegan version, substitute butter and cream with plant-based alternatives.

Nutrition

Keywords: dal makhani, creamy dal, slow-cooked dal, black lentils recipe, Indian comfort food, vegetarian, gluten-free, vegan adaptation

Find it online: https://emmaoven.com/creamy-dal-makhani-recipe-slow-cooked-for-perfect-flavor-every-time/