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Using a slow cooker for this dal curry recipe is brilliant--the lentils cook until they're perfectly tender. For the creamiest results, use whole urad dal (versus split), which you can get online or at Indian markets. This particular bean breaks down beautifully, giving the dish its rich, creamy texture. For a stovetop variation, see below. Serve it over rice with Indian-style green chutney and a side of plain yogurt.

Source: EatingWell Magazine, September/October 2016


Recipe Summary

18 hrs 10 mins


Ingredient Checklist


Instructions Checklist
  • Combine water, urad dal and kidney beans in a 4 1/2- to 6-quart slow cooker. Soak for 8 to 12 hours.

  • Turn the slow cooker to Low. Stir in onion, garlic, ginger, salt, cardamom, cloves, turmeric, cumin, garam masala and cayenne. Cover and cook for 10 hours.

  • Remove the cardamom pods, if desired. Stir in tomatoes and cilantro. Serve with more cilantro, if desired.


Make Ahead Tip: Refrigerate for up to 3 days or freeze for up to 6 months.

Equipment: 4-1/2- to 6-quart slow cooker

To prepare Dal Makhani on the stovetop instead: In Step 1, soak the dal and beans in 7 cups of water in a large pot. In Step 2, stir in the flavorings and bring to a boil. Reduce the heat to maintain a gentle simmer, cover and cook for 2 hours. Remove from heat. Finish with Step 3.

Nutrition Facts

about 3/4 cup
149 calories; protein 9.5g; carbohydrates 27.3g; dietary fiber 10.5g; sugars 2g; fat 0.7g; saturated fat 0.1g; vitamin a iu 153.4IU; vitamin c 5.2mg; folate 37.6mcg; calcium 61mg; iron 3.3mg; magnesium 26mg; potassium 265.7mg; sodium 318.2mg; thiamin 0.1mg.

1 1/2 starch, 1/2 vegetable, 1 lean meat