Slow Cooker Daal Makhani

A rich, buttery black lentil daal. Incredibly flavourful and deeply satisfying — a proper Indian restaurant staple.

Ingredients

• 200g dried black lentils (urad dal) or red lentils
• 400g tin kidney beans, drained
• 1 onion, finely diced
• 3 cloves garlic, crushed
• 400g tin chopped tomatoes
• 30g butter
• 50ml double cream
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp chilli powder
• 1 tbsp fresh ginger, grated
• 800ml water

Method

1. Rinse lentils and place in the slow cooker with kidney beans, onion, garlic, and tomatoes.
2. Add cumin, turmeric, chilli, ginger, and water.
3. Cook on Low for 8 hours until lentils are completely soft.
4. Stir in butter, cream, and garam masala.
5. Serve with basmati rice or naan.

Tips

The long cooking is what makes daal makhani special — the lentils break down into a rich, creamy, almost velvety texture.