Slow Cooker Black Lentils – Dal Makhani

Dal Makhani or Slow Cooker Black Lentils is something I do not make without a slow cooker. Also known as Kali Dal or Ma ki Dal. This dish is about patience and allowing the lentils to cook into slow perfection.

I have other slow cooker options like slow cooker fish curry or channa masala. I make them other ways, but for this dish I feel the flavor needs to develop low and slow.  On a weekend, it is almost a gift to allow the lentils to cook slowly overnight.  This allows the naturally creamy texture of these lentils to deepen into a smooth rich tasting medley. It gets finished with cream and butter to deepen the rich flavors. However other than the time it is a relatively easy recipe as the slow cooker does the work for you.

Any time I serve them to people I get rave reviews. Most recently I had friends and their parents visiting. They insisted these lentils tasted truly Punjabi. Given that that they hail from Punjab this is supposed to be a compliment of high order.

A few things, about making sure that these lentils taste good and are healthy.

• Try to allow at least and hour of soaking time. You can certainly soak them longer if time allows.
• If using the instant pot on slow cooker mode, select the high temperature setting. This is probably true for most slow cookers, but you want to check that out.

• Do use a combination of Rajma (red kidney beans) and urad dal (black lentils) to get the right texture.
• Do use the whole spices and the smoked paprika to get the right smoky flavor.

These lentils work well with rice, although more commonly served with flatbreads like naan or paratha. Leftovers are very versatile, you can use them in recipes in place of re-fried beans. I often use them for something like these nachos. Another one of my favorite signature recipes.