Dal makhani

Preparation info
  • Serves


    • Difficulty


    • Ready in

      4 hr

Appears in
Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

This rich and robust dal from northern India is the perfect warming vegetarian meal. It’s also great as part of a selection of Indian dishes. Remember, the kidney beans and black lentils will need to soak overnight before cooking.


  • 3 tablespoons ghee or butter
  • 1 brown onion, finely chopped
  • 2 tomatoes<


Heat the ghee in a large saucepan over medium heat. Cook the onion for 4 minutes until softened. Add the tomato, garlic, ginger, cinnamon, chilli and cumin and cook for a further 2 minutes until fragrant. Add the tomato paste and cook for 1 minute, then add the beans. Pour in 750 ml (