Slow Cooker Vegan Dal Makhani

This Slow Cooker Vegan Dal Makhani is a popular, protein rich dish that is prepared with Red kidney beans, channa dal and black urad dal.

Vegan Dal Makhani

Yes, you read the title right. Today I am sharing the vegan version of Dal Makhani. The word Makhani means butter and the traditional version calls for both butter and cream. I am presenting the vegan version sans butter and cream, but I can guarantee the rich and creamy taste, thanks to the slow cooking concept and of course my slow cooker.  Earlier this Monday, I posted the Vegan Turmeric and Saffron rice that I prepared in my rice cooker. Today I am presenting the gravy that I served along with the rice that I prepared with the slow cooker.

Both Dal Makhani and the saffron rice are exotic recipes but believe me I prepared this during the weekdays.  Thanks to my kitchen appliances which helps me to whip up these recipes quickly. As Dal Makhani involves soaking time, you need to plan and soak the dal ahead. Once you have the soaked dal, rest all can be assembled pretty easily. Few of my friends were asking for day-to-day vegan recipes. In that quest, I took non-vegan recipes and started trying out the vegan version of the same. One such attempt is this Vegan Dal Makhani.

Spices and Lentils Used for Dal Makhani

I started to try and experiment all the North Indian sides only after coming to the US. I used to get store-bought masala powders for all the gravies and for dal Makhani I did the same. Of course, I saw the ingredients in the masala and later started to try my own masala mix and I am going to share the same today. Its the mix of garam masala (I usually add garam masala along with the dal),  red chilly powder, coriander powder and amchur powder.

One interesting ingredient in this masala mix is the Mace or Jaathipathiri and also nutmeg. I have explained about these two the Dindigul Biryani recipe. You need a very small amount of these two but believe me, these two add that unique flavor to the recipe. Also for Dal Makhani, I used three Dals in equal proportion, One-third cup of channa dal and one-third cup of black urad dal and one-third cup of red kidney beans. Channa dal can be skipped but as we like the flavor of it so I always opt for that.

Vegan Dal Makhani Meal Planning

Before getting into the recipe, let me share how I planned and executed this recipe.

• I soak the dals overnight.
• Next day morning I let the dals cook in slow cooker for 7 hours. (I usually set it before going to work)
• Evening by the time I get back from work, the dal will be all cooked.
• While preparing the masala mix for the dal, I did the prep work for my saffron and turmeric rice and set it in the rice cooker.
• By the time the rice is done, the dal Makhani was also done. Dinner and the next day lunch were all ready for us. :-)

Now back to the recipe.

Slow Cooker Vegan Dal Makhani Recipe

Ingredients:

• Dals
• Channa Dal – ⅓ cup
• Red Kidney Beans – ⅓ cup
• Black Urad Dal – ⅓ cup
• Dry Masalas
• Garam Masala – ½ tsp
• Coriander Powder – ½ tsp
• Red Chilly Powder – 1 tsp
• Amchur Powder – ¼ tsp
• Elaichi / Cardamom Powder – ⅛ tsp (optional)
• Other Ingredients
• Mace – a small piece
• Nutmeg – ⅛ tsp
• Oil – 1 tbsp
• Cumin Seeds – 2 tsps
• Hing – ⅛ tsp
• Onion – 1 (Medium sized)
• Tomatoes – 2 (Medium sized)
• Chopped Cilantro – 2 tbsps
• Turmeric Powder – ¼ tsp
• Salt – ¾ tsp + ¾ tsp
• Sugar – 1 tsp
• Water – 4 cups + for soaking

Prep- Work:

• Soak the dals overnight or for at least 6 to 7 hours.

• Chop the tomatoes, onions, and cilantro and set aside.
• Add the dal to the crockpot and add 4 cups of water, ¾ tsp of salt, ½ tsp of garam masala and ¼ tsp of turmeric powder. Mix well.
• Cook the dal in Slow Cooker under high setting mode for 7 hours.
• After 7 hours, mash the dal well and set aside.

Preparing the Dal:

• Heat the kadai and add oil.
• Once the oil is hot, add the cumin seeds and hing.
• As they start to splutter, add the chopped onions and cook until the onion turns translucent.
• Now add the tomatoes and salt.
• Mix well and cover and cook until the tomatoes turn soft.
• At this stage add all the dry masalas(Red chilly powder, coriander powder, amchur powder, cardamom powder)  including mace and nutmeg and mix well.
• Let it cook for 3 to 4 minutes.
• Now add the cooked dal and add the sugar. Check for salt and adjust according.
• Let it simmer in low heat for unto 15 minutes.
• Finally, garnish with cilantro and serve hot with rice.

Notes:

• You can cook the dal in the pressure cooker too. Use the same amount of water and pressure cook for about 4 to 5 whistles and when preparing the gravy let it simmer for more than 15 minutes.
• For the non-vegan version, you can replace the oil with butter and once the gravy is done instead of sugar you can add fresh cream to add the richness.
• Almond milk or cashew milk can be added too, but I didn’t use them. I used sugar and cardamom powder to get the hint of sweetness.
• Adjust the salt and spices as per your preference. One or two green chilies can be added too while sautéing onions.
• I didn’t use ginger-garlic paste. About ½ tsp can be added.
• Channa dal is optional if you are skipping add ¾ of rajma beans and ¼ cup of black dal or in your desired proportion.

Safety Warning: As Rajma releases toxins when slow cooked, please make sure you soak them for at least 6 to 7 hours.

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Slow Cooker Vegan Dal Makhani

This Slow Cooker Vegan Dal Makhani is a popular, protein rich dish that is prepared with Red kidney beans, channa dal and black urad dal.

Prep Time8 hours hrs

Cook Time30 minutes mins

Soaking Time8 hours hrs

Total Time8 hours hrs 30 minutes mins

Course: Main Course, sides

Cuisine: North Indian

Servings: 4

Calories: 165kcal

Author: Srividhya G

Ingredients

• ▢ Dals
• ▢ ⅓ cup Channa Dal
• ▢ ⅓ cup Red Kidney Beans
• ▢ ⅓ cup Black Urad Dal
• ▢ Dry Masalas
• ▢ ½ tsp Garam Masala
• ▢ ½ tsp Coriander Powder
• ▢ 1 tsp Red Chilly Powder
• ▢ ¼ tsp Amchur Powder
• ▢ ⅛ tsp Elaichi / Cardamom Powder optional
• ▢ Other Ingredients
• ▢ Mace - a small piece
• ▢ ⅛ tsp Nutmeg
• ▢ 1 tbsp Oil
• ▢ 2 tsps Cumin Seeds
• ▢ ⅛ tsp Hing
• ▢ 1 Onion Medium sized
• ▢ 2 Tomatoes Medium sized
• ▢ 2 tbsps Chopped Cilantro
• ▢ ¼ tsp Turmeric Powder
• ▢ 1.5 tsp Salt ¾ tsp + ¾ tsp
• ▢ 1 tsp Sugar
• ▢ 4 cups Water

Instructions

Prep- Work

• Soak the dals overnight or for at least 6 to 7 hours.
• Chop the tomatoes, onions and cilantro and set aside.
• Add the dal in the crockpot and add 4 cups of water, ¾ tsp of salt, ½ tsp of garam masala and ¼ tsp of turmeric powder. Mix well.
• Cook the dal in Slow Cooker under high setting mode for 7 hours.
• After 7 hours, mash the dal well and set aside.

Preparing the Dal

• Heat the kadai and add oil.
• Once the oil is hot, add the cumin seeds and hing.
• As they start to splutter, add the chopped onions and cook until the onion turns translucent.
• Now add the tomatoes and salt.
• Mix well and cover and cook until the tomatoes turns soft.
• At this stage add all the dry masala (Red chilly powder, coriander powder, amchur powder, cardamom powder) including mace and nutmeg and mix well.
• Let it cook for 3 to 4 minutes.
• Now add the cooked dal and add the sugar. Check for salt and adjust according.
• Let it simmer in low heat for unto 15 minutes.
• Finally garnish with cilantro and serve hot with rice.

Notes

• You can cook the dal in the pressure cooker too. Use the same amount of water and pressure cook for about 4 to 5 whistles and when preparing the gravy let it simmer for more than 15 minutes.
• For the non-vegan version, you can replace the oil with butter and once the gravy is done instead of sugar you can add fresh cream to add the richness.
• Almond milk or cashew milk can be added too, but I didn’t use them. I used sugar and cardamom powder to get the hint of sweetness.
• Adjust the salt and spices as per your preference. One or two green chilies can be added too while sautéing onions.
• I didn’t use ginger-garlic paste. About ½ tsp can be added.
• Channa dal is optional if you are skipping add ¾ of rajma beans and ¼ cup of black dal or in your desired proportion.
• Safety Warning: As Rajma releases toxins when slow cooked, please make sure you soak them for at least 6 to 7 hours.

Nutrition

Calories: 165kcal | Carbohydrates: 18g | Protein: 6g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 903mg | Potassium: 276mg | Fiber: 6g | Sugar: 3g | Vitamin A: 740IU | Vitamin C: 11.6mg | Calcium: 43mg | Iron: 2.8mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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