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Slow Cooker Vegan Dal Makhani served in a big greyish bowl with two wooden spoons right next to it
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5 from 1 vote

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
Cook Time30 minutes
Soaking Time8 hours
Total Time8 hours 30 minutes
Course: Main Course, sides
Cuisine: North Indian
Keyword: Slow Cooker Dal Makhani, Vegan Curry, vegan dal makhani recipe
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