' Al Lago Wines - Black Lentils Dal (Makhni Dal)

Black Lentils' Dal (Makhni Dal)

Recipe by Simone Lagomarsino


This black lentil dish is easy to make in the slow cooker and it is absolutely delicious!

At a Glance

Cook Time: 10 hours
Serves: 10-12 servings


It is really helpful to have a 3-quarter (or larger) slow cooker to prepare this dal.



For the Black Lentils’ Dal:


1 cup of Black Lentils (To prepare the lentils, soak them in hot water, and rinse them thoroughly.  Remove any foreign objects.  Repeat this process several times until the water remains clear, or nearly clear).




½ cup of Tomato Purée

2 cloves of Garlic, minced

1 teaspoon of fresh Ginger, minced

1 teaspoon of Salt

½ teaspoon of Garam Masala

½ teaspoon of Deggi Mirch Chili Powder

½ cup of Heavy Whipping Cream

3 cups of Hot Water


For the topping:


1-½ tablespoons of Butter

2 dried Red Chilis, cut in half (we use Japanese)

1 teaspoon of Black Mustard Seeds

½ teaspoon of Cumin Powder



Once the lentils have been cleaned, add them to your slow cooker along with all the other ingredients – except only add ¼ cup of the cream at this point. Stir the ingredients to make sure that they are all integrated. Turn the slow cooker on low and cook for 5 hours.  After 5 hours, stir the ingredients in your slow cooker, and turn the heat up to high and cook for another 4 hours.  Stir the ingredients again and add the rest of the cream and cook for one more hour.  Once the dal is creamy and the lentils are soft, turn the slow cooker off, and move the lentils to a serving dish.  Melt the butter in a sauté pan on the stove, and once it is hot, add the other topping ingredients to the pan.  Let the topping ingredients cook on medium high heat for a few minutes and then pour over the lentils and serve. 




Serving Suggestion:


We enjoy this dal with Garlic Naan Bread, our Tomato Chutney, Basmati Rice with Indian Flavors, and Chicken Tikka Masala – please click on the names for any of these recipes).f


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