Slow Cooker Black Lentil Dal Recipe – Authentic Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Slow Cooker Black Lentil Dal Recipe – Authentic Indian Comfort Food

Hey everyone! If you’re anything like me, there’s nothing quite as comforting as a warm bowl of dal with a side of fluffy rice or warm naan. This Slow Cooker Black Lentil Dal (also known as Urad Dal) is a family favorite, and honestly, it’s a bit of a game-changer. It’s incredibly flavorful, surprisingly easy to make, and the slow cooker does all the work. I first made this when I was craving a taste of home and didn’t have hours to spend in the kitchen – it’s been a staple ever since!

Why You’ll Love This Recipe

This dal is the perfect blend of creamy, smoky, and tangy. The slow cooking process really allows the flavors to meld together beautifully. Plus, it’s a fantastic make-ahead meal – it actually tastes better the next day! It’s a hearty, satisfying dish that’s perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this delicious dal:

• 1 cup urad dal sabut (black lentils) – about 200g
• 3 cups water – 720ml
• 1 teaspoon ginger garlic paste
• ¼ teaspoon turmeric powder – about 0.6g
• 1.5 teaspoons salt – about 8g
• 2 teaspoons ghee – about 10g
• ¾ cup tomato puree – about 180ml
• ¾ teaspoon garam masala – about 3.75g
• ½ teaspoon dried mango powder (amchur) – about 2.5g
• ¼ teaspoon red chili powder – about 0.6g
• 2 tablespoons butter – about 28g
• ¼ cup heavy cream – about 60ml
• 2 teaspoons ghee – about 10g (for tempering)
• 4-5 garlic cloves (chopped)
• 3 whole dried red chilies
• 1 teaspoon lemon juice – about 5ml
• Cilantro (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Urad Dal (Black Lentils): Types & Selection

There are two main types of urad dal: sabut (whole) and chilka (split, skinless). We’re using sabut here, which gives the dal a lovely, slightly rustic texture. Make sure your lentils are fresh – older lentils can take longer to cook.

Ghee: The Importance of Clarified Butter in Indian Cooking

Ghee is essential in Indian cooking. It adds a rich, nutty flavor that butter just can’t replicate. Don’t skip it! If you’re not familiar, ghee is clarified butter, meaning the milk solids have been removed. You can buy it pre-made or easily make your own.

Amchur (Dried Mango Powder): A Tangy Secret

Amchur is a fantastic ingredient that adds a lovely tanginess to the dal. It’s a bit like lemon juice, but with a more complex flavor. You can find it at most Indian grocery stores.

Garam Masala: Regional Variations & Blends

Garam masala isn’t a single spice, but a blend! Every family has their own recipe. Feel free to use your favorite brand or make your own. The blend typically includes cinnamon, cardamom, cloves, cumin, and black pepper.

Turmeric: Health Benefits & Flavor Profile

Turmeric isn’t just for color! It has amazing health benefits and adds a warm, earthy flavor to the dal. Plus, that vibrant yellow hue is just beautiful.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the urad dal a good rinse under cold water. This helps remove any dust or impurities.
2. Add the rinsed lentils to your slow cooker. Pour in the water, ginger-garlic paste, turmeric powder, salt, and 2 teaspoons of ghee.
3. Give everything a good stir, then cover and cook on low for 8 hours. Yes, 8 hours! That’s the magic of the slow cooker.
4. Once the lentils are cooked, they’ll be soft but still holding their shape. Use a potato masher to gently mash the lentils – you want some texture, not a complete puree.
5. Stir in ¾ teaspoon garam masala, amchur, red chili powder, tomato puree, and butter. Give it another good stir and continue to slow cook for another 2-3 hours. This is where the flavors really deepen.
6. Now, for the final touch! Stir in the heavy cream.
7. Time for the tempering (also known as tadka). In a small pan, heat 2 teaspoons of ghee over medium heat. Add the chopped garlic and dried red chilies. Sauté until the garlic is golden brown and fragrant – be careful not to burn it!
8. Pour the hot tempering over the dal. It will sizzle and release an incredible aroma.
9. Finally, mix in the remaining garam masala and lemon juice. Garnish with fresh cilantro and serve hot!

Expert Tips

Here are a few tips to help you make the perfect dal:

Achieving the Perfect Dal Consistency

The consistency of dal is a personal preference. If you like it thicker, mash more of the lentils. If you prefer it thinner, add a little more water.

Slow Cooker Temperature Control

Slow cookers can vary. If your dal is cooking too quickly, reduce the cooking time slightly.

Blooming Spices for Maximum Flavor

The tempering step is crucial! Heating the spices in ghee releases their essential oils and maximizes their flavor.

Variations

Want to switch things up? Here are a few ideas:

Vegan Black Lentil Dal

Simply substitute the ghee and butter with a plant-based oil, and omit the heavy cream. Coconut cream can be a delicious alternative!

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just be sure to serve it with gluten-free naan or rice.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the amount of red chili powder to your liking. For a milder dal, use just a pinch. For a spicier dal, add more!

Festival Adaptations (Diwali, Holi)

During festivals, I sometimes add a pinch of saffron to the dal for a touch of luxury. It adds a beautiful color and aroma.

Serving Suggestions

This dal is amazing with:

• Fluffy basmati rice
• Warm naan bread
• Raita (yogurt dip)
• A side of pickled onions

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors continue to meld! You can also freeze it for up to 2 months.

FAQs

What is the best type of lentil to use for dal?

For this recipe, sabut urad dal (whole black lentils) is best. It gives the dal a lovely texture and flavor.

Can I make this dal in an Instant Pot instead of a slow cooker?

Yes! You can cook the lentils in an Instant Pot on high pressure for about 45-50 minutes, followed by a natural pressure release. Then, follow the remaining steps as written.

How can I adjust the spice level of this dal?

Adjust the amount of red chili powder. Start with a small amount and add more to taste.

What is the purpose of adding amchur to the dal?

Amchur adds a lovely tanginess that balances the richness of the dal.

Can I freeze leftover dal?

Yes, absolutely! Store it in an airtight container for up to 2 months.

What is the best way to serve this dal for a complete meal?

Serve it with rice or naan, a side of raita, and some pickled onions for a truly satisfying meal!