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Dishoom Dal in the Slow Cooker Recipe

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3.9 from 65 reviews

Dishoom Dal is a rich and creamy Indian-style lentil stew slow-cooked to perfection. Using black urad lentils, this comforting dish combines aromatic spices, tomato, garlic, and ginger purees, finished with butter and cream for a luscious texture. Perfect for a hearty meal, it serves six and offers deep flavors developed through slow cooking.

  • Total Time: 7 hours 52 minutes
  • Yield: 6 servings

Ingredients

Lentils

  • 300 g dry black (urad) lentils, thoroughly washed and soaked overnight
  • 1 litre (4.25 cups) water for initial cooking
  • 450 ml (just under 2 cups) fresh boiled water

Spice Mixture

  • 70 g tomato puree (tomato paste)
  • 12 g garlic puree
  • 10 g ginger puree
  • 8 g salt
  • 2/3 tsp deggi mirch
  • 1/3 tsp garam masala

Finishing Ingredients

  • 90 g unsalted butter
  • 90 ml double cream (heavy cream)

Instructions

  1. Prepare Lentils: Rinse the dry black urad lentils extensively and soak them overnight to soften.
  2. Cook Lentils: Drain and rinse lentils thoroughly next day until the water runs clear. Place lentils in the slow cooker with 1 litre of water and cook on HIGH for 3-4 hours until soft and cooked through.
  3. Drain Cooking Liquid: Drain the cooked dal through a sieve, discarding most of the cooking water but without rinsing.
  4. Rehydrate Lentils: Return dal to the slow cooker and add about 450 ml of fresh boiled water so lentils are just submerged. Cook on HIGH until bubbling.
  5. Mix Spices: Combine tomato puree, garlic puree, ginger puree, salt, deggi mirch, and garam masala into a smooth mixture.
  6. Add Spices and Butter: Add the tomato and spice mixture along with the unsalted butter to the bubbling lentils, cover, and cook for 5 minutes until the butter begins to melt and blend.
  7. Stir the Dal: Remove the lid and stir thoroughly to incorporate the butter and tomato mix evenly into the dal.
  8. Slow Cook Further: Cover again and reduce the slow cooker to LOW. Cook for an additional 3-4 hours, stirring once or twice occasionally to prevent sticking. The dal should thicken with a mix of broken down and whole lentils.
  9. Add Cream and Heat Through: Stir in the double cream, cover and cook for another 20 minutes until heated through. Serve immediately.

Notes

  • Soaking lentils overnight improves cooking time and texture.
  • Use boiled water for the second cooking phase to speed up reheating.
  • Stir occasionally during slow cooking on LOW to prevent sticking and ensure even texture.
  • Adjust salt and spices according to taste preference.
  • Serve with rice or naan bread for a complete meal.
  • Author: Madelynn
  • Prep Time: 12 hours (including soaking time)
  • Cook Time: 7 hours 40 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/dishoom-dal-in-the-slow-cooker-recipe/