Description
Dishoom Dal in the Slow Cooker is a rich, creamy black lentil curry inspired by the famous restaurant favorite. This hands-off version delivers deep, buttery flavor with minimal effort—perfect for cozy dinners and make-ahead meals.
Ingredients
300 g (1½ cups) dried black urad lentils, soaked overnight
70 g (4½ Tbsp) tomato purée (tomato paste)
12 g (2¼ tsp) garlic purée
10 g (1¾ tsp) ginger purée
8 g (½ Tbsp) salt
⅔ tsp deggi mirch
⅓ tsp garam masala
90 g (6 Tbsp) unsalted butter
90 ml (⅓ cup) double cream (heavy cream)
Water, as needed
Instructions
Rinse the lentils thoroughly and soak overnight. Drain and rinse again until the water runs clear.
Add lentils and 1 litre (4¼ cups) water to the slow cooker. Cook on HIGH for 3–4 hours until soft.
Drain the lentils (do not rinse) and return them to the slow cooker. Add about 450 ml (just under 2 cups) fresh water.
Cook on HIGH until bubbling again.
Mix tomato purée, garlic, ginger, salt, deggi mirch, and garam masala.
Add the spice mixture and butter to the lentils. Cover and cook for 5 minutes, then stir well.
Reduce heat to LOW and cook for 3–4 hours, stirring occasionally.
Stir in the cream and cook for another 20 minutes before serving.
Notes
Substitute 2 teaspoons minced fresh ginger for ginger purée if needed.
Use 3 minced garlic cloves instead of garlic purée if preferred.
Dal thickens as it cools—add hot water to loosen if needed.
- Prep Time: 10 minutes
- Cook Time: 8 hours 30 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 326 kcal
- Sugar: 2 g
- Sodium: 631 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 11 g
- Protein: 13 g
- Cholesterol: 49 mg