Black lentils (Maa di dal, kaali dal, sabut uruad, whole black gram, maa, whole matpe beans) from The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes by Anupy Singla

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Notes about this recipe

Ganga108 on March 10, 2022

This is a great dish for the slow cooker - set and forget. Ma di Dal is one of the vast family of Dal Makhani style dishes, but not the "true" one which also has channa dal and rajma/kidney beans. Still, it is incredibly delicious, warming and nourishing. Although whole unhulled urad is traditional, it can also be made with split urad. The flavour is not as deep and earthy but it is wonderful. It is lighter in colour because of the split lentils and the added cream. It can be called Maash Ki Dal. Use the same recipe, replacing whole urad with hulled, split urad.
PennyG on January 31, 2016

I was trying to replicate the Dal Makhani I had often in India recently. The flavor of this was spot on - however, it was way, way too thin. I would try this again using only half or so of the water called for to cook this in the slow cooker. The cream is definitely necessary to get the flavor and body of the dish I had in India.
TrishaCP on July 01, 2013

This is a basic slow cooker recipe that can be turned into Dal Makhani by adding cream and butter at the end- although I found it wasn't necessary because the lentils really break down. I would cook this again for a dinner party when I want to serve multiple Indian dishes, because you can just put this on and forget about it until you are ready to serve.