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Red lentil dal in the slow cooker
Slowcook

Red lentil dal in the slow cooker

Creamy red lentil dal in the slow cooker. Soft, gently spiced and good with rice. Optional tadka with cumin and garlic at the end for extra aroma.

EverydayWeekendDinnerSlowcookVeganVegetarian
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Rate:
255 min total
4 servings
Very Easy

Ingredients

servings
Units

  • Dal

    • 10.6 oz red lentils
    • 1 stk onion
    • 3 fed garlic
    • 1 tbsp fresh ginger
    • 14.1 oz chopped tomatoes
    • 1 tsp turmeric
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 4¼ cup water or vegetable stock
    • 1½ tsp salt
    • 1 stk juice of ½ lemon

  • Tadka (optional)

    • 2 tbsp oil or ghee
    • 1 tsp whole cumin seeds
    • 2 fed garlic
    • 1 stk dried chilli

Instructions

  1. 1

    In the pot

    1. Add lentils, onion, garlic, ginger, tomatoes, spices, liquid and salt to the slow cooker. Stir.
    2. Cook on HIGH for 3–4 hours or LOW for 6–7 hours until the lentils are completely soft.
    240 min
    HIGH
    SlowCooker
  2. 2

    Season

    1. Stir well — the dal should be creamy. Add more liquid if too thick. Season with salt and lemon.
    5 min
    SlowCooker
  3. 3

    Tadka

    1. Heat oil or ghee in a pan. Briefly fry cumin, garlic and chilli until fragrant.
    2. Pour over the dal just before serving.
    5 min
    Pan

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Details

Nutrition

Calories

320kcal

Protein

18g

Fat

8g

Carbs

45g

Serving Size

350g

Serving

Suggestions

  • • Serve with rice and fresh coriander if you have it.

Side Pairings

  • • Rice.

Storage

Fresh

  • • Duration: 4 days
  • • Temperature: 5°C
  • • Method: Refrigerate up to 4 days. It thickens — stir in liquid when reheating.

Frozen

  • • Duration: 3 months
  • • Temperature: -18°C
  • • Method: Freeze in portions. Thaw in the refrigerator.

Reheating

  • • Stovetop: Warm with a little water, stirring.

Tips

Preparation

  • • Rinse the lentils until the water runs almost clear.

Cooking

  • • Dal can separate slightly — stir well before serving.

Serving

  • • The tadka is small but changes the aroma noticeably.

Variations

Flavor

  • A splash of coconut milk at the end rounds it out.

Health

  • Skip the tadka, or use oil instead of ghee, to keep it vegan.

Method

  • Red lentils do not need soaking. Rinse well.
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