Slow Cooker Red Lentil Dal
This Slow Cooker Red Lentil Dal is a recipe I come back to again and again. It takes just 15 minutes to prepare this dal in the morning and by the evening you’ll have a delicious and fragrant dal to enjoy with rice, naan, paratha or by itself. It’s high in protein, super healthy and a great winter warmer. I often serve it with yoghurt (Greek or non-dairy) and some hot sauce.
Tips For A Great Dal
- Sauté the spices: Sautéing the spices before adding them to the slow cooker will enhance their flavour. Here is a great article by Spices Inc on how to fry spices.
- Add vegetables: You can add vegetables like spinach, kale, or peas to the daal for extra nutrients, I often chuck in frozen veg before I close the lid for cooking.
- Freeze leftovers: Leftover daal freezes well and makes meal prep a breeze.
Extra Protein
- Tofu: Pan fry or air fry some tofu and sprinkle on top before serving – I think smoked tofu works best here.
- Yoghurt: I use either Greek yoghurt or something vegan.
- Paneer: This Indian cheese goes amazing with a dal and adds a good amount of protein.
- Eggs: I love poaching an egg and serving it on top of a warm bowl of dal.
- Nuts & Seeds: Sprinkle toasted almonds, cashews, pumpkin seeds or toasted sunflower seeds on top.
Slow Cooker Red Lentil Dal Ingredient Notes
- Lentils: Red lentils cook quickly and don’t require soaking, you can use other types of lentils but they may take longer than red lentils or require socking.
- Garam Masala: This spice should be added to your slow cooker dal at the end of cooking. Read about it in this BBC article here.
- Spices: Adjust the spices to your taste. For a milder flavour, reduce the amount of chili powder.
- Liquid: The amount of liquid may vary depending on the type of lentils and slow cooker. You may need to add more liquid if the daal is too thick (or if you prefer a soupy dal)
Slow Cooker Red Lentil Dal
This red lentil slow cooker dal is a fantastically easy way to make a warming, healthy and high-protein dinner. It is easily made vegan and can be customized to everyone's spice preference.
Equipment
- Slow Cooker
Ingredients
Dal Base Ingredients
- 760 g Dried Red Lentils rinsed until water runs clear
- 500 ml Vegetable Stock add more if you prefer a soupier dal
- 1 Chopped Onion I use frozen
- 1 can Coconut Milk
- 1 can Chopped Tomatoes
Spices
- 1 tbso Ghee or Oil I use rapeseed oil
- 1 tsp Cumin Seeds
- 1 pinch Asafoetida optional
- 2 tbsp Garlic & Ginger Paste or use 4 cloves fresh minced garlic and 1 tbsp grated ginger
- 1 tbsp Cumin Powder
- 1 tbsp Coriander Powder
- 0.5 tsp Turmeric
- 0.5 tsp Cayenne or Red Chili Powder
To Serve
- 1 tsbp Garam Masala
- 1 tbsp Freshly Squeezed Lemon Juice about 1/2 a lemons worth
Optional Toppings
- Chopped Coriander
- Dried Chili's for those that like it hot!
Instructions
- Get all your ingredients ready, ensuring lentils are washed, onion is chopped (if not using frozen) and stock is made
Fry off Aromatics (optional – but will make your dal better!)
- Set your pressure cooker to sauté mode on med-high heat, or use a frying pan on the stovetop
- Add 1 tbsp of ghee/ oil to your pot
- Once hot, add 1 tsp cumin seeds and a pinch of asafoetida and sauté for about 15 seconds
- Add the onion (fresh or frozen) and sauté until brown
- Add the garlic and ginger paste and sauté for about 30 seconds
- Add 1 tbsp cumin, 1 tbsp coriander, 0.5 tsp turmeric, 0.5 tsp chili powder
- Sauté for another 2-3 minutes, until spices are fragrant, ensuring the spices don't burn before taking off the heat
Slow Cooker
- Add your aromatics to your slow cooker pot
- Put everything else into the slow cooker, mix with a wooden spoon and cook on LOW for 6-7 hours. You know your dal is ready when you can easily crush the lentils with your fingers.
- Before serving, mix in 1 tbsp garam masala, 0.5 tbsp lemon juice and extra salt if required
- Serve sprinkled with chopped coriander, dried chili's or any other tasty addition