Best 4 Slow Cooker Red Lentil Dal Recipes

Slow Cooker Red Lentil Dal Recipe image

Provided by Lindsey Johnson

Categories Main

Time 5h10m

Number Of Ingredients 18

3 cups red lentils (can use part yellow split peas or split mung beans, or a combination of two or more)
6 cups water
One 28 ounce can diced tomatoes
1 large onion, diced
4 garlic cloves, minced
2 Tablespoons fresh grated ginger
1 Tablespoon turmeric
3 green cardamom pods
1 bay leaf
2 teaspoons each: cumin seeds, mustard seeds, onion seeds (nigella), fenugreek seeds (see notes)
1 teaspoon fennel seeds
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
For serving:
Hot cooked brown rice
cilantro, optional
extra onion and cumin seeds, optional
fresh lemon juice, optional

Steps:

Place red lentils and yellow split peas into a large bowl and cover with water. Let soak for a few minutes and swish to wash the lentils and split peas. Drain well and rinse. Place in a slow cooker and add the 6 cups water. Add the diced tomatoes, onion, garlic, ginger, turmeric, cardamom pods, bay leaf, salt and black pepper.
Heat a small skillet over medium heat. Add all of the seeds to the pan. Shake the pan while on the heat, or use a wooden spoon to stir, while toasting the seeds. When they smell fragrant, remove from heat and transfer to the slow cooker. (It will probably bubble up a bit as the hot seed hit the liquid.) Stir well to combine all ingredients. Place lid on slow cooker and let cook on high for 4-5 hours or low for 8-10 hours.
Remove lid after cooking time and stir. Taste and if lentils are not soft, cook for another 30-60 minutes, if needed. Add more salt and pepper, if needed.
To serve - Ladle the daal over brown rice and top with a squeeze of fresh lemon, cilantro, and more seeds, if desired.

SLOW COOKER RED LENTIL DAL RECIPE image

Categories Bean

Number Of Ingredients 18

3 cups red lentils, yellow split peas, or split mung beans (or a combination)
6 cups water
One 28 ounce diced tomatoes
1 large onion, diced
4 garlic cloves, minced
2 Tablespoons fresh grated ginger
1 Tablespoon turmeric
3 green cardamom pods
1 bay leaf
2 teaspoons each: cumin seeds, mustard seeds, onion seeds, fenugreek seeds
1 teaspoon fennel seeds
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
For serving:
Hot cooked brown rice
cilantro, optional
extra onion and cumin seeds, optional
fresh lemon juice, optional

Steps:

Place red lentils and yellow split peas into a large bowl and cover with water. Let soak for a few minutes and swish to wash the lentils and split peas. Drain well and rinse. Place in a slow cooker and add the 6 cups water. Add the diced tomatoes, onion, garlic, ginger, turmeric, cardamom pods, bay leaf, salt and black pepper. Heat a small skillet over medium heat. Add all of the seeds to the pan. Shake the pan while on the heat, or use a wooden spoon to stir, while toasting the seeds. When they smell fragrant, remove from heat and transfer to the slow cooker. (It will probably bubble up a bit as the hot seed hit the liquid.) Stir well to combine all ingredients. Place lid on slow cooker and let cook on high for 4-5 hours or low for 8-10 hours. Remove lid after cooking time and stir. Taste and if lentils are not soft, cook for another 30-60 minutes, if needed. Add more salt and pepper, if needed. To serve - Ladle the daal over brown rice and top with a squeeze of fresh lemon, cilantro, and more seeds, if desired.

Easy Slow Cooker Dal image

Provided by Nicki Sizemore

Time 6h15m

Number Of Ingredients 17

1 tablespoon neutral vegetable oil
1 large onion, finely diced
Salt and freshly ground black pepper
2 garlic cloves, minced
1 tablespoon minced ginger
2 teaspoons curry powder
1 teaspoon ground cumin
2 cups dried red lentils, rinsed and drained
1 (13.5-ounce) can light coconut milk
2 cups water
1 bay leaf
1/2 lime
Rice and/or naan bread
Sautéed greens, such as kale, spinach, collard greens or Swiss chard
Chopped cilantro or mint
Toasted cashews
Mango chutney

Steps:

Heat the oil in a large skillet over medium-high heat. Add the onion, and season with salt and pepper. Cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Stir in the garlic, ginger, curry powder and cumin. Cook, stirring, until fragrant, about 1 minute longer. (Alternatively, combine everything, including the spices, in a heatproof bowl and microwave on high, stirring occasionally, until softened, about 4-5 minutes.) Scrape the mixture into a 4- to 7-quart slow cooker.
Add the lentils, coconut milk, water and bay leaf. Season with salt and pepper. Cover and cook until the lentils are tender (they should be slightly firm but not crunchy), about 5-6 hours on low (it takes 6 hours in my KitchenAid 6 quart model); do not use high heat. Squeeze in the juice from 1/2 lime, and season with salt and pepper to taste.
Serve the dal as-is as a side dish, or turn it into a full meal by serving it with rice and/or naan bread and sautéed greens. Let people garnish their dishes with cilantro or mint, toasted cashews and/or mango chutney.

Slow Cooker Red Lentil Dahl image

Provided by e clare

Categories Curries

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 cups dried red lentils, rinsed & sorted
3 -4 garlic cloves, minced
1 -2 tablespoon fresh ginger, finely chopped
1 (10 ounce) package frozen spinach
1 tablespoon curry powder (to taste)
1 teaspoon ground cumin (to taste)
1 teaspoon ground coriander (to taste)
1 teaspoon yellow mustard seeds (to taste)
red pepper flakes (to taste)
ground cinnamon (to taste)
4 cups low sodium vegetable broth
water, as needed