Easy Slow Cooker Dal Recipes

EASY SLOW COOKER DAL

Easy Slow Cooker Dal image

You're going to love this easy, creamy slow cooker dal, which is a cinch to make using inexpensive pantry ingredients! It's rich and nourishing yet bright and healthy. Serve the dal as a side dish, or turn it into a full meal by pairing it with rice and/or naan bread and sautéed vegetables (we especially love this with garlicky sautéed greens, such as kale, spinach or Swiss chard). If you'd like, you can also serve shredded rotisserie chicken alongside. I prefer to use light coconut milk in this recipe, as it gives the dal a silkier texture (you can use full-fat but it will be a bit thicker). If you want to skip the stovetop prep you can simply cook the aromatics in the microwave (I've included instructions below!). Be sure to cook the dal on low heat, not high (see the Notes below). For a stovetop version, check out my book Build-a-Bowl!

Provided by Nicki Sizemore

Time 6h15m

Number Of Ingredients 17

Ingredients

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 MIXED YELLOW DAL

Slow Cooker Mixed Yellow Dal image

This recipe was inspired by a Trevti Dal --"three dals" -- recipe from my favorite Indian cookbook author Tarla Dalal. My recipe is actually four different types of dal but can be adjusted to accommodate pretty any type of split or quick-cooking legume. Preparing this in a slow cooker results in an amazingly creamy and flavorful dal that can be eaten on its own as a soup, or enjoyed with its more traditional accompaniments of rotis and rice.

Provided by Mrs Joshi

Categories Lentil

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

1/2 cup split red lentils (masoor)
1/2 cup toor dal (arhar)
1/2 cup mung dal (split yellow moong)
1/2 cup channa dal (split)
4 cups water
2 tablespoons oil
1/2 teaspoon cumin seed
1/4 teaspoon hing
1 small onion, chopped
5 garlic cloves, minced
1 jalapeno, seeded and minced
2 teaspoons gingerroot, grated
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1 (8 ounce) can no-salt-added tomato sauce
3 tablespoons fresh cilantro, chopped
2 teaspoons lemon juice

Steps:

Rinse the four types of lentils.
Fill bowl with the mixed lentils and enough water to cover them. Set aside.
Heat the oil in a skillet. Add the cumin seeds.
When the cumin seeds crackle, add the asofoetida.
Add the onion and garlic, and saute for a couple of minutes.
Add the jalapeno and ginger, and saute for another minute or so.
Turn off the heat and transfer the sauteed mixture to a 4-6 qt crockpot.
Add the soaked mixed lentils and four cups of water to the crockpot and stir.
Add the turmeric, cayenne, ground coriander, ground cumin, and salt to the crockpot and stir again.
Cook in the crockpot, covered, on low heat for 5 - 7 hours, checking occasionally (mine was done in just under six hours).
In the last 15 minutes of cooking, add the tomato sauce and mix well. Add additional seasonings to taste if desired.
Just before serving, stir in the lemon juice and cilantro. Enjoy!

Nutrition Facts : Calories 225, Fat 4.8, SaturatedFat 0.6, Sodium 304.3, Carbohydrate 33.9, Fiber 14, Sugar 4.1, Protein 12.4

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