Slow Cooker Red Lentil Dahl Recipes
SLOW COOKER RED LENTIL DAL RECIPE
A hearty, comforting slow cooked dal made from red lentils, split yellow peas, and Indian spices.
Provided by Lindsey Johnson
Categories Main
Time 5h10m
Number Of Ingredients 18
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
Categories Bean
Number Of Ingredients 18
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 DAHL
my attempt to make dahl in my crock pot/slow cooker. i love dahl but the stovetop fashion is time consuming. NOTE that all spices and seasonings here are more or less to taste. you could just stick to garlic, ginger, curry powder & some red pepper flakes to keep things simple. we'll see how this turns out...
Provided by e clare
Categories Curries
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- toss it all in there and cook on low 6-8 hours. check water level a few times to make sure lentils don't burn, add water if needed.
Nutrition Facts : Calories 377.1, Fat 2.1, SaturatedFat 0.2, Sodium 66, Carbohydrate 63.5, Fiber 32.5, Sugar 2.6, Protein 28.2
EASY SLOW COOKER DAL
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
Categories Main Course
Time 6h15m
Number Of Ingredients 17
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.
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