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Slow cooker dhal
- Anna Glover
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Serves 6
Easy
Prep: 20 mins
Cook: 6 hrs - 8 hrs and 20 mins
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Cooked low and slow, this dreamy dhal is flavoured with ginger, cardamom and kashmiri chilli powder – finish with a sizzling homemade tarka for extra flavour
Low salt
Low sugar
Vegetarian
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Try our slow cooker dhal, then try chickpea dhal with naans, tarka dhal or dhal with fried okra. Also try more slow cooker veggie recipes such as our slow cooker winter vegetable stew and slow cooker chickpea and coconut one pot.
Slow cooker dhal recipe
Ingredients
Nutrition
-
2 tbsp ghee or vegetable oil
-
1 large onion
finely chopped
-
3 garlic cloves
crushed
-
thumb-sized piece of ginger
finely grated
-
4 cardamom pods
-
small piece of cinnamon bark
-
1 tsp ground turmeric
-
1 tbsp ground cumin
-
2 tsp kashmiri chilli powder
-
400g tin of coconut milk
-
400g tin of chopped tomatoes
-
600g red split lentils
rinsed
-
1 litre vegetable stock
-
handful of coriander
chopped
-
rice or roti
to serve
Tarka
- 4 tbsp ghee or vegetable oil
- handful of curry leaves
- 1 tsp black mustard seeds
- 1 tsp kashmiri chilli powder
- 1 tsp cumin seeds
Nutrition: per serving
- kcal647
- fat28.7g
- saturates18.6g
- carbs63.3g
- sugars8.8g
- fibre11g
- protein28.3g
- salt1.25g
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Method
-
step 1
Heat the oil or ghee in a slow cooker with a fry function, or in a large pan. Fry the onion, garlic and ginger for 15 mins until lightly golden. Stir in the spices for a few minutes until fragrant, then tip into the slow cooker if using a pan.
-
step 2
Stir in the coconut milk, tomatoes, lentils and stock. Bring to a simmer, then cook on low for 6-8 hrs, stirring every now and then, until creamy and the lentils have broken down. Season well.
-
step 3
To make the tarka, heat the ghee in a small pan and stir in the remaining ingredients. Fry for 2 mins until sizzling. Pour over the dahl and serve topped with coriander, rotis or rice.
Our best dhal recipes.
Authors
Anna GloverSenior food editor
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