Crockpot Potato and Cauliflower Dal with Spicy Shal

Name: Crockpot Potato and Cauliflower Dal with Spicy Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow split peas (chana dal), soaked overnight, drained and rinsed; 2 tbsp. clarified butter; vegetable oil; 2 onions, finely chopped; 4 stalks celery, peeled and thinly sliced; 4 cloves garlic, minced; 1 tbsp. minced gingerroot; 1 tsp. curry powder; 1 tsp. salt; 1/2 tsp. black pepper; 1/4 tsp. ground nutmeg; 3 cups vegetable broth; water; 3 potatoes, peeled and cut into 1/2-inch cubes; 1 sm. cauliflower, cut into florets; 2 tbsp. clarified butter; vegetable oil; 2 long French shallts, thinly sliced; 1/4 to 1/2 tsp. finely chopped chili peppers; 1 tbsp. finely chopped cilantro; 2 tbsp. balsamic vinegar; lemon juice

Servings: persons

1 cup yellow split peas (chana dal), soaked overnight, drained and rinsed
2 tbsp. clarified butter
vegetable oil
2 onions, finely chopped
4 stalks celery, peeled and thinly sliced
4 cloves garlic, minced
1 tbsp. minced gingerroot
1 tsp. curry powder
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground nutmeg
3 cups vegetable broth
water
3 potatoes, peeled and cut into 1/2-inch cubes
1 sm. cauliflower, cut into florets
2 tbsp. clarified butter
vegetable oil
2 long French shallts, thinly sliced
1/4 to 1/2 tsp. finely chopped chili peppers
1 tbsp. finely chopped cilantro
2 tbsp. balsamic vinegar
lemon juice

1
In a skillet, heat clarified butter or oil over medium heat.
2
Add onions and celery and cook until softened.
3
Add garlic, gingerroot, curry powder, salt, pepper and nutmeg and cook, stirring, for 1 minute.
4
Add vegetable broth or water and bring to a boil.
5
Place potatoes, cauliflower and soaked peas in slow cooker stoneware.
6
Pour onion and celery and spice mixture over and stir well.
7
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until vegetables are tender.
8
To Make Spicy Shallots; In a skillet, heat clarified butter or oil over medium high heat.
9
Add shallots and cook, stirring, until crisp.
10
Remove pan from heat.
11
Stir in chilies, cilantro and balsamic vinegar or lemon juice.
12
Transfer to a small bowl.
13
Ladle potato and cauliflower Dal into individual bowls, top with Spicy Shallots and stir well.
14
The 150 Best Slow Cooker Recipes

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 cup yellow split peas (chana dal), soaked overnight, drained and rinsed, 2 tbsp. clarified butter, vegetable oil, 2 onions, finely chopped, and more.

Yes, Crockpot Potato and Cauliflower Dal with Spicy Shallots falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crockpot Potato and Cauliflower Dal with Spicy Shallots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions