Slow Cooker Lentil Dal Recipe

Name: Slow Cooker Lentil Dal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
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.
2
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.
3
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.
4
To serve - Ladle the daal over brown rice and top with a squeeze of fresh lemon, cilantro, and more seeds, if desired.

345

kcal

Calories

Carbs

Protein

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 18 ingredients. The key ingredients include: 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, and more.

Yes, Slow Cooker Lentil Dal 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!

Slow Cooker Lentil Dal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions