Slow Cooker Dal Recipe

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Nadia and Kaye Disaster Chef Simple Recipes for Cooks Who Can'tI love dal but I don’t tend to want to start it from scratch after a long day at work. Making it in the slow cooker with the timer set gives it a real richness of flavour, and means you can be sitting at the table within seconds of getting home. Spoon a dollop of Greek yogurt on the top and scoop it up with warm pitta bread – it’s like a warm hug from the inside.

  • Yield: 4 Servings


  • 2 tbsp olive oil
  • 2 onions, sliced
  • 4 garlic cloves, crushed
  • 2 tsp ground ginger
  • salt and freshly ground black pepper
  • 3 tsp ground cumin
  • 2 tsp cumin seeds
  • 2 tsp ground coriander
  • ½ tbsp ground turmeric
  • 10 oz (300 g) split red lentils
  • 1¼ pints (700 ml) vegetable stock
  • 7 fl oz (200 ml) tomato passata
  • Perfect Rice, to serve
How to Make It
  1. Heat the oil in a large, heavy-based frying pan over a medium heat. Fry the onions, stirring, until deep golden brown. It will take about 10 minutes.
  2. Add the garlic, ginger, pepper, ground cumin, cumin seeds, ground coriander, and turmeric, and fry over a medium heat, stirring, for 30 seconds, or until the aromas are released.
  3. Scrape the spiced onion mixture out of the frying pan and into the slow cooker.
  4. Add the lentils, stock, and passata, and a good pinch of salt. Give it a stir and cook on a high setting for 2 hours.
  5. Serve with Perfect Rice, or naan, and spinach.

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