Best 2 Slow Cooker Lentil Dal Recipes

Craving a hearty, flavorful, and nutritious meal? Look no further than this collection of slow-cooker lentil dal recipes! Dal, a traditional Indian dish, is a protein-packed stew made with lentils, vegetables, and spices. With the convenience of a slow cooker, you can effortlessly create a comforting and delicious dal that's perfect for busy weeknights, meal prepping, or cozy gatherings.

Our curated recipes offer a range of flavors and dietary preferences, from classic red lentil dal to hearty mixed lentil dal, protein-rich chana dal, and even a vegan-friendly dal makhani. Each recipe provides detailed instructions, cooking times, and ingredient lists to guide you through the process. Whether you prefer a mild or spicy dal, our collection has a recipe to suit your taste buds.

These slow-cooker lentil dal recipes are not only easy to make but also incredibly versatile. Serve them with rice, roti, or naan for a complete meal, or enjoy them as a standalone soup. You can also customize your dal by adjusting the level of spice, adding vegetables of your choice, or incorporating different types of lentils.

Packed with fiber, protein, and essential nutrients, these lentil dal recipes are a healthy and satisfying addition to your meal plan. They're also a great way to incorporate more plant-based proteins into your diet. So why wait? Choose a recipe from our collection, gather your ingredients, and let your slow cooker do the rest of the work!

Let's cook with our recipes!

SLOW COOKER RED LENTIL DAL RECIPE

SLOW COOKER RED LENTIL DAL RECIPE image

Categories Bean

Number Of Ingredients 18

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
¼ teaspoon freshly ground black pepper
For serving:
Hot cooked brown rice
cilantro, optional
extra onion and cumin seeds, optional
fresh lemon juice, optional

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 LENTIL DAL

SLOW COOKER LENTIL DAL image

Categories Soup/Stew

Number Of Ingredients 18

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
¼ teaspoon freshly ground black pepper
For serving:
Hot cooked brown rice
cilantro, optional
extra onion and cumin seeds, optional
fresh lemon juice, optional

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.

Tips:

For the best flavor, use a variety of lentils. This will give your dal a more complex and interesting flavor.
If you don't have any vegetable broth, you can use water instead. Just add a little extra salt to taste.
If you like your dal spicy, add a pinch of cayenne pepper or red pepper flakes.
If you want a thicker dal, mash some of the lentils with a potato masher or immersion blender.
Serve dal with rice, naan, or roti.

Conclusion:

Slow-cooker lentil dal is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover lentils. With its simple ingredients and hearty flavor, this dal is sure to become a family favorite.