Crock Pot Dal Recipes

CROCK POT DAL

Crock Pot Dal image

Make and share this Crock Pot Dal recipe from Food.com.

Provided by Andtototoo

Categories Asian

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 cup masoor dal
3 cups water
4 tablespoons oil
1 teaspoon black mustard seeds
1/4 teaspoon hing
12 curry leaves
1 -2 roughly chopped tomato
2 minced serrano chilies
5 -6 ounces chopped fresh spinach
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
salt, as needed
2 teaspoons lemon juice
chopped cilantro, for garnish

Steps:

Rinse 1 cup masoor dal (the orange lentils), or split yellow moong dal or toor dal and place ithe lentils in a crockpot whose insides you have lightly oiled.
Add 3 cups water, put the crockpot on high and cook for two hours.
Stir, and check to see if more water is needed. Keep checking for water and stirring every 30 minutes until the lentils are cooked smooth.
When it is almost time to eat, in a large nonstick frying pan put the oil and mustard seeds. Heat over high heat until the mustard seeds have popped for about 10 seconds.
Quickly stir in the hing and curry leaves.
Add the tomatoes (optional) and serrano chilies. Stir-fry for about 4 minutes.
Add the spinach (this is optional). Stir-fry until the spinach is very tender, adding a little water if needed.
Stir in the turmeric, ground cumin and ground coriander.
Combine the spices and lentils either in the frying pan or the crockpot and mix until well blended. Check for water.
Add salt to taste and stir in the lemon juice. If desired, garnish with a little cilantro.
Variation: Instead of the spinach you can add 1 minced carrot that you have cooked in a bowl of water in the microwave for about 10 minutes, along with 1 large diced potato. When adding the cooked carrot and potato pieces to the fryiing pan, add 1/2 cup frozen green beans and 1/4 cup frozen peas. If you want to use fresh green beans, cook them in the microwave like you did the carrots and potato.

Nutrition Facts : Calories 155.1, Fat 7.7, SaturatedFat 1, Sodium 20.4, Carbohydrate 16.2, Fiber 3.5, Sugar 0.6, Protein 6.9

SLOW COOKER RED LENTIL DAHL

Slow Cooker Red Lentil Dahl image

my attempt to make dahl in my crock pot/slow cooker. i love dahl but the stovetop fashion is time consuming. NOTE that all spices and seasonings here are more or less to taste. you could just stick to garlic, ginger, curry powder & some red pepper flakes to keep things simple. we'll see how this turns out...

Provided by e clare

Categories Curries

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups dried red lentils, rinsed & sorted
3 -4 garlic cloves, minced
1 -2 tablespoon fresh ginger, finely chopped
1 (10 ounce) package frozen spinach
1 tablespoon curry powder (to taste)
1 teaspoon ground cumin (to taste)
1 teaspoon ground coriander (to taste)
1 teaspoon yellow mustard seeds (to taste)
red pepper flakes (to taste)
ground cinnamon (to taste)
4 cups low sodium vegetable broth
water, as needed

Steps:

toss it all in there and cook on low 6-8 hours. check water level a few times to make sure lentils don't burn, add water if needed.

Nutrition Facts : Calories 377.1, Fat 2.1, SaturatedFat 0.2, Sodium 66, Carbohydrate 63.5, Fiber 32.5, Sugar 2.6, Protein 28.2

DAL TADKA RECIPE BY TASTY

Dal Tadka Recipe by Tasty image

Here's what you need: Split Pigeon Peas, Mung Lentils, red lentils, water, turmeric powder, coriander powder, salt, ghee, onion, ginger, garlic, cumin seeds, medium tomato, Kashmiri Red Chili Powder, garam masala, cilantro

Provided by Safiya Simpson

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

½ cup Split Pigeon Peas, Arhar or Toor Dal
¼ cup Mung Lentils, Mung(Moong) Dal
¼ cup red lentils, Masoor ki Dal
3 cups water, more to wash and soak the lentils
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon salt
2 tablespoons ghee, or oil
2 tablespoons onion, diced
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 teaspoon cumin seeds, jeera
1 medium tomato, diced
½ teaspoon Kashmiri Red Chili Powder
1 pinch garam masala
1 handful cilantro, chopped

Steps:

Combine split Pigeon peas (Arhahr dal), Mung dal-lentils, and Red lentils(Masoor dal). Rinse the lentils 2 to 3 times until the impurity clears. Soak lentils with enough water to cover for 15 minutes.
Add soaked lentils, water, turmeric powder, cumin-coriander powder and salt to an InstantPot or a Pressure Cooker. Pressure cook in an Instant Pot on high setting for 15 minutes with natural steam release.
For pressure cooker cooking, cook on high heat until 2 whistles. Turn the heat down to low and cook for 8-10 minutes. Natural Pressure Release.
Whisk dal with a whisk or use a hand blender(if needed) until smooth.
Heat oil in a wok or a saucepan on medium heat. Add cumin seeds. Once the oil starts to become cloudy around cumin seeds, add minced onions. Cook onions until slightly golden.
Now add minced ginger and garlic, sauté for a few seconds. Add diced tomatoes, whole chilis, dried fenugreek, Kashmiri chili powder and curry leaves. Cook on low -medium while stirring for about a minute or until tomatoes start to break apart.
Add tadka to cooked Dal. If Dal is too thick add ½ cup to a cup of hot water to thin it down. Boil the Dal to reduce the liquid if needed. Garnish it with chopped cilantro and Garam Masala.
Serve warm with plain rice or roti.

Nutrition Facts : Calories 207 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 6 grams, Protein 7 grams, Sugar 1 gram

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