Slow Cooker Lentil Dal Recipes
SLOW COOKER RED LENTIL DAL RECIPE
A hearty, comforting slow cooked dal made from red lentils, split yellow peas, and Indian spices.
Provided by Lindsey Johnson
Categories Main
Time 5h10m
Number Of Ingredients 18
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 MEDITERRANEAN LENTIL STEW
This is an excellent slow cooker recipe... Mix ingredients and let cook. Delicious! Spiced with cumin and coriander and flavored with tomato paste, this veggie-filled lentil stew will keep you warm for winter, and all year round! Good with a loaf of fresh-baked rustic bread! Vegetarian and vegan. Serve with a piece of bread for dipping.
Provided by CookingForDummies
Categories Everyday Cooking Vegetarian Soups and Stews Stew
Time 3h30m
Yield 10
Number Of Ingredients 14
Steps:
- Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
- Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
- Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.
Nutrition Facts : Calories 208.3 calories, Carbohydrate 36.4 g, Fat 2.1 g, Fiber 14.3 g, Protein 12 g, SaturatedFat 0.3 g, Sodium 193.9 mg, Sugar 3.8 g
EASY SLOW COOKER DAL
You're going to love this easy, creamy slow cooker dal, which is a cinch to make using inexpensive pantry ingredients! It's rich and nourishing yet bright and healthy. Serve the dal as a side dish, or turn it into a full meal by pairing it with rice and/or naan bread and sautéed vegetables (we especially love this with garlicky sautéed greens, such as kale, spinach or Swiss chard). If you'd like, you can also serve shredded rotisserie chicken alongside. I prefer to use light coconut milk in this recipe, as it gives the dal a silkier texture (you can use full-fat but it will be a bit thicker). If you want to skip the stovetop prep you can simply cook the aromatics in the microwave (I've included instructions below!). Be sure to cook the dal on low heat, not high (see the Notes below). For a stovetop version, check out my book Build-a-Bowl!
Provided by Nicki Sizemore
Categories Main Course
Time 6h15m
Number Of Ingredients 17
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion, and season with salt and pepper. Cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Stir in the garlic, ginger, curry powder and cumin. Cook, stirring, until fragrant, about 1 minute longer. (Alternatively, combine everything, including the spices, in a heatproof bowl and microwave on high, stirring occasionally, until softened, about 4-5 minutes.) Scrape the mixture into a 4- to 7-quart slow cooker.
- Add the lentils, coconut milk, water and bay leaf. Season with salt and pepper. Cover and cook until the lentils are tender (they should be slightly firm but not crunchy), about 5-6 hours on low (it takes 6 hours in my KitchenAid 6 quart model); do not use high heat. Squeeze in the juice from 1/2 lime, and season with salt and pepper to taste.
- Serve the dal as-is as a side dish, or turn it into a full meal by serving it with rice and/or naan bread and sautéed greens. Let people garnish their dishes with cilantro or mint, toasted cashews and/or mango chutney.
20 BEST INDIAN SLOW COOKER RECIPE COLLECTION
These slow cooker Indian recipes are a treat for the body and soul. From butter chicken to curries to tikka masala, let your slow cooker whip up a traditional Indian meal.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Indian recipe in 30 minutes or less!
Nutrition Facts :
SLOW COOKER RED LENTIL DAHL
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
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
SLOW COOKER RED LENTIL DAL RECIPE
Categories Bean
Number Of Ingredients 18
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.
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- Mix in the spinach, onions, ginger and garlic, all the spices (except garam masala which gets added later,) salt and tomatoes. Cover and cook the lentil and spinach preparation in a slow cooker on a high setting for 4-5 hours or low setting for 8 hours.
- Once cooked, sprinkle garam masala (if using) and add the lime/lemon juice to the Daal. Check for salt, adding more if desired.
- Cook the onion, ginger-garlic, spices, salt and tomato in a tablespoon of oil in the pressure cooker bowl. Next add cleaned, washed lentils, spinach and enough water to cover the lentils. Once the pressure is reached, cook on a medium-low flame for 10-15 minutes. Prior to serving, sprinkle garam masala and lemon/lime juice over the cooked lentils and serve hot.
GREEN LENTIL DAAL - AN EASY WEEKNIGHT MEAL - SLOW THE …
From slowthecookdown.com
4.8/5 (5)Total Time 45 minsCategory Main CourseCalories 617 per serving
- Place the lentils in a large bowl of water and set to one side. Chop the ingredients and get your spices ready!
- When the mustard seeds start to pop, add in the turmeric, cumin, curry powder and bay leaves. Stir for a couple of minutes until the spices become fragrant.
- Add in the onion, ginger, garlic and chili. Stir so that the spice coats the onions and cook for 5 minutes until the onions start to soften.
SLOW-COOKED DAAL TADKA: INDIA'S FAVORITE LENTILS - PERI'S ...
From perisspiceladle.com
Cuisine IndianEstimated Reading Time 3 minsCategory Main Course, Side Dish
- Wash the lentils and add 4 cups of water to them in a slow cooker insert. Add the onion, tomatoes, garlic, turmeric powder and salt to the lentils. Cover and let it cook on high for 2-3 hours. Check if the lentils are almost done; you will feel a slight bite to them.
- Have all the tempering ingredients ready. Heat canola oil in a pan on a stovetop till it shimmers (should be hot). Turn off the heat. To this hot oil, add the cumin seeds, garlic, Serrano pepper and dry spices. Everything should sizzle in the pan. (Watch out for splattering spices during this process and cover the pan if needed.)
- Stir this tempering into the hot Daal in the slow cooker. Add cilantro leaves and check for salt, adding more if desired.
- Let the lentils cook for another hour, which allows the flavors to blend. At any stage, check the Daal’s consistency and add more hot water if required.
RED LENTIL DAL - HEY NUTRITION LADY
From heynutritionlady.com
4.7/5 (15)Total Time 45 minsCategory Main CourseCalories 195 per serving
- Heat a small skillet over medium heat. Add the cumin, mustard, fennel, coriander and fenugreek seeds to the pan. Shake or stir the seeds frequently. When they smell fragrant, remove from heat and set aside to cool slightly.
- Heat the oil in a heavy-bottomed frying pan over medium-high heat. Add the onion, and sauté until translucent – about 2-3 minutes.
- Add the garlic and ginger and sauté for another minute, then add the turmeric, toasted seeds,and salt and pepper.
SLOW COOKER DAL MAKHANI RECIPE (STEP BY STEP + VIDEO ...
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5/5 (1)Total Time 12 hrs 10 minsCategory Main CourseCalories 372 per serving
- Wash ¼ cup red kidney beans, ½ cup whole black lentils, and 1 tbsp Bengal gram lentils with water and soak separately or together in enough water for 6-8 hours.
- Add 5 cups of water, 4 tbsp ghee, 1 tsp cumin seeds, 1 cup grated onion, 2 tsp ginger garlic paste, and salt to taste to the slow cooker and give everything a gentle mix.
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- When your lentils are close to done, heat oil in a medium pot over medium-high heat. Add a couple cumin seeds to test out the heat of the oil. If they pop, the oil is ready to go! Add all of your cumin seeds and mustard seeds and let cook for 10-15 seconds (until the seeds pop). Then add your coriander, turmeric, cayenne, onion, tomato, and garlic, stir for 30 seconds, and turn the heat down to medium low. Let it cook until the onions become translucent and the tomatoes break down.
- Add the onion/tomato/spice mixture to the slow cooker and stir to combine. Top with cilantro and serve!
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From thegirlonbloor.com
4.3/5 (88)Total Time 4 hrs 10 minsCategory Main CourseCalories 383 per serving
- Add all ingredients to slow cooker in order that they are listed except for spinach, garnishes and rice.
- Cook on high for 4 hours, or on low for 8 hours. Meanwhile, cook basmati rice according to package directions in a rice cooker or on the stovetop.
- Once dal is finished cooking, stir in spinach and then plate with rice, garnishing with sesame seeds and cilantro. Enjoy!
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Total Time 8 hrs 30 minsCalories 306 per serving
- Combine squash, lentils, toor dal, millet, chile powder, coriander, 1 1/2 teaspoons salt, cumin, turmeric and pepper in a 4- to 7-quart slow cooker. Add water and cover. Cook on Low for 8 hours or High for 4 hours.
- Meanwhile, prepare herbed yogurt: Whisk yogurt, 3/4 cup cilantro, mint and a pinch of salt in a medium bowl. Refrigerate until ready to serve.
- Just before serving, heat ghee (or oil) in a small skillet over medium heat. Add curry leaves (if using), cumin seeds, mustard seeds and asafetida; cook, stirring, until the seeds start to pop and darken in color, about 30 seconds; immediately scrape into the slow cooker and cover.
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From hostthetoast.com
5/5 (4)Total Time 4 hrs 20 minsServings 12
- In a large bowl, soak the lentils for 10 minutes. Drain and rinse well, and then transfer the lentils to the bowl of the slow cooker.
- Combine the serrano chiles, chopped onion, garlic, ginger, curry powder, cumin, turmeric, chili powder, and sugar in a food processor. Process until the mixture becomes a paste and is well-combined. Transfer the mixture to the slow cooker. Stir in 6 cups of water and the diced tomatoes.
- Cover the slow cooker and cook on high for 4 hours or low for 8 hours, or until the lentils are soft. Season very generously with salt, stir well, and adjust remaining seasonings, to taste. Gently mash about half of the lentils with a mixing spoon.
- Stir in the butter, if desired, and the heavy cream or coconut milk, a bit at a time, until reaching the desired richness and consistency. Mix in the cilantro, saving some to top.
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