Slow cooker lentil dal recipe; enjoy some meat-free meals
At this time of year, once the festivities are over and January is officially well under way, we want to shrug off the torpor that comes with too much meat, sweet and alcohol. It is still cold and dark outside though, so we need food that warms and nourishes, without overloading an already maxed out system.
Soft and fragrant, this slow cooker lentil dal recipe is ideal for the cold winter months. Stick it on low and come home to a heart warming feast. We have included a few extra steps for maximum flavour; nothing too strenuous we promise.
Recipe for slow cooker lentil dal
1 tbsp vegetable oil
2 onions, chopped
1 tsp sea salt
2 tsp cumin seeds
2 tsp mustard seeds
½ tsp fennel seeds
1-inch ginger, peeled
2 cloves garlic
1 bay leaf
Freshly ground black pepper
2 large tomatoes, chopped
400g red lentils, rinsed
1 litre water
1 tbsp ghee
12 curry leaves
- Heat the oil in a frying pan and add the onions with the salt.
- Cook gently until soft and translucent.
- Add the rest of the ingredients, up to and including the tomatoes.
- Stir for a minute and then set aside.
- Add the lentils, with the water, and the onion mix, to the slow cooker.
- Cook on low for at least 6hrs.
- To serve, heat the ghee in a small pan and fry the curry leaves for a minute.
- Tip over the lentils.
- Serve with warm chapati and a tomato and onion salad.
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