Slow Cooker Red Lentil Dal
The recipe Slow Cooker Red Lentil Dal can be made in around 5 hours and 10 minutes. For $1.65 per serving, you get a main course that serves 10. One portion of this dish contains about 19g of protein, 2g of fat, and a total of 364 calories. This recipe is liked by 686 foodies and cooks. It is brought to you by Café Johnsonia. A mixture of cumin seeds, lemon juice, sea salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is excellent. If you like this recipe, take a look at these similar recipes: Slow Cooker Red Lentil Curry, Slow Cooker Red Lentil Dahl, and Slow Cooker Lebanese Red Lentil Soup.
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 300 minutes
Ingredients:
1 bay leaf
¼ teaspoon freshly ground black pepper
cilantro, optional
Hot cooked brown rice
2 teaspoons each: cumin seeds, mustard seeds, onion seeds, fenugreek seeds
extra onion and cumin seeds, optional
1 teaspoon fennel seeds
2 Tablespoons fresh grated ginger
4 garlic cloves, minced
3 green cardamom pods
fresh lemon juice, optional
3 cups red lentils, yellow split peas, or split mung beans (or a combination)
1 large onion, diced
1 teaspoon sea salt
1 28 ounce diced tomatoes
1 Tablespoon turmeric
6 cups water
Equipment:
bowl
slow cooker
frying pan
wooden spoon
ladle
Cooking instruction summary:
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.
Step by step:
1. Place red lentils and yellow split peas into a large bowl and cover with water.
2. Let soak for a few minutes and swish to wash the lentils and split peas.
3. Drain well and rinse.
4. Place in a slow cooker and add the 6 cups water.
5. Add the diced tomatoes, onion, garlic, ginger, turmeric, cardamom pods, bay leaf, salt and black pepper.
6. Heat a small skillet over medium heat.
7. 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.
8. Place lid on slow cooker and let cook on high for 4-5 hours or low for 8-10 hours.
9. Remove lid after cooking time and stir. Taste and if lentils are not soft, cook for another 30-60 minutes, if needed.
10. 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.
Nutrition Information:
covered percent of daily need
