How long do you cook Dal in a crock pot?
You’re going to love this easy, creamy (vegan!) slow cooker dal recipe, which is a cinch to make using inexpensive pantry ingredients. It’s rich and nourishing yet bright and healthy. I’ll show you how to serve it as a side dish OR healthy main course. How long do you cook Dal in a crock pot?
This homemade slow cooker dal one of those meals that I crave. It’s a cinch to make using red lentils (no pre-soaking required ?). Coconut milk lends creaminess (and makes the dal naturally vegan). While curry powder, garlic and ginger give the dal warming spice. A splash of fresh lime juice at the end provides brightness. We serve it with naan bread, rice and greens (and some crunchy garnishes. But more on that in a minute) for a dynamic and wholesome one-bowl meal.
Pakistani inspired slow cooker dal
This slow cooker red lentil dal recipe is comforting yet bright. I LOVE red lentils. Which are easy to cook and require no pre-soaking. This recipe was inspired by the Curried Red Lentil & Sweet Potato Dal in my book, Build-a-Bowl. While that version is made on the stovetop. For this version I took a cue from my other book, Fresh Flavors for the Slow Cooke. And cook the dal in the slow cooker! It’s a cinch to make using ingredients I keep on hand, making it perfect for weeknights. How long do you cook Dal in a crock pot?
What is dal?
Dal (which is also spelled dahl or daal) is an Indian stew-like dish made with dried lentils. Split peas or mung beans (the word dal actually refers to both the beans AND the stew). It varies from region to region and from household to household. But it’s usually flavored with aromatics and spices. This version, called masoor dal. Is made with red lentils. It’s comfort food at it’s best.
Dal with spinach or greens
While you can serve the dal on its own as a side dish. We transform it into a full meal by serving it with sautéed spinach or other greens (such as kale, collard greens or Swiss chard). But you could use any veggies you have on hand (sugar snap peas, snow peas. Carrots and/or sweet potatoes are all good bets).
How to serve the dal
We serve the dal and greens over rice. With naan bread for scooping (pro tip. My kids are seventy-nine percent more likely to devour their food if they’re allowed to use their hands ?). I include a few garnishes at the table for added texture and flavor. Toasted cashews provide crunch. Fresh cilantro adds brightness and mango chutney gives. The dish a touch of sweetness. You could also for sliced chiles or hot sauce for some heat! How long do you cook Dal in a crock pot?
How to make dal
- Combine chopped onion, garlic, ginger, curry powder, cumin and oil in a large microwave-save bowl.
- Microwave the vegetables until tender (alternatively. You can cook the ingredients on the stovetop!).
- In a slow cooker, combine the cooked vegetables with red lentils and a bay leaf.
- Add coconut milk and water.
It’s important to cook the aromatics (onion, garlic and ginger) quickly before they go into the slow cooker for two reasons: (1) it helps to draw out and mellow their flavors, and (2) it softens the vegetables so that they turn tender (otherwise they’ll still be crunchy at the end). The good news is that you can simply microwave the aromatics for 4-5 minutes (although I also include instructions for cooking them on the stovetop).
Cover the dal and cook it on LOW heat for 5-6 hours, or until the lentils are tender (do not cook the dal on high heat, as it will cause the lentils to cook unevenly and burst). Stir the dal well (it will turn creamy once stirred), then add fresh lime juice. How long do you cook Dal in a crock pot?
Do you have to soak lentils before slow cooking?
No! There’s no pre-soaking required. Raw red lentils can go straight into the slow cooker (in fact, soaking will cause the lentils to break down too quickly). Just give the lentils a rinse before adding them to the slow cooker to wash off any dust or impurities.
Tips for making slow cooker dal:
- You will need a 4- to 7-quart slow cooker for this recipe. I love my KitchenAid 6-Quart model. Different models cook at different rates, so check your dal early (the lentils should be slightly firm, but not crunchy). In my model it takes 6 hours.
- Do not use high heat when cooking the dal, as it will cause the lentils to cook unevenly and burst.
- 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 thicker.
- If you like it spicy, feel free to throw in some red pepper flakes or a dried chili when assembling the slow cooker.
- Check out this Slow Cooker Curried Red Lentil & Kale Soup!
- Find a ton of other flavor-packed recipes in my books, Build-a-Bowl and Fresh Flavors for the Slow Cooker!
- For more slow cooker inspiration, check out my Bluprint class, Slow Cooker Made Fresh.
Ingredients
Stovetop (or microwave) prep
- cup 2 neutral vegetable oil
- large 1 onion, finely diced
- Salt and freshly ground black pepper
- 2 garlic cloves, minced
- 1 tablespoon minced ginger
- chamach 2 curry powder
- tbps 1 ground cumin
Slow cooker
- 2 cups dried red lentils, rinsed and drained
- 1 (13.5-ounce) can light coconut milk
- 2 cups water
- 1 bay leaf
- ½ lime
For serving (optional)
- Rice and/or naan bread
- Sautéed greens, such as kale, spinach, collard greens or Swiss chard
- Chopped cilantro or mint
- Toasted cashews
- Mango chutney
Instructions
Prepare the stovetop ingredients
-
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.
Assemble the slow cooker
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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 ½ lime, and season with salt and pepper to taste.
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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.
Notes:
- You will need a 4- to 7-quart slow cooker for this recipe. I love my KitchenAid 6-Quart model. Different models cook at different rates, so check your dal early (the lentils should be slightly firm, but not crunchy). In my model it takes 6 hours.
- Do not use high heat when cooking the dal, as it will cause the lentils to cook unevenly and burst.
- 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 thicker.
- If you like it spicy, feel free to throw in some red pepper flakes or a dried chili when assembling the slow cooker.
- Check out this Slow Cooker Curried Red Lentil & Kale Soup!
- Find a ton of other flavor-packed recipes in my books, Build-a-Bowl and Fresh Flavors for the Slow Cooker!
- For more slow cooker inspiration, check out my Bluprint class, Slow Cooker Made Fresh.
