Best Slow Cooker Yellow Dal Recipes

Slow Cooker Mixed Yellow Dal image

Provided by Mrs Joshi

Categories Lentil

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 20

1/2 cup split red lentils (masoor)
1/2 cup toor dal (arhar)
1/2 cup mung dal (split yellow moong)
1/2 cup channa dal (split)
4 cups water
2 tablespoons oil
1/2 teaspoon cumin seed
1/4 teaspoon hing
1 small onion, chopped
5 garlic cloves, minced
1 jalapeno, seeded and minced
2 teaspoons gingerroot, grated
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1 (8 ounce) can no-salt-added tomato sauce
3 tablespoons fresh cilantro, chopped
2 teaspoons lemon juice

Steps:

Rinse the four types of lentils.
Fill bowl with the mixed lentils and enough water to cover them. Set aside.
Heat the oil in a skillet. Add the cumin seeds.
When the cumin seeds crackle, add the asofoetida.
Add the onion and garlic, and saute for a couple of minutes.
Add the jalapeno and ginger, and saute for another minute or so.
Turn off the heat and transfer the sauteed mixture to a 4-6 qt crockpot.
Add the soaked mixed lentils and four cups of water to the crockpot and stir.
Add the turmeric, cayenne, ground coriander, ground cumin, and salt to the crockpot and stir again.
Cook in the crockpot, covered, on low heat for 5 - 7 hours, checking occasionally (mine was done in just under six hours).
In the last 15 minutes of cooking, add the tomato sauce and mix well. Add additional seasonings to taste if desired.
Just before serving, stir in the lemon juice and cilantro. Enjoy!

Nutrition Facts : Calories 225, Fat 4.8, SaturatedFat 0.6, Sodium 304.3, Carbohydrate 33.9, Fiber 14, Sugar 4.1, Protein 12.4

Slow Cooker Yellow Dal Recipe - (4.4/5) image

Provided by á-29897

Number Of Ingredients 13

1 cup yellow split peas, soaked in cold water for 1 hour
3 cups water
3 tomatoes, diced
1 tbsp extra virgin coconut oil
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1 medium red onion, finely chopped
5 large garlic cloves, thinly sliced
1 tsp ground coriander seeds
3/4 tsp ground turmeric
1/4 tsp cayenne
1/4 cup minced cilantro leaves
1 tsp salt

Steps:

1.Add the lentils, salt, and 3 cups of water to a slow cooker. Cook on high for 4-6 hours. 2.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. 3.Add the onion/tomato/spice mixture to the slow cooker and stir to combine. Top with cilantro and serve!