Vegan Masala Recipe

Slow cooker dal

Name: Slow cooker dal
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 300g yellow split peas; 1 onion, chopped; 200g chopped tomatoes (from a tin or fresh); thumb of fresh root ginger, finely grated; 2 tsp ground cumin; 2 tsp ground turmeric; 2 garlic cloves, one crushed and one thinly sliced; 10 freeze-dried curry leaves; 700ml hot vegetable stock; 1 hot green finger chilli, thinly sliced; 2 tbsp vegetable or sunflower oil; lemon wedges, to serve

Slow cooker dal is a nourishing blend of yellow split peas, aromatic spices, and tomatoes, creating a hearty meal. The slow cooking method ensures a rich texture and deep flavour, perfect for serving with rice or flatbreads.

150 minPrep: 30 minCook: 120 minServes 4IndianVegan

slow cooker currydelicious daleasy slow cookervegan dinnerhealthy slow cookerhigh protein vegan meals

Ingredients Method Notes

From the kitchen

What to expect

This slow cooker dal brings comfort and nutrition to your table, allowing the flavours to develop slowly. It’s a simple, nourishing dish that the whole family will enjoy.

Serving idea

Best served simply

Serve with basmati rice or warm naan, alongside a fresh cucumber salad for a balanced meal.

Cook the recipe

Method

1
In a slow cooker, combine 300g yellow split peas, 1 chopped onion, 200g chopped tomatoes, thumb of grated ginger, 2 tsp ground cumin, 2 tsp ground turmeric, 1 crushed garlic clove, 10 freeze-dried curry leaves, and 700ml hot vegetable stock. Add most of the 1 thinly sliced green chilli and stir to combine.
2
Cook on high for four hours, until the split peas are tender. Season generously with salt and freshly ground black pepper.
3
In a saucepan, heat 2 tbsp oil until very hot. Add 1 tsp whole cumin seeds and the sliced garlic. Fry until the garlic turns golden-brown and the cumin releases a smoky aroma.
4
Spoon the hot spiced oil over the dal, scatter with the remaining chilli, and serve with lemon wedges for squeezing.

Gather everything first

Ingredients

•300g yellow split peas
•1 onion, chopped
•200g chopped tomatoes (from a tin or fresh)
•thumb of fresh root ginger, finely grated
•2 tsp ground cumin
•2 tsp ground turmeric
•2 garlic cloves, one crushed and one thinly sliced
•10 freeze-dried curry leaves
•700ml hot vegetable stock
•1 hot green finger chilli, thinly sliced
•2 tbsp vegetable or sunflower oil
•lemon wedges, to serve

A few useful notes

Notes

•This dal can be stored in portion-sized containers in the freezer for up to 2 months. When reheating, add a splash of water if the dal thickens.
•For a smoother texture, blend the cooked dal before serving. This dish pairs beautifully with rice or crusty bread.
•Adjust the spice level by increasing or reducing the amount of green chilli. Feel free to garnish with fresh coriander for added freshness.

Learn the technique

Essential Vegan Indian Pantry Staples

The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.

How to Build a Curry Base

Learn the simple method behind most Indian curries by mastering the classic onion, tomato and spice base.

How to Cook Perfect Basmati Rice

Learn how to cook fluffy, separate basmati rice every time using a simple reliable method.