Vegan Masala recommends
Heavy-bottomed cooking pot
Steady heat helps rice, dal and slow-simmered sauces cook evenly without catching on the base.
View on Amazon UK
Paid affiliate link · No extra cost to you
Vegan Masala Recipe
Slow cooker dal
Yellow split peas, tomato and warm spices cook slowly into a thick, soothing dal. The hands-off method gives the lentils time to soften and the seasoning time to become beautifully settled.
Recipe by Craig LogueHow our recipes are created
150 minPrep: 30 minCook: 120 minServes 4IndianVegan
slow cooker currydelicious daleasy slow cookervegan dinnerhealthy slow cookerhigh protein vegan meals
From the kitchen
What to expect
The slow cooker gives the split peas time to soften properly, so the spices settle into the dal rather than sitting on top. A hot garlic tempering at the end keeps the finish sharp and clear.
Serving idea
Best served simply
Serve with basmati rice or roti, plus a simple cucumber salad or sliced onions on the side.
Useful equipment
Tools that make this recipe easier
These are optional paid links to useful Amazon UK searches. If you make a qualifying purchase, Vegan Masala may earn a commission at no extra cost to you.
Vegan Masala recommends
Pressure cooker or Instant Pot
Useful for getting chickpeas, beans and lentils tender without a long stovetop simmer.
View on Amazon UK
Paid affiliate link · No extra cost to you
Cook the recipe
Method
- 1
Put the 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 into the slow cooker. Add most of the 1 thinly sliced green chilli and stir well.
- 2
Cook on high for 4 hours, or until the split peas are fully tender and the dal has broken down into a thick, spoonable consistency. Stir once or twice if you can.
- 3
Season with salt and freshly ground black pepper. If the dal looks too loose, leave it uncovered for a few minutes to reduce slightly; if it is very thick, loosen with a splash of hot water.
- 4
For the tempering, heat 2 tbsp vegetable or sunflower oil in a small saucepan until hot. Add the remaining 1 sliced garlic clove and fry until golden, then tip it over the dal.
- 5
Finish with the remaining green chilli and serve at once with lemon wedges for squeezing.
Gather everything first
Ingredients
- •2 tbsp vegetable or sunflower oil
- •1 onion, chopped
- •thumb of fresh root ginger, finely grated
- •2 tsp ground cumin
- •2 tsp ground turmeric
- •2 garlic cloves, one crushed and one thinly sliced
- •300g yellow split peas
- •200g chopped tomatoes (from a tin or fresh)
- •10 freeze-dried curry leaves
- •700ml hot vegetable stock
- •1 hot green finger chilli, thinly sliced
- •salt and freshly ground black pepper, to taste
- •lemon wedges, to serve
A few useful notes
Notes
- •The dal thickens as it stands, so add a little hot water when reheating if needed. Reheat gently on the hob or in the microwave until steaming hot.
- •For a smoother finish, blend part or all of the cooked dal before serving. Leave some texture if you want it more rustic.
- •Freeze in portions for up to 2 months. Thaw fully before reheating and stir well, as the split peas settle and thicken in storage.
- •If you want more heat, keep some chilli back for the end; if you prefer a milder bowl, use only half the chilli in the cooker.
- •Fresh coriander is a good last-minute addition, but the dal does not need much else beyond rice, a squeeze of lemon and something crisp alongside.
Topic hub
Explore Vegan Indian Curry Recipes
Browse the curated curry hub for related chickpea, dal, potato, tofu and vegetable recipes in one place.
Visit the curry hubTopic hub
Explore Vegan Indian Dal Recipes
Browse the dal hub for classic dal recipes, lentil curries, and bean-based Indian curries in one place.
Visit the dal hubCook next
Learn the technique
A UK Seasonal Vegetable Guide for Indian Cooking
A practical guide to choosing, storing and cooking seasonal UK vegetables with Indian spices throughout the year.
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.