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
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.
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.
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.
Gather everything first
Ingredients
- 2 tbsp vegetable or sunflower oil
- 1 onion, chopped
- 1 inch ginger, 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
- 1 tsp salt
- 4 lemon wedges, to serve
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