Slow Cooker Dahil is a rich and fragrant set and forget vegetarian dinner recipe. With red lentils, diced tomatoes and coconut milk this combination of ingredients comes together with ease. If you are looking for comfort food that pretty much cooks itself this slow cooker red lentil dahl will be right up your alley!
Recipes like the Pasta Bake, Braised Steak And Onions, Roast Pork With Crackling and the Chicken Spaghetti are family friendly recipes that can be cooked during the day.
The Linguine Alfredo, Spaghetti with Alfredo Sauce, Spaghetti Gorgonzola and the Spaghetti Pesto are vegetarian pasta recipes that offer ease and convenience.
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🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the slow cooker dahl recipe in the points below:
- Simple ingredients: you will be able to get everything you need to make the recipe from the local grocery store. As much as this in an Indian recipe these days supermarkets sell all of the necessary bibs and bobs to make dahl without you needing to seek out an Indian store.
- Set and forget: this is one of those great slow cooker recipes where you can add everything to the bowl, set the timer and temperature and then walk away until its done. Slow cooking is great like that and especially good for busy night's where you are running here, there and everywhere!
- Vegetarian: this vegetarian dish is a great recipe for a change to heavy meat based dishes if you are wanting some Meatless Mondays or simply night's with less meat. It is however, still loaded with flavor and not lacking despite being a meatless dish.
- Comfort food: normally we think of comfort food as the cheesy, pasta, meat and garlic foods. For good reason 😂👌! There is also something delightfully comforting about tucking into a bowl of slow cooker dahl with some hot naan to mop it up!
- Taste and texture: when the slow cooker gets going it does appear to be all liquid! But over the cook time the ingredients begin to absorb these liquids and fill out. From the juicy diced tomatoes to the tender lentils and aromatic flavors there is a lot going on with a variety of tastes and textures involved.
🥗 Ingredients
The photo below is to show you everything you need to make the crock pot dahl recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Salt and pepper: we use salt and a little bit of black pepper for seasoning in the recipe. Unlike many other recipes you won't likely need black pepper to serve the dish as all of the spices are mixed in to the dahl.
- Ginger: fresh ginger or minced ginger from a jar will work. Choose the most convenient option for you!
- Garlic: you can use 2-3 fresh garlic cloves finely chopped, minced garlic from a jar or tube or chunky chopped garlic. As above work with the one you find the easiest to get your hands on and keep fresh in the house.
- Coriander: we want to use ground coriander. This will be a pale brown colour and is different to 'chopped coriander' which is still green.
- Cumin: this spice packs a punch! Whilst it adds flavor to the dahl it doesn't overwhelm and fits in nicely with the rest of the herbs and spices. It is ground cumin we are after not cumin seeds 😉👍.
- Fennel seeds: we do add these whole to the ingredients and whilst you will taste the flavor, you won't notice the whole seeds when it comes to eating the dish.
- Turmeric: the turmeric is known for its bright yellow colour and ability to turn food yellow! We only need a small amount of this dried spice for it work its magic.
- Cardamon: a lovely aromatic spice that comes in dried pods or ground powder.
- Coconut milk: the coconut milk gets absorbed over the period of cook time.
- Diced tomatoes: go for a plain tin ie not one that has 'Italian style' on the label as these have additional herbs that lend themselves to a different flavor combination than the one we are aiming for.
- Onion: we want to peel and dice an onion as a starting point when making the dahl.
- Red lentils: you will find these in a big bag in the soups section where they sell the dried and split peas.
- Vegetable stock: stock or vegetable broth is one of the key liquids in the dahl that get absorbed by the lentils. You can use the package version or make it from stock cubes and water.
🫚 Slow Cooker Red Lentil Dahl
Next we have some additional ingredients that don't get added until the dahl has cooked.
- Spinach leaves: optional but a great way to get more vegetables in the dahl.
- Lemon: we squeeze the lemon over the dahl before we serve it for a bright and fresh citrus tone.
- Coriander: or cilantro (same thing in different countries). We chop some of this and use it as a garnish to serve the dish. Also optional but this one does add a not be be missed finishing flavor.
Tasty Tip: I like to offer a number of substitutions and variations to give you options when making the recipe. If in doubt of any of the above ingredients, or wanting alternatives, read this section before jumping into the instructions on how to make the recipe below 👍😉.
🍳 Instructions
Here are the step by step instructions to make the recipe. We start by rinsing the lentils in a sieve under running tap water.
- Rinse the lentils (Photo 1)
- Add the onions to the slow cooker (Photo 2)
- Then add the vegetable stock (Photo 3)
- Pour in the coconut milk (Photo 4)
👩🍳 How to Make Slow Cooker Dahl
To make the slow cooker dahl we start by layering the ingredients into the slow cooker insert. Start with the diced onions then add the vegetable stock and coconut milk.
Next up add the lentils as you see in the photos below.
- Add the diced tomatoes (Photo 5)
- Then add the lentils (Photo 6)
- Add the garlic (Photo 7)
- Dollop in the ginger (Photo 8)
From there, start adding the aromatics. Dollop in the garlic and ginger and then get ready to add the spices.
- Add cardamon (Photo 9)
- Then add the fennel seeds (Photo 10)
- Add ground coriander (Photo 11)
- Then add the cumin (Photo 12)
Next add the cardamon powder, dried fennel seeds, ground coriander and cumin as you see in the photos above.
- Add the turmeric (Photo 13)
- Season with salt and pepper (Photo 14)
- Stir to combine, lid on and cook (Photo 15)
- Add the spinach leaves (Photo 16)
Next, we add the turmeric and then season the ingredients with salt and pepper.
Once done, use a wooden spoon to gently stir the ingredients so that they are consistently mixed together.
Now we want to put the lid on and cook the dahl. You can use low temperature for 8 hours or high temperature for 4 hours.
Once the cook time is up, remove the lid, add the spinach leaves and stir them in.
- Add the chopped coriander and squeeze of lemon juice (Photo 17)
Next add about ¼ cup of chopped coriander and then use a skewer to pierce a lemon and squeeze the juice in.
Again, use the spoon to gently stir and combine and then you are all set for serving the dahl!
🍽 Serving Suggestions
There is so much going on in a bowl of dahl that you won't really need too much on the side! Unless a starter like the Air Fryer Samosa appeals to your taste buds 😉👌.
Some freshly cooked basmati rice is a great idea and warm naan or roti will make it a full meal and go down a treat.
If you want to dollop in some Greek yogurt you can and a sprinkle of fresh coriander (cilantro) over the top will help things look pretty!
Otherwise it is a case of portion and provide forks or spoons whichever you prefer.
👍 How to Guide
How to Store
Let the dahl fully cool. Then transfer leftovers into a sealed airtight container. The dahl can be kept in the refrigerated for 3-4 days and needs to be reheated before being consumed.
How to Freeze
As with the above, let the dish fully cool. Once it has, portion the dahl into airtight containers, seal and stack in the freezer. These portions can be kept for 2-3 months and are best fully thawed before being reheated.
How to Reheat
For refrigerated leftovers, transfer them to a bowl and cover it with cling wrap. Then heat using the high setting in the microwave for 1 minute increments until the dahl is warmed throughout. You might want to stir it in between also to ensure that the contents are consistently warmed not only on the outsides.
For frozen portions of the dish, remove from the freezer and allow to fully thaw. Once they have transfer them to a bowl and reheat following the step above. One thing to keep in mind with thawed portions is that they may take a couple extra minutes to reheat than refrigerated ones. Again, test and stir to ensure consistency.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- You can use crushed tomatoes in place of the diced tomatoes if you wish too. They will add slightly less texture to the dahl but are still a good alternative.
- You can omit the spinach if you don't want the addition of it in the dahl.
- Or you can add some diced and peeled sweet potatoes or butternut squash if you want additional vegetables in the mix. If doing so, add an extra cup of vegetable broth to ensure that the consistency of the dahl is not affected by extra veggies.
- I keep the spices flavorsome yet reasonably mild so that the whole family can enjoy the dish. For more 'heat' in the spice mixture you can add chili powder, cayenne pepper, curry powder or a teaspoon of garam masala.
- Serve the dahl with quinoa as an alternative to the cooked rice if you prefer.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- There is no need to grease the slow cooker insert or spray it with cooking oil before adding the ingredients to the bowl.
- The order of adding the ingredients to the bowl won't matter too much but it is important to give the ingredients a stir before you turn the temperature on so that they are combined.
- As tempting as it is (I know!) try and keep the lid on throughout the cook time and not remove it to stir the dish. Doing so significantly changes the temperature and affects the cooking time for the recipe. You can however, stir it at the beginning and once the dahl is cooked before you add the spinach leaves.
- If you are not wanting to serve the dahl straight away, turn the temperature dial to 'warm' once it is cooked and then portion and reheat as needed.
- If you love slow cooker recipes then you might also like the Chicken Drumsticks And Potatoes, Savoury Mince, Chicken And Corn Soup, Chicken Barley Soup, Pork Chops With Apples, Pulled Lamb, Sausage And Peppers, Lamb Ribs or the Lamb Stew 😍👌.
🤓 Frequently Asked Questions
What is dal served with?
Pair the dahl with cooked white rice, naan or roti bread.
Do you need to rinse lentils before cooking them?
Yes, it is a good idea to rinse the lentils before cooking them. Simply add them to a fine mesh sieve and run under tap water for a couple of minutes.
Do you add yogurt to dahl?
Yogurt doesn't get added to dahl as an ingredient. It can however, be dolloped into serving bowls of dahl. Doing so can balance the heat out of the dish so if your dahl is particularly spicy, a dollop or drizzle of yogurt is a great idea.
😍 More Easy Dinner Recipes
Here are some more dinner recipes to keep things on the table exciting and interesting. Hopefully you will look forward to whipping these up:
- Thai Minced Pork
- Chorizo Fried Rice
- Prawn Fritters
- Tuna Fried Rice
- Chicken Pesto Linguine
- Chorizo and Prawn Linguine
- Shrimp And Chicken Fried Rice
It is time to get our dahl on my friend! You can also find all of my comfort food recipes or dinner recipes in the one spot!
Adrianne
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📖 Recipe
Slow Cooker Dahil
Ingredients
- 1 cup red lentils Note 1
- 1 medium onion skin peeled and diced, Note 2
- 2 cups/500 ml vegetable stock Note 3
- 400 ml can coconut milk Note 4
- 400 grams diced tomatoes Note 5
- 2-3 cloves garlic peeled and diced, Note 6
- 1 teaspoon ginger minced, Note 7
- 1 teaspoon ground cardamon Note 8
- 1 teaspoon fennel seeds Note 9
- 1 teaspoon ground coriander Note 10
- 1 teaspoon ground cumin Note 11
- ½ teaspoon turmeric Note 12
- ½ teaspoon salt Note 13
- ½ teaspoon black pepper also Note 13
- 2 cups spinach leaves Note 14
- ¼ cup coriander (cilantro) stems removed, leaves trimmed, Note 15
- 1 tablespoon lemon juice Note 16
To serve (optional):
- basmati rice
- naan bread
- Greek yogurt
Instructions
- Lentils: transfer the lentils to a sieve and rinse under running water for 1 minute.
- Dahl: Add the diced onions to the slow cooker insert followed by the vegetable stock, coconut milk, diced tomatoes, garlic and ginger. Next add the garlic and ginger followed by the cumin, coriander, cardamon, fennel seeds and turmeric. Once done season with salt and pepper and gently stir with a wooden spoon to combine.
- Cook: set the temperature to low and cook the dahl for 8 hours on low. Once the time is up, remove the lid, add in the spinach leaves, chopped coriander and lemon juice and gently stir to combine. Allow the spinach to wilt for around 5 minutes, then turn the heat off to warm.
- To serve: spoon the dahl into bowls with hot basmati rice, sprinkle with fresh coriander and provide warm naan bread on the side.
Notes
- Note 1 - Red lentils: you will find these in a big bag in the soups section where they sell the dried and split peas. We want to rinse these under tap water but there is no need to soak them for the recipe.
- Note 2 - Onion: we want to peel and dice and onion as a starting point when making the dahl.
- Note 3 - Vegetable stock: vegetable stock or broth is one of the key liquids in the dahl that get absorbed by the lentils.
- Note 4 - Coconut milk: the coconut milk gets absorb over the period of cook time.
- Note 5 - Diced tomatoes: go for a plain tin ie not one that has 'Italian style' on the label as these have additional herbs that lend themselves to a different flavor combination than the one we are aiming for.
- Note 6 - Garlic: you can use 2-3 fresh garlic cloves finely chopped, minced garlic from a jar or tube or chunky chopped garlic. As above work with the one you find the easiest to get your hands on and keep fresh in the house.
- Note 7 - Ginger: fresh ginger or minced ginger from a jar will work. Choose the most convenient option for you!
- Note 8 - Cardamon: a lovely aromatic spice that comes in dried pods or ground powder. I find the dried powder easiest for slow cooking as you don't need to crush the powder, you can simply measure it and add it in.
- Note 9 - Fennel seeds: we do add these whole to the ingredients and whilst you will taste the flavor, you won't notice the whole seeds when it comes to eating the dish.
- Note 10 - Coriander: we want to use ground coriander. This will be a pale brown colour and is different to 'chopped coriander' which is still green.
- Note 11 - Cumin: this spice packs a punch! Whilst it adds flavor to the dahl it doesn't overwhelm and fits in nicely with the rest of the herbs and spices.
- Note 12 - Turmeric: the turmeric is known for its bright yellow colour and ability to turn food yellow! We only need a small amount of this dried spice for it work its magic.
- Note 13 - Salt and pepper: we use salt and a little bit of black pepper for seasoning in the recipe. Unlike many other recipes you won't likely need black pepper to serve the dish as all of the spices are mixed in to the dahl.
- Note 14 - Spinach leaves: optional but a great way to get more vegetables in the dahl. They only need to be mixed in right at the end and will wilt quickly. Simply stir to combine.
- Note 15 - Coriander: or cilantro (same thing in different countries). We chop some of this and it in after adding the spinach leaves. Also optional but this one does add a not be be missed finishing flavor.
- Note 16 - Lemon: we squeeze the lemon over the dahl before we serve it for a bright and fresh citrus tone.
- Cook time: the cook time can be 8 hours on low or 4 hours on high. Both times work well for the recipe.
- Serving size: the portions will depend on how much you dollop into each bowl. If only serving adults the dahl with provide 4 adequate servings, but can be stretched to 6 if wanting to decrease the size of the portions.
Amanda says
This is a recipe I would not have thought to try in the slow cooker. Love the idea though. Can't wait to see how it turns out!
Adrianne says
Hope you love it Amanda, thanks 😄.