Slow Cooker Dahl
Slow Cooker Dahil is a rich and fragrant set and forget vegetarian dinner recipe. This is comfort food that pretty much cooks itself!
Servings: 4
Calories: 396kcal
Ingredients
- 1 cup red split 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, lentils, 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.
Video
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.
Nutrition
Calories: 396kcal | Carbohydrates: 41g | Protein: 16g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 801mg | Potassium: 1003mg | Fiber: 16g | Sugar: 6g | Vitamin A: 1801IU | Vitamin C: 21mg | Calcium: 115mg | Iron: 9mg