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Introduction
Dal, a staple in Indian cuisine, has been nourishing generations for thousands of years. This humble dish of simmered lentils has its roots in ancient Ayurvedic traditions, where it was revered for its balanced nutritional profile and easy digestibility. Our modern crockpot adaptation brings this time-honored recipe into the contemporary kitchen, allowing busy home cooks to enjoy the rich flavors and health benefits of dal with minimal effort. As the aroma of simmering spices fills your home, you'll be transported to the bustling streets of Delhi or the serene countryside of Kerala, where dal is enjoyed daily in countless variations.
Ingredients
• 1 cup red lentils, rinsed and drained
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14.5 oz) diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 tablespoon coconut oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon red chili flakes (optional, adjust to taste)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups fresh baby spinach
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lemon juice, freshly squeezed
Step 1:
Rinse and drain the red lentils. Finely chop the onion, mince the garlic, and grate the ginger.
Step 2:
In the slow cooker, combine lentils, onion, garlic, ginger, diced tomatoes, vegetable broth, coconut oil, curry powder, cumin, turmeric, garam masala, red chili flakes (if using), salt, and black pepper. Stir well to combine.
Step 3:
Cover and cook on low heat for 4 hours, or until lentils are tender and have absorbed most of the liquid.
Step 4:
Stir in the coconut milk and fresh spinach. Cover and cook for an additional 15-20 minutes, until the spinach has wilted and the dal is heated through.
Step 5:
Just before serving, stir in the fresh cilantro and lemon juice. Taste and adjust seasoning if needed.
Q: Can I make this recipe without a slow cooker?
A: Yes, you can make it on the stovetop. Simmer all ingredients except coconut milk, spinach, cilantro, and lemon juice for about 30-40 minutes, stirring occasionally, then proceed with the final steps.
Q: Is this recipe spicy?
A: The spice level is moderate. Adjust the amount of curry powder and chili flakes to suit your taste preferences.
Q: Can I freeze this dal?
A: Yes, it freezes well. Cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• For a thicker consistency, use less broth or cook uncovered for the last 30 minutes.
• Yellow or green lentils can be substituted for red lentils, but may require longer cooking time.
• For a vegan option, ensure the curry powder and garam masala are free from animal products.
• Adjust spice levels to personal preference by increasing or decreasing curry powder and chili flakes.
• This recipe is naturally gluten-free, but always check individual spice blends for potential gluten-containing additives.
• For a lower-fat version, use light coconut milk instead of full-fat.
Serve hot, garnished with additional cilantro if desired. Pair with steamed basmati rice or naan bread for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to adjust consistency.
Prep all ingredients in advance for quick assembly. The dal can be cooked overnight or while you're at work for a ready-to-eat meal.
- For a thicker consistency, remove the lid for the last 30 minutes of cooking.
- Toast the spices in a dry pan before adding to enhance their flavors.
- If using other lentil varieties, adjust cooking time accordingly as they may take longer to soften.
For a heartier meal, add diced sweet potatoes or butternut squash during the initial cooking. For a creamier texture, blend a portion of the dal before adding the coconut milk and spinach.
Pair with a chilled mango lassi or a light Indian beer such as Kingfisher. For wine, a crisp Riesling or Gewürztraminer complements the spices well.
This dish is suitable year-round but is especially comforting in fall and winter months.
Contains coconut. May contain traces of mustard or other spices depending on the curry powder and garam masala blend used. Always check individual spice blend ingredients for potential allergens.
