Slow Cooker Masoor Dal Tadka

Method

1. 1
   • red lentils250 g
   • onion1
   • garlic5
   • fresh ginger15 g
   • ground turmeric1 tsp
   • vegetable stock8 dl
   • tomato1
   • salt1 tsp

   Combine the dal ingredients — Put the rinsed lentils, onion, minced garlic, ginger, turmeric, tomato, salt, and vegetable stock into the slow cooker and stir to combine.

2. 2
   • red lentils250 g

   Cook the dal — Cover and cook on low for 3 hours, stirring once or twice, until the lentils have broken down into a creamy dal.

   ⏱3 hr
3. 3
   • garlic5
   • vegetable oil2 tbsp
   • ground cumin1 tsp
   • fresh chilli1

   Start the tadka — Just before serving, heat the vegetable oil in a small pan over medium heat and add the cumin, sliced garlic, and chili pepper.

4. 4
   • garlic5

   Finish the tadka — Sizzle for about 90 seconds until the garlic turns golden and fragrant, then pour this tempering over the dal.

   ⏱2 min
5. 5
   • fresh cilantro2 tbsp

   Garnish and serve — Stir in the cilantro and serve hot with rice or flatbread.