Slow Cooker Masoor Dal Tadka

Method

1. 1
   • red lentils 250 g
   • onion 1
   • garlic 5
   • fresh ginger 15 g
   • ground turmeric 1 tsp
   • vegetable stock 8 dl
   • tomato 1
   • salt 1 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 lentils 250 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
   • garlic 5
   • vegetable oil 2 tbsp
   • ground cumin 1 tsp
   • fresh chilli 1

   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
   • garlic 5

   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 cilantro 2 tbsp

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