Cook and Scale
Slow Cooker Masoor Dal Tadka
4 servings · 220 min total
Red lentils slow-simmered until silky and creamy, finished with a sizzling tempering of cumin, garlic, and chili for a warming, comforting dal.
Ingredients
- 250 g red lentils, rinsed
- 1 onion, finely chopped
- 5 garlic, minced
- 15 g fresh ginger, grated
- 1 tsp ground turmeric
- 8 dl vegetable stock
- 1 tomato, diced
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 2 garlic, thinly sliced
- 1 fresh chilli, sliced
- 2 tbsp fresh cilantro, chopped
Contains: Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
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.
Finish the tadka — Sizzle for about 90 seconds until the garlic turns golden and fragrant, then pour this tempering over the dal.
- 5.
Garnish and serve — Stir in the cilantro and serve hot with rice or flatbread.