01/27/2026
Easy Slow Cooker Dal Recipe
INGREDIENTS
1½ cups red lentils (masoor dal)
½ teaspoon turmeric (haldi)
1½ teaspoons salt, or more to taste
2 tablespoons ghee or vegetable oil
1 teaspoon cumin seeds (jeera)
1 large yellow onion, finely chopped
¼ teaspoon crushed red pepper (mirch), or more to taste
¼ teaspoon asafoetida (hing) - optional
1 tablespoon each of garlic and ginger paste - optional
Chopped fresh cilantro for topping
PREPARATION
Rinse lentils in water several times until water is clear.
Add to slow cooker with 4 cups water and a dollop of ghee or butter.
Cook on high until the lentils are
tender, for about 4 hours.
Meanwhile, in a 12 inch skillet, warm the ghee or oil over medium-high heat and add cumin seed. Let them sizzle for a few seconds.
Then add the onion and cook, stirring constantly, until the onion gets very deeply browned but not burnt, 10 to 15 minutes.
Add ginger and garlic paste while stirring.
Then add all the spices and mix.
Pour the tadka (onions and spice mixture) into the dal just before it is fully cooked or when it’s fully cooked.
Mix, taste and add more salt and/or
crushed red pepper, if you like. Use lemon juice as salt alternative.
Top with cilantro before serving with roti, naan or rice.