My easy slow cooker dal is perfect for a busy lifestyle. This cold weather makes me want to eat food that will warm me, both with the flavour of spices and with the heat from a long slow cook.
This split pea dal is so easy to throw in the pot in the morning and then it is ready for your lunch or dinner later in the day.
What is dal
Dal is sometimes also spelt daal, dhal or dahl. The word is derived from the Sanskrit word for “split”.
It refers to a type of split pulse that doesn’t require pre-soaking, and also the dish made by simmering the peas, beans or lentils with water and spices. This is typically an Indian dish but is also popular in other countries.
There are different types of dal (or dried pulse):
- Chana dal – Split yellow gram. These are made by splitting and skinning brown chickpeas. This is what is used in this recipe.
- Urad dal – black gram or urad bean.
- Mung dal – split mung beans.
- Toor dal – pigeon peas.
- Masoor dal – split red lentils
- Matar dal – dried yellow peas.
- Rajma dal – split kidney beans.
This recipe uses yellow split peas and so is a chana dal recipe.
How to make
Making the dal is as easy as putting the ingredients in the pot and turning it on!
Simply add the yellow split peas and spices to the slow cooker pot, add boiling water and leave to cook for 4 hours on high or 8 hours on low.
I served my dal with homemade naan, using this simple recipe from BBC Food by Anjum Anand. It requires no yeast or proving time and was so easy to do.
Once cooked, you can store your dal in the fridge for up to 3 days in a covered container.
Allow dal to cool completely then freeze in tubs or freezer bags, to prevent freezer burn, for up to 3 months.
Traditionally dal is topped with a friend onion garnish just before serving. This is sometimes known as tarka or tadka. Flatbreads such as roti, chapati or naan are often served on the side of dal, as well as rice. When dal is eaten with rice, this makes a complete protein, which is useful for vegetarians.
More veggie slow cooker dishes
If you like this vegan slow cooker dish, you might also like these other vegetarian and vegan slow cooker dishes:
- slow cooker halloumi bake (vegetarian)
- slow cooker spicy bean stew (vegan omitting the sour cream garnish or using an alternative)
- slow cooker vegetable curry (vegan)
- slow cooker chickpea and paneer curry (vegetarian)
- slow cooker sweet potato and chickpea stew (vegan)
- slow cooker whole spiced cauliflower (vegan)
- slow cooker bean chilli (vegan)
Get even more ideas from my Vegetarian recipe archives.
More dal recipes
For dal recipes using other types of pulse I would recommend visiting Mamta’s Kitchen who has many authentic dal recipes including slow cooker and pressure cooker methods.
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Easy Slow Cooker Dal
- 250 g yellow split peas (chana dal, 'yellow split gram')
- 1 onion diced
- 3 cloves garlic crushed
- 1 tsp lazy ginger
- 2 tsp turmeric
- 1 tsp lazy red chilli
- 800 ml boiling water
- Salt and pepper
- Place all the ingredients in the slow cooker.250 g yellow split peas, 1 onion, 3 cloves garlic, 1 tsp lazy ginger, 2 tsp turmeric, 1 tsp lazy red chilli, 800 ml boiling water, Salt and pepper
- Cook on high for four hours (or on low for eight hours).
- Sprinkle with chopped coriander and serve with naan bread or rice. Can also be served as a side dish to other curries.
Linking up with March’s Slow Cooked Challenge with Janice from Farmersgirl Kitchen, where the theme this month is Spicy.
I think this is a great Credit Crunch dish, since slow cookers are so cheap to run. I also used up a bag of split peas for this recipe.