Slow Cooker Tarka Dahl

by

Octopus Publishing

POSTED Fri, May 8, 2020

Serves

4

Total Time

265 MINS

Calories

175

This Indian dahl recipe is the ultimate comfort food. Lentils are slow-cooked with fragrant spices until tender and drizzled with a punchy, aromatic tarka. Serve with warm naan to scoop up the creamy lentils.

recipe-image

    INGREDIENTS


  • Red lentils icon
    Red lentils

    1 ¼ cups (about 268.13 g)rinsed

  • Onion icon
    Onion

    1 (about 140 g)finely chopped

  • Cumin seeds icon
    Cumin seeds

    ½ teaspoon (about 1.05 g)crushed

  • Ginger icon
    Ginger

    2 ¼ teaspoons (about 4.16 g)peeled, finely chopped

  • Vegetable stock icon
    Vegetable stock

    2 ½ cups (about 600 g)boiling

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)finely chopped

  • Cilantro icon
    Cilantro

    as neededtorn

  • Pita bread icon
    Pita bread

    as neededwarm

  • Ground turmeric icon
    Ground turmeric

    as needed

  • Canned chopped tomatoes icon
    Canned chopped tomatoes

    198.62 g (about ¾ cup)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Sunflower oil icon
    Sunflower oil

    1 tablespoon (about 14.25 g)

  • Mustard seeds icon
    Mustard seeds

    2

  • Ground turmeric icon
    Ground turmeric

    ½ teaspoon (about 1.15 g)

  • Plain yogurt icon
    Plain yogurt

    ¾ cup (about 160.8 g)

    METHOD


  • 1. Add red lentils, onion, cumin seeds, ground turmeric, ginger, canned chopped tomatoes and vegetable stock to a clean slow cooker bowl
  • 2. Season with salt & pepper
  • 3. Cover
  • 4. Cook in slow cooker until softened - 3 hr 30 min, high heat
  • 5. Heat sunflower oil to a clean large cast iron skillet
  • 6. Add mustard seeds, cumin seeds, ground turmeric and garlic clove to the large cast iron skillet
  • 7. Fry while stirring occasionally - 2 min
  • 8. Mash lentil mixture coarsely with potato masher
  • 9. Transfer lentil mixture to 4 medium bowls
  • 10. Pour oil mixture into 4 medium bowls evenly
  • 11. Spoon plain yogurt into the medium bowls
  • 12. Garnish with cilantro
  • 13. Serve with pita bread

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