Slow Cooker Tarka Dahl
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 4hrs 25mins
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- Serves
- 4
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- 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 updated Jun 8, 2020
Ingredients
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- Red lentils
- 1 ¼ cups (about 268.13 g)
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- Onion
- 1 (about 140 g)
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- Cumin seeds
- ½ tsp (about 1.05 g)
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- Ginger
- 2 ¼ tsp (about 4.16 g)
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- Vegetable stock
- 2 ½ cups (about 600 g)
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- Garlic clove
- 2 (about 12 g)
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- Cilantro
- as needed
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- Pita bread
- as needed
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- Ground turmeric
- as needed
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- Canned chopped tomatoes
- 198.62 g (about ¾ cup)
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- Salt & pepper
- as needed
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- Sunflower oil
- 1 tbsp (about 14.25 g)
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- Mustard seeds
- 2
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- Ground turmeric
- ½ tsp (about 1.15 g)
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- Plain yogurt
- ¾ cup (about 160.8 g)
Tools
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Skillet pan
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Slow cooker
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Slow cooker bowl
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Large cast iron skillet
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Medium bowl
Step preview
- Add red lentils, onion, cumin seeds, ground turmeric, ginger, canned chopped tomatoes and vegetable stock to a clean slow cooker bowl
- Season with salt & pepper
- Cover
- Cook in slow cooker until softened - 3 hr 30 min, high heat
- Heat sunflower oil to a clean large cast iron skillet
- Add mustard seeds, cumin seeds, ground turmeric and garlic clove to the large cast iron skillet
- Fry while stirring occasionally - 2 min
- Mash lentil mixture coarsely with potato masher
- Transfer lentil mixture to 4 medium bowls
- Pour oil mixture into 4 medium bowls evenly
- Spoon plain yogurt into the medium bowls
- Garnish with cilantro
- Serve with pita bread