Slow Cooker Tarka Dahl

For the full experience, make this recipe with the Drop Recipes app.

recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    4hrs 25mins
  • Serves icon
    Serves
    4
  • Calories icon
    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 14, 2019

Ingredients

  • Red lentils icon
    Red lentils
    268g
  • Onion icon
    Onion
    140g
  • Cumin seeds icon
    Cumin seeds
    2g
  • Ground turmeric icon
    Ground turmeric
    as needed
  • Ginger icon
    Ginger
    as needed
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    198g
  • Vegetable stock icon
    Vegetable stock
    600ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Sunflower oil icon
    Sunflower oil
    15ml
  • Mustard seeds icon
    Mustard seeds
    None
  • Ground turmeric icon
    Ground turmeric
    1g
  • Garlic clove icon
    Garlic clove
    12g
  • Plain yogurt icon
    Plain yogurt
    161g
  • Cilantro icon
    Cilantro
    as needed
  • Pita bread icon
    Pita bread
    as needed

Tools

  • kCook icon Skillet pan
  • kCook icon Slow cooker
  • kCook icon Slow cooker bowl
  • kCook icon Large cast iron skillet
  • kCook icon Medium bowl

Step preview

  1. Prep and set aside red lentils: rinsed
  2. Prep and set aside onion: finely chopped
  3. Prep and set aside cumin seeds: crushed
  4. Prep and set aside ginger: peeled & finely chopped
  5. Prep and set aside vegetable stock: boiling
  6. Prep and set aside cumin seeds: crushed
  7. Prep and set aside garlic clove: finely chopped
  8. Prep and set aside cilantro: torn
  9. Prep and set aside pita bread: warm
  10. Get a clean slow cooker bowl
  11. Add prepared red lentils
  12. Add prepared onion
  13. Add prepared cumin seeds
  14. Add ground turmeric
  15. Add prepared ginger
  16. Add canned chopped tomatoes
  17. Add prepared vegetable stock
  18. Season with salt & pepper
  19. Cover
  20. Cook to slow cooker for 3h 30min on high heat until softened
  21. Get a clean large cast iron skillet
  22. Heat sunflower oil
  23. Add mustard seeds
  24. Add prepared cumin seeds
  25. Add ground turmeric
  26. Add prepared garlic clove
  27. Fry for 2min while stirring occasionally
  28. Mash lentil mixture coarsely with potato masher
  29. Transfer lentil mixture to 4 medium bowls
  30. Pour oil mixture into 4 medium bowls evenly
  31. Spoon plain yogurt
  32. Garnish with prepared cilantro
  33. serve with prepared pita bread
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.

Find out more Open in app