Slow Cooker Yellow Dal

The best thing about this is – you can cook the lentils in the slow cooker, and just add in the spice mixture at the end, so your “active” time ends up being only 15 minutes! Or, if you don’t have a slow cooker, you can let it simmer on the stove for an hour or so and you’ll be good to go. 4 servings: Nutritional Info Per Serving: 210 Calories, 3.4g Fat (2.9 Saturated), 581 mg Sodium, 31g Carbs, 13g Fiber, 4g Sugar, 13g Protein
Photo by Mishell R.
Adapted from pickyeaterblog.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from pickyeaterblog.com

Ingredients

  • 1

    cup yellow split peas, soaked in cold water for 1 hour

  • 3

    cups water

  • 3

    tomatoes, diced

  • 1

    tbsp extra virgin coconut oil

  • 1/2

    tsp cumin seeds

  • 1/2

    tsp black mustard seeds

  • 1

    medium red onion, finely chopped

  • 5

    large garlic cloves, thinly sliced

  • 1

    tsp ground coriander seeds

  • 3/4

    tsp ground turmeric

  • 1/4

    tsp cayenne

  • 1/4

    cup minced cilantro leaves

  • 1

    tsp salt

Directions

1.Add the lentils, salt, and 3 cups of water to a slow cooker. Cook on high for 4-6 hours. 2.When your lentils are close to done, heat oil in a medium pot over medium-high heat. Add a couple cumin seeds to test out the heat of the oil. If they pop, the oil is ready to go! Add all of your cumin seeds and mustard seeds and let cook for 10-15 seconds (until the seeds pop). Then add your coriander, turmeric, cayenne, onion, tomato, and garlic, stir for 30 seconds, and turn the heat down to medium low. Let it cook until the onions become translucent and the tomatoes break down. 3.Add the onion/tomato/spice mixture to the slow cooker and stir to combine. Top with cilantro and serve!

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