Slow Cooker Dal

By lorik

Ingredients

• Serves 6
• 2 teaspoons whole cumin seeds
• 2 teaspoons whole mustard seeds
• 1 teaspoon whole fennel seeds
• 2 cups split red lentils, rinsed
• 5 cups water
• 1 (15-ounce) can diced tomatoes
• 1 medium onion, diced
• 1-inch piece fresh ginger, peeled and finely grated
• 1 tablespoon ground turmeric
• 1 bay leaf
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Fresh cilantro leaves, for serving (optional)
• Jasmine rice, for serving

Details

Servings 6
Adapted from thekitchn.com

Preparation

Step 1

Add the cumin, mustard, and fennel seeds to a small sauté pan, and place on the stove over low heat. Toast the seeds, using a wooden spoon to stir frequently, until fragrant, 3 to 4 minutes.

Add the toasted spices, lentils, water, tomatoes, onion, ginger, turmeric, salt, and pepper in the bowl of a 6-quart slow cooker. Stir together. Cover the slow cooker with the lid, then set to low and cook for 4 to 6 hours, or high and cook for 2 to 3 hours, until most of the liquid has been absorbed and the lentils are soft. Stir before serving.

Recipe Notes:
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Per serving, based on 6 servings. (% daily value)
Calories 256 Fat 1.4 g (2.1%) Saturated 0.2 g (0.9%) Trans 0 g Carbs 46.4 g (15.5%) Fiber 9.1 g (36.5%) Sugars 4.1 g Protein 17 g (34%) Sodium 339.6 mg (14.2%)