Crockpot Red Lentil Dal
Crockpot red lentil dal is creamy, gently spiced, and deeply comforting with soft lentils, coconut milk, and warm spices. Everything cooks together in the slow cooker until thick and spoonable, making it an easy hands-off meal. It works well for busy days and tastes even better the next day.
Equipment
- Slow cooker
Ingredients
- 1½ cups red lentils rinsed well
- 1 can diced tomatoes (14.5 ounce)
- 1 can full-fat coconut milk (13.5 ounce)
- 2 cups vegetable broth
- 2 cups water
- 1 small onion finely chopped
- 2 cloves garlic minced
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons curry powder
- Salt to taste
- ¼ teaspoon red chili flakes plus more for topping
- Juice of ½ lime
- Fresh cilantro for garnish
Instructions
- Rinse the red lentils thoroughly under running water until the water runs mostly clear.
- Add rinsed red lentils, diced tomatoes, coconut milk, vegetable broth, water, onion, garlic, turmeric, cumin, coriander, curry powder, salt, and chili flakes to the crockpot. Mix well to combine.
- Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the lentils are very soft and have broken down.
- Open the lid and give the dal a thorough stir. The lentils will naturally fall apart and create a creamy texture as you mix. If it looks thicker than you like, add a little hot water and stir again until it loosens.
- Stir in the lime juice. Taste and adjust salt if needed. Garnish with fresh cilantro, a drizzle of coconut milk, and extra chili flakes. Serve hot with basmati rice and naan.
Notes
- Red lentils naturally break down as they cook, which is what gives this dal its creamy texture. Just stir well at the end and it comes together on its own.
- If the dal feels thicker than you like, add a little hot water and stir until it loosens. It will thicken more as it sits.
- Taste and adjust salt at the end. The coconut milk and tomatoes can soften the seasoning, so a small pinch more salt can bring everything into balance.
- Adjust the heat to your preference by adding more chili flakes or finishing with a little chili oil.
- This keeps well in the fridge for up to 4 days. Add a splash of water when reheating and stir to bring it back to the right consistency.
- Serve with basmati rice or naan for a simple, filling meal.
