Slow Cooker Mixed Yellow Dal
Experience the comforting flavors of traditional Indian cuisine with this Slow Cooker Mixed Yellow Dal, a hearty and aromatic stew made from a wholesome blend of toor dal, moong dal, and chana dal. Perfect for busy weeknights, this hands-off recipe lets your slow cooker do the work, effortlessly melding the earthy lentils with warming spices like cumin, turmeric, and garam masala. A sizzling tempering of ghee, mustard seeds, garlic, and onions adds depth and richness, while fresh cilantro and a splash of lemon juice brighten each spoonful. Serve this protein-packed, gluten-free dal with fluffy steamed rice or warm naan for a satisfying and nourishing meal that's as delightful as it is easy to prepare!
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Recipe Information
Ingredients
- 1 cup Toor dal (yellow split pigeon peas)
- 0.5 cup Moong dal (yellow split mung beans)
- 0.5 cup Chana dal (split chickpeas)
- 5 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Ghee (clarified butter)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida (hing)
- 2 pieces Green chilies, finely chopped
- 4 pieces Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 medium-sized Onion, finely chopped
- 2 medium-sized Tomatoes, diced
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 0.25 cup Fresh cilantro (coriander), chopped for garnish
- 1 tablespoon Juice of lemon
Instructions
Rinse the toor dal, moong dal, and chana dal thoroughly under cold running water until the water runs clear. Soak them together in water for 30 minutes, then drain.
Add the soaked dals to the slow cooker along with the 5 cups of water, turmeric powder, and salt. Stir to combine.
Set the slow cooker on low heat and cook for 4 hours or until the dals are soft and mashable.
In the last 15 minutes of cooking, prepare the tempering. Heat ghee in a small pan over medium heat.
Once the ghee is hot, add cumin seeds and mustard seeds. Allow them to sizzle and pop.
Add asafoetida, green chilies, garlic, and ginger to the pan. Sauté for 1 minute until fragrant.
Stir in the chopped onions and cook until they turn golden brown.
Add the diced tomatoes to the pan and cook until they soften and break down into a sauce, about 5 minutes.
Mix in the coriander powder, cumin powder, red chili powder, and garam masala. Cook for another 1-2 minutes, stirring continuously.
Pour the tempering mixture into the slow cooker with the cooked dal and stir until fully combined.
Let the dal cook for an additional 10-15 minutes in the slow cooker to blend the flavors.
Taste and adjust seasoning with more salt if needed. Stir in the lemon juice and garnish with fresh cilantro before serving.
Serve hot with steamed rice, naan, or your favorite flatbread.
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 346 mg | 15% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 3.8 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 965 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
