Slow-Cooker Dal
When fall arrives, nothing is better than cozying up with a regular rotation of warm meals. While soup and stew certainly get the job done, sometimes dinner begs for something different, like this recipe for dal, a type of lentil soup, which we’re making in the slow cooker.
Ingredients
- 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
- 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.