Name: Slow-Cooker Masala Dal Recipe
Prep time: 10 min
Cook time: 4 h 20 min
Total time: 4 h 30 min
Cuisine: Indian
Ingredients: 1½ cups yellow split peas, rinsed (or chana dal, toor dal or split yellow moong dal); 1/2 teaspoon turmeric; 1½ teaspoons coarse kosher salt, or more to taste; 4½ cups water; 1/2 cup ghee or vegetable oil; 1 teaspoon cumin seeds; 1 large yellow onion, finely chopped (about 1½ cups chopped onion); 1/4 teaspoon crushed red pepper, or more to taste; Chopped fresh cilantro, for topping

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Introduction

This Slow-Cooker Masala Dal is a comforting and flavorful Indian dish made with tender yellow split peas and aromatic spices. It’s easy to prepare and perfect for a cozy meal that warms you from the inside out.

A bowl filled with smooth yellow soup that covers the entire inside, topped with small, scattered red chili flakes and fresh green herb pieces evenly spread across the surface. The bowl is white with a textured gray rim, and it sits against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups yellow split peas, rinsed (or chana dal, toor dal, or split yellow moong dal)
1/2 teaspoon turmeric
1½ teaspoons coarse kosher salt, or more to taste
1/2 cup ghee or vegetable oil
1 teaspoon cumin seeds
1 large yellow onion, finely chopped (about 1½ cups chopped onion)
1/4 teaspoon crushed red pepper, or more to taste
Chopped fresh cilantro, for topping

Instructions

Step 1: Combine the split peas, turmeric, and 4½ cups water in a 6- to 8-quart slow cooker. Cook on high until the peas are tender and easily crushed between your fingers, about 4 hours. The dal keeps well on the warm setting for at least four more hours.
Step 2: Add the salt to the peas, then whisk vigorously until the peas break down into a smooth purée.
Step 3: In a 12-inch skillet, warm the ghee over medium-high heat until a cumin seed sizzles vigorously when dropped in. Add the cumin seeds and let them sizzle for 10 seconds.
Step 4: Add the chopped onion to the skillet. Cook, stirring constantly, until the onion shrinks, shrivels, and turns deeply browned, about 10 to 18 minutes. If the onions start to blacken, reduce heat or add a spoonful of cold water. Pay close attention during the last 5 minutes to prevent burning—stir constantly as the onions frizzle and darken.
Step 5: Immediately add the crushed red pepper to the skillet, then pour the onion mixture and ghee into the dal. Stir gently to combine.
Step 6: Taste and adjust salt and crushed red pepper if desired. Garnish with chopped fresh cilantro before serving.

Tips & Variations

For extra depth, try substituting ghee with mustard oil or coconut oil.
If you prefer a thinner dal, add more water during cooking to achieve your desired consistency.
Use chana dal or toor dal as alternatives for a slightly different texture and flavor.
Adding a squeeze of fresh lemon juice at the end brightens the flavors nicely.

Storage

Store any leftover dal in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened. Dal also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A smooth, thick yellow soup fills a deep white bowl with a dark gray rim, lying on a white marbled surface. Bright red small chili flakes are scattered on top, creating an uneven circular pattern, and chopped green herbs are sprinkled over to add a fresh look and texture contrast. The soup's creamy texture is visible with slight swirls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

Yes, you can substitute yellow split peas with chana dal, toor dal, or split yellow moong dal. Cooking times may vary slightly depending on the lentil used.

What if I don’t have a slow cooker?

You can prepare this dal on the stovetop by simmering the peas in a pot with water and turmeric until tender, stirring occasionally. This usually takes about 1 to 1½ hours on low heat.