Description
This Slow-Cooker Masala Dal is a flavorful and comforting Indian lentil dish made with yellow split peas simmered to tender perfection and richly enhanced with browned onions, cumin, and ghee. Perfect for a hearty, nourishing meal that’s easy to prepare, this dal combines traditional spices and slow cooking to develop deep, vibrant flavors. Garnished with fresh cilantro, it pairs wonderfully with rice or flatbreads.
Ingredients
Scale
Dal and Cooking
- 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
Tadka (Tempering)
- 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
Garnish
- Chopped fresh cilantro, for topping
Instructions
- Cook the Dal: Combine the rinsed yellow split peas, turmeric, and 4½ cups of water in a 6- to 8-quart slow cooker. Cook on high for about 4 hours until the peas are tender and easily crushed between your fingers. This slow cooking melds the flavors and creates a creamy texture. The dal can hold on the warm setting for at least four more hours without losing quality.
- Purée the Dal: Add the kosher salt to the cooked peas. Use a whisk to vigorously beat the peas until they disintegrate into a smooth purée, creating a creamy and uniform consistency essential for classic dal.
- Prepare the Tadka (Tempering): In a 12-inch skillet, warm the ghee over medium-high heat until it’s hot enough that a cumin seed sizzles energetically when dropped in. Add the cumin seeds and let them sizzle for 10 seconds to release their aroma. Add the finely chopped onion and cook, stirring constantly, until the onion shrinks, shrivels, and turns a deep golden brown color, approximately 10 to 18 minutes. If the onions begin to blacken, reduce heat or add a spoonful of cold water to control cooking. Pay careful attention during the last 5 minutes as the onions should darken and frizzle without burning.
- Finish the Dal: Immediately after the onions are browned, stir in the crushed red pepper. Pour the entire tadka mixture—including onions, spices, and ghee—into the pureed dal. Swirl gently to combine the flavors evenly. Taste the dal and adjust seasoning with more salt or crushed red pepper if desired.
- Garnish and Serve: Sprinkle chopped fresh cilantro on top for a bright, fresh finish. Serve hot with basmati rice or Indian flatbreads such as naan or roti for a complete and satisfying meal.
Notes
- You can substitute yellow split peas with chana dal, toor dal, or split yellow moong dal depending on availability and preference.
- Browning the onions deeply is key to developing authentic, rich flavor in the dal; patience here greatly enhances the dish.
- If you prefer a thinner dal, add more water after pureeing and adjust seasoning accordingly.
- For a vegan option, use vegetable oil instead of ghee.
- This dal keeps well refrigerated for up to 3 days and reheats beautifully, making it a great make-ahead dish.
- Prep Time: 10 minutes
- Cook Time: 4 hours 20 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Keywords: Masala dal, slow cooker dal, yellow split peas, Indian lentils, vegetarian dal, easy dal recipe, comfort food, Indian slow cooker recipe
