Slow Cooker Dal

Makes 6-8 servings | Recipe from Marquette Food Co-op

Toasting the whole spices will provide a more authentic flavor but you can make this recipe even easier if you want and substitute all the spices for 1 ½ tablespoons curry powder of your choice. Our bulk section has a few fun options. Feel free to cut back on any of the “spicy” spices to suit your family needs. It will still taste wonderful! Add the salt toward the end of cooking, too early and it may affect how the lentils cook.

Ingredients 

• 2 ¼ C or 1 -16 oz bag red lentils, rinsed

• 5 ½ C water or broth

• 3 tomatoes, diced

• 2 t cumin seeds

• 1 t black mustard seeds

• 2 dried red Thai chiles

• 1 green cardamom pod, crushed or 1/8 t cardamom powder

• 1 inch cinnamon stick

• ½ t ground coriander

• 1 t turmeric

• ½ t black pepper

• ¼ t cayenne

• OR 2 T mild curry powder – alternative to all the spices listed above

• 1 medium red onion, finely chopped

• 5 garlic cloves, minced

• 2 T minced fresh ginger

• 1 fresh chile, minced, optional

• 1 t salt, divided

• 1 -5 oz bag fresh spinach

• ¼ C butter, optional

• Fresh lemon slices

Instructions 

Rinse lentils to remove any dust. Place in slow cooker with water or broth and chopped tomatoes.

Place a small saute pan over medium heat. Add cumin seeds, mustard seeds, Thai chiles, crushed whole cardamom pod, and cinnamon stick. Stir spices often and toast until cumin seeds go from brown to reddish in color. Remove from heat immediately to prevent burning. Allow spices to cool and place all except cinnamon stick into a spice grinder. Grind until a powder is formed. Add to crockpot. Add cinnamon stick as well. Add coriander, turmeric, black pepper, and cayenne to crockpot. Alternatively, replace all of the spices with 2 tablespoons of your favorite curry powder, just add right to crockpot.

Chop veggies or alternatively, place onion, garlic, ginger, and chile in a food processor and pulse until onion is finely chopped. Try not to let food processor just run and avoid making a smoothie! Place chopped veggies in the crockpot along with ¼ teaspoon salt. Allow to cook on high for 3-4 hours or low 5-7 hours, longer is fine.

Remove lid and give a good stir, if too watery, let it cook with the lid off and stirring every few minutes to allow water to evaporate. If it is too thick, add water or broth to desired consistency.

Add spinach, the rest of the salt, and butter if using. Stir to incorporate spinach. The spinach will softened in the heat of the dal in a few minutes. Ladle soup into bowls and top with a squeeze of fresh lemon juice.