Slow Cooker Lemon Dal Recipe

Slow Cooker Lemon Dal
Nimmakaya Pappu
Submitted By: Taz


1 ½ Cups Split Pigeon Peas (Toor Dal) - picked and rinsed
5 cloves Fresh Garlic (Leh-sun) - sliced thin
½ inch piece Fresh Ginger (Adrak) - minced
2 Roma Tomatoes (Tamatar) - diced
2 Fresh Green Chiles (Hari Mirch) - seeded and split lengthwise
1 small Red Onion (Pyaz) - diced
¼ tsp Turmeric Powder (Haldi)
Zest of ½ Large Lemon (Nimbu Chilka) = apx 2 tsp
Juice of 1 Large Lemon (Nimbu Ras) = apx 4 Tbs
1 Tbs Oil - can use ghee, olive, safflower, canola, or vegetable oil
Kosher Salt (Namak) to taste

2 Tbs Oil - can use ghee, olive, safflower, canola, or vegetable oil
1 Dried Red Chile (Lal Mirch) - seeded and broken up
1 tsp Black Mustard Seed (Rai) - roasted and ground into a powder
½ tsp Cumin Seed (Jeera)
6 Fresh Curry Leaves (Kaddi Patta) - can use 8-10 dried curry leaves as alternative

  1. Turn slow cooker (Crock-pot®) to high and allow to heat for 15 minutes
  2. While slow cooker is heating, heat the 1 Tbs of oil in a medium skillet over medium-high heat until shimmering - Once oil is hot, add the onion and sauté until just colored (apx 5-8 minutes) - Add the garlic and ginger and continue to sauté for an additional 2-3 minutes - Transfer to the heated slow cooker
  3. Add the picked and rinsed lentils, tomatoes, green chiles, turmeric, and lemon zest to the cooker - Thoroughly combine
  4. Add 4 ½ cups HOT water - Cover, switch to low heat and allow to cook for 5 - 6 hours (on high for 2 ½ - 3 hours) - Lentils should be almost broken down and 'creamy' when done
  5. Stir in the lemon juice - Adjust seasoning with salt to taste (apx 1 ½ tsp)
  6. Heat oil in a small skillet over medium-high heat until shimmering - Add the 'tadka' ingredients - Allow to fry (stirring constantly) until curry leaves have darkened and are 'crispy' (apx 2 minutes)
  7. Pour the tadka over the top of the lentils - Stir to combine
  8. Serve hot along with basmati rice and chapatti, or part of any Indian meal
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