Slow Cooker Tadka Dal Recipe

Slow Cooker Tadka Dal
Spiced Lentil 'Stew'
Submitted By: Taz


2 Cups Split Pigeon Peas (Toor Dal) - picked and rinsed
3 Roma Tomatoes (Tamatar) - seeded and diced
1 Large Onion (Pyaz) - diced
¾ inch piece Fresh Ginger (Adrak) - grated into a paste
2 cloves Fresh Garlic (Leh-sun) - grated into a paste
1 Fresh Green Chile (Hari Mirch) - sliced in half and seeded
2 ½ Cups Low Sodium Vegetable Stock (homemade preferred) - can substitute water if desired
6 Dried Curry Leaves (Kaddi Patta)
1 tsp Cumin Powder (Jeera Podi)
2 tsp Turmeric Powder (Haldi)
Fresh Ground Black Pepper (Kali Mirch) to taste
Kosher Salt (Namak) to taste

2 Tbs Oil - can use ghee or olive, canola, vegetable, or safflower oil
6 Dried Curry Leaves (Kaddi Patta)
1 clove fresh Garlic (Leh-sun) - sliced thin
1 tsp Whole Cumin Seed (Jeera)
⅛ tsp Asafoetida (Hing)

  1. Place all of the 'Dal' ingredients (minus salt and pepper) in the crock of a 5 quart slow cooker (Crock-Pot®) - Thoroughly combine
  2. Cover and cook on low for 7-9 hours (high for 5-6 hours) until split peas are tender - Make sure and check once or twice during cooking and add additional water if it looks like all of the liquid is being soaked up by lentils  
  3. Remove lid, raise heat to high (if not already) and continue to cook for an additional 10 minutes
  4. Add salt and pepper to taste
  5. While dal is cooking uncovered, heat oil in a small skillet over medium-high heat until shimmering - Add the 'Tadka' ingredients and sauté (stirring constantly) until garlic is golden brown in color (apx 3-4 minutes)
  6. Pour the tadka over the top of the dal - Stir to combine
  7. Serve hot with lemon wedges 'on its own' or along with basmati rice, chapatti or naan, and raita or plain yogurt
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