Indian Spiced Red Lentil Dal Stew
Equipment
- Slow Cooker
- Knife
- Cutting Board
- Measuring Cups
Ingredients
- 1 1/2 cups dried red lentils, rinsed
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 cup coconut milk
- Cooked rice, for serving
- Fresh cilantro, chopped, for serving
Instructions
- Add the rinsed red lentils, chopped onion, minced garlic, grated ginger, diced tomatoes, and vegetable broth to the slow cooker.
- Stir in the ground cumin, ground turmeric, garam masala, chili powder, and salt until evenly combined.
- Cover and cook on low for 6 hours or on high for 3 hours, until the lentils are soft and the stew has thickened.
- Stir in the coconut milk and let the stew sit for 5 minutes to warm through.
- Serve over cooked rice and top with fresh cilantro.
Notes
If the stew thickens too much after cooking, stir in a splash of extra broth or water to reach your preferred consistency. For a milder version, reduce the chili powder by half before cooking. Leftovers store well in the refrigerator for up to four days and reheat smoothly on the stovetop with a little added liquid.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board, Measuring Cups
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board, Measuring Cups