red lentil daal
Red Lentil Daal
Serves 6
Prep Time
10 min
Cook Time
4 hr
Prep Time
10 min
Cook Time
4 hr
  1. 3 cups red lentils, yellow split peas, or split mung beans (or any beans as desired)
  2. 6 cups water
  3. One can chopped tomatoes
  4. 1 large onion, diced
  5. 4 garlic cloves, minced
  6. 2 tablespoons fresh grated ginger
  7. 1 tablespoon turmeric
  8. 1 tablespoon red curry paste
  9. 3 green cardamom pods
  10. 1 bay leaf
  11. 2 teaspoons each: cumin seeds, mustard seeds, onion seeds, fenugreek seeds
  12. 1 teaspoon fennel seeds
  13. 1 teaspoon sea salt
  14. ΒΌ teaspoon freshly ground black pepper
  16. To serve:
  17. Rice
  18. Coriander, optional
  19. extra onion and cumin seeds, optional
  20. fresh lemon juice, optional
  1. Place red lentils and yellow split peas into a large bowl and cover with water. Let soak for a few minutes and swish to wash the lentils and split peas. Drain well and rinse. Place in a slow cooker and add the 6 cups water. Add the diced tomatoes, onion, garlic, ginger, turmeric, cardamom pods, bay leaf, salt and black pepper.
  2. Heat a small skillet over medium heat. Add all of the seeds to the pan. Shake the pan while on the heat, or use a wooden spoon to stir, while toasting the seeds. When they smell fragrant, remove from heat and transfer to the slow cooker. (It will probably bubble up a bit as the hot seed hit the liquid.) Stir well to combine all ingredients. Place lid on slow cooker and let cook on high for 4-5 hours or low for 8-10 hours.
  3. Remove lid after cooking time and stir. Taste and if lentils are not soft, cook for another 30-60 minutes, if needed. Add more salt and pepper, if needed.
  4. To serve ladle the daal over rice and top with a squeeze of fresh lemon, cilantro, and more seeds, if desired.
Adapted from
Adapted from
Eat Plants Not Animals