Simple Yellow Lentils (Moong Dal)

Moong Dal 3

Over the last couple of months, I have been secretly experimenting with a deliciously fun and easy toy. I was nervous about trying it at first, and now I can’t believe it took me so long to welcome this ingenious gizmo into my life.

I’m now officially ready to share my adoration for…my slow cooker!

You’re probably yawning and rolling your eyes at me, as if I’m your lame-o mom who just announced she discovered this magical website called Google.

Yes, I realize I’m a wee bit late to the party, but I made it here, didn’t I?

The slow cooker is the greatest appliance to hit my kitchen since the Vitamix. I can’t think of anything more convenient or effortless than tossing a bunch of ingredients into a machine in the morning and winding up with dinner eight hours later.

That’s why I leaped at the chance to receive a copy of Anupy Singla’s book The Indian Slow Cooker, along with her newest release, Vegan Indian Cooking.

The Indian Slow Cooker contains more than 50 recipes, along with helpful tips and information about specialized Indian ingredients.

I’ve made a few things from the book so far, and absolutely loved this comforting, uncomplicated and easy-to-digest dal. I enjoy cooking Indian food, and this definitely tasted far more authentic than many of the things I’ve made in the past.

I significantly reduced the amount of chile powder and chiles, and I still found it a little on the spicy side! Be warned if you have a wimpy tolerance for heat as I do.

Simple Yellow Lentils (Moong Dal)
Prep time
Cook time
Total time
Recipe type: Side Dish or Main Dish
Serves: 8
  • 3 cups (603 g) dried, split and skinned yellow moong dal, cleaned and washed
  • 1 medium red or yellow onion, peeled and finely chopped
  • 1 medium tomato, finely chopped
  • 1 1-inch piece of ginger, peeled and grated or finely chopped
  • 2-3 cloves of garlic, peeled and minced, grated, or finely chopped
  • 2-4 Thai, serrano, or cayenne chiles, stems removed, finely chopped
  • 1 tbsp cumin seeds
  • 1 heaping tbsp salt
  • 2 tsp turmeric powder
  • 1 tsp – 1 tbsp red chile powder
  • 12 cups water
  • 1 tbsp chopped cilantro
  1. Put the lentils, onion, tomato, ginger, garlic, green chiles, cumin, salt, turmeric, red chile powder, and water in the slow cooker.
  2. Cook on low for seven hours, until the lentils break down.
  3. Garnish with cilantro. Serve over a bowl of steaming, fragrant basmati or brown rice or with roti or naan.

Do you own a slow cooker? Please share your favourite slow cooker recipes in the comments!

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