Green lentils hold their shape after hours of cooking, so they're ideal for slow cooker recipes. Partially blending this classic vegetarian curry creates the same thick, velvety texture you'd find a restaurant. Serve with roti or rice.
- Prep time 20 minutes
- Total time 8 hours & 15 minutes
- Portion size 8 servings
MethodSlice 1 of the onions; set aside. Finely chop remaining onion.
In slow cooker, combine chopped onion, lentils, half of the tomatoes, the jalapeño pepper, garlic, ginger, half each of the cumin seeds and coriander and 6 cups water. Cover and cook on low until lentils are tender, 8 to 10 hours.
Using immersion blender, purée mixture to desired consistency and thickness, leaving some lentils whole. (Make-ahead: Refrigerate in airtight container for up to 24 hours or freeze for up to 3 weeks; reheat before continuing with recipe.)
Meanwhile, in skillet, melt butter over medium heat; cook sliced onion, stirring, until dark golden, about 7 minutes. Add remaining cumin seeds and coriander; cook, stirring, until fragrant, about 1 minute. Stir in lemon juice, salt and pepper.
Stir onion mixture into slow cooker. Serve dal with yogurt, cilantro and remaining tomatoes.
Tip from The Test Kitchen: If you don't have an immersion blender, add one-third of the lentil mixture to a blender, purée until smooth and then stir the purée back into the slow cooker.
Nutritional facts per each of 8 servings: about
- Fibre 7 g
- Sodium 486 mg
- Sugars 5 g
- Protein 14 g
- Calories 251.0
- Total fat 7 g
- Potassium 720 mg
- Cholesterol 18 mg
- Saturated fat 4 g
- Total carbohydrate 35 g
- Iron 37.0
- Folate 119.0
- Calcium 6.0
- Vitamin A 10.0
- Vitamin C 18.0