Slow Cooker Dal Tadka (Yellow Lentil Curry)

This Slow Cooker Dal Tadka is a creamy, aromatic yellow lentil curry infused with warm spices, finished with a sizzling garlic-cumin tempering. Hands-off comfort food that’s vegan, gluten-free, and perfect with rice or naan for cozy, flavorful meals.

Why You’ll Love This Recipe

This Slow Cooker Dal Tadka is your ticket to authentic Indian comfort food with zero babysitting. Tender yellow lentils (moong or toor dal) melt into a velvety curry, soaking up turmeric, ginger, and garam masala while your slow cooker does the work. The magic happens in the final tadka—a sizzling infusion of ghee, cumin seeds, garlic, and red chilies poured over the dal, releasing an irresistible aroma that fills your kitchen. It’s naturally vegan, protein-packed, and budget-friendly, making it ideal for meal prep, weeknight dinners, or feeding a crowd. Serve with basmati rice, naan, or roti—this dal gets better with time and reheats like a dream.

Recipe Tips and Tricks

• Rinse Lentils Thoroughly: Until water runs clear to remove excess starch and bitterness.
• Sauté Aromatics First: Builds deeper flavor; skip if you’re in a rush, but don’t skip the tadka!
• Adjust Consistency: Add water or broth at the end for thinner dal; simmer uncovered to thicken.
• Tadka Timing: Pour hot tadka over dal just before serving to preserve aroma and sizzle.
• Use Ghee for Authenticity: Or vegan butter/oil—fat carries the spices’ flavor.
• Double the Tadka: For extra richness, especially if reheating leftovers.
• Slow Cooker Size: Use 4-6 quart; too large and dal may dry out.
• Finish with Lemon: A squeeze brightens the final bowl.

Yield: 6 Servings

Slow Cooker Dal Tadka (Yellow Lentil Curry)

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Creamy yellow lentil curry slow-cooked with spices, finished with sizzling cumin-garlic tadka.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• ½ tsp turmeric
• 1 green chili, slit (optional)
• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1¾ cups yellow lentils (moong or toor dal), rinsed
• 2 dried red chilies
• 2 medium tomatoes, diced
• 2 tbsp ghee or oil (divided)
• 3 cloves garlic, thinly sliced
• 5 cups water or vegetable broth
• Fresh cilantro and lemon wedges for serving
• Salt to taste

Instructions

1. Rinse and Drain: Place lentils in a fine sieve; rinse under cold water until clear—this removes starch and bitterness.
2. Sauté Base: In a skillet, heat 2 tbsp ghee/oil; add onion and cook 5 minutes until golden and sweet.
3. Build Flavor: Stir in ginger-garlic paste and green chili; cook 1 minute until raw smell fades.
4. Add Tomatoes & Spices: Mix in tomatoes, turmeric, cumin, coriander; cook 5-7 minutes until soft and oil separates.
5. Transfer to Slow Cooker: Pour mixture into 4-6 quart slow cooker; add rinsed lentils and water/broth.
6. Season: Add salt and garam masala; stir well to combine all flavors.
7. Cook Low and Slow: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until lentils are creamy and broken down.
8. Make Tadka: In the same skillet, heat 1 tbsp ghee; add cumin seeds and red chilies—let sizzle 30 seconds; add garlic and fry until golden.
9. Temper the Dal: Pour hot tadka over cooked dal; stir gently and let rest 10 minutes to meld flavors.
10. Serve: Ladle into bowls with rice or naan; garnish with cilantro and a lemon squeeze.

Notes

• For thicker dal, mash some lentils against the pot with a spoon.
• Tadka can be doubled and stored separately—reheat and pour over leftovers.
• Use split moong dal (yellow) for fastest, creamiest results.
• Serve with jeera rice, plain basmati, or garlic naan for a full meal.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 173Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 11mgSodium 267mgCarbohydrates 20gFiber 7gSugar 5gProtein 7g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Yellow Lentils (1¾ cups, moong or toor dal): Moong cooks fastest and creamier; toor has nuttier flavor—both work.
• Onion (1 medium, finely chopped): Yellow for sweetness; red for sharper bite.
• Tomatoes (2 medium or 1 cup diced): Fresh or canned; adds tangy body to the curry.
• Ginger-Garlic Paste (1 tbsp): Freshly minced or store-bought; foundation of flavor.
• Spices (turmeric ½ tsp, cumin 1 tsp, coriander 1 tsp, garam masala 1 tsp): Warm, earthy base; adjust to taste.
• Green Chili (1, slit): Optional heat; serrano or jalapeño works.
• Water or Vegetable Broth (5 cups): Broth adds depth; adjust for desired thickness.
• Ghee or Oil (2 tbsp + 1 tbsp): First for sauté, second for tadka.
• Cumin Seeds (1 tsp): Essential for tadka; mustard seeds optional.
• Dried Red Chilies (2): Whole for mild heat and color.
• Fresh Cilantro: For garnish and freshness.

Variations and Substitutions

• Lentil Swap: Red lentils (masoor) for quicker cook; chana dal for texture.
• Protein Boost: Stir in paneer cubes, tofu, or cooked chicken at the end.
• Creamy Version: Add ½ cup coconut milk or heavy cream before serving.
• Spice Level: Skip chili for mild; add chili powder for heat.
• Oil-Free: Skip initial sauté; use water and double tadka with minimal oil.
• Instant Pot: Sauté in pot, pressure cook 8-10 min, then add tadka.
• Herb Twist: Add kasuri methi (dried fenugreek) with garam masala.
• Smoky Flavor: Add a pinch of smoked paprika or charcoal smoke (dhungar method).

Storage Options

• Refrigerator: Store in airtight container up to 5 days.
• Freezer: Freeze in portions up to 3 months; thaw overnight.
• Reheating: Warm on stove with splash of water; refresh with fresh tadka.

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