Indian-Inspired
Slow Cooker Coconut Dal
Red lentils simmer low and slow with coconut milk, tomatoes, and warm spices until thick and spoonable. Finish with lemon and cilantro for a soft, filling bowl.
- Prep
- 15 min
- Cook
- 4 hr
- Total
- 4 hr 15 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- Red lentils break down into a natural creamy texture without cream.
- Coconut milk rounds the spices and keeps the dal rich.
- Slow cooking needs almost no stirring once the pot is loaded.
- Leftovers thicken and taste even better the next day.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Add lentils, coconut milk, tomatoes, broth, onion, garlic, and ginger to the slow cooker.
- 2
Stir in cumin, turmeric, chili flakes, and salt until evenly mixed.
- 3
Cover and cook on low for 4 hours, or on high for 2 to 2 1/2 hours, until lentils are soft.
- 4
Stir well; mash a few scoops against the side if you want a thicker body.
- 5
Stir in lemon juice, taste for salt, and ladle into bowls.
Pro tips
- Rinse lentils until water runs clearer to reduce foam.
- Add a splash of water when reheating if the dal thickens too much.
- Serve over rice or with warm flatbread for a fuller plate.
Easy substitutions
- coconut milk
- light coconut milk
- vegetable broth
- water plus 1 extra tsp salt
- chili flakes
- 1/4 tsp cayenne
Storage and reheating
Storage
Cool and refrigerate up to 4 days or freeze up to 2 months.
Reheating
Warm on the stovetop over medium-low with a splash of water, stirring often.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 320
- Protein
- 15 g
- Carbs
- 38 g
- Fat
- 12 g
- Fiber
- 12 g
Budget friendly · Slow Cooker · Vegetarian
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An air fryer with a real basket
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A half-sheet pan
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An instant-read thermometer
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