Can slow cooker split green pea and red lentil dhal [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is slow cooker split green pea and red lentil dhal [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does slow cooker split green pea and red lentil dhal [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is slow cooker split green pea and red lentil dhal [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Slow Cooker Split Green Pea and Red Lentil Dhal
[Vegan]

JM By: Jenny Marie

Author Bio

Hi, my name is Jenny! I am a thirty-something human female from Manchester in the... Read More

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Slow Cooker Split Green Pea and Red Lentil Dhal [Vegan]

Dairy Free

Vegan

You could easily make this dhal on the stovetop. Maybe just add a wee bit more liquid, and cook for a long time over a slow heat. You might want to soak your split green peas for a couple of hours beforehand, too.

Ingredients You Need for Slow Cooker Split Green Pea and Red Lentil Dhal [Vegan]

1 cup dried green split peas (rinsed)
1 cup dried red lentils (rinsed)
1 onion, chopped
4-6 fat garlic cloves
1 or 2 thumb sized pieces of ginger root
a good sized piece of turmeric root
3 teaspoons cumin
1 teaspoons coriander
1 teaspoons garam masala
1 teaspoons asafoetida
1 teaspoons mustard seeds
1 teaspoons cumin seeds
vegetable oil
3 large fresh tomatoes, chopped
1 1/2 pints vegetable stock
a handful of curry leaves

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How to Prepare Slow Cooker Split Green Pea and Red Lentil Dhal [Vegan]

In a small food processor, thoroughly blend the garlic, ginger and turmeric root with enough vegetable oil to make a smooth paste.
Heat the paste in a small, lidded saucepan. Add the mustard seeds and cumin seeds.
When the mustard seeds have mostly finished their popping, put the onion and chopped tomato into the pan and stir well. Stir in the rest of the spices.
Transfer the mixture to the slow cooker. Add the lentils and the stock. Throw in the curry leaves and cook on low for around 6-8 hours. Check periodically in case you need to top up with water.

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