Lentil and split pea dhal

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September 13, 2014

Lentil and split pea dhal 3 0 5 2
  • Prep: 10 mins
  • Cook: 4 hrs 10 mins
  • 10 mins

    4 hrs 10 mins

    4 hrs 20 mins

  • Yields: 8


1 ½ cups rinsed red lentils

1 ½ cups rinsed split yellow peas

2 tsp crushed garlic

1 400g tin of diced tomatoes

2 tsp turmeric

2 tsp ground coriander

2 tsp all purpose seasoning

2 tsp ground ginger

1 tsp salt flakes

1 finely chopped onion

1 ¼ cups vegetable stock

Handful freshly chopped/ripped coriander


1Put everything except the fresh coriander into the slow cooker, mix everything thoroughly, then put on high for 2 hours, stirring each hour.


3At the 2 hour point put a tea towel under the lid for a further 2 hours again stirring each hour.


5Stir through half the chopped coriander and put lid/teatowel back on for 10 minutes.


7Serve with remaining fresh coriander as garnish.


9For variety you could also include cumin, cardamom or other herbs and spices to taste.

Submitted by Christy Roth


2 Reviews


November 12, 2017

I wish I’d read the review first, I’ve come home to it very dry and the edges burnt after only its first 90mins but it does smell great so I’ve transferred to a pot and added some more water

Cherlyn DAVIES

January 10, 2016

The flavour is beautiful and I love making dhal in the slow cooker, but I needed about an extra 3 cups of water in this as it was dried out and sticking to the slow cooker by the 2nd hour. Next time I will try making it on low rather than high.

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