Lentil and split pea dhal

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September 13, 2014

  • Prep: 10 mins
  • Cook: 4 hrs 10 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 litres 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.

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

3Stir through half the chopped coriander and put lid/teatowel back on for 10 minutes.

4Serve with remaining fresh coriander as garnish.

5For variety you could also include cumin, cardamom or other herbs and spices to taste.

Submitted by Christy Roth


5 Reviews

Paulene @ Slow Cooker Central

November 27, 2018

Christy has updated her error in her original recipe (see above)


November 27, 2018

Hi all, sincere apologies for issues with the liquid amount. There is an error in the recipe originally loaded and the stock amount should be 1 1/4 litres, not 1 1/4 cups!!!!

Heather Cummins

November 26, 2018

I wish I had read these reviews before I started, 1.25cups of stock is ridiculous for the amount of lentils and peas. This recipe needs to be adjusted to correct amounts. What a waste of time, effort and food.


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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