slow cooker daal curry – Rustic homestyle
At our recent Guided Soul Retreat I made my favourite slow cooker daal curry with Turmeric essential oil . It was so well received and everyone asked for the recipe so I thought I’d share it here for the world. It’s such an easy, delicious and warming meal. I serve it with basmati rice and a red cabbage salad.
Food is definitely one of my love languages and cooking for people fills my cup!Jump to Recipe
Daal is a traditional Indian meal, it’s rustic, wholesome and so satisfying. It’s been a family favorite at our place for many years and I cook it most weeks.
I love to learn about the history and culture behind the meal, I have spent a lot of time in India and it’s where my love of their cuisine really took a hold of my heart and belly. Read more about the history of daal here.
There are many types of daal, traditionally without but meat can be added, different split lentils and even other beans. I like to add vegetables and leafy greens to mine. This recipe is a basic rustic homestyle and the kids love it.
I love to serve it with a cabbage salad, basmati rice and mango chutney So divine! This particular recipe will be balancing for all Ayurvedic doshas and is mild on the stomach as we soak the lentils overnight prior to cooking, making them easier to digest.
I hope you enjoy this yummy Slow Cooker Daal Curry as much as we do!
Love Edwina xx
Slow Cooker Daal Curry
- 1 cup Red Split Lentils
- 1/2 cup Chana Dal Optional
- 1-3 tsp Curry Powder (depending in taste)
- 2 tbsp Ghee
- 1 tsp Tumeric Powder
- 1 tsp Cardamon Powder
- 1 tsp Mustard Seeds
- 1/2 tsp Hing Asafoetida
- 1 pinch Chilli Flakes (to taste)
- 1 handful Slice Shallots or Onion
- 1 Can Tinned Tomatoes Chopped
- 4 cups Filtered Water
- 1 Can Coconut Cream
- 1 cup sliced kale or baby spinach
- 6 drops doTERRA Tumeric Essential Oil Note: always check to ensure your essential oil is food grade. I use doTERRA and know they can be trusted to be 100% pure.
- 1 pinch Salt (to taste)
- The night before soak the red lentils and chana dal
- In a frypan heat the ghee and then add all the spices, cooking until just golden and aromatic and the msutard seeds start to pop.
- Add the shallots or oinion and cook until just tender
- Transfer to slow cooker and add the soaked read lentils and chana dal. Stir through the ghee and spice mixture.
- Cover with filtered water and cook on low for 4 hours. Checking and stiring every so often to ensure it doesn't dry out. You want a nice wet consistancy but not soupy.
- Add the coconut cream, kale and salt then cook for a further 1 hour on low.
- Just before serving add your Tumeric essential oil into a teaspoon of olive oil and stir through.
- When ready serve with basmati rice, yoghurt and mango chutney with a side of kraut or red cabbage salad.