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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.