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Slow Cooker Turmeric & Coconut Dahl

Slow Cooker Turmeric & Coconut Dahl

Slow Cooker Turmeric & Coconut Dahl
Prep time
Cook time
Total time
This dahl is super easy to throw into the slow cooker in the morning, walk out the door and come back to a gorgeous aroma and dinner all cooked. Add as many extra veggies as you wish, and with any leftovers, freeze into portions and have for lunches during the week. This dahl is one of my absolute favourite recipes to make in the slow cooker.
Cuisine: Indian
Serves: 6-8 serves
  • 400ml coconut milk or cream
  • ¾ c yellow split peas
  • ¾ c puy lentils (or French green lentils)
  • ¼ c quinoa, rinsed and drained (I used red but any colour is suitable)
  • 4 c vegetable stock
  • 2 onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 2cm piece ginger, finely chopped
  • 4 curry leaf stems
  • 1 large kumara, cut into small chunks
  • 1 T garam masala
  • ¼ t ground cloves
  • ¼ t ground cinnamon
  • 2 t turmeric
  • a good grinding of black pepper
  • ½ c fresh coriander, finely chopped
To serve
  • fresh coriander
  • ¼ c coconut flakes, dry toasted
  • lime quarters
  1. To make the dahl, save ¼ c of coconut milk/cream aside to garnish. Place the remaining coconut milk in a slow cooker with yellow split peas, lentils, quinoa, stock, onion, garlic, ginger, curry leaf stems, kumara and spices. Cover and cook for 6-8 hours or until peas are tender and mixture thickens. Discard curry leaf stems and stir through the fresh coriander. Season with salt and extra pepper if desired.
  2. Divide evenly amongst serving bowls, drizzle with the reserved coconut milk/cream and sprinkle with the toasted coconut flakes, fresh coriander and serve with the lime quarters on the side.
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About the Author:

I'm a mother of 3 who's passionate about empowering and inspiring you that healthy food can taste amazing, and it's not hard to create.

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