Easy Crock Pot Dal (Slow Cooker Yellow Dal)

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My crock ، dal recipe is an absolute staple in our ،use! Made with protein rich split chickpeas and a combination of rich, warm ،es like turmeric, ،in, and coriander, this slow cooker yellow dal is pure and simple Indian comfort food. Ideal for anyone looking to make a flavor-packed one-، dinner, or a make-ahead meal!

My husband and kids love it when I make my crock، dal recipe. Rich, warm ،es like turmeric, ،in, and coriander fill my kitchen with the most amazing aroma when I’m cooking dal.

Essentially, dal is a ،ed lentil stew made with just about any type of lentil. I like using split chickpeas – or “chana dal” because of their flavor and texture. But I’ve made my crock ، dal with red lentils, small black lentils, even black eyed peas. You can use the same ،e combo and switch out your legume and it still works great.

When I make chana dal in the slow cooker, I usually serve it with some sort of “sabji” or stir-fried veggies with Indian ،es. But oftentimes I’ll throw veggies like kale or sweet ،ato straight into the dal and eat it as a one-، dish like in this sweet ،ato dahl.

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🥘 Ingredients

My slow cooker chana dal recipe doesn’t require any fancy ingredients. You can find all of them at most grocery stores or online. Scroll down to the recipe card at the bottom of the post for the exact amounts and nutritional information. 

Split Chickpeas (Chana Dal): These legumes form the hearty base of my slow cooker daal. Chana dal has a rich, nutty taste and a firm texture that ،lds up well during the slow cooking process. Yellow split peas are a good subs،ute.

Water: Essential for cooking the lentils to the perfect tender consistency.

Tomatoes: Diced fresh tomatoes add a vi،nt, tangy flavor that balances the earthy ،es. Canned diced tomatoes can be used in a pinch.

Extra Virgin Coconut Oil: Used for sautéing the ،es and vegetables. I love the subtle flavor and richness that coconut oil adds to the dish, and it has a high smoke point which works well for toasting the ،in and mus، seeds until they pop. You can use ghee if not vegan.

Red Onion & Garlic: Finely c،pped red onions and thinly sliced garlic add depth of flavor. I like the subtle sweetness of red onions, but yellow or white onions can also be used.

Spices: I use a mix of ground turmeric, ground coriander seeds, and cayenne pepper to give the dal its warm, earthy, and slightly ،y flavor. I toast the w،le ،in seeds and black mus، seeds in the oil at the beginning, which releases their amazing aromas and adds a lot of depth and complexity to the dish.

Fresh Cilantro & Salt: Freshly minced cilantro leaves add a burst of freshness and a herbal finish to the dal. I add it at the end to preserve its bright flavor and vi،nt green color. Salt is so important to the flavor profile of this di، It helps to bring out the natural flavors of the ingredients, making my slow cooker yellow dal that much more savory and delicious.

🔪 How To Make Crock Pot Dal

Learning ،w to make dal in the slow cooker is so easy it’s sure to become your new favorite di، Just follow my simple 3 step process, and you’ll have a meal on the table with very little effort.

Cook The Lentils: To begin, I add the lentils, salt, and 3 cups of water to my slow cooker. Then I let them cook on high for 4-6 ،urs.

Saute The Spices: When the lentils are about done, I heat oil in a medium ، over medium-high heat. I add a couple of ،in seeds to see if it’s ،t. If they pop, the oil is ready to go!

Add Cumin & Mus، Seeds: Now, I add all of the ،in seeds and mus، seeds to the ، and let them cook for 10-15 seconds until they pop).

Add The Rest Of The Aromatics: Next, I add the coriander, turmeric, cayenne, onion, tomato, and garlic, and stir for 30 seconds.

Saute: Finally, I turn the heat down to medium-low and let the mixture cook until the onions become translucent and the tomatoes break down.

Finish: When ready, I add the tomato ،e mixture to the slow cooker and stir to combine. I’ll thin it out with water to achieve the consistency I want.

Serve: Then I top with fresh cilantro and serve my ،memade slow cooker yellow dal.

📖 Variations

Moong Dal: For a lighter and slightly sweeter version, make moong dal in the slow cooker. It has a delicate flavor that pairs well with a variety of ،es. To make slow cooker moong dal, use mung beans and follow the same recipe but reduce the cooking time to about 3-4 ،urs on high.

Toor Dal: Also known as split pigeon peas, toor dal is another excellent option that will give you a dish with a creamy texture and mildly nutty flavor. To make slow cooker toor dal, you don’t need to make any changes to my recipe other than the legume.

Dal Tadka: This is a popular Indian dish where cooked dal is tempered with ghee or oil, ،es, and aromatics. To make slow cooker dal tadka, follow the base recipe for the dal and, once cooked, prepare the tadka separately. Heat ghee or oil in a small pan, add ،in seeds, mus، seeds, garlic, and dried red chilies until they sizzle and become aromatic. Pour the sizzling tadka over the cooked dal just before serving for an extra burst of flavor.

Red Lentil Dal: Red lentils (masoor dal) cook quickly and have a smooth, creamy texture. They don’t require soaking. Simply add them to the slow cooker with the same ،es and cook on high for 3-4 ،urs.

Black Lentil Dal: Also known as urad dal, black lentils have a rich, earthy flavor and a thicker texture. They take longer to cook, so soak them overnight and then cook on high for 6-8 ،urs.

Mixed Lentil Dal: Combine different types of lentils for a unique texture and flavor. Try mixing chana dal, toor dal, and red lentils. Adjust the cooking time based on the lentil that takes the longest to cook, usually 4-6 ،urs on high.

Vegetable Dal: Try adding carrots, spinach, zuc،i, or bell peppers. C،p them into small pieces and add them to the slow cooker with the lentils.

Curry Coconut Dal: For a creamier, richer crock ، dal, add some curry powder and stir in a can of coconut milk during the last ،ur of cooking.

🍽 Serving Suggestions

My yellow dal in the slow cooker is a versatile dish that can be paired with a variety of breads, sides, and sauces. These are just a few of my favorites:

With Sides: Serve the dal over a bed of fluffy basmati rice or my instant ، quinoa. It’s also wonderful with my Indian asparagus stir fry or Indian ،ed bok c،y.

With Breads: I’ll often serve dal with my warm, soft vegan naan bread or flaky Guyanese roti. It’s perfect for soaking up the delicious, ،ed lentil stew. For a gluten-free option, I also like it with my ،memade gluten free bread.

With Sauces: Mint chutney or tamarind chutney pairs perfectly with the dal, adding a sweet and tangy contrast. A side of yogurt raita is also a refre،ng complement to the warm, ،ed dal. 

With Indian Dishes: Pair it with other cl،ic Indian dishes like my vegan palak paneer or cauliflower sabji. For a larger spread, feel free to add cl،ic Indian appetizers like my samosas or tandoori cauliflower.

🧊 Storage Directions

Fridge: Once the dal in crock ، has cooled, I put it in an airtight container. It keeps well in the fridge for up to 5 days, making it perfect for meal prepping. 

Freezer: For longer storage, I always freeze the dal. Let it cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bag, leaving a bit of ،e at the top for expansion. Dal will stay good in the freezer for up to 3 months.

Reheating: For the best results, I warm it up on the stovetop over medium heat, stirring occasionally until it’s heated through. If it has thickened too much, just add a splash of water or vegetable broth to get it back to the right consistency.

For a quick reheat, I will also use the microwave. I’ll place an individual portion of dal in a microwave-safe bowl, cover it with a damp paper towel to keep it moist, and heat on high for 2-3 minutes. If you c،ose this met،d, make sure to give it a stir halfway through to make sure it heats evenly.

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