Slow-Cooked Traditional Dal (Grandma-Style)

Best lentils (pick one or mix):

• Toor dal (split pigeon peas) – classic, creamy

• Masoor dal (red lentils) – faster, earthy

• Moong dal (yellow split) – light and soothing
  (I love 50/50 toor + masoor)

Ingredients

• 1 cup lentils, rinsed well

• 4–5 cups water

• 1 tsp turmeric

• 1 tsp salt (add more at end)

• 1 tbsp ghee or neutral oil

Aromatics (slow cook base):

• 1 onion, finely chopped

• 3–4 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1–2 green chilies (optional)

Spices (gentle + traditional):

• 1½ tsp cumin seeds

• 1 tsp coriander powder

• ½ tsp Kashmiri chili powder (or paprika)

• Optional: ½ tsp garam masala (finish only)

Finish:

• Juice of ½ lemon or splash of tamarind

• Fresh cilantro

🫕 Slow Cooker Method (6–8 hours)

1. Add lentils, water, turmeric, salt, onion, garlic, ginger, chilies, cumin seeds, and coriander directly to slow cooker.

2. Cook LOW 6–8 hours or HIGH 3–4 hours until very soft.

3. Stir well, mash slightly for creaminess.

4. Taste and adjust salt.

🔥 Traditional Tadka (this is the soul)

Do this right before serving:

1. Heat 1–2 tbsp ghee in a small pan.

2. Add:

   • 1 tsp cumin seeds (let them crackle)

   • ½ tsp mustard seeds (optional)

   • Pinch hing (asafoetida) if you have it

   • 1 tsp Kashmiri chili powder

3. Pour sizzling tadka over the dal.

4. Finish with lemon + cilantro.

✨ If using garam masala, sprinkle a pinch now.

🍚 How to Serve

• Steamed basmati rice

• Warm roti or naan

• Yogurt or cucumber raita

• Simple sautéed greens or cabbage

🌿 Variations

• Ayurvedic soothing: moong dal + extra ghee

• Creamy: swirl in coconut milk

• Tomato-based: add 1 cup crushed tomatoes at start

• Protein boost: finish with hemp seeds