Slow Cooker Coconut Tarka Dal
4 standard portions
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Dietary & allergen details
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Ingredients
- 1 tsp ground cumin
- 2 tbsp garlic and ginger paste
- 1 tsp ground coriander
- 8โ10 curry leaves
- 250g red split lentils
- 400ml tin of coconut milk
Method
- Add all the ingredients to the slow cooker with 1 litre of water or vegetable stock. Cook on high for 4 hours or low for 8 hours.
- Once the lentils are cooked and the dal has thickened, season with salt and pepper and serve. I personally like to serve this slow cooker dish with rice, but you could serve with rotis or flatbreads if preferred.