Dal. Daal? Dahl? However you spell it, the stuff is awesome. My first attempt was stove top with yellow split peas, and while it too was delicious, I’ve moved to a way easier and less-involved process: this time, I’m whipping out the crock pot!
Packed with protein and a pretty hue, I went with red lentils this time, but I think yellow split peas will work just fine (let me know if you try it out).
4 cups red lentils
2 medium yellow onions, diced
3 cloves garlic, minced (or Dorot cubes)
3 heaping tsp minced ginger (from a jar is fine)
6 cups (1.5 qt) chicken or vegetable stock
1/4 cup coconut oil
8 oz baby spinach
1 tbsp curry powder
2.5 tsp turmeric
2 tsp salt
1 tsp coriander
1 tsp mustard powder
1 tsp cayenne
1 tsp cumin
1/2 tsp celery salt
Slow Cooker/Crock Pot
Rinse lentils in a fine mesh strainer under cold water for two minutes. Drain, pick out any discolored pieces, and add to crock pot. Melt coconut oil in a non-stick pan on medium heat and mix with minced garlic and ginger. Add diced onion and sauté until fragrant, about 5 minutes, then add mixture to crock pot (the whole thing, just dump it in).
Add four cups of stock to the crock pot as well as all seasoning. Mix well. Set crock pot to high, cover, and allow to cook for two hours; mix every 20-30 minutes.
After two hours, add the remaining two cups of stock to your dal-in-progress. Set crock pot temp to low and continue cooking for an additional two hours; mix every 20-30 minutes.
Sort through spinach leaves, removing any wilted or chewed up pieces, and add as much as you like to your dal (in the crock pot). We usually use about half of the large plastic tubs (8 oz). Mix spinach into dal, cover with lid, and allow to cook for an additional 10 minutes or so, until the spinach has wilted.
Serve immediately; as is, with chorizo (pictured), fried eggs, or any number of other dishes.