Slow Cooker Dhal Recipe with Homemade Naans
Make a batch of this vegetarian chickpea and red lentil dhal with naans and freeze for later. Plus instructions on how to make the dhal in a slow cooker
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Stand mixer
- Slow cooker
- Kitchen scale
- Rolling pin
- Pastry brush
- Grater
- Chef's knife
- Cutting board
- Pot
- Mixing bowl
- Baking sheet
- Oven
- Stove
- Refrigerator
- Freezer
- Measuring spoon
- Measuring cup
- Spoon
- Plastic wrap
- Aluminum foil
- Kitchen towel
- Airtight container
- Peeler
Ingredients
- sunflower oil
- 2 large onions chopped
- 50g ginger peeled and grated
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp nigella seeds plus more for the naans
- 1 tbsp medium curry powder
- 1 tsp turmeric
- 300g red split lentils
- 500 chana dhal (dried split chickpeas) 500g
- 2 x 400g tins coconut milk
- 7g fast-action dried yeast
- 100g natural yogurt
- 500g strong white bread flour plus more for dusting
- 1½ tsp fine salt
- clarified butter or ghee
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