You favorite vegetables – potatoes, carrots, pumpkins, cut into bug chunks
Spice mixture (chili powder, ginger powder, cumin powder, turmeric powder, black pepper) – 1 level tsp (if you like spicy dishes, take 1 heaped tsp)
You can take fresh chili peppers, ginger and turmeric, if you can find them. They will make the Dahl even more delicious.
1 large onion, white or brown
Sea salt (don’t be afraid to overuse it – salt is the key ingredient in many Indian recipes!)
Oil (preferably coconut, but make sure its taste is not too strong)
Leafy greens – optional
Rice – optional
Plain yoghurt – optional
Greens (parsley/cilantro/chives) - optional
Chop the onion, shove it into a frying pan onto preheated coconut oil, add the mixed spice (if you are using fresh spices, don’t fry them – cut them into big chunks and add directly into the slow cooker later) and fry till the onion gets transparent and the spices start yielding their aroma.
Cut all the other ingredients, except the lentils, into big chunks. Put all of them into the slow cooker, lentils included. Pour water over the ingredients (you can use more water if you prefer a more liquid dahl texture.)
Set the slow cooker on low, cook for 6 to 8 hours.
Put a few ladlefuls into a bowl, sprinkle with freshly cut greens (parsley, cilantro or chives) and serve.
You can add some rice and/or leafy greens into the slow cooker 20 minutes before you are ready to eat.
You can also serve the dahl with a little plain yoghurt to get a truly Indian combination of tastes.