Looking for a nourishing, easy and economic way to feed the family? This dahl recipe makes a delicious feast to feed six hungry souls! If you have trouble digesting lentils, try following the method instructions for soaking lentils and adding asafoetida (also known as ‘hing’) during cooking, which improves the digestibility of legumes.


375g dried red lentils

2 onions, diced

3 cloves of garlic, crushed

1 tablespoon minced or finely grated ginger

1.5 tablespoons vegetable stock powder

3 tablespoons coconut sugar

3 bay leaves

2 teaspoons curry powder

2 teaspoons ground turmeric

1 tsp black mustard seeds

2 tsp cumin seeds

1 handful fresh curry leaves

1 red capsicum, diced

2 carrots, diced

2 cans coconut milk

1 large tin (approximately 810g) crushed tomatoes

1kg basmati rice

Optional: 1 teaspoon asafoetida for digestive supportive, plus fresh chilli & coriander to serve


Rinse the lentils thoroughly under cold running water, picking out any debris.

Transfer lentils to a large bowl and cover with filtered water, leaving a depth of at least 5cm between the lentils and surface of the water. Cover with a cloth and leave to soak, away from direct sunlight, for at least 12 hours.

Once soaking time is finished, wash the lentils until water is running clear. Drain the lentils and transfer into your slowcooker.

Bring a frypan to medium heat and add a little cooking oil of your choice. Fry the onions until translucent before adding the garlic, ginger, stock powder, coconut sugar, bay leaves, curry powder, turmeric, mustard seeds, cumin, curry leaves and (optional) asafoetida. Fry for 1 minutes or until fragrant.

Add the capsicum and carrot to the spicy onion mix and cook for a further 3 minutes or until the vegetables have softened.

Add all remaining ingredients (except for the rice & optional garnishes) into your slowcooker and bring to high heat. Pour a little layer of water on top (approximately 1 cup) to prevent drying then cook for 6 to 8 hours, or until lentils are soft and breaking down.

Serve with cooked rice, as well as the coriander and chilli if desired.

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