Slow Cooker Coconut Red Lentil Dal with Spinach

By Sprig Originals ✓ · cooked up in Sprig

Everything goes into the crockpot cold — rinsed red lentils, canned tomatoes, coconut milk and a block of frozen spinach — and hours later you lift the lid on a thick, golden, gently spiced dal. No browning, no blooming spices in oil, no standing at the stove stirring. Set it before work and serve it over rice with naan for scooping.

Ingredients

• 1 1/2 cups dried red lentils (masoor dal)
• 1 large yellow onion, finely chopped
• 2 tbsp ginger-garlic paste (from a jar)
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 14.5 oz can diced tomatoes, with juice
• 1 13.5 oz can full-fat coconut milk
• 10 oz frozen chopped spinach (no need to thaw)
• 3 cups water
• 2 tsp fine salt

Instructions

1. Put the red lentils in a fine sieve and rinse under cold running water for about 30 seconds, until the water runs clear rather than cloudy. Drain well and tip them into a 4- to 6-quart slow cooker.
2. Add everything else straight on top: the chopped onion, ginger-garlic paste, garam masala, turmeric, the whole can of diced tomatoes with its juice, the coconut milk, the frozen spinach, the water and the salt. Stir once or twice so the spices are wetted; the frozen spinach block can just sit on top and will melt in as it cooks.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours 30 minutes, without lifting the lid or stirring. The dal is ready when the lentils have collapsed and the surface looks thick and soupy with no distinct lentil shapes left.
4. Uncover and stir hard for 20 to 30 seconds with a wooden spoon or whisk — this breaks the softened lentils down into a creamy dal and blends in any coconut fat sitting on top. If it is thicker than you like, stir in hot water 1/4 cup at a time; if it is loose, leave the lid off for 10 minutes on the KEEP WARM setting.
5. Taste and add salt in 1/4 teaspoon increments until the spices come forward, then let the dal sit uncovered for 10 minutes before serving — it thickens noticeably as it settles. Spoon over rice or serve with warm naan.

Chef's tips

Nutrition (per serving, estimated)

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