Stewed lentils and rice are a staple in Indian cuisine. Every region has their own varieties of dal using lentils like black and green gram, pigeon peas, and split lentils called masoor dal. This recipe uses a brown masoor which makes a hearty and healthy lentil soup. In our one pot version of dal, we do the “tadka” or blooming of the spices and aromatics in oil before we cook the lentils in it. This recipe is slow cooker and pressure cooker friendly.
For Slow Cooker: Follow steps 1-3, then transfer contents into slow cooker with lentils. Cook for 4-5 hours on high or 6-8 hours on low.
For Pressure Cooker: Cook steps 1-3 directly in pressure cooker over stovetop. After adding lentils, cover and cook under pressure for 10 minutes. Allow pressure to release naturally before opening.