Sunday, November 18, 2012

My experiments with Slow cooker series - Palak Dal (Palakura Pappu , Lentils with Spinach)

A simple and nutritious dal which can be cooked in slow cooker.Palak dal came out well. One thing I noticed when cooking toovar dal in slow cooker ,is you need to add salt at the end and if you need to add any tamarind you need to add it after the dal is well cooked, otherwise the dal will not be soft.
Palak Dal
Ingredients :
1 Cup Toovar Dal
1 Medium Onion
1 Large Tomato
1 Bunch Spinach
2 Green Chillies
1/2 Inch Ginger
2 Garlic cloves
1/2 Tsp Red Chilli powder
1/4 Tsp Turmeric
Salt to taste
3 cups water
1 Tbsp Oil
1/2 Tsp Jeera
1/2 Tsp Mustard Seeds
2 Dry Red Chillies
2 Garlic Pods
1 Tbsp Diced Onion
8-10 Curry Leaves
Method :
To the slow cooker cermaic pot, Add washed Toovar Dal,diced Spinach,diced Onion,Red Chilli Powder,Green Chillies,Turmeric,diced Ginger,Garlic,diced Tomato,3 Cups water. Cook on High for 6 hours. Add salt to the dal and cook for another 10 minutes.

Tadka : In hot Oil, add Curry Leaves ,dry red chillies, Jeera , Mustard seeds and Garlic pieces,onion. Let them turn light brown and add to the Dal.

Serve hot with rice.


  1. This is amazing!! I don't like using a pressure this recipe has been a lifesaver! Thank you!

  2. Hi Mamatha!

    I had a quick question, if I wanted to cook the daal in the slow cooker on a low heat and for longer, how long would you recommend?


    1. It depends on the slow cooker and the daal (If the Daal is very old or of bad quality , it will never get softened.) For daal's like Moong ,Masoor, even in low, I believe you should be done in 5-6 hours and for Tuvar or Chana it could be 8-9 , Do it over a weekend to try and see. I figured out every new batch of daal requires a trial first. Also make sure your sour content Tomato is on the top layer and if you are adding tamarind or lime juice, add after daal has been softened.The sour content interferes with softening of daal