slow cooker lentils (daal)

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Modified from https://hostthetoast.com/slow-cooker-indian-spiced-lentils/

This recipe is tremendously flexible. Don't like or don't have a spice? Omit it. Want to add one to see if it will taste good? Go for it.

Read the whole recipe before starting.

INGREDIENTS
3 cups dried red and/or yellow lentils
(optional) 4–6 serrano chiles, depending on heat preference, stemmed and seeded
(optional) 1 large onion, chopped (or 1 tbsp onion powder)
5 cloves garlic (or 1-1/4 teaspoons garlic powder)
3” piece fresh ginger, peeled and roughly chopped (or 1 tbsp ginger powder)
2 tablespoons curry powder
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon chili powder (optional)
2 tsp smoked paprika (optional, if you want smokiness. Makes this very inauthentic)
1/2 teaspoon granulated sugar
1 28 ounce can diced tomatoes (fire roasted is especially tasty)
Kosher salt, to taste
4 tablespoons butter (optional)
14 ounces heavy cream OR unsweetened coconut milk (coconut milk and no butter is my go-to)
1/4 cup cilantro leaves (optional)

Optional additions when serving:
Freshly squeezed lemon juice, to serve
Rice, to serve
Naan, to serve

DIRECTIONS

1. In a large bowl, soak the lentils for 10-25 minutes depending on how sensitive your stomach tends to be. Drain and rinse well (just like washing rice), and then transfer the lentils to the bowl of the slow cooker or dutch oven (or any soup-sized pot).


2. Combine the serrano chiles, chopped onion, garlic, ginger, curry powder, cumin, turmeric, chili powder, sugar, and (if using) paprika in a food processor. Process until the mixture becomes a paste and is well-combined. Note: if you are using powdered everything (like I did), just dump it directly into the pot. No food processor necessary.


3. Transfer the mixture to the slow cooker or pot. Stir in 6 cups of water (2 cups water per 1 cup of lentils, if you are scaling the recipe) and the diced tomatoes.


4. Cover the slow cooker and cook on high for 4 hours or low for 8 hours, or until the lentils are soft.
   
   If cooking over the stove, bring to a simmer and cook for 4 hours, mixing occasionally.
   
   If cooking in the instant pot, mix the lentils, water, and spices in pot. Layer the diced tomatoes on top of that and DO NOT MIX IN. Then set the instant pot to cook for 20 minutes, with natural pressure valve release.


5. Season very generously with salt, stir well, and adjust remaining seasonings, to taste. (Optional, I don't:) Gently mash about half of the lentils with a mixing spoon if you want a silkier broth.


6. Stir in the butter, if desired, and the heavy cream or coconut milk, a bit at a time, until reaching the desired richness and consistency. Mix in the cilantro, saving some to top.


7. Serve warm with freshly squeezed lemon, basmati rice, and naan.