Slow Cooker Dal with Sweet Potatoes
This slow cooker dal is the ultimate set-it-and-forget-it meal. Made with creamy, Indian-spiced mung beans, chunks of sweet potatoes, and rich coconut milk, it’s incredibly comforting and delicious... but you’d never guess how simple it is to make.
Servings: 6
Calories: 364kcal
Equipment
- 1 Slow cooker (4-quart or larger)
Ingredients
- 2 cups mung dal (dried hulled mung beans), rinsed
- 1 medium sweet potato (12-16 ounces), diced
- 1 medium onion, diced
- 4 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- ¼ teaspoon black pepper
- 4 cups water
- 1 cup full-fat coconut milk
- 1 tablespoon lemon juice
- 2 teaspoons salt, or to taste
- ¼ cup chopped fresh cilantro
Instructions
- Place the mung beans, sweet potato, onion, garlic, ginger, garam masala, cumin, cinnamon, cloves, turmeric, cardamom, and black pepper into a 4-quart (or larger) slow cooker. Add the water and coconut milk and stir to combine.
- Cover the slow cooker and cook the mixture on high for 2 ½ to 3 hours, or on low for 5 to 6 hours, until the beans have broken down and the dal is thick and creamy.
- If desired, thin the dal with some additional hot water. Stir in the lemon juice and salt, then the cilantro.
- Serve with basmati rice and/or vegan naan.
Nutrition
Calories: 364kcal | Carbohydrates: 54g | Protein: 19g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 832mg | Potassium: 270mg | Fiber: 9g | Sugar: 4g | Vitamin A: 5532IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 4mg