I do a dhal in the slow cooker at least once a week. Once you mix yourself a decent garam masala, it doesn’t really matter what else you add beyond the lentils. I usually toss in a can of diced tomatoes and a can of tomato paste; then some chicken breasts or some ground beef, or sometimes keep it vegan.
Adjust to taste, and it’s a meal that takes 5 minutes to prep in the morning for a delicious dinner ready to serve in the evening.
Usually I use green lentils.






It’s dal or dhal depending on where you’re from.
It basically means “pulse stew.” Technically you could make it with split peas or edamame instead of lentils — or kidney beans, brown beans or black eyed peas.
Just like garam masala translates to “hot spice mix”. Every area has its own version and it’s up to you to find the blend you like.