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Slow Cooker Chana Daal

A traditional dish of Pakistan and India consisting of dried split chickpeas, onions, tomatoes, chiles, garlic, ginger, and robust spices served over rice.

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Slow Cooker Chana Daal

Servings: 4
Total Time: 8 hours 30 minutes
Recipe by: Rae


1 cup dried split chickpeas (chana daal), rinsed
3 cups water
1 TBSP turmeric
1 tsp cumin
1 tsp coriander
1 tsp chili powder
1 TBSP kosher salt
1 TBSP oil, or ghee
1 cup diced onions
1 cup diced tomatoes
1 serrano pepper, sliced
1 TBSP chopped garlic
1 TBSP chopped ginger
1 tsp salt
2 TBSP lemon juice
3 TBSP cilantro chopped
2 cups cooked basmati rice
toasted naan bread


1. In the slow cooker combine the chickpeas with the water, turmeric, cumin, coriander, chili powder and the 1 TBSP of salt. Set on LOW and cook for 8 hours.

2. Place a skillet over medium heat and heat the oil and saute the onions, tomatoes, serrano, garlic, and ginger until softened, about 5 minutes, stir often.

3. Add the sauteed vegetables to the slow cooker and stir in the lemon juice and salt.

4. Serve the chana daal over rice. Garnish with cilantro and serve with naan bread.

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Slow Cooker Chana Daal

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