Slow cooker Dahl

Another seasonal and budget friendly recipe, vegan friendly as well as gluten and dairy free for those with allergies. This will make a pretty large amount but it freezes well.


  • 2 tins Tomato chopped
  • 150 gm Tit'allating Tandoori Paste
  • 700 ml Water
  • 500 gm Split red lentils (dried) -or any other dahl lentils will be fine
  • 2 kg Pumpkin diced, peeled and large chopped
  • 1 TBL Whatevz seasoning ground
  • 1 tsp Salt
  • 2 Brown onions peeled and small diced


  1. Mix all the ingredients together in the slow cooker bowl and cook on low for 10 hours, or high for around six hours.
  2. Stir once or twice throughout the cooking process and add another 100ml of water if it starts looking too dry.

Recipe Notes

Beautiful served with rice, avocado and spinach with a drizzle of plain yoghurt or coconut cream. Some torn coriander leaves and a squeeze of fresh lemon would be perfection!

This should make 6-8 large portions, or 10 side servings and It freezes really well so you will have a few easy dinners up your sleeve!

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