Photo of Slow-cooker vegetarian dhal by WW

Slow-cooker vegetarian dhal

2 - 5
PersonalPoints™ per serving
Total Time
5 hr 40 min
20 min
5 hr 20 min
Once the prep is done, low and slow cooking develops the fragrant flavours in this spicy lentil and bean dhal, leaving you plenty of time to get on with other things. When it’s time to serve, whip up the refreshing raita to give the meal a delicious fresh kick.


Sunflower oil

1½ tbs, or canola oil

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Fresh ginger

2 tsp, grated

Fresh green chilli

2 whole, deseeded, finely chopped

Garam masala

2 tsp

Fresh curry leaf

8 whole

Dry lentils

½ cup(s), (100g) red variety

Canned diced tomatoes

400 g, (1 x 400g can)

Vegetable stock, liquid, salt-reduced

1½ cup(s), (375ml)

Butternut pumpkin

800 g, cut into 3cm pieces

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Canned red kidney beans, rinsed, drained

1 can(s), (1 x 400g can)

Frozen green peas

1 cup(s), (120g)

Lebanese cucumber

1 medium, coarsely grated

Fresh mint

¼ cup(s), chopped, plus extra leaves to serve

99% fat-free plain yoghurt

1 cup(s), (240g)


  1. Heat oil in a large saucepan over medium-low heat. Cook onion, garlic, ginger and chilli, stirring, for 5 minutes or until onion has softened. Add garam masala and curry leaves and cook, stirring, for 1 minute or until fragrant. Stir in lentils, tomatoes, stock and pumpkin and bring to a simmer.
  2. Transfer mixture to a 5.5L (22-cup) slow cooker. Cover with lid and cook on high for 2 hours 30 minutes (or low for 5 hours). Stir in chickpeas, kidney beans and peas and cook, covered, on high for a further 10 minutes or until heated through. Season with salt and pepper.
  3. Meanwhile, to make the cucumber raita, squeeze excess liquid from the cucumber. Place in a bowl with mint and yoghurt and stir to combine.
  4. Serve dhal topped with raita and extra mint leaves.


TIP: ON THE STOVETOP: If you don’t have a slow cooker, cook dhal in a large covered saucepan over low heat for 25 minutes or until lentils and pumpkin are tender. Add chickpeas, beans and peas in the last5minutes of cooking. Keep an eye on the mixture as it cooks and stir in ½–1 cup (125–250ml) water if it starts to catch on base of pan to ensure it doesn’t burn.