Photo of Slow-cooker vegetarian dhal by WW

Slow-cooker vegetarian dhal

SmartPoints® value per serving
Total Time
5 hr 40 min
20 min
5 hr 20 min
Spicy lentil and beans get a fresh kick from the cool raita.


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

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)

Pumpkin, butternut, raw

800 g, cut into 3cm pieces

Chickpeas, canned, rinsed, 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), finely chopped

99% fat-free plain yoghurt

1 cup(s), (240g)

Fresh coriander

½ cup(s), leaves


1 medium, cut into wedges


  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.
  2. Add lentils, tomatoes, stock and pumpkin and bring to a simmer. Transfer to a 4.5L (18 cup) slow cooker. Cook, covered, on low for 5 hours (or high for 2.5 hours).
  3. Add chickpeas, kidney beans and peas and cook, covered on high, for 10 minutes or until heated through.
  4. Meanwhile, to make the cucumber raita, squeeze excess liquid from the cucumber. Place in a bowl with mint and yoghurt and stir to combine.
  5. Top dhal with raita and coriander leaves. Serve with lime wedges.


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 for last 5 minutes of cooking. When cooking these stew, curry and casserole recipes on the stovetop or in the oven you might need slightly more liquid. Simply adding about ½–1 cup (125–250ml) water should do the trick, but keep a close eye on the dish to ensure it doesn’t burn.