Tuesday, 4 August 2015

Slow cooker red lentil curry|Red lentil,onion and pumpkin curry with potao served in samosa wraps|Masoor daal with onion and pumpkin

The idea of going back to your roots and doing what your mother or grandmother cooked is quite therapeutic!A traditional recipe cooked traditinally in a SLOW COOKER on low heat is what is this RED LENTIL CURRY all about.

I always talk about fuss free and quick food with available local ingredients.This is one example but exotic example of that.

My grandmother whenever she used to cook this Red lentil curry on a small stove top,I used to wait to eat it.
The aroma in the house,the eagerness on everybodys taste buds !!Oh so tantalizing!

Food is fulfilment and nothing could be more fulfilling than sonmething familial!

Cooking this in SLOW COOKER OF CROCKPOT makes it all the more tastier and rich!
Also it gives me time to watch my favourite TV show,bake cookies,get my sons homework done!!yayyyy!!

Lets not wait anymore and lets get down to work!

Preparation time:30 minutes
Cooking time(Crockpot Slow Cooker):5 to 6 hours

For red lentil curry:

  1. 2 cups red lentil(Whole Masoor Dal)
  2. 2 tbsp Vegetable Oil
  3. 1 cup finely chopped onions
  4. 1 cup finely chopped tomatoes
  5. 1/2 cup finely chopped garlic
  6. 1 tsp ginger paste
  7. 1 cup diced pumpkin
  8. 4 to 6 cups water
  9. 2 tsp turmeric powder
  10. 4 tsp red chilli powder
  11. Salt as per taste
For potato in Samosa/wonton wraps
  1. 4 samosa/wonton wraps available in supermarket
  2. 2 cups boiled potatoes  mashed with 1 tsp red chilli powder and 1 tsp salt
  3. 4 tbsp vegetable oil for roasting the wraps

  1. Take one samosa wrap at a time,lay it on c hopping board .Place 2 tsp potao mash on one half of wrap.Fold the other half of wrap to completely enclose the potato mash.Brush water on edges of wrap for it to stick.Refrigerate for 10 minutes make such 4 wraps.Roast them with vegetable oil in a frying pan till they have a crisp golden brown cover.
  2. Take a frying pan.Add vegetable oil to it on medium heat.Add onion ,garlic to it and saute till brown.
  3. Add tomatoes to the frying pan and saute them till they loose moisture and shrink.
  4. Add diced pumpkins and roast them for 2 minutes till they are brown and crisp.
  5. Take CROCKPOT slow cooker.Add washed red lentils and all the ingredients of frying pan to it.Add water to it.
  6. Add turmeric powder,red chilli powder and salt to the cooker.Cover it.Lentils should be cooked on low heat for 5 to 6 hours.Make sure lentils dont burn.Add water if needed.
  7. Serve hot red lentil curry with potato in samosa wrap!

You will also like:
Buddha bowl                      mushroom masala


  1. I love lentils! They are good in so many things and so good for you!

  2. This looks really good...so comforting! And I love the chunky veggies on top of the creamy lentils. Need to try this one for sure!

  3. Looks fantastic! I love lentils and I love curry, so I'm going to try this dish for sure!

  4. This looks amazing! I love curry and I love lentils and it's vegan. You have made me a happy girl!

  5. This looks very different and unique!

  6. Wooww, I love the fact your grandmum used to prepare the dish! Then it must be good!!! Grandmums are the best :-)

  7. I love lentil dishes like this! Love all the flavors, looks so comforting and delicious! I always make a sweet potato lentil soup that's one of my favorites!

  8. I think Lentils should be made in slow cooker only. These lentils came out perfectly. Slow cooking gives the lentils plenty of time to cook through and they are soft when done. Your recipe looks super delicious and I cannot wait to try it.