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This comforting yellow dal recipe slow cooker soup is made with warming spices like cinnamon, coriander, cumin and the healing spice turmeric to help boost your immune system during these fall and winter months.
This Midwest weather goes up and down so much I often forget it’s still winter season. But with a lot of folks catching the flu bug I was quickly reminded that we are still in the cold months. This slow cooker yellow dal soup will comfort you and the spices included will help keep you healed for the remainder of the flu season.
[clickToTweet tweet=”Healing Slow Cooker Yellow Dal Soup. Made with the healing spice turmeric. #healingsoup #veganrecipes #slowcooker ” quote=”Healing Slow Cooker Yellow Dal Soup. Made with the healing spice turmeric to help boost your immune system during these winter months. “]
Vegan Curve Building Ingredients
Chana Dal. There are many types of dal which is an Indian name referring to a type of dried split pea or lentil. In this slow cooker yellow dal soup, I used chana dal (split gram) because it is very high in fiber and helps control cholesterol. It’s also a high source of protein having 8 grams of protein per 1/3 cup.
Potatoes. I added potatoes to this soup to give it more of a hearty feel. Plus those curvy carbs does wonders for our desired curvy figures. One medium potato has 37 grams of carbohydrates.
Turmeric. The special healing spice high in antioxidants. Curcumin is the active ingredient in turmeric which helps it make it anti-inflammatory.
Stay healthy slow cooker yellow dal soup this winter season. Enjoy!
DID YOU MAKE THIS RECIPE? Tell me how it turned out for you! Was it a hit or miss? Have you ever had yellow dal before? Tell me about it. Leave a comment below, rate it, and PIN IT! Also tag a photo @_VeganWithCurves and hashtag #VeganWithCurves on Instagram so I can see it!
Appliances and ingredients used in this recipe:
Yellow Dal Recipe (Slow Cooker, Vegan, Gluten Free)
- 1 cup yellow dal
- 1 tablespoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon nutmeg powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon ginger powder
- 1/4 teaspoon black pepper
- 1/2 medium onion chopped
- 1 tablespoon olive oil
- 32 ounce vegetable stock (or broth)
- 2 cups water
- 2 cups chopped potatoes peeled
- 1/2 cup full fat can coconut milk
- 1/2 medium squeeze lemon or lime
- Heat oil in 12-inch skillet over medium-high heat until melted. Add onions to skillet and cook until softened for 5 to 7 minutes.
- Stir in all your seasonings and fully coat onions for about 60 seconds. Remove from heat and transfer cooked onions into slow cooker.
- Next, pour in vegetable stock, 2 cups of water, chana dal, potatoes, and coconut milk, and squeeze lime or lemon into your slow cooker. Cover and cook on high for 5- 6 hours until peas are tender. (7-8 hours on low). You can check mid way to adjust seasonings to your liking.
- If you desire and hour before done you can add cilantro, parsley or any other type of greens.
- You can sweet potatoes instead of white potatoes
- Try this with lentils or other types of Dals
- Add greens to this soup for even more nutritional boost
- You can use a store bought curry spice or garam masala spice for a more authentic traditional taste.
Equipment used for photos:
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