Entrees · Vegetarian

Crockpot Black Lentil Soup (Sabat Maash ki Daal)



1 ½ cup whole black beluga lentils (washed and picked over) ½ cup Packaged Crispy Fried Onions
1 ½ tsp salt 10 cups water
1 ½ tsp red chilli powder 1 Tbsp Ginger Garlic Paste
1 tsp coriander powder ½ cup Canned Diced Tomatoes in Tomato Juice
1 tsp cumin seeds  
For tempering (Tarka) optional for traditional Daal taste:
2 Tbsp Oil 1 inch piece of Ginger- Chopped
2 cloves of Garlic –chopped ½ Serrano or Jalapeño- Chopped

Serves 4-6


  1. Spray your crockpot with cooking spray or line with crockpot liner
  2. Place all ingredients (except the 4 specified for Tempering) in the crockpot
  3. Stir well
  4. Cook on High for 5 hours

Ready to eat as soup!

For traditional Daal taste follow steps for Tempering:

  1. In small frying pan, heat up oil on medium heat
  2. Add all ingredients for tempering and fry until garlic is golden ( be careful this will cook pretty fast and garlic will go from golden to dark really quick)
  3. Add this fried mixture to the Lentils and mix well
  4. Garnish with more green chillis, cilantro, or butter and serve Hot with Naan or on its own!

Note:  For additional heat either add 1 tsp of Garam Masala once cooked or at the time of tempering add additional red chilli powder to the oil AFTER the garlic is golden….give it a quick mix (frying the red chilli powder for too long will burn it) and pour entire mixture into your lentils.

Store in an airtight container in the refrigerator once cool.




2 thoughts on “Crockpot Black Lentil Soup (Sabat Maash ki Daal)

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