Dal 2: Cauliflower and Quinoa


Preparation info

    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

Usually I use whole spices in a dal and temper them in ghee or oil before adding them, either in the beginning of the cooking process or just before serving, but sometimes there just isn’t time for even that little bit of extra prep work, so I’m including this very simple but tasty version that requires little more than loading and unloading the slow cooker. If you’d like, fry some eggs to serve alongside.


  • 2 cups (about 380 g) mixed lentils and hearty grains (I like half red lentils, a quarter toor dal or other firm pulse, and a quarter barley)
  • ¼ cup (45 g) quinoa
  • 6 cups (1.4 L) vegetable stock or water, or a combination
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ¼ teaspoon turmeric
  • ½ small head cauliflower, broken into large chunks
  • 1 or 2 jalapeño or serrano chiles, split but kept in one piece
  • Salt



    Rinse the lentils and grains and quinoa in a sieve under running water, drain, and put in the slow cooker. Add the stock, then whisk in the coriander, cumin, paprika, and turmeric. Add the cauliflower and chiles. Cover and cook on low for 8 hours.


    Season with salt, if needed, then serve, ladling the chiles into the bowls of those who want more heat.