Oven Dahl

Oven Dahl

Not long after making my Slow Cooker Dahl, I accidentally broke the lid of my slower cooker rendering it useless.

The original recipe also served 10-12 people. That’s a lot of servings or a lot of leftovers.

This is why I modified the recipe for a crockpot in the oven.

This oven variation serves 6-8 people and is ideal for a family of 4-5.

Photo by Alesia Kozik from Pexels

Dinners in the Oven Dahl


  • 2 tb olive oil
  • ⅓ cup dried red lentils
  • ⅓ cup dried yellow lentils
  • ⅓ cup dried split green peas
  • ⅓ cup mung dahl
  • 1L stock
    • Keep ¼ to ½ cup aside
  • 2 tbsp yellow mustard seeds
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 1 tbsp fresh ginger, grated
  • 1-2 cloves garlic minced
  • 1 medium onions, diced
  • 1 x 800g tin diced tomatoes
  • 1 x 400g tin coconut cream


  1. Preheat your oven to 120°c (no higher than 150°c)
  2. Coat an ovenproof dish with 1 tbsp of olive oil
  3. Over medium heat, saute your onions until soften
  4. Add your mustard seeds and other spices. Stir.
  5. Add the garlic and ginger and some stock. 
  6. Place your lentils and peas in the ovenproof dish with the rest of the stock
  7. Add the tin of tomato paste & coconut cream. Stir until combined.
  8. Cover with the lid and cook in the oven for a minimum of 6 hours. 
  9. Take the lid off 30 minutes prior to serving to help thicken.

Serve with rice and roasted veggies.

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