Slow Cooker Split Pea and Spinach Dal: Easy, Healthy & Delicious

Slow Cooker Split Pea and Spinach Dal is the weeknight dinner you didn’t know you needed. It’s creamy, hearty, and packed with flavor—plus, your slow cooker does all the hard work. No babysitting the stove, no endless stirring, and absolutely no stress. Trust me, you’re going to love how easy this recipe is.

When I discovered how to streamline dal-making with a slow cooker, let’s just say it was a game-changer. Traditional dal recipes can have you simmering for over an hour, but with this method? You toss in the ingredients, set it, and forget it. Perfect for busy days when you want a healthy, comforting meal without the fuss. Let’s dive into why this shortcut works so well.

Why This Slow Cooker Split Pea and Spinach Dal Is a Game-Changer

• Hands-off cooking: Prep in under 15 minutes, then let your slow cooker take over for the next 4–6 hours.
• Healthier meal prep: Loaded with protein-packed split peas and nutrient-dense spinach, it’s ideal for a balanced, vegan-friendly dinner.
• Minimal cleanup: Everything goes straight into the slow cooker—no need to juggle multiple pots or pans.
• Customizable texture: Want it chunky or silky smooth? Adjust the consistency to your liking by stirring or blending.
• Perfect for meal prep: Make a large batch, freeze leftovers, and enjoy quick, healthy lunches or dinners all week long.

Equipment You’ll Need for This Slow Cooker Split Pea and Spinach Dal

The star of the show here is, of course, a reliable slow cooker. I recommend using one with a capacity of 4–6 quarts to comfortably fit all the ingredients without overflowing. If you’re in the market for one, look for options with programmable settings—these make it even easier to ‘set it and forget it.’

Quick tip: Pre-rinse your split peas in a sieve before adding them to the slow cooker. It helps remove excess starch and ensures a creamier dal without any grittiness.

Simple Ingredients for Slow Cooker Split Pea and Spinach Dal

This recipe keeps things straightforward with just a handful of pantry staples and fresh ingredients. Here’s what makes it work:

• Yellow split peas: These are the base of the dal, creating a hearty, protein-packed texture. Don’t skip the soak/rinse step!
• Spinach: Fresh baby spinach wilts beautifully at the end of cooking. Frozen spinach can work in a pinch but will need to be thawed and drained beforehand.
• Spices: The mild curry powder and ground cumin bring rich, warm flavors without overpowering the dish. Don’t skimp here—they’re the secret to making a restaurant-quality dal at home.
• Lemon: A squeeze of fresh lemon juice brightens up the dal and balances the creamy flavors perfectly.

Slow Cooker Split Pea and Spinach Dal Recipe Details

• Servings: Serves 4
• Prep Time: less than 30 minutes
• Cook Time: over 2 hours

Ingredients for Slow Cooker Split Pea and Spinach Dal

• 1 vegetable stock cube, crumbled
• 350g/12oz dried yellow split peas
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 4 tsp mild curry powder
• 1 tsp ground cumin
• 150–200g/5½–7oz baby spinach leaves
• 1 lemon, cut in half
• Salt and freshly ground black pepper
• 300g/10½oz long-grain (or basmati) rice, cooked, to serve
• 200g/7oz plain or Greek-style yogurt (low fat if preferred), to serve

How to Make Slow Cooker Split Pea and Spinach Dal

1. Place the stock cube in a jug, pour in 850ml/1½ pints of boiling water, and stir to dissolve.
2. Add the stock to your slow cooker, followed by the split peas, onion, garlic, curry powder, and cumin.
3. Cover with the lid and cook on high for 4 hours (or low for 6 hours) until the dal is thick and creamy.
4. Using a wooden spoon, lightly mash the dal to break down some of the split peas for a creamier texture.
5. Gradually stir in the spinach, allowing it to wilt before adding more. Once all the spinach is incorporated, replace the lid and let it cook for another 5 minutes.
6. Squeeze the juice from half a lemon into the dal and season with salt and pepper to taste.
7. Serve the dal with cooked rice, a dollop of yogurt, and a lemon wedge on the side.

Jake’s Tips for the Best Slow Cooker Split Pea and Spinach Dal

• Keep an eye on liquid levels if your slow cooker runs hot. Add an extra splash of water or stock if needed.
• Not a fan of spicy food? Use a smaller amount of curry powder or substitute it with garam masala for a milder flavor.
• Make it freezer-friendly: Store leftovers in individual portions for up to 3 months. Reheat on the stove with a splash of water to loosen the texture.
• Don’t skip rinsing your peas! It prevents unwanted grittiness in your final dish.
• Experiment with toppings: Fresh cilantro, toasted nuts, or even crumbled paneer can elevate the flavors.

Easy Slow Cooker Split Pea and Spinach Dal Variations

• Add heat: Sprinkle crushed red pepper or add a chopped green chili for a spicier kick.
• Switch the greens: Swap out spinach for kale or Swiss chard for a heartier bite.
• Lentil-friendly: Combine your split peas with red lentils for a slightly smoother texture and faster cook time.

Slow Cooker Split Pea and Spinach Dal FAQs

Can I use frozen spinach instead of fresh?

Yes! Thaw and drain the spinach before adding it to the slow cooker to avoid excess liquid.

Do I need to pre-soak the split peas?

No soaking is required, but rinsing them beforehand removes starch and ensures a creamier texture.

How do I make this dal creamier?

Blend half the cooked dal with an immersion blender or mash thoroughly with a wooden spoon.

Can I double the recipe?

Absolutely—just use a larger slow cooker (6+ quarts) to ensure everything cooks evenly.

If you’re looking for a time-saving, flavor-packed recipe, this Slow Cooker Split Pea and Spinach Dal is the answer. What’s your favorite slow cooker hack? Let me know in the comments below!