In North India, lentils are called dals, while in South India they are called parippu. While parippu can be made with various types of legumes, this recipe uses red split masoor lentils and holds to tradition by including curry leaves and coconut milk. I’ve adapted it for the slow cooker from one of my favorite Indian cookbooks, “A Little Taste of India.” This is hands down one of my favorite lentil preparations. I could eat fresh curry leaves every day. Masoor dal starts red but cooks to a yellow color.
Slow Cooker Size: 5-Quart
Cooking Time: 6 hours on high
