SLOW COOKER RED LENTIL DAHL
my attempt to make dahl in my crock pot/slow cooker. i love dahl but the stovetop fashion is time consuming. NOTE that all spices and seasonings here are more or less to taste. you could just stick to garlic, ginger, curry powder & some red pepper flakes to keep things simple. we'll see how this turns out...
Provided by e clare
Categories Curries
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- toss it all in there and cook on low 6-8 hours. check water level a few times to make sure lentils don't burn, add water if needed.
Nutrition Facts : Calories 377.1, Fat 2.1, SaturatedFat 0.2, Sodium 66, Carbohydrate 63.5, Fiber 32.5, Sugar 2.6, Protein 28.2
CROCK POT POTATO AND CAULIFLOWER DAL WITH SPICY SHALLOTS
This simple vegetarian curry, made with yellow split peas, is both hearty and tasty. Stir in the Spicy Shallots so their flavor will disperse throughout.
Provided by Olha7397
Categories Potato
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a skillet, heat clarified butter or oil over medium heat. Add onions and celery and cook until softened. Add garlic, ginger root, curry powder, salt, pepper and nutmeg and cook, stirring, for 1 minute. Add vegetable broth or water and bring to a boil.
- Place potatoes, cauliflower and soaked peas in slow cooker stoneware.
- Pour onion and celery and spice mixture over and stir well.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until vegetables are tender.
- To Make Spicy Shallots; In a skillet, heat clarified butter or oil over medium high heat. Add shallots and cook, stirring, until crisp. Remove pan from heat. Stir in chilies, cilantro and balsamic vinegar or lemon juice. Transfer to a small bowl.
- Ladle potato and cauliflower Dal into individual bowls, top with Spicy Shallots and stir well. Serves 6 to 8.
- The 150 Best Slow Cooker Recipes.
CROCK POT DAL
Make and share this Crock Pot Dal recipe from Food.com.
Provided by Andtototoo
Categories Asian
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Rinse 1 cup masoor dal (the orange lentils), or split yellow moong dal or toor dal and place ithe lentils in a crockpot whose insides you have lightly oiled.
- Add 3 cups water, put the crockpot on high and cook for two hours.
- Stir, and check to see if more water is needed. Keep checking for water and stirring every 30 minutes until the lentils are cooked smooth.
- When it is almost time to eat, in a large nonstick frying pan put the oil and mustard seeds. Heat over high heat until the mustard seeds have popped for about 10 seconds.
- Quickly stir in the hing and curry leaves.
- Add the tomatoes (optional) and serrano chilies. Stir-fry for about 4 minutes.
- Add the spinach (this is optional). Stir-fry until the spinach is very tender, adding a little water if needed.
- Stir in the turmeric, ground cumin and ground coriander.
- Combine the spices and lentils either in the frying pan or the crockpot and mix until well blended. Check for water.
- Add salt to taste and stir in the lemon juice. If desired, garnish with a little cilantro.
- Variation: Instead of the spinach you can add 1 minced carrot that you have cooked in a bowl of water in the microwave for about 10 minutes, along with 1 large diced potato. When adding the cooked carrot and potato pieces to the fryiing pan, add 1/2 cup frozen green beans and 1/4 cup frozen peas. If you want to use fresh green beans, cook them in the microwave like you did the carrots and potato.
Nutrition Facts : Calories 155.1, Fat 7.7, SaturatedFat 1, Sodium 20.4, Carbohydrate 16.2, Fiber 3.5, Sugar 0.6, Protein 6.9
SLOW COOKER MIXED YELLOW DAL
This recipe was inspired by a Trevti Dal --"three dals" -- recipe from my favorite Indian cookbook author Tarla Dalal. My recipe is actually four different types of dal but can be adjusted to accommodate pretty any type of split or quick-cooking legume. Preparing this in a slow cooker results in an amazingly creamy and flavorful dal that can be eaten on its own as a soup, or enjoyed with its more traditional accompaniments of rotis and rice.
Provided by Mrs Joshi
Categories Lentil
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Rinse the four types of lentils.
- Fill bowl with the mixed lentils and enough water to cover them. Set aside.
- Heat the oil in a skillet. Add the cumin seeds.
- When the cumin seeds crackle, add the asofoetida.
- Add the onion and garlic, and saute for a couple of minutes.
- Add the jalapeno and ginger, and saute for another minute or so.
- Turn off the heat and transfer the sauteed mixture to a 4-6 qt crockpot.
- Add the soaked mixed lentils and four cups of water to the crockpot and stir.
- Add the turmeric, cayenne, ground coriander, ground cumin, and salt to the crockpot and stir again.
- Cook in the crockpot, covered, on low heat for 5 - 7 hours, checking occasionally (mine was done in just under six hours).
- In the last 15 minutes of cooking, add the tomato sauce and mix well. Add additional seasonings to taste if desired.
- Just before serving, stir in the lemon juice and cilantro. Enjoy!
Nutrition Facts : Calories 225, Fat 4.8, SaturatedFat 0.6, Sodium 304.3, Carbohydrate 33.9, Fiber 14, Sugar 4.1, Protein 12.4
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