Slow Cooker Lentil Dal Food

EASY SLOW COOKER DAL

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion, and season with salt and pepper. Cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Stir in the garlic, ginger, curry powder and cumin. Cook, stirring, until fragrant, about 1 minute longer. (Alternatively, combine everything, including the spices, in a heatproof bowl and microwave on high, stirring occasionally, until softened, about 4-5 minutes.) Scrape the mixture into a 4- to 7-quart slow cooker.
• Add the lentils, coconut milk, water and bay leaf. Season with salt and pepper. Cover and cook until the lentils are tender (they should be slightly firm but not crunchy), about 5-6 hours on low (it takes 6 hours in my KitchenAid 6 quart model); do not use high heat. Squeeze in the juice from 1/2 lime, and season with salt and pepper to taste.
• Serve the dal as-is as a side dish, or turn it into a full meal by serving it with rice and/or naan bread and sautéed greens. Let people garnish their dishes with cilantro or mint, toasted cashews and/or mango chutney.

SLOW COOKER SPICED ROOT & LENTIL CASSEROLE

Steps:

• Heat the slow cooker to low. Heat the oil in a frying pan and cook the onion for 10 mins until soft and transparent. Add the carrots and parsnips and fry for 8-10 mins more until the veg is just golden. Stir in the garlic and spices, and fry for 4-5 mins until fragrant, stirring. Add a splash of water if needed. Tip into the slow cooker and stir through the lentils, stock, bay and seasoning.
• Close the lid and cook on low for 5-6 hrs until the vegetables are tender and the sauce has thickened. Check the seasoning and stir in the lemon juice to taste. Serve with bread, rice, or potatoes, if you like.

SLOW COOKER RED LENTIL DAHL

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.

SLOW COOKER LENTIL DAL

Steps:

• Place red lentils and yellow split peas into a large bowl and cover with water. Let soak for a few minutes and swish to wash the lentils and split peas. Drain well and rinse. Place in a slow cooker and add the 6 cups water. Add the diced tomatoes, onion, garlic, ginger, turmeric, cardamom pods, bay leaf, salt and black pepper. Heat a small skillet over medium heat. Add all of the seeds to the pan. Shake the pan while on the heat, or use a wooden spoon to stir, while toasting the seeds. When they smell fragrant, remove from heat and transfer to the slow cooker. (It will probably bubble up a bit as the hot seed hit the liquid.) Stir well to combine all ingredients. Place lid on slow cooker and let cook on high for 4-5 hours or low for 8-10 hours. Remove lid after cooking time and stir. Taste and if lentils are not soft, cook for another 30-60 minutes, if needed. Add more salt and pepper, if needed. To serve - Ladle the daal over brown rice and top with a squeeze of fresh lemon, cilantro, and more seeds, if desired.

SLOW COOKER MIXED YELLOW DAL

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!