Slow Cooked Yellow Dal
Simple in appearance, surprisingly complex in flavor. This lentil sauce on rice may seem basic, but each spoonful reveals a rich tapestry of spices. A comforting dish, perfect for soothing both the sinuses and the soul on chilly days.
- Total Time: 8 hours 10 minutes
Ingredients
Units
Scale
- 2 cups of lentils, yellow (toor dal), rinsed and drained
- 1 onion, finely chopped
- 3 tomato(s), chopped
- 4 cloves of garlic, minced
- 1 tablespoon of ginger, root, grated
- 1 chili pepper(s), green, finely chopped – adjust for taste
- 1 teaspoon of cumin
- 1 teaspoon of turmeric
- 1 teaspoon of ground coriander
- 1/2 teaspoon of chili powder, adjust for taste
- 1/2 teaspoon of garam masala
- 1/2 teaspoon of mustard, seeds
- 1/2 teaspoon of cumin, seeds
- 1 bay leaf
- 1 cinnamon stick
- 4 cups of broth, vegetable – or water
- salt, to taste
- coriander (cilantro), fresh, chopped for garnish
Instructions
-
Rinse Lentils:Rinse the yellow split lentils under cold water until the water runs clear.
-
Combine Ingredients in Slow CookerIn the slow cooker, combine the rinsed lentils, chopped onion, tomatoes, minced garlic, grated ginger, green chili, ground turmeric, ground cumin, ground coriander, red chili powder, garam masala, mustard seeds, cumin seeds, bay leaf, cinnamon stick, and vegetable broth (or water).
-
Mix WellStir everything well to combine.
-
Cook in Slow CookerCover and cook on low heat for 6-8 hours or until the lentils are tender and the flavors have melded. Remove the bay leaf and cinnamon stick
-
Temper the DalIn a small pan, heat ghee or oil. Add mustard seeds and cumin seeds. When the seeds splutter, pour the tempered mixture into the slow cooker and stir well
-
Adjust SeasoningTaste and adjust the salt and spices according to your preference
-
Garnish and ServeGarnish the dal with fresh chopped cilantro. Serve over Jasmine rice with garlic naan.
- Prep Time: 10
- Cook Time: 8 hours
0 Comments